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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 4 → Home

Homemade recipe No. 341 Pastry "Tube" with sprinkling recipe No. 4

No. 341 Pastry "Tube" with sprinkling recipe No. 4

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up281.84 337.82 318.27 617.30 
No. 022 Custard115.94 138.97 130.93 253.95 
№002 Fried biscuit crumb51.33 61.52 57.96 112.42 
Powdered sugar9.17 10.99 10.35 20.07 
Total458.28 549.31 517.51 1003.74 
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. 057 Creamy cream with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up139.98 167.79 158.08 306.60 
Powdered sugar74.66 89.49 84.31 163.52 
Whole condensed milk with sugar the weight ratio of fat 8.5%55.99 67.12 63.23 122.64 
Cocoa powder [Skurikhin]13.53 16.22 15.28 29.64 
Vanilla powder0.65 0.78 0.74 1.43 
Sign up0.47 0.56 0.53 1.02 
Total285.29 341.96 322.17 624.86 
Output281.84 337.82 318.27 617.30 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.

No. 022 Custard basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up91.10 109.19 102.87 199.52 
Flour, premium52.81 63.30 59.63 115.66 
water30.25 36.26 34.16 66.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]26.40 31.64 29.81 57.82 
Salt0.66 0.79 0.75 1.45 
Total201.22 241.18 227.22 440.71 
Output115.94 138.97 130.93 253.95 

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 up37.62 45.09 42.48 82.39 
Granulated sugar22.57 27.05 25.49 49.43 
Flour, premium18.28 21.91 20.64 40.04 
Potato starch4.51 5.41 5.10 9.89 
Essence0.23 0.27 0.26 0.49 
Total83.21 99.74 93.96 182.24 
Output51.33 61.52 57.96 112.42 

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 up166.38 199.43 187.89 364.42 
Melange128.71 154.28 145.35 281.91 
Powdered sugar83.83 100.48 94.66 183.60 
Flour, premium71.09 85.21 80.28 155.70 
Whole condensed milk with sugar the weight ratio of fat 8.5%55.99 67.12 63.23 122.64 
Sign up30.25 36.26 34.16 66.26 
Granulated sugar22.57 27.05 25.49 49.43 
Cocoa powder [Skurikhin]13.53 16.22 15.28 29.64 
Potato starch4.51 5.41 5.10 9.89 
Salt0.66 0.79 0.75 1.45 
Sign up0.65 0.78 0.74 1.43 
Cognac or dessert wine0.47 0.56 0.53 1.02 
Essence0.23 0.27 0.26 0.49 
Total578.88 693.87 653.71 1267.89 
Output452.60 542.50 511.10 991.30 

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

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