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Homemade recipe №346 Pastry "Choux" with protein cream recipe number 1
Description: The custard is filled with protein cream and jam. The surface is sprinkled with biscuit crumbs and powdered sugar.
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 ℃.
Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 382.12 | 179.89 | 380.15 | 105.70 |
Melange | 222.31 | 104.66 | 221.16 | 61.50 |
Granulated sugar | 202.68 | 95.42 | 201.64 | 56.07 |
Flour, premium | 127.50 | 60.02 | 126.85 | 35.27 |
Raw egg white | 96.99 | 45.66 | 96.50 | 26.83 |
Sign up | 86.25 | 40.61 | 85.81 | 23.86 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 60.22 | 28.35 | 59.91 | 16.66 |
Powdered sugar | 15.85 | 7.46 | 15.77 | 4.38 |
Vanilla powder | 7.27 | 3.42 | 7.24 | 2.01 |
Potato starch | 1.74 | 0.82 | 1.73 | 0.48 |
Sign up | 1.51 | 0.71 | 1.50 | 0.42 |
Essence | 0.087 | 0.041 | 0.086 | 0.024 |
Total | 1204.53 | 567.06 | 1198.34 | 333.21 |
Output | 973.50 | 458.30 | 968.50 | 269.30 |
calculations, forms, documents:
- Consolidated recipe №346 Pastry "Choux" with protein cream
- Technological map №346 Pastry "Choux" with protein cream
- Energy value №346 Pastry "Choux" with protein cream
- Mass fraction of sugar and fat №346 Pastry "Choux" with protein cream
- Nutritional value №346 Pastry "Choux" with protein cream
- Constructor ganache №346 Pastry "Choux" with protein cream
- The cost of raw materials for №346 Pastry "Choux" with protein cream
- Homemade recipe №346 Pastry "Choux" with protein cream
- Technology instruction №346 Pastry "Choux" with protein cream
- Recipe №346 Pastry "Choux" with protein cream
- Technical and technological map №346 Pastry "Choux" with protein cream