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All groups → All products → Cakes → Tiny cakes → # 365 Pastry "Potato" sprinkled → recipe No. 3 → Home

Homemade recipe # 365 Pastry "Potato" sprinkled recipe No. 3

# 365 Pastry "Potato" sprinkled recipe No. 3

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up436.05 114.54 264.48 64.60 
№074 Cream "Glace"395.03 103.77 239.60 58.52 
Powdered sugar27.64 7.26 16.77 4.10 
Cognac21.40 5.62 12.98 3.17 
Cocoa powder [Skurikhin]9.81 2.58 5.95 1.45 
Sign up1.78 0.47 1.08 0.26 
Total891.72 234.24 540.86 132.10 
Output
List of recipes

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.

No. 001a Biscuit semi-finished product crumb No. 1 Recipe number 3 (for feast Potato 365)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up252.62 66.36 153.22 37.42 
Granulated sugar151.31 39.75 91.78 22.42 
Flour, premium122.56 32.19 74.34 18.16 
Potato starch30.26 7.95 18.35 4.48 
Essence1.51 0.40 0.92 0.22 
Total558.26 146.64 338.60 82.70 
Output436.05 114.54 264.48 64.60 

Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

№074 Cream "Glace" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up156.23 41.04 94.76 23.14 
Granulated sugar156.23 41.04 94.76 23.14 
Chicken eggs [chicken egg] [2]93.74 24.62 56.86 13.89 
Vanilla powder1.56 0.41 0.95 0.23 
Cognac or dessert wine0.78 0.21 0.47 0.12 
Total408.54 107.32 247.79 60.52 
Output395.03 103.77 239.60 58.52 

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).

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up307.54 80.79 186.53 45.56 
Melange252.62 66.36 153.22 37.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]156.23 41.04 94.76 23.14 
Flour, premium122.56 32.19 74.34 18.16 
Chicken eggs [chicken egg] [2]93.74 24.62 56.86 13.89 
Sign up30.26 7.95 18.35 4.48 
Powdered sugar27.64 7.26 16.77 4.10 
Cognac21.40 5.62 12.98 3.17 
Cocoa powder [Skurikhin]9.81 2.58 5.95 1.45 
Essence of rum1.78 0.47 1.08 0.26 
Sign up1.56 0.41 0.95 0.23 
Essence1.51 0.40 0.92 0.22 
Cognac or dessert wine0.78 0.21 0.47 0.12 
Total1027.43 269.89 623.18 152.20 
Output887.00 233.00 538.00 131.40 

Recipe on # 365 Pastry "Potato" sprinkled contained in handbooks:

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