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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe No. 353 Pastry "Air" with cream recipe number 2
Description: The airy semi-finished product is finished with cream.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, well retaining its shape.
Manual: Eggs are beaten in a whisk machine, first at low speed, then at high speed for 20-25 minutes. Add hot sugar syrup in a trickle to the whipped mass and beat until the mass cools to a temperature of 26-28 ℃.
Combine the prepared mass with preliminary whipped butter and beat for another 5-10 minutes until a homogeneous thick mass is obtained. At the end of whipping, add cognac or dessert wine and vanilla powder.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 70.21 | 282.27 | 596.27 | 88.51 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 25.04 | 100.66 | 212.63 | 31.56 |
| Raw egg white | 16.94 | 68.10 | 143.87 | 21.36 |
| Chicken eggs [chicken egg] [2] | 15.02 | 60.40 | 127.58 | 18.94 |
| Vanilla powder | 0.59 | 2.37 | 5.00 | 0.74 |
| Sign up | 0.13 | 0.50 | 1.06 | 0.16 |
| Total | 127.93 | 514.30 | 1086.42 | 161.27 |
| Output | 108.20 | 435.00 | 918.90 | 136.40 |
calculations, forms, documents:
- Consolidated recipe No. 353 Pastry "Air" with cream
- Technological map No. 353 Pastry "Air" with cream
- Energy value No. 353 Pastry "Air" with cream
- Mass fraction of sugar and fat No. 353 Pastry "Air" with cream
- Nutritional value No. 353 Pastry "Air" with cream
- Constructor ganache No. 353 Pastry "Air" with cream
- The cost of raw materials for No. 353 Pastry "Air" with cream
- Homemade recipe No. 353 Pastry "Air" with cream
- Technology instruction No. 353 Pastry "Air" with cream
- Recipe No. 353 Pastry "Air" with cream
- Technical and technological map No. 353 Pastry "Air" with cream