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Homemade recipe №375 Pastry "Biscuit-air" recipe number 1
Description: Biscuit and airy semi-finished products are connected with fruit filling. The surface is covered with apricot marmalade and finished with crushed nuts.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
Description: ** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, yellow.
Manual:
** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, the biscuit is cleaned.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 365.06 | 106.01 | 561.32 | 593.45 |
Apricot puree | 121.63 | 35.32 | 187.02 | 197.72 |
Raw egg white | 116.91 | 33.95 | 179.76 | 190.05 |
Fruit filling | 97.02 | 28.17 | 149.18 | 157.72 |
Flour, premium | 49.03 | 14.24 | 75.39 | 79.71 |
Sign up | 43.05 | 12.50 | 66.20 | 69.99 |
Roasted kernels | 9.68 | 2.81 | 14.88 | 15.73 |
Vanilla powder | 1.05 | 0.30 | 1.61 | 1.70 |
Essence | 0.29 | 0.083 | 0.44 | 0.47 |
Citric acid (E330) | 0.19 | 0.056 | 0.29 | 0.31 |
Total | 803.91 | 233.44 | 1236.09 | 1306.86 |
Output | 593.00 | 172.20 | 911.80 | 964.00 |
calculations, forms, documents:
- Consolidated recipe №375 Pastry "Biscuit-air"
- Technological map №375 Pastry "Biscuit-air"
- Energy value №375 Pastry "Biscuit-air"
- Mass fraction of sugar and fat №375 Pastry "Biscuit-air"
- Nutritional value №375 Pastry "Biscuit-air"
- Constructor ganache №375 Pastry "Biscuit-air"
- The cost of raw materials for №375 Pastry "Biscuit-air"
- Homemade recipe №375 Pastry "Biscuit-air"
- Technology instruction №375 Pastry "Biscuit-air"
- Recipe №375 Pastry "Biscuit-air"
- Technical and technological map №375 Pastry "Biscuit-air"