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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. 356 Pastry "Air" with cream (double) recipe number 2
Description: Two piece airy semi-finished products are connected with cream.
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.
Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 377.07 | 133.25 | 261.15 | 425.67 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 169.65 | 59.95 | 117.49 | 191.52 |
| Raw egg white | 141.40 | 49.97 | 97.93 | 159.63 |
| Powdered sugar | 90.48 | 31.97 | 62.66 | 102.14 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 67.86 | 23.98 | 47.00 | 76.60 |
| Sign up | 4.50 | 1.59 | 3.12 | 5.08 |
| Cognac or dessert wine | 0.56 | 0.20 | 0.39 | 0.63 |
| Total | 851.51 | 300.90 | 589.73 | 961.27 |
| Output | 705.20 | 249.20 | 488.40 | 796.10 |
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)