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Homemade recipe №383 Pastries "Stripes" recipe number 1
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.
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
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 | 199.66 | 331.35 | 360.31 | 237.92 |
Melange | 101.71 | 168.80 | 183.55 | 121.21 |
Water | 77.68 | 128.91 | 140.18 | 92.57 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 76.57 | 127.07 | 138.17 | 91.24 |
Flour, premium | 49.43 | 82.03 | 89.21 | 58.90 |
Sign up | 45.34 | 75.25 | 81.83 | 54.04 |
Potato starch | 12.20 | 20.25 | 22.03 | 14.54 |
Chicken eggs [chicken egg] [2] | 12.09 | 20.07 | 21.82 | 14.41 |
Cognac or dessert wine | 6.90 | 11.45 | 12.45 | 8.22 |
Fruit filling | 5.53 | 9.17 | 9.97 | 6.58 |
Sign up | 2.01 | 3.33 | 3.63 | 2.39 |
Vanilla powder | 0.74 | 1.23 | 1.34 | 0.89 |
Essence | 0.61 | 1.01 | 1.10 | 0.73 |
Essence of rum | 0.26 | 0.44 | 0.48 | 0.31 |
Total | 590.73 | 980.37 | 1066.07 | 703.95 |
Output | 489.40 | 812.20 | 883.20 | 583.20 |
Recipe on №383 Pastries "Stripes" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №383 Pastries "Stripes"
- Technological map №383 Pastries "Stripes"
- Energy value №383 Pastries "Stripes"
- Mass fraction of sugar and fat №383 Pastries "Stripes"
- Nutritional value №383 Pastries "Stripes"
- Constructor ganache №383 Pastries "Stripes"
- The cost of raw materials for №383 Pastries "Stripes"
- Homemade recipe №383 Pastries "Stripes"
- Technology instruction №383 Pastries "Stripes"
- Recipe №383 Pastries "Stripes"
- Technical and technological map №383 Pastries "Stripes"