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Homemade recipe No. 271 Pastry "Dnepr" (sliced) recipe number 1
Description: The layers of biscuit semi-finished product are connected with chocolate cream. The surface is covered with milk-chocolate cream and finished with milk-colored cream.
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 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 63.01 | 71.24 | 38.19 | 313.97 |
Melange | 57.77 | 65.31 | 35.01 | 287.84 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 38.70 | 43.76 | 23.45 | 192.84 |
Flour, premium | 28.08 | 31.74 | 17.01 | 139.89 |
Water | 18.44 | 20.85 | 11.18 | 91.90 |
Sign up | 6.93 | 7.84 | 4.20 | 34.54 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 4.93 | 5.57 | 2.99 | 24.56 |
Cognac or dessert wine | 1.57 | 1.77 | 0.95 | 7.81 |
Essence | 0.47 | 0.53 | 0.28 | 2.34 |
Cocoa powder [Skurikhin] | 0.37 | 0.42 | 0.22 | 1.83 |
Sign up | 0.063 | 0.071 | 0.038 | 0.31 |
Total | 220.33 | 249.11 | 133.52 | 1097.81 |
Output | 176.90 | 200.00 | 107.20 | 881.40 |
calculations, forms, documents:
- Consolidated recipe No. 271 Pastry "Dnepr" (sliced)
- Technological map No. 271 Pastry "Dnepr" (sliced)
- Energy value No. 271 Pastry "Dnepr" (sliced)
- Mass fraction of sugar and fat No. 271 Pastry "Dnepr" (sliced)
- Nutritional value No. 271 Pastry "Dnepr" (sliced)
- Constructor ganache No. 271 Pastry "Dnepr" (sliced)
- The cost of raw materials for No. 271 Pastry "Dnepr" (sliced)
- Homemade recipe No. 271 Pastry "Dnepr" (sliced)
- Technology instruction No. 271 Pastry "Dnepr" (sliced)
- Recipe No. 271 Pastry "Dnepr" (sliced)
- Technical and technological map No. 271 Pastry "Dnepr" (sliced)