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Homemade recipe №288 Pastry "Shortbread" with cream (sliced) recipe No. 3
Description: The layers of sandy semi-finished product are connected with cream. The surface is finished with cream and fruit or candied fruits. They can be produced from piece-baked semi-finished products in the form of stars and crescents.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
Manual:
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 201.10 | 278.82 | 201.77 | 5.10 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 199.24 | 276.23 | 199.90 | 5.05 |
Granulated sugar | 74.48 | 103.27 | 74.73 | 1.89 |
Powdered sugar | 46.68 | 64.71 | 46.83 | 1.18 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 35.01 | 48.53 | 35.12 | 0.89 |
Sign up | 26.07 | 36.14 | 26.16 | 0.66 |
Fruit | 16.62 | 23.05 | 16.68 | 0.42 |
Cocoa powder [Skurikhin] | 8.46 | 11.73 | 8.49 | 0.21 |
Essence | 0.75 | 1.04 | 0.75 | 0.019 |
Salt | 0.74 | 1.03 | 0.75 | 0.019 |
Sign up | 0.41 | 0.57 | 0.41 | 0.010 |
Cognac or dessert wine | 0.29 | 0.41 | 0.29 | 0.007 |
Ammonium carbonic (E503(i)) | 0.19 | 0.26 | 0.19 | 0.005 |
Baking soda (E500(ii)) | 0.19 | 0.26 | 0.19 | 0.005 |
Total | 610.22 | 846.05 | 612.26 | 15.47 |
Output | 540.30 | 749.10 | 542.10 | 13.70 |
calculations, forms, documents:
- Consolidated recipe №288 Pastry "Shortbread" with cream (sliced)
- Technological map №288 Pastry "Shortbread" with cream (sliced)
- Energy value №288 Pastry "Shortbread" with cream (sliced)
- Mass fraction of sugar and fat №288 Pastry "Shortbread" with cream (sliced)
- Nutritional value №288 Pastry "Shortbread" with cream (sliced)
- Constructor ganache №288 Pastry "Shortbread" with cream (sliced)
- The cost of raw materials for №288 Pastry "Shortbread" with cream (sliced)
- Homemade recipe №288 Pastry "Shortbread" with cream (sliced)
- Technology instruction №288 Pastry "Shortbread" with cream (sliced)
- Recipe №288 Pastry "Shortbread" with cream (sliced)
- Technical and technological map №288 Pastry "Shortbread" with cream (sliced)