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Homemade recipe №352 Pastry "Tube" and "Shu" with cheese recipe number 1
Description: Custard semi-finished product in the form of a tube or a half-ball is filled with cheese cream.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of white color, keeping its shape well.
Manual: Peeled and sliced processed cheese is whipped in a beater at low speed until small pieces are obtained. Then add the prepared butter and beat at high speed. In the prepared mass, without stopping whipping, gradually add milk and whip until a fluffy white mass is obtained.
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 ℃.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 17.46 | 137.81 | 64.68 | 189.52 |
Melange | 17.12 | 135.06 | 63.39 | 185.74 |
Flour, premium | 9.92 | 78.30 | 36.75 | 107.67 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 6.12 | 48.33 | 22.68 | 66.46 |
water | 5.68 | 44.86 | 21.05 | 61.68 |
Sign up | 3.49 | 27.56 | 12.94 | 37.90 |
Salt | 0.12 | 0.98 | 0.46 | 1.35 |
Total | 59.93 | 472.89 | 221.95 | 650.31 |
Output | 43.20 | 340.90 | 160.00 | 468.80 |
calculations, forms, documents:
- Consolidated recipe №352 Pastry "Tube" and "Shu" with cheese
- Technological map №352 Pastry "Tube" and "Shu" with cheese
- Energy value №352 Pastry "Tube" and "Shu" with cheese
- Mass fraction of sugar and fat №352 Pastry "Tube" and "Shu" with cheese
- Nutritional value №352 Pastry "Tube" and "Shu" with cheese
- Constructor ganache №352 Pastry "Tube" and "Shu" with cheese
- The cost of raw materials for №352 Pastry "Tube" and "Shu" with cheese
- Homemade recipe №352 Pastry "Tube" and "Shu" with cheese
- Technology instruction №352 Pastry "Tube" and "Shu" with cheese
- Recipe №352 Pastry "Tube" and "Shu" with cheese
- Technical and technological map №352 Pastry "Tube" and "Shu" with cheese