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Homemade recipe №313 Pastry "Amateur basket" recipe number 1
Description: Sand basket filled with biscuit crumbs and cream. The surface is finished with cream and fruit or candied fruits.
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. ** 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.
Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
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 | 241.33 | 45.16 | 34.86 | 115.45 |
Flour, premium | 228.02 | 42.67 | 32.93 | 109.09 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 216.07 | 40.43 | 31.21 | 103.37 |
Melange | 139.76 | 26.15 | 20.19 | 66.86 |
Fresh whole milk the weight ratio of fat 3.2% | 71.71 | 13.42 | 10.36 | 34.31 |
Sign up | 37.66 | 7.05 | 5.44 | 18.02 |
Chicken eggs [chicken egg] [2] | 19.12 | 3.58 | 2.76 | 9.15 |
Potato starch | 14.09 | 2.64 | 2.03 | 6.74 |
Cognac | 4.18 | 0.78 | 0.60 | 2.00 |
Essence | 1.34 | 0.25 | 0.19 | 0.64 |
Sign up | 1.18 | 0.22 | 0.17 | 0.56 |
Salt | 0.63 | 0.12 | 0.091 | 0.30 |
Cognac or dessert wine | 0.47 | 0.088 | 0.068 | 0.23 |
Essence of rum | 0.25 | 0.047 | 0.036 | 0.12 |
Ammonium carbonic (E503(i)) | 0.16 | 0.030 | 0.023 | 0.076 |
Sign up | 0.16 | 0.030 | 0.023 | 0.076 |
Total | 976.13 | 182.67 | 140.99 | 466.99 |
Output | 831.50 | 155.60 | 120.10 | 397.80 |
calculations, forms, documents:
- Consolidated recipe №313 Pastry "Amateur basket"
- Technological map №313 Pastry "Amateur basket"
- Energy value №313 Pastry "Amateur basket"
- Mass fraction of sugar and fat №313 Pastry "Amateur basket"
- Nutritional value №313 Pastry "Amateur basket"
- Constructor ganache №313 Pastry "Amateur basket"
- The cost of raw materials for №313 Pastry "Amateur basket"
- Homemade recipe №313 Pastry "Amateur basket"
- Technology instruction №313 Pastry "Amateur basket"
- Recipe №313 Pastry "Amateur basket"
- Technical and technological map №313 Pastry "Amateur basket"