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Vanilla custard cream (No. 109, 340а, 350а) → basic recipe → Home

Homemade recipe Vanilla custard cream (No. 109, 340а, 350а) basic recipe

Vanilla custard cream (No. 109, 340а, 350а) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up285.60 347.19 169.86 285.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]266.62 324.11 158.57 266.42 
Granulated sugar178.53 217.03 106.18 178.40 
Chicken eggs [chicken egg] [2]71.40 86.79 42.46 71.35 
Flour, premium55.34 67.28 32.91 55.30 
Sign up0.0740.0900.0440.074
Total857.56 1042.49 510.03 856.93 
Output
List of recipes

Description: ** Characteristics of the semi-finished product. ** Homogeneous gelatinous mass of white color.
Manual: Most of the milk and 33% granulated sugar in the recipe is heated to a boil. Beat eggs with granulated sugar (0.25 kg of granulated sugar per 1 kg of egg mass). The flour is heated at a temperature of 105–110 ℃ for 40–60 minutes, then cooled. The rest of the milk, preheated, chilled flour mixed with granulated sugar and vanillin are added to the beaten egg mass. The resulting mass is injected in a thin stream with stirring into boiling milk syrup and heated at a temperature of 95 ℃ for 4–5 minutes, then cooled to 40 ℃; the cooled mass is mixed with softened butter.

Vanilla custard cream (No. 109, 340а, 350а) (basic recipe) included in recipes:

№340 Pastry "Tube" with custardrecipe number 2
No. 350 Pastry "Custard ring" with custardrecipe number 2
№109 Cake "Varazi"recipe number 1

Recipe on Vanilla custard cream (No. 109, 340а, 350а) contained in handbooks:

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