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Homemade recipe No. 037 Dachny basic recipe
Description: ** Characteristics of a semi-finished product. ** Square or oblong shape. The upper crust is smooth, thin, brown. The pulp is porous, well-baked, dark brown in color.
Manual:
** Preparation of dough. ** Cuts from semi-finished cakes and biscuits, shortbread, puff pastries are crushed until crumb formation. Beat the melange with granulated sugar for 25-30 minutes, then add crumbs, burnt (sample No. 116), water, butter, sodium bicarbonate, ammonium carbonate, cocoa powder and mix for another 15-20 minutes, then add flour, essence and knead the dough for 2-3 minutes.
The finished dough should be evenly mixed, without lumps. The moisture content of the dough is 30–32%.
** Shaping. ** The dough is laid out in rectangular or oval baking trays, which are pre-greased or covered with paper. Baking trays and forms are filled with dough above half their height by about 20-25mm. The surface of the dough is covered with oiled paper.
** Baking. ** Baking time 50-75 minutes at 170-200 ℃. The baked semi-finished product is cooled for 20-30 minutes, removed from baking trays or molds and kept for 8 hours at a temperature of 15-20 ℃. After that, the paper is removed, the semi-finished product is cleaned.
Description: ** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
Manual: Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 116.14 | 154.59 | 365.31 | 460.22 |
Granulated sugar | 25.46 | 33.88 | 80.07 | 100.87 |
Flour, premium | 19.91 | 26.50 | 62.63 | 78.90 |
Melange | 11.61 | 15.46 | 36.53 | 46.02 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 8.29 | 11.04 | 26.09 | 32.87 |
Sign up | 2.33 | 3.10 | 7.34 | 9.24 |
Cocoa powder [Skurikhin] | 1.00 | 1.32 | 3.13 | 3.94 |
Ammonium carbonic (E503(i)) | 0.66 | 0.88 | 2.09 | 2.63 |
Baking soda (E500(ii)) | 0.17 | 0.22 | 0.52 | 0.66 |
Essence | 0.17 | 0.22 | 0.52 | 0.66 |
Total | 185.74 | 247.22 | 584.21 | 736.00 |
Output | 174.00 | 231.60 | 547.30 | 689.50 |
Recipe on No. 037 Dachny contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 037 Dachny
- Technological map No. 037 Dachny
- Energy value No. 037 Dachny
- Mass fraction of sugar and fat No. 037 Dachny
- Nutritional value No. 037 Dachny
- Constructor ganache No. 037 Dachny
- The cost of raw materials for No. 037 Dachny
- Homemade recipe No. 037 Dachny
- Technology instruction No. 037 Dachny
- Recipe No. 037 Dachny
- Technical and technological map No. 037 Dachny