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Homemade recipe No. 364 Pastry "Walnut tube" recipe number 1
Description: The semi-finished product "Walnut tubule" is filled with Charlotte nut 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.
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 | 321.06 | 90.71 | 326.10 | 325.48 |
Fresh whole milk the weight ratio of fat 3.2% | 253.58 | 71.65 | 257.56 | 257.08 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 230.26 | 65.06 | 233.87 | 233.43 |
Roasted kernels | 133.05 | 37.59 | 135.14 | 134.88 |
Flour, premium | 118.62 | 33.52 | 120.48 | 120.26 |
Sign up | 35.99 | 10.17 | 36.55 | 36.49 |
Melange | 29.65 | 8.38 | 30.12 | 30.06 |
Vanilla powder | 3.39 | 0.96 | 3.45 | 3.44 |
Cognac or dessert wine | 0.89 | 0.25 | 0.90 | 0.90 |
Total | 1126.48 | 318.28 | 1144.16 | 1142.02 |
Output | 891.90 | 252.00 | 905.90 | 904.20 |
calculations, forms, documents:
- Consolidated recipe No. 364 Pastry "Walnut tube"
- Technological map No. 364 Pastry "Walnut tube"
- Energy value No. 364 Pastry "Walnut tube"
- Mass fraction of sugar and fat No. 364 Pastry "Walnut tube"
- Nutritional value No. 364 Pastry "Walnut tube"
- Constructor ganache No. 364 Pastry "Walnut tube"
- The cost of raw materials for No. 364 Pastry "Walnut tube"
- Homemade recipe No. 364 Pastry "Walnut tube"
- Technology instruction No. 364 Pastry "Walnut tube"
- Recipe No. 364 Pastry "Walnut tube"
- Technical and technological map No. 364 Pastry "Walnut tube"