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2) having received a registration letter confirm your E-mail and phone number;
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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 No. 3
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: ** 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).
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 257.83 | 371.45 | 179.89 | 199.87 |
| Raw egg white | 72.12 | 103.90 | 50.32 | 55.91 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 65.51 | 94.38 | 45.71 | 50.79 |
| Chicken eggs [chicken egg] [2] | 39.31 | 56.63 | 27.43 | 30.47 |
| Vanilla powder | 2.10 | 3.02 | 1.46 | 1.63 |
| Sign up | 0.33 | 0.47 | 0.23 | 0.25 |
| Total | 437.19 | 629.85 | 305.03 | 338.92 |
| Output | 359.90 | 518.50 | 251.10 | 279.00 |
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)