BISCUIT 4/4 (Cream)
400 gr butter
400 gr sugar
8 pcs of eggs (approximately 60gr each)
400 gr flour
24 gr baking powder
1. Cream the butter with sugar, until it has the consistency of pointment and
changes the coloration to a paler yellow.
2. Add the eggs of 1x1
3. Add the flour previously mixed with the baking powder
4. Bake at 160°C
VANILLA SPONGE
(Genovesa)
Ingredients
0.180 K All-purpose flour (10-11% protein)
0.180 K Granutaled sugar
6 piezas Egg
1 tbsp Vanilla essence
60 ml vegetable oil
60 ml milk
Method
1. Line a sheet pan with circle parchment paper
2. Preheat the oven at 170°C
3. Place the eggs and sugar in the bowl of a mixer large enough to accommodate the volume
of the fully beaten eggs. They will typically expand four to six times their original volume.
4. Remove the bowl from the mixer. To determine when the eggs have reached maximum
volume, watch as they are beaten; when the aerated mixture just begins to recede,
maximum volume has been achieved.
5. Fold the sifted dry ingredients into the beaten eggs gently and gradually, but quickly, to
prevent excessive loss of volume. For folding, use a large rubber spatula or other
implement with a large, broad, flat surface. This will allow for a larger amount of batter to
be lifted with each fold, facilitating the rapid incorporation of ingredients without breaking
down the fragile aerated structure.
6. Mix the milk with the oil, and add a one quarter from the biscuit mixture, remove well,
and then, put that mix back to the main one mixing with folding move.
7. Immediately after mixing, scale the batter into the prepared pan and bake at 170°C until
the cake springs back when touched, 25 to 30 minutes.
8. Immediately unmold the cake onto a clean sheet pan.
9. Cool completely.
GENOISE FORMULA
EGG GRANULATED SUGAR ALL PURPOSE FLOUR
50 G (1 piece) 30 g 30 g
RECIPES LINKS
Vanilla Step 1: [Link]
Sponge
Step 2: [Link]
(Genoise)
Genoise cake with almond
-All purpose flour 160 gr (1 cup + 1/4)
-Standard sugar 180 gr (3/4 cup + 2 tablespoons)
-Egg 300 gr (6 pieces)
-Almond powder 60 gr (1/2 cup + 1 teaspoon)
Process:
Watch the following video and write the process in your recipe book.
TOPIC RECIPES LINKS
WARM Almond Sponge [Link]
FOAMING v=rlDhsHcAXqA&feature=[Link]
(Genoise)
METHOD
COCOA BISCUIT
250 gr egg
150 gr refined sugar
125 gr flour
25 gr cocoa
50 ml oil
50 ml leche
1. Beat the egg whites with the sugar until it has a point of snow.
2. Add the yolks and beat until whitened. Stop beating.
3. Sift the powders to the beaten eggs and wrap.
4. Mix a quarter of the mixture with the oil, and return it to the main mixture
mixing with folding move.
5. Spread on a rational tray with parchment paper.
6. Bake at 200° for 5 to 7 minutes.
SPONGE PRINTED CAKE
500 gr egg
300 gr sugar
300 gr flour
8 ml vanilla
100 oil
PRINTING
60 gr flour
60 gr icing sugar
60 melted unsalted butter
60 gr egg white
Vegetable coloring
1. Mix all the ingredients of the print and reserve in a bowl.
2. For the cake, stir the eggs and sugar and bring to a water bath until they
reach between 50 ° C and 60 ° C, until the sugar has dissolved.
3. Beat until double in size and cool. Stop beating.
4. Add the sifted flour and almond powder in an enveloping manner.
5. On a tray with printing flex, first spread the printing mixture, then cover with
the biscuit mixture.
6. Bake at 200°C for 5 minutes, then lower the oven temperature to 180 for 3
to 4 minutes or until the cake has an even golden color.
ROULADE
Ingredients
0.100 K Egg yolks
0.050 K Granulated sugar
A pinch of salt
0.015 L Vanilla extract
0.150 K Egg whites
0.070 K Granulated sugar
0.090 K Bread flour
1 tsp baking powder
0.050 Vegetable oil
0.050 milk
Method
1. Line a sheet pan with parchment paper.
2. Whip together the egg yolks, 50 g of the sugar, salt and the vanilla with the
whip attachment on high speed until thick and light in color, about 5minutes.
3. Whip the egg whites on medium speed with a clean whip attachment until
frothy. Gradually add the 70 g sugar while continuing to whip, then whip until
medium peaks form.
4. Gently blend one-third of the beaten egg whites into the egg yolk mixture to
lighten it to a similar consistency as the beaten egg whites.
5. Gently and quickly fold in the remaining egg whites.
6. Gradually fold in the sifted flour with baking powder
7. Temper in the oil and milk by mixing with a small amount of the batter and
then adding it back to the rest and blending until fully combined.
8. Spread the batter in the prepared sheet pan. It is important that it is spread
evenly.
9. Bake at 204°C until the cake springs back when touched, 7 to 10 minutes.
10. Immediately unmold the cake onto a clean sheet pan.
11. Cool completely.
LISTEN TO EPISODE 4.
[Link]
