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Homemade recipe # 365 Pastry "Potato" sprinkled recipe number 1
Description: The tiny mass with cream is shaped like a "potato". The surface is sprinkled with cocoa powder with powdered sugar and finished with "Charlotte" cream in the form of potato sprouts.
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: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
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 | 137.97 | 68.40 | 193.17 | 247.31 |
Melange | 116.80 | 57.90 | 163.53 | 209.36 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 77.04 | 38.19 | 107.87 | 138.09 |
Flour, premium | 56.66 | 28.09 | 79.34 | 101.57 |
Whole milk | 45.34 | 22.48 | 63.48 | 81.27 |
Sign up | 13.99 | 6.94 | 19.59 | 25.08 |
Powdered sugar | 12.78 | 6.34 | 17.89 | 22.91 |
Chicken eggs [chicken egg] [2] | 12.09 | 5.99 | 16.93 | 21.67 |
Cognac | 9.89 | 4.91 | 13.85 | 17.74 |
Cocoa powder [Skurikhin] | 4.54 | 2.25 | 6.35 | 8.13 |
Sign up | 0.82 | 0.41 | 1.15 | 1.48 |
Vanilla powder | 0.75 | 0.37 | 1.05 | 1.34 |
Essence | 0.70 | 0.35 | 0.98 | 1.25 |
Cognac or dessert wine | 0.30 | 0.15 | 0.42 | 0.54 |
Total | 489.66 | 242.75 | 685.60 | 877.73 |
Output | 412.10 | 204.30 | 577.00 | 738.70 |
calculations, forms, documents:
- Consolidated recipe # 365 Pastry "Potato" sprinkled
- Technological map # 365 Pastry "Potato" sprinkled
- Energy value # 365 Pastry "Potato" sprinkled
- Mass fraction of sugar and fat # 365 Pastry "Potato" sprinkled
- Nutritional value # 365 Pastry "Potato" sprinkled
- Constructor ganache # 365 Pastry "Potato" sprinkled
- The cost of raw materials for # 365 Pastry "Potato" sprinkled
- Homemade recipe # 365 Pastry "Potato" sprinkled
- Technology instruction # 365 Pastry "Potato" sprinkled
- Recipe # 365 Pastry "Potato" sprinkled
- Technical and technological map # 365 Pastry "Potato" sprinkled