1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) recipe No. 3
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 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. ** 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 | 19.43 | 32.79 | 296.92 | 138.56 |
Melange | 11.85 | 20.00 | 181.13 | 84.53 |
Fruit filling | 9.36 | 15.80 | 143.08 | 66.77 |
Water | 6.30 | 10.63 | 96.26 | 44.92 |
Flour, premium | 5.76 | 9.72 | 88.03 | 41.08 |
Sign up | 1.79 | 3.02 | 27.35 | 12.76 |
Potato starch | 1.42 | 2.40 | 21.73 | 10.14 |
Fresh whole milk the weight ratio of fat 3.2% | 1.16 | 1.95 | 17.70 | 8.26 |
Starch syrup | 1.05 | 1.76 | 15.97 | 7.45 |
Cognac or dessert wine | 0.34 | 0.57 | 5.16 | 2.41 |
Sign up | 0.31 | 0.52 | 4.72 | 2.20 |
Cocoa powder [Skurikhin] | 0.23 | 0.38 | 3.44 | 1.61 |
Essence | 0.10 | 0.16 | 1.46 | 0.68 |
Essence of rum | 0.014 | 0.023 | 0.21 | 0.10 |
Cognac | 0.007 | 0.012 | 0.11 | 0.051 |
Sign up | 0.007 | 0.011 | 0.10 | 0.047 |
Total | 59.12 | 99.76 | 903.39 | 421.58 |
Output | 48.30 | 81.50 | 738.00 | 344.40 |
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)