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Homemade recipe No. 270 Pastry "Ugolnichki" (sliced) recipe number 1
Description: Four layers of biscuit semi-finished product, light and chocolate, are alternately connected with Charlotte chocolate cream. The surface is finished with lipstick and nuts.
The shape is triangular.
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.
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 | 25.33 | 94.16 | 112.82 | 82.53 |
Melange | 21.16 | 78.67 | 94.27 | 68.96 |
Flour, premium | 10.29 | 38.23 | 45.81 | 33.51 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 4.80 | 17.82 | 21.36 | 15.62 |
Roasted kernels | 3.39 | 12.59 | 15.08 | 11.03 |
Sign up | 3.10 | 11.53 | 13.82 | 10.11 |
Water | 2.66 | 9.89 | 11.85 | 8.67 |
Potato starch | 1.70 | 6.31 | 7.56 | 5.53 |
Cocoa powder [Skurikhin] | 1.66 | 6.16 | 7.38 | 5.40 |
Starch syrup | 1.20 | 4.45 | 5.33 | 3.90 |
Sign up | 0.83 | 3.07 | 3.68 | 2.70 |
Essence | 0.091 | 0.34 | 0.41 | 0.30 |
Cognac | 0.019 | 0.071 | 0.085 | 0.062 |
Vanilla powder | 0.018 | 0.066 | 0.079 | 0.058 |
Total | 76.23 | 283.36 | 339.53 | 248.38 |
Output | 60.80 | 226.00 | 270.80 | 198.10 |
calculations, forms, documents:
- Consolidated recipe No. 270 Pastry "Ugolnichki" (sliced)
- Technological map No. 270 Pastry "Ugolnichki" (sliced)
- Energy value No. 270 Pastry "Ugolnichki" (sliced)
- Mass fraction of sugar and fat No. 270 Pastry "Ugolnichki" (sliced)
- Nutritional value No. 270 Pastry "Ugolnichki" (sliced)
- Constructor ganache No. 270 Pastry "Ugolnichki" (sliced)
- The cost of raw materials for No. 270 Pastry "Ugolnichki" (sliced)
- Homemade recipe No. 270 Pastry "Ugolnichki" (sliced)
- Technology instruction No. 270 Pastry "Ugolnichki" (sliced)
- Recipe No. 270 Pastry "Ugolnichki" (sliced)
- Technical and technological map No. 270 Pastry "Ugolnichki" (sliced)