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Homemade recipe №284 Pastry "Boucher" glazed with white lipstick recipe number 1
Description: Two piece semi-finished products are connected with cream. The surface is covered with white lipstick and finished with a chocolate lipstick pattern in the form of a spiral. The shape is round.
Description: ** Characteristics of the semi-finished product. ** Homogeneous fluffy mass of white, foamy structure.
Manual: Pre-chilled cream and sour cream are whipped in a whipping machine for 20-25 minutes, first at low speed, and then for 1 minute at high speed until a persistent fluffy mass is obtained. Refined powder, previously mixed with vanilla, is added to the whipped mass, and the mixture is gently mixed.
Description: ** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, yellow.
Manual:
** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, 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 a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
Manual: Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 310.46 | 273.95 | 154.45 | 183.43 |
Cream 20% fat [Light Cream] | 246.66 | 217.65 | 122.71 | 145.74 |
Raw egg white | 154.23 | 136.09 | 76.73 | 91.13 |
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin] | 123.44 | 108.92 | 61.41 | 72.93 |
Flour, premium | 117.11 | 103.34 | 58.26 | 69.19 |
Sign up | 102.82 | 90.73 | 51.15 | 60.75 |
Powdered sugar | 74.06 | 65.35 | 36.84 | 43.76 |
Water | 69.21 | 61.07 | 34.43 | 40.89 |
Starch syrup | 31.15 | 27.48 | 15.49 | 18.40 |
Vanilla powder | 3.20 | 2.83 | 1.59 | 1.89 |
Sign up | 2.37 | 2.09 | 1.18 | 1.40 |
Essence | 1.41 | 1.24 | 0.70 | 0.83 |
Citric acid (E330) | 0.46 | 0.40 | 0.23 | 0.27 |
Total | 1236.57 | 1091.16 | 615.16 | 730.62 |
Output | 970.30 | 856.20 | 482.70 | 573.30 |
calculations, forms, documents:
- Consolidated recipe №284 Pastry "Boucher" glazed with white lipstick
- Technological map №284 Pastry "Boucher" glazed with white lipstick
- Energy value №284 Pastry "Boucher" glazed with white lipstick
- Mass fraction of sugar and fat №284 Pastry "Boucher" glazed with white lipstick
- Nutritional value №284 Pastry "Boucher" glazed with white lipstick
- Constructor ganache №284 Pastry "Boucher" glazed with white lipstick
- The cost of raw materials for №284 Pastry "Boucher" glazed with white lipstick
- Homemade recipe №284 Pastry "Boucher" glazed with white lipstick
- Technology instruction №284 Pastry "Boucher" glazed with white lipstick
- Recipe №284 Pastry "Boucher" glazed with white lipstick
- Technical and technological map №284 Pastry "Boucher" glazed with white lipstick