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All groups → All products → Cakes → Almond and nut cakes → №361 Pastry "Moscow" → recipe No. 3 → Home

Homemade recipe №361 Pastry "Moscow" recipe No. 3

№361 Pastry "Moscow" recipe No. 3

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up292.92 340.63 499.44 338.15 
№074 Cream "Glace"137.53 159.92 234.48 158.76 
No. 102 Milk lipstick66.03 76.79 112.59 76.23 
Total496.48 577.34 846.51 573.14 
Output
List of recipes

Description: The semi-finished "Moskva" nutty product is finished with cream and milk lipstick.

№034 "Moscow" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up187.99 218.61 320.53 217.02 
Granulated sugar107.42 124.92 183.16 124.01 
Roasted kernels107.42 124.92 183.16 124.01 
Flour, premium42.97 49.97 73.27 49.61 
Melange42.97 49.97 73.26 49.60 
Sign up1.08 1.25 1.83 1.24 
Almond essence0.16 0.19 0.27 0.19 
Total490.02 569.82 835.48 565.68 
Output292.92 340.63 499.44 338.15 

№074 Cream "Glace" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.39 63.25 92.73 62.79 
Granulated sugar54.39 63.25 92.73 62.79 
Chicken eggs [chicken egg] [2]32.63 37.95 55.64 37.67 
Vanilla powder0.54 0.63 0.93 0.63 
Cognac or dessert wine0.27 0.32 0.46 0.31 
Total142.23 165.39 242.50 164.19 
Output137.53 159.92 234.48 158.76 

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).

No. 102 Milk lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up52.46 61.01 89.45 60.56 
Granulated sugar41.97 48.81 71.56 48.45 
Starch syrup13.12 15.25 22.36 15.14 
Vanilla powder0.26 0.30 0.45 0.30 
Total107.81 125.37 183.82 124.46 
Output66.03 76.79 112.59 76.23 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up203.78 236.97 347.45 235.25 
Raw egg white187.99 218.61 320.53 217.02 
Roasted kernels107.42 124.92 183.16 124.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]54.39 63.25 92.73 62.79 
Fresh whole milk the weight ratio of fat 3.2%52.46 61.01 89.45 60.56 
Sign up42.97 49.97 73.27 49.61 
Melange42.97 49.97 73.26 49.60 
Chicken eggs [chicken egg] [2]32.63 37.95 55.64 37.67 
Starch syrup13.12 15.25 22.36 15.14 
Vanilla powder1.88 2.19 3.21 2.17 
Sign up0.27 0.32 0.46 0.31 
Almond essence0.16 0.19 0.27 0.19 
Total740.06 860.58 1261.80 854.32 
Output485.10 564.10 827.10 560.00 

Recipe on №361 Pastry "Moscow" contained in handbooks:

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