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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №308 Pastry "Basket" with cream of cream and jam → recipe number 1 → Home

Homemade recipe №308 Pastry "Basket" with cream of cream and jam recipe number 1

№308 Pastry "Basket" with cream of cream and jam recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up197.99 357.77 5.03 260.74 
Semi-finished product sand170.99 308.98 4.34 225.19 
Jam45.00 81.31 1.14 59.26 
Chocolate glaze [Skurikhin]36.00 65.05 0.91 47.41 
Total449.98 813.11 11.42 592.60 
Output
List of recipes

Description: Sand basket filled with jam and cream cream and decorated with chocolate glaze.

Cream of cream (268, 285, 293, 294, 295 ...) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up111.47 201.43 2.83 146.80 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]55.78 100.80 1.42 73.46 
Powdered sugar33.47 60.48 0.85 44.08 
Vanilla powder1.39 2.52 0.0351.84 
Total202.12 365.23 5.13 266.18 
Output197.99 357.77 5.03 260.74 

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.

Semi-finished product sand recipe (in No. 293, 294, 295, 308, 309)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up89.44 161.61 2.27 117.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]60.98 110.20 1.55 80.31 
Granulated sugar30.49 55.09 0.77 40.15 
Melange8.13 14.70 0.21 10.71 
Raw egg yolk8.13 14.70 0.21 10.71 
Sign up0.33 0.59 0.0080.43 
Salt0.33 0.59 0.0080.43 
Vanilla powder0.33 0.59 0.0080.43 
Total198.15 358.06 5.03 260.96 
Output170.99 308.98 4.34 225.19 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up111.47 201.43 2.83 146.80 
Flour, premium89.44 161.61 2.27 117.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]60.98 110.20 1.55 80.31 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]55.78 100.80 1.42 73.46 
Jam45.00 81.31 1.14 59.26 
Sign up36.00 65.05 0.91 47.41 
Powdered sugar33.47 60.48 0.85 44.08 
Granulated sugar30.49 55.09 0.77 40.15 
Melange8.13 14.70 0.21 10.71 
Raw egg yolk8.13 14.70 0.21 10.71 
Sign up1.72 3.11 0.0442.27 
Essence0.33 0.59 0.0080.43 
Salt0.33 0.59 0.0080.43 
Total481.27 869.65 12.22 633.81 
Output437.30 790.20 11.10 575.90 

Recipe on №308 Pastry "Basket" with cream of cream and jam contained in handbooks:

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