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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe No. 054 Creamy fruit cream Recipe number 2 (!)
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 241.87 | 342.22 | 427.71 | 321.18 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 112.76 | 159.55 | 199.41 | 149.74 |
| Granulated sugar | 69.44 | 98.25 | 122.80 | 92.21 |
| water | 36.20 | 51.22 | 64.02 | 48.07 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 26.52 | 37.52 | 46.89 | 35.21 |
| Sign up | 1.24 | 1.76 | 2.19 | 1.65 |
| Cognac or dessert wine | 0.40 | 0.56 | 0.70 | 0.53 |
| Total | 488.42 | 691.07 | 863.72 | 648.60 |
| Output | 481.80 | 681.70 | 852.00 | 639.80 |
- Consolidated recipe No. 054 Creamy fruit cream
- Technological map No. 054 Creamy fruit cream
- Energy value No. 054 Creamy fruit cream
- Mass fraction of sugar and fat No. 054 Creamy fruit cream
- Nutritional value No. 054 Creamy fruit cream
- Constructor ganache No. 054 Creamy fruit cream
- The cost of raw materials for No. 054 Creamy fruit cream
- Homemade recipe No. 054 Creamy fruit cream
- Technology instruction No. 054 Creamy fruit cream
- Recipe No. 054 Creamy fruit cream
- Technical and technological map No. 054 Creamy fruit cream