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Homemade recipe No. 475 Creamy fruit roll recipe number 1
Description: Biscuit semi-finished product soaked in blotting syrup, covered with a layer of Charlotte fruit cream and rolled up. The surface is sprinkled with powdered sugar.
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. ** Sponge cake in the form of a thin layer 6-9 mm thick. Smooth light brown top crust. Porous, elastic yellow crumb.
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 dough is poured onto prepared pastry sheets and spread with a layer of 2-3 mm.
** Baking. ** Baking duration 10-15 minutes at a temperature of 200-220 ℃. The baked sponge cake is kept at 15–20 ℃ until used. 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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 344.12 | 283.62 | 175.10 | 366.16 |
Granulated sugar | 289.79 | 238.84 | 147.45 | 308.35 |
Wheat flour 1s | 206.48 | 170.18 | 105.06 | 219.70 |
Jam | 119.33 | 98.35 | 60.72 | 126.98 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 75.58 | 62.29 | 38.46 | 80.42 |
Sign up | 44.76 | 36.89 | 22.78 | 47.63 |
Water | 17.79 | 14.66 | 9.05 | 18.93 |
Powdered sugar | 13.51 | 11.13 | 6.87 | 14.37 |
Chicken eggs [chicken egg] [2] | 11.94 | 9.84 | 6.07 | 12.70 |
Cognac or dessert wine | 1.80 | 1.49 | 0.92 | 1.92 |
Sign up | 1.14 | 0.94 | 0.58 | 1.22 |
Vanilla powder | 0.73 | 0.60 | 0.37 | 0.78 |
Essence of rum | 0.061 | 0.050 | 0.031 | 0.064 |
Total | 1127.05 | 928.89 | 573.46 | 1199.22 |
Output | 890.10 | 733.60 | 452.90 | 947.10 |
calculations, forms, documents:
- Consolidated recipe No. 475 Creamy fruit roll
- Technological map No. 475 Creamy fruit roll
- Energy value No. 475 Creamy fruit roll
- Mass fraction of sugar and fat No. 475 Creamy fruit roll
- Nutritional value No. 475 Creamy fruit roll
- Constructor ganache No. 475 Creamy fruit roll
- The cost of raw materials for No. 475 Creamy fruit roll
- Homemade recipe No. 475 Creamy fruit roll
- Technology instruction No. 475 Creamy fruit roll
- Recipe No. 475 Creamy fruit roll
- Technical and technological map No. 475 Creamy fruit roll