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Рецептура для домашнего приготовления Sand cake with jam [Serpukhov]

Sand cake with jam [Serpukhov] Recipe No. 2

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up151.23138.09200.4151.55
Jam81.9174.8 108.5627.92
No. 090 Protein cream with citric acid (brewed)78.7671.93104.3926.85
Powdered sugar3.152.874.171.07
Total315.05287.69417.53107.39
Output

No. 016 Sand (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up77.9571.17103.2926.57
Unsalted butter46.7742.7161.9715.94
Granulated sugar31.1828.4641.3210.62
Melange10.919.9614.463.72
Flour, premium (on the dust)6.245.7 8.262.13
Sign up0.310.280.420.1 
Salt0.310.280.410.1 
Ammonium carbonate0.0790.0710.1 0.027
Baking soda0.0790.0710.1 0.027
Total173.828158.702 230.3359.234
Output151.23138.09200.4151.55

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
Manual:
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

No. 090 Protein cream with citric acid (brewed) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.9250.1572.7918.72
Raw egg white26.9424.6135.719.19
Citric acid0.430.390.570.15
Total82.2975.15109.0728.06
Output78.7671.93104.3926.85

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up86.1 78.62114.1129.35
Flour, premium84.1976.87111.5628.7 
Jam81.9174.8 108.5627.92
Unsalted butter46.7742.7161.9715.94
Raw egg white26.9424.6135.719.19
Sign up10.919.9614.463.72
Powdered sugar3.152.874.171.07
Citric acid0.430.390.570.15
Essence0.310.280.420.1 
Salt0.310.280.410.1 
Sign up0.0790.0710.1 0.027
Baking soda0.0790.0710.1 0.027
Total341.178311.532452.14116.294
Output300.4 274.3 398.1 102.4