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Homemade recipe №368 Pastry "Bukovinsky nut" recipe number 1
Description: Biscuit roasted crumbs are mixed with cream and cocoa powder, molded in the form of a nut and glazed with chocolate glaze. Produced in a set of 10 - 15 pcs.
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.
Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
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 | 39.44 | 157.19 | 257.77 | 439.37 |
Chocolate glaze [Skurikhin] | 18.42 | 73.39 | 120.35 | 205.13 |
Melange | 14.31 | 57.03 | 93.52 | 159.41 |
Walnut kernel (raw) | 8.35 | 33.29 | 54.59 | 93.05 |
Flour, premium | 6.96 | 27.72 | 45.45 | 77.47 |
Sign up | 5.18 | 20.66 | 33.88 | 57.74 |
Fresh whole milk the weight ratio of fat 3.2% | 3.07 | 12.23 | 20.06 | 34.20 |
Potato starch | 1.72 | 6.84 | 11.22 | 19.13 |
Cocoa powder [Skurikhin] | 1.28 | 5.11 | 8.38 | 14.29 |
Chicken eggs [chicken egg] [2] | 0.82 | 3.26 | 5.35 | 9.12 |
Sign up | 0.27 | 1.10 | 1.80 | 3.06 |
Essence | 0.27 | 1.07 | 1.76 | 3.00 |
Vanilla powder | 0.050 | 0.20 | 0.33 | 0.56 |
Cognac or dessert wine | 0.020 | 0.080 | 0.13 | 0.22 |
Total | 100.17 | 399.17 | 654.59 | 1115.75 |
Output | 87.10 | 347.10 | 569.20 | 970.20 |
calculations, forms, documents:
- Consolidated recipe №368 Pastry "Bukovinsky nut"
- Technological map №368 Pastry "Bukovinsky nut"
- Energy value №368 Pastry "Bukovinsky nut"
- Mass fraction of sugar and fat №368 Pastry "Bukovinsky nut"
- Nutritional value №368 Pastry "Bukovinsky nut"
- Constructor ganache №368 Pastry "Bukovinsky nut"
- The cost of raw materials for №368 Pastry "Bukovinsky nut"
- Homemade recipe №368 Pastry "Bukovinsky nut"
- Technology instruction №368 Pastry "Bukovinsky nut"
- Recipe №368 Pastry "Bukovinsky nut"
- Technical and technological map №368 Pastry "Bukovinsky nut"