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Homemade recipe No. 356 Pastry "Air" with cream (double) recipe number 1
Description: Two piece airy semi-finished products are connected with cream.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
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.
Manual: Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 699.85 | 65.88 | 554.76 | 445.07 |
Raw egg white | 198.36 | 18.67 | 157.24 | 126.15 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 192.38 | 18.11 | 152.50 | 122.34 |
Fresh whole milk the weight ratio of fat 3.2% | 113.93 | 10.73 | 90.31 | 72.46 |
Chicken eggs [chicken egg] [2] | 30.38 | 2.86 | 24.08 | 19.32 |
Sign up | 5.83 | 0.55 | 4.63 | 3.71 |
Cognac or dessert wine | 0.75 | 0.070 | 0.59 | 0.48 |
Total | 1241.48 | 116.87 | 984.11 | 789.52 |
Output | 998.50 | 94.00 | 791.50 | 635.00 |
calculations, forms, documents:
- Consolidated recipe No. 356 Pastry "Air" with cream (double)
- Technological map No. 356 Pastry "Air" with cream (double)
- Energy value No. 356 Pastry "Air" with cream (double)
- Mass fraction of sugar and fat No. 356 Pastry "Air" with cream (double)
- Nutritional value No. 356 Pastry "Air" with cream (double)
- Constructor ganache No. 356 Pastry "Air" with cream (double)
- The cost of raw materials for No. 356 Pastry "Air" with cream (double)
- Homemade recipe No. 356 Pastry "Air" with cream (double)
- Technology instruction No. 356 Pastry "Air" with cream (double)
- Recipe No. 356 Pastry "Air" with cream (double)
- Technical and technological map No. 356 Pastry "Air" with cream (double)