Weight 70 g.
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Technological map No. 341 Pastry "Tube" with sprinkling
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 022 Custard
- Preparation - No. 060 Charlotte syrup
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - No. 341 Pastry "Tube" with sprinkling
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 022 Custard
- Preparation - No. 060 Charlotte syrup
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - No. 341 Pastry "Tube" with sprinkling
- Packaging, labeling, storage and transportation.
The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.
A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
** Preparation of the dough. ** Cut butter, salt and water into pieces, heat to a boil. In the boiling mass, stirring thoroughly with a spatula, gradually add flour and boil for 5 minutes until a homogeneous mass is obtained. The moisture content of the brewed mass is 38–39%. The resulting mass is cooled to 60–70 ℃, after which, with continuous stirring or whipping at low speed, gradually add melange and knead the dough for 15–20 minutes.
The finished dough should be evenly mixed, without lumps. The moisture content of the dough is 52–56%.
** Shaping. ** The dough is deposited on lightly greased sheets.
When making cakes, the dough is placed on a sheet with a pre-laid metal stencil frame, which is removed before baking.
To obtain cakes in the form of tubes, the dough is deposited from a pastry bag with a round tube with a diameter of 18 mm, for small cakes 5–6 mm. The dough is deposited in the form of sticks 5 to 12 cm long, depending on the weight of the cake, 15 mm wide at intervals of 3-4 cm. The length of sticks for small cakes is 3.5–4.0 cm.
For cakes in the form of "Shu" buns, the dough is deposited in the form of round cakes through a round tube 10 mm in diameter.
For the custard "grid" the dough is deposited in the form of one row of flagella, on top of which the second row is deposited. Flagella are placed parallel to the edges of the sheet for a straight "grid" and diagonally for an oblique one.
** Baking. ** Baking duration 35-40 minutes at 180-200 ℃.
** Characteristics of the semi-finished product. ** The shape is cylindrical, oval, etc. The crust is light brown. Small but not penetrating cracks on the surface. The inside of the semi-finished product is hollow.
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.
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.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
The custard is filled with cream. The surface is covered with cream and sprinkled with biscuit crumbs and powdered sugar.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 341 Pastry "Tube" with sprinkling
- Technological map No. 341 Pastry "Tube" with sprinkling
- Energy value No. 341 Pastry "Tube" with sprinkling
- Mass fraction of sugar and fat No. 341 Pastry "Tube" with sprinkling
- Nutritional value No. 341 Pastry "Tube" with sprinkling
- Constructor ganache No. 341 Pastry "Tube" with sprinkling
- The cost of raw materials for No. 341 Pastry "Tube" with sprinkling
- Homemade recipe No. 341 Pastry "Tube" with sprinkling
- Technology instruction No. 341 Pastry "Tube" with sprinkling
- Recipe No. 341 Pastry "Tube" with sprinkling
- Technical and technological map No. 341 Pastry "Tube" with sprinkling