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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 3 → Home

Homemade recipe No. 341 Pastry "Tube" with sprinkling recipe No. 3

No. 341 Pastry "Tube" with sprinkling recipe No. 3

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up568.67 104.12 317.34 123.61 
No. 022 Custard233.94 42.83 130.55 50.85 
№002 Fried biscuit crumb103.56 18.96 57.79 22.51 
Powdered sugar18.49 3.39 10.32 4.02 
Total924.66 169.30 516.00 200.99 
Output
List of recipes

Description: The custard is filled with cream. The surface is covered with cream and sprinkled with biscuit crumbs and powdered sugar.

No. 046 Creamy cream (basic) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up297.03 54.38 165.76 64.57 
Powdered sugar158.41 29.00 88.40 34.43 
Whole condensed milk with sugar the weight ratio of fat 8.5%118.81 21.75 66.30 25.82 
Vanilla powder2.93 0.54 1.63 0.64 
Cognac or dessert wine0.98 0.18 0.55 0.21 
Total578.16 105.86 322.63 125.67 
Output568.67 104.12 317.34 123.61 

Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

No. 022 Custard basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up183.80 33.65 102.57 39.95 
Flour, premium106.55 19.51 59.46 23.16 
water61.04 11.18 34.06 13.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]53.27 9.75 29.72 11.58 
Salt1.33 0.24 0.74 0.29 
Total405.99 74.33 226.56 88.25 
Output233.94 42.83 130.55 50.85 

Description: ** 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.
Manual:
** 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 ℃.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up75.90 13.90 42.35 16.50 
Granulated sugar45.54 8.34 25.41 9.90 
Flour, premium36.89 6.75 20.58 8.02 
Potato starch9.11 1.67 5.08 1.98 
Essence0.46 0.0830.25 0.10 
Total167.89 30.74 93.69 36.49 
Output103.56 18.96 57.79 22.51 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up350.30 64.14 195.48 76.14 
Melange259.70 47.55 144.92 56.45 
Powdered sugar176.91 32.39 98.72 38.45 
Flour, premium143.44 26.26 80.04 31.18 
Whole condensed milk with sugar the weight ratio of fat 8.5%118.81 21.75 66.30 25.82 
Sign up61.04 11.18 34.06 13.27 
Granulated sugar45.54 8.34 25.41 9.90 
Potato starch9.11 1.67 5.08 1.98 
Vanilla powder2.93 0.54 1.63 0.64 
Salt1.33 0.24 0.74 0.29 
Sign up0.98 0.18 0.55 0.21 
Essence0.46 0.0830.25 0.10 
Total1170.54 214.32 653.20 254.44 
Output913.20 167.20 509.60 198.50 

Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:

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