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All groups → All products → Cakes → Sets of cakes → №420 Cakes "Set" Kiev Chestnuts " → recipe number 1 → Home

Homemade recipe №420 Cakes "Set" Kiev Chestnuts " recipe number 1

№420 Cakes "Set" Kiev Chestnuts " recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.89 400.52 397.25 393.72 
No. 101 Chocolate lipstick18.25 215.66 213.91 212.00 
No. 022 Custard13.03 154.05 152.79 151.43 
Total65.16 770.23 763.95 757.16 
Output
List of recipes

Description: Custard semi-finished product in the form of a half-ball "Shu" is filled with chocolate-nut filling. The surface is covered with chocolate lipstick. Available for sale packaged as a set of 20 - 24 pieces.

Chocolate-nut filling in candies in candy No. 420

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up12.93 152.78 151.53 150.18 
Powdered sugar10.03 118.52 117.56 116.51 
Granulated sugar3.95 46.70 46.32 45.90 
water2.37 28.07 27.84 27.59 
Whole condensed milk with sugar the weight ratio of fat 8.5%1.68 19.89 19.72 19.55 
Sign up1.12 13.27 13.16 13.04 
Cocoa-butter [cocoa butter]0.77 9.07 8.99 8.91 
Roasted cashew kernels [2]0.77 9.05 8.98 8.90 
Alcohol0.42 5.02 4.98 4.93 
Cognac0.0851.00 0.99 0.98 
Sign up0.0330.38 0.38 0.38 
Total34.16 403.74 400.45 396.89 
Output33.89 400.52 397.25 393.72 

No. 101 Chocolate lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up13.77 162.72 161.39 159.96 
Water4.59 54.24 53.80 53.32 
Starch syrup2.07 24.41 24.21 23.99 
Cocoa powder [Skurikhin]0.86 10.19 10.10 10.01 
Essence0.0480.57 0.56 0.56 
Sign up0.0430.51 0.50 0.50 
Total21.37 252.63 250.57 248.34 
Output18.25 215.66 213.91 212.00 

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
Manual: Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

No. 022 Custard basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up10.24 121.03 120.04 118.98 
Flour, premium5.94 70.16 69.59 68.97 
water3.40 40.20 39.87 39.51 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]2.97 35.07 34.79 34.48 
Salt0.0740.88 0.87 0.86 
Total22.62 267.34 265.16 262.80 
Output13.03 154.05 152.79 151.43 

Description: ** Characteristics of the semi-finished product. ** The shape is cylindrical, oval, etc. The crust is light brown. Small but not penetrating cracks on the surface. The inside of the semi-finished product is hollow.
Manual:
** Preparation of the dough. ** Cut butter, salt and water into pieces, heat to a boil. In the boiling mass, stirring thoroughly with a spatula, gradually add flour and boil for 5 minutes until a homogeneous mass is obtained. The moisture content of the brewed mass is 38–39%. The resulting mass is cooled to 60–70 ℃, after which, with continuous stirring or whipping at low speed, gradually add melange and knead the dough for 15–20 minutes.
The finished dough should be evenly mixed, without lumps. The moisture content of the dough is 52–56%.
** Shaping. ** The dough is deposited on lightly greased sheets.
When making cakes, the dough is placed on a sheet with a pre-laid metal stencil frame, which is removed before baking.
To obtain cakes in the form of tubes, the dough is deposited from a pastry bag with a round tube with a diameter of 18 mm, for small cakes 5–6 mm. The dough is deposited in the form of sticks 5 to 12 cm long, depending on the weight of the cake, 15 mm wide at intervals of 3-4 cm. The length of sticks for small cakes is 3.5–4.0 cm.
For cakes in the form of "Shu" buns, the dough is deposited in the form of round cakes through a round tube 10 mm in diameter.
For the custard "grid" the dough is deposited in the form of one row of flagella, on top of which the second row is deposited. Flagella are placed parallel to the edges of the sheet for a straight "grid" and diagonally for an oblique one.
** Baking. ** Baking duration 35-40 minutes at 180-200 ℃.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up17.72 209.42 207.71 205.86 
Chocolate glaze [Skurikhin]12.93 152.78 151.53 150.18 
water10.36 122.50 121.51 120.42 
Melange10.24 121.03 120.04 118.98 
Powdered sugar10.03 118.52 117.56 116.51 
Sign up5.94 70.16 69.59 68.97 
Starch syrup3.19 37.67 37.37 37.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]2.97 35.07 34.79 34.48 
Whole condensed milk with sugar the weight ratio of fat 8.5%1.68 19.89 19.72 19.55 
Cocoa powder [Skurikhin]0.86 10.19 10.10 10.01 
Sign up0.77 9.07 8.99 8.91 
Roasted cashew kernels [2]0.77 9.05 8.98 8.90 
Alcohol0.42 5.02 4.98 4.93 
Cognac0.0851.00 0.99 0.98 
Salt0.0740.88 0.87 0.86 
Sign up0.0480.57 0.56 0.56 
Vanilla powder0.0430.51 0.50 0.50 
Essence orange0.0330.38 0.38 0.38 
Total78.15 923.71 916.18 908.03 
Output63.30 748.20 742.10 735.50 

Recipe on №420 Cakes "Set" Kiev Chestnuts " contained in handbooks:

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