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Homemade recipe №014 Sponge cake "Prague" on margarine
Description: ** Characteristics of the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.
Manual:
** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
calculations, forms, documents:
- Consolidated recipe №014 Sponge cake "Prague"
- Technological map №014 Sponge cake "Prague"
- Energy value №014 Sponge cake "Prague"
- Mass fraction of sugar and fat №014 Sponge cake "Prague"
- Nutritional value №014 Sponge cake "Prague"
- Constructor ganache №014 Sponge cake "Prague"
- The cost of raw materials for №014 Sponge cake "Prague"
- Homemade recipe №014 Sponge cake "Prague"
- Technology instruction №014 Sponge cake "Prague"
- Recipe №014 Sponge cake "Prague"
- Technical and technological map №014 Sponge cake "Prague"