Weight 65 g.
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Technological map No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 022 Custard
- Preparation - №065 Cream "Charlotte" on agar
- Preparation - No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 022 Custard
- Preparation - №065 Cream "Charlotte" on agar
- Preparation - No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- 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'.
** 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.
Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.
The custard is filled with cream. The surface is sprinkled with powdered sugar.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Technological map No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Energy value No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Mass fraction of sugar and fat No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Nutritional value No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Constructor ganache No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- The cost of raw materials for No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Homemade recipe No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Technology instruction No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Recipe No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar
- Technical and technological map No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar