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Homemade recipe No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) recipe number 1
Description: The layers of biscuit semi-finished product are connected with fruit filling. The surface is covered with lipstick and finished with cream.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
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. ** 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.
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.
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 | 203.21 | 353.26 | 179.81 | 226.89 |
Melange | 123.85 | 215.29 | 109.59 | 138.28 |
Fruit filling | 97.83 | 170.07 | 86.57 | 109.23 |
Water | 65.82 | 114.42 | 58.24 | 73.49 |
Flour, premium | 60.19 | 104.63 | 53.26 | 67.20 |
Sign up | 20.65 | 35.90 | 18.28 | 23.06 |
Potato starch | 14.86 | 25.83 | 13.15 | 16.59 |
Fresh whole milk the weight ratio of fat 3.2% | 12.23 | 21.26 | 10.82 | 13.66 |
Starch syrup | 10.92 | 18.98 | 9.66 | 12.19 |
Cognac or dessert wine | 3.61 | 6.28 | 3.20 | 4.03 |
Sign up | 3.26 | 5.67 | 2.89 | 3.64 |
Essence | 1.00 | 1.73 | 0.88 | 1.11 |
Vanilla powder | 0.20 | 0.35 | 0.18 | 0.22 |
Essence of rum | 0.14 | 0.25 | 0.13 | 0.16 |
Total | 617.77 | 1073.93 | 546.64 | 689.75 |
Output | 504.60 | 877.20 | 446.50 | 563.40 |
calculations, forms, documents:
- Consolidated recipe No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Technological map No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Energy value No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Mass fraction of sugar and fat No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Nutritional value No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Constructor ganache No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- The cost of raw materials for No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Homemade recipe No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Technology instruction No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Recipe No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)
- Technical and technological map No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)