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Burnt soufflé → basic recipe → Home

Homemade recipe Burnt soufflé basic recipe

Burnt soufflé basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up273.75 30.04 395.70 348.13 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]101.43 11.13 146.61 128.99 
Whole condensed milk with sugar the weight ratio of fat 8.5%49.37 5.42 71.36 62.78 
Raw egg white28.79 3.16 41.61 36.61 
No. 116 Zhzhenka9.15 1.00 13.23 11.64 
Sign up1.70 0.19 2.46 2.16 
Essence1.17 0.13 1.69 1.48 
Total465.35 51.06 672.65 591.78 
Output
List of recipes

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up160.24 17.58 231.62 203.77 
Starch syrup80.12 8.79 115.80 101.88 
Water40.06 4.40 57.91 50.94 
Water (for soaking agar-agar)11.17 1.23 16.14 14.20 
Agar (E406)2.23 0.25 3.23 2.84 
Total293.82 32.24 424.70 373.64 
Output273.75 30.04 395.70 348.13 

Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

No. 116 Zhzhenka basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up7.94 0.87 11.48 10.10 
Water4.77 0.52 6.89 6.06 
Total12.71 1.39 18.37 16.16 
Output9.15 1.00 13.23 11.64 

Description: ** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
Manual: Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up168.18 18.45 243.10 213.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]101.43 11.13 146.61 128.99 
Starch syrup80.12 8.79 115.80 101.88 
Water55.99 6.14 80.94 71.21 
Whole condensed milk with sugar the weight ratio of fat 8.5%49.37 5.42 71.36 62.78 
Sign up28.79 3.16 41.61 36.61 
Agar (E406)2.23 0.25 3.23 2.84 
Citric acid (E330)1.70 0.19 2.46 2.16 
Essence1.17 0.13 1.69 1.48 
Total488.97 53.65 706.79 621.82 
Output457.50 50.20 661.30 581.80 

Burnt soufflé (basic recipe) included in recipes:

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