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Homemade recipe №403 Pastry "Air" with cream and jam recipe number 1
Manual: Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 232.09 | 443.34 | 162.34 | 62.63 |
Granulated sugar | 173.43 | 331.30 | 121.31 | 46.80 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 77.14 | 147.36 | 53.96 | 20.82 |
Raw egg white | 41.79 | 79.83 | 29.23 | 11.28 |
Fresh whole milk the weight ratio of fat 3.2% | 37.19 | 71.05 | 26.02 | 10.04 |
Sign up | 5.51 | 10.52 | 3.85 | 1.49 |
Vanilla powder | 1.52 | 2.91 | 1.07 | 0.41 |
Cognac | 0.28 | 0.53 | 0.19 | 0.074 |
Agar (E406) | 0.082 | 0.16 | 0.057 | 0.022 |
Total | 569.03 | 1086.99 | 398.03 | 153.56 |
Output | 505.80 | 966.20 | 353.80 | 136.50 |
Recipe on №403 Pastry "Air" with cream and jam contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №403 Pastry "Air" with cream and jam
- Technological map №403 Pastry "Air" with cream and jam
- Energy value №403 Pastry "Air" with cream and jam
- Mass fraction of sugar and fat №403 Pastry "Air" with cream and jam
- Nutritional value №403 Pastry "Air" with cream and jam
- Constructor ganache №403 Pastry "Air" with cream and jam
- The cost of raw materials for №403 Pastry "Air" with cream and jam
- Homemade recipe №403 Pastry "Air" with cream and jam
- Technology instruction №403 Pastry "Air" with cream and jam
- Recipe №403 Pastry "Air" with cream and jam
- Technical and technological map №403 Pastry "Air" with cream and jam