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All groups → All products → Cakes → Custard cakes → No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar → recipe number 1 → Home

Homemade recipe No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar recipe number 1

No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up242.38 429.05 118.85 77.30 
No. 022 Custard165.35 292.70 81.08 52.74 
Powdered sugar10.88 19.27 5.34 3.47 
Total418.61 741.01 205.26 133.51 
Output
List of recipes

Description: The custard is filled with cream cream. The surface is sprinkled with powdered sugar.

Cream of cream (268, 285, 293, 294, 295 ...) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up136.46 241.56 66.91 43.52 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]68.29 120.88 33.49 21.78 
Powdered sugar40.97 72.53 20.09 13.07 
Vanilla powder1.71 3.02 0.84 0.54 
Total247.43 437.99 121.33 78.91 
Output242.38 429.05 118.85 77.30 

Description: ** Characteristics of the semi-finished product. ** Homogeneous fluffy mass of white, foamy structure.
Manual: Pre-chilled cream and sour cream are whipped in a whipping machine for 20-25 minutes, first at low speed, and then for 1 minute at high speed until a persistent fluffy mass is obtained. Refined powder, previously mixed with vanilla, is added to the whipped mass, and the mixture is gently mixed.

No. 022 Custard basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up129.91 229.97 63.70 41.43 
Flour, premium75.31 133.31 36.93 24.02 
water43.15 76.37 21.16 13.76 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]37.65 66.64 18.46 12.01 
Salt0.94 1.67 0.46 0.30 
Total286.96 507.97 140.71 91.52 
Output165.35 292.70 81.08 52.74 

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 ℃.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up136.46 241.56 66.91 43.52 
Melange129.91 229.97 63.70 41.43 
Flour, premium75.31 133.31 36.93 24.02 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]68.29 120.88 33.49 21.78 
Powdered sugar51.86 91.80 25.43 16.54 
Sign up43.15 76.37 21.16 13.76 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]37.65 66.64 18.46 12.01 
Vanilla powder1.71 3.02 0.84 0.54 
Salt0.94 1.67 0.46 0.30 
Total545.28 965.23 267.37 173.90 
Output414.20 733.20 203.10 132.10 

Recipe on No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar contained in handbooks:

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