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Homemade recipe No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced) recipe number 2
Description: Layers of biscuit semi-finished product without soaking are connected with fruit filling. The surface is finished with lipstick and cream.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.
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: ** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Manual: Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
Manual: Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 160.54 | 61.94 | 249.00 | 118.38 |
Melange | 62.07 | 23.95 | 96.28 | 45.77 |
Fruit filling | 36.84 | 14.22 | 57.15 | 27.17 |
Flour, premium | 30.17 | 11.64 | 46.79 | 22.24 |
Raw egg white | 28.48 | 10.99 | 44.18 | 21.00 |
Sign up | 18.59 | 7.17 | 28.83 | 13.71 |
water | 17.70 | 6.83 | 27.45 | 13.05 |
Fresh whole milk the weight ratio of fat 3.2% | 12.02 | 4.64 | 18.65 | 8.87 |
Potato starch | 7.45 | 2.87 | 11.55 | 5.49 |
Starch syrup | 7.24 | 2.79 | 11.24 | 5.34 |
Sign up | 3.21 | 1.24 | 4.97 | 2.36 |
Cocoa powder [Skurikhin] | 2.34 | 0.90 | 3.63 | 1.73 |
Vanilla powder | 2.21 | 0.85 | 3.42 | 1.63 |
Essence | 0.54 | 0.21 | 0.84 | 0.40 |
Cognac | 0.074 | 0.029 | 0.11 | 0.054 |
Total | 389.48 | 150.28 | 604.09 | 287.18 |
Output | 326.30 | 125.90 | 506.10 | 240.60 |
calculations, forms, documents:
- Consolidated recipe No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Technological map No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Energy value No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Mass fraction of sugar and fat No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Nutritional value No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Constructor ganache No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- The cost of raw materials for No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Homemade recipe No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Technology instruction No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Recipe No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)
- Technical and technological map No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)