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Homemade recipe No. 055 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 | 52.13 | 469.64 | 502.09 | 354.54 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 6.08 | 54.74 | 58.52 | 41.32 |
| Granulated sugar | 3.74 | 33.71 | 36.04 | 25.45 |
| water | 1.95 | 17.57 | 18.79 | 13.27 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 1.43 | 12.87 | 13.76 | 9.72 |
| Sign up | 0.067 | 0.60 | 0.64 | 0.45 |
| Cognac or dessert wine | 0.021 | 0.19 | 0.21 | 0.15 |
| Total | 65.41 | 589.32 | 630.04 | 444.89 |
| Output | 64.90 | 584.70 | 625.10 | 441.40 |
- Consolidated recipe No. 055 Creamy fruit cream
- Technological map No. 055 Creamy fruit cream
- Energy value No. 055 Creamy fruit cream
- Mass fraction of sugar and fat No. 055 Creamy fruit cream
- Nutritional value No. 055 Creamy fruit cream
- Constructor ganache No. 055 Creamy fruit cream
- The cost of raw materials for No. 055 Creamy fruit cream
- Homemade recipe No. 055 Creamy fruit cream
- Technology instruction No. 055 Creamy fruit cream
- Recipe No. 055 Creamy fruit cream
- Technical and technological map No. 055 Creamy fruit cream