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Homemade recipe №078 Cream "Charlotte" lemon basic recipe
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.
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 | 17.71 | 369.87 | 224.76 | 88.70 |
Granulated sugar | 15.73 | 328.57 | 199.67 | 78.80 |
Fresh whole milk the weight ratio of fat 3.2% | 10.49 | 219.05 | 133.11 | 52.53 |
Fresh lemons | 4.15 | 86.65 | 52.65 | 20.78 |
Chicken eggs [chicken egg] [2] | 2.80 | 58.41 | 35.50 | 14.01 |
Sign up | 0.17 | 3.59 | 2.18 | 0.86 |
Cognac or dessert wine | 0.069 | 1.44 | 0.87 | 0.34 |
Total | 51.12 | 1067.58 | 648.75 | 256.03 |
Output | 46.00 | 960.70 | 583.80 | 230.40 |
Recipe on №078 Cream "Charlotte" lemon contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №078 Cream "Charlotte" lemon
- Technological map №078 Cream "Charlotte" lemon
- Energy value №078 Cream "Charlotte" lemon
- Mass fraction of sugar and fat №078 Cream "Charlotte" lemon
- Nutritional value №078 Cream "Charlotte" lemon
- Constructor ganache №078 Cream "Charlotte" lemon
- The cost of raw materials for №078 Cream "Charlotte" lemon
- Homemade recipe №078 Cream "Charlotte" lemon
- Technology instruction №078 Cream "Charlotte" lemon
- Recipe №078 Cream "Charlotte" lemon
- Technical and technological map №078 Cream "Charlotte" lemon