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Homemade recipe Cake "Creamy Fruit" Basic recipe
Description: Two layers of biscuit semi-finished product are connected with a creamy fruit cream. The surface is finished with creamy-fruity and creamy-fruity chocolate creams. The side surfaces are sprinkled with crumbs. Round or square shape.
Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or 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.
Description: The peeled and cut butter is whipped in a whisk machine at low speed for 5 - 7 minutes. In parallel, whip the fruit and berry podvarka, surfactant and vanilla powder for 40 - 50 minutes; at the end of the whipping add cognac. The resulting mass is mixed with whipped butter.
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
Description: The peeled and cut butter is whipped in a whisk machine at low speed for 5 - 7 minutes. At the same time, whip the fruit and berry podvarka, surfactant, cocoa and vanilla powder for 40 - 50 minutes; at the end of the whipping add cognac. The resulting mass is mixed with whipped butter.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 297.39 | 156.09 | 83.69 | 121.61 |
Granulated sugar | 229.51 | 120.46 | 64.59 | 93.85 |
Melange | 210.05 | 110.24 | 59.11 | 85.89 |
Water | 113.84 | 59.75 | 32.03 | 46.55 |
Flour, premium | 102.08 | 53.58 | 28.73 | 41.74 |
Sign up | 93.11 | 48.87 | 26.20 | 38.07 |
Cocoa powder [Skurikhin] | 27.65 | 14.51 | 7.78 | 11.31 |
Potato starch | 25.20 | 13.23 | 7.09 | 10.31 |
Cognac or dessert wine | 9.67 | 5.08 | 2.72 | 3.95 |
Integrated Nutritional Supplement emulsifier churning paste [3] | 8.72 | 4.58 | 2.45 | 3.56 |
Sign up | 3.05 | 1.60 | 0.86 | 1.25 |
Cognac | 1.37 | 0.72 | 0.38 | 0.56 |
Essence | 1.26 | 0.66 | 0.35 | 0.52 |
Essence of rum | 0.39 | 0.20 | 0.11 | 0.16 |
Total | 1123.28 | 589.56 | 316.10 | 459.32 |
Output | 951.30 | 499.30 | 267.70 | 389.00 |
calculations, forms, documents:
- Consolidated recipe Cake "Creamy Fruit"
- Technological map Cake "Creamy Fruit"
- Energy value Cake "Creamy Fruit"
- Mass fraction of sugar and fat Cake "Creamy Fruit"
- Nutritional value Cake "Creamy Fruit"
- Constructor ganache Cake "Creamy Fruit"
- The cost of raw materials for Cake "Creamy Fruit"
- Homemade recipe Cake "Creamy Fruit"
- Technology instruction Cake "Creamy Fruit"
- Recipe Cake "Creamy Fruit"
- Technical and technological map Cake "Creamy Fruit"