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Homemade recipe Charlotte cream (in # 112, 113, 114) basic recipe
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 | 32.01 | 125.99 | 248.27 | 19.68 |
| Granulated sugar | 28.43 | 111.93 | 220.55 | 17.48 |
| Fresh whole milk the weight ratio of fat 3.2% | 18.95 | 74.62 | 147.04 | 11.65 |
| Chicken eggs [chicken egg] [2] | 5.05 | 19.90 | 39.21 | 3.11 |
| Vanilla powder | 0.31 | 1.22 | 2.41 | 0.19 |
| Total | 84.76 | 333.66 | 657.48 | 52.11 |
| Output | 75.80 | 298.40 | 588.00 | 46.60 |
| №112 Cake "Berry" | recipe number 2 | |
| No. 114 Cake "Children" | recipe number 1 | |
| №113 Cake "Strawberry" | recipe number 2 |
Recipe on Charlotte cream (in # 112, 113, 114) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Charlotte cream (in # 112, 113, 114)
- Technological map Charlotte cream (in # 112, 113, 114)
- Energy value Charlotte cream (in # 112, 113, 114)
- Mass fraction of sugar and fat Charlotte cream (in # 112, 113, 114)
- Nutritional value Charlotte cream (in # 112, 113, 114)
- Constructor ganache Charlotte cream (in # 112, 113, 114)
- The cost of raw materials for Charlotte cream (in # 112, 113, 114)
- Homemade recipe Charlotte cream (in # 112, 113, 114)
- Technology instruction Charlotte cream (in # 112, 113, 114)
- Recipe Charlotte cream (in # 112, 113, 114)
- Technical and technological map Charlotte cream (in # 112, 113, 114)