Lemon cake "taste from childhood." Lemon cake “taste from childhood” Delicate airy cake layers on ammonium

Valeria, you amaze me with the illogicality of your logic. For whom does the bag say “for 500 g of flour”? If your recipe calls for 200g of flour, WHY waste the whole bag? And before using chemical crap unknown to you, you should read the application on the internet. The residual moisture in the finished product should be less than 5% (for example, dry cookies), then ammonium can be used in the recipe. When you read about the application, remember one more thing (they don’t write about this) - the finished products must stand outside the oven for 40 minutes so that the ammonia gas disappears. After this you can eat. There is no need to be afraid of the word “ammonia”; factories use ammonium in full swing. There is simply a recipe that contains only ammonium, there is only baking powder, and there is a combined use (for example, some types of biscuits). Pastry making is an exact science. Only our grandmothers laid it “by eye”, but this is after 20 years of experience at the stove pooh_lol

I also remembered how about half a year ago I decided to make a cake, and instead of baking powder, I added ammonium. I think I put a little bit of it in, but the taste seemed to be normal, but the smell was also disgusting. That’s why I don’t really want to deal with ammonium)))))😊😊😊

Thank you very much for your comments!😊
I really appreciate such advice.
Heh, for now I’ll put off experiments with ammonium indefinitely and use regular baking powder for dough.

There is also one more question. Here on the site, in recipes, they often write - 1 packet of baking powder.
How many grams does this mean?

I live in Kyiv. And we have different brands of baking powder on sale. Packaged in 8, 10, 12 g.
When the author indicates 1 packet of baking powder, how much should it be in grams?

Thanks in advance😌🌸

Ammonium is used instead of soda and other chemical lifting agents only when they want to make cookies not dry and brittle, but porous and loose.
In addition, ammonium is also used by brewers, who, by adding ammonium to yeast, dramatically increase the fermentation of beer.
In confectionery production, only very pure ammonium carbonate, which has not been exposed to any contact with air, can give a good effect. Only with its high quality is excellent dough germination achieved. That is why ammonium carbonate should be stored especially carefully, and best of all in jars made of dark, opaque glass, and even better in tinplate jars, with airtight lids, without cracks, lined with paper inside, or in paper bags. Clay, ceramic and even earthenware dishes are not suitable, even if they are well glazed. I think your bag was not stored correctly.

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Eggs-280g.
Sugar-280g.
Ammonium-1 tsp.
Butter-280g.
Flour-419g.
Vanilla sugar-1 tsp.
Protein custard cream:
Squirrels-5
Sugar-350g.
Water-125g.
Citric acid-3g.
Vanilla sugar-1/2 tsp.
Syrup for cakes:
Sugar-4 tbsp.
Water-5 tbsp.

I loved lemon cakes so much as a child that in my adult life I had to make a recipe, because there is no such recipe on the Internet, not counting mine. The book “Production of Pastries and Cakes” helped me in my research.

Cooking method:
In one bowl, beat eggs, sugar and ammonium (soda)

There is oil in another ladle.

After both masses are whipped, combine them in one pot.
Gradually add flour and quickly stir until smooth.

On parchment we draw a circle of the required diameter, mine is 24cm.
Take three tablespoons of the dough and distribute it in a circle.

Bake at 200*(gas 5) for 10 minutes.

This norm makes 5 cakes.
After the cakes have cooled, trim them.
Soak in syrup.
Cream:
Pour the sugar with water and bring to a boil, stir quickly to dissolve the sugar.

Don't stir the syrup with a spoon anymore!
Carefully remove the foam.
When cooking the syrup, wash the walls of the saucepan with a brush dipped in cold water so that sugar crystals do not form on the walls.
When the syrup is cooked to a temperature of 118*
Add a pinch of citric acid (from the total norm).
Stir quickly and remove from heat.
While cooking the syrup, we begin to beat the egg whites until they form soft peaks.
Without stopping whipping, begin to pour in the syrup in a thin stream.

Add citric acid and continue whisking for another 5 minutes.

Cake assembly:
Apply cream to cakes pre-soaked with syrup.

Assembling the cake.
For a more formal decoration of the cream, you will need one and a half norms.
This is what the cake looks like in cross section.