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Homemade recipe No. 273 Pastry "Chisinau" (sliced) recipe number 1
Description: Two layers of biscuit semi-finished product are connected with Charlotte cream. The surface is finished with butter cream and lipstick.
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. ** 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 | 414.27 | 397.80 | 391.77 | 97.22 |
Melange | 233.35 | 224.08 | 220.68 | 54.76 |
Water | 131.14 | 125.92 | 124.01 | 30.77 |
Flour, premium | 113.41 | 108.90 | 107.25 | 26.61 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 70.44 | 67.64 | 66.61 | 16.53 |
Sign up | 41.72 | 40.06 | 39.45 | 9.79 |
Cocoa powder [Skurikhin] | 23.34 | 22.41 | 22.07 | 5.48 |
Fruit filling | 22.00 | 21.12 | 20.80 | 5.16 |
Starch syrup | 19.90 | 19.11 | 18.82 | 4.67 |
Chicken eggs [chicken egg] [2] | 11.12 | 10.68 | 10.52 | 2.61 |
Sign up | 9.33 | 8.96 | 8.83 | 2.19 |
Cognac or dessert wine | 7.66 | 7.35 | 7.24 | 1.80 |
Vanilla powder | 0.68 | 0.66 | 0.65 | 0.16 |
Essence | 0.46 | 0.44 | 0.44 | 0.11 |
Essence of rum | 0.30 | 0.28 | 0.28 | 0.069 |
Total | 1099.11 | 1055.42 | 1039.41 | 257.93 |
Output | 885.50 | 850.30 | 837.40 | 207.80 |
calculations, forms, documents:
- Consolidated recipe No. 273 Pastry "Chisinau" (sliced)
- Technological map No. 273 Pastry "Chisinau" (sliced)
- Energy value No. 273 Pastry "Chisinau" (sliced)
- Mass fraction of sugar and fat No. 273 Pastry "Chisinau" (sliced)
- Nutritional value No. 273 Pastry "Chisinau" (sliced)
- Constructor ganache No. 273 Pastry "Chisinau" (sliced)
- The cost of raw materials for No. 273 Pastry "Chisinau" (sliced)
- Homemade recipe No. 273 Pastry "Chisinau" (sliced)
- Technology instruction No. 273 Pastry "Chisinau" (sliced)
- Recipe No. 273 Pastry "Chisinau" (sliced)
- Technical and technological map No. 273 Pastry "Chisinau" (sliced)