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2) having received a registration letter confirm your E-mail and phone number;
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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 Pie "Nevsky" Basic recipe
Description: ** Product characteristics. ** Round shape. The surface is covered with powder. The pulp is well baked, porous, well saturated with syrup, sandwiched with cream.
Manual: Yeast dough with a moisture content of 37% is divided into pieces, given a round shape by rolling and placed on greased sheets or in round shapes, then set for 40-50 minutes. in a warm place for proofing. Bake for 40 - 60 minutes. at a temperature of 160 - 1 80 ℃. The baked cooled semi-finished product is cut horizontally into two layers. Both layers are soaked with syrup, smeared with cream and combined. The surface is sprinkled with refined powder.
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 329.75 | 31.07 | 121.22 | 255.73 |
| Granulated sugar | 164.73 | 15.52 | 60.56 | 127.75 |
| Water | 151.92 | 14.31 | 55.85 | 117.81 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 75.02 | 7.07 | 27.58 | 58.18 |
| Margarine | 72.92 | 6.87 | 26.81 | 56.55 |
| Sign up | 53.68 | 5.06 | 19.74 | 41.63 |
| Melange | 53.62 | 5.05 | 19.71 | 41.58 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 30.00 | 2.83 | 11.03 | 23.27 |
| Pressed bakery yeast | 15.19 | 1.43 | 5.58 | 11.78 |
| Cognac or dessert wine | 7.79 | 0.73 | 2.86 | 6.04 |
| Sign up | 2.08 | 0.20 | 0.76 | 1.61 |
| Salt | 0.89 | 0.084 | 0.33 | 0.69 |
| Essence | 0.30 | 0.028 | 0.11 | 0.23 |
| Total | 957.90 | 90.26 | 352.14 | 742.87 |
| Output | 893.60 | 84.20 | 328.50 | 693.00 |
calculations, forms, documents:
- Consolidated recipe Pie "Nevsky"
- Technological map Pie "Nevsky"
- Energy value Pie "Nevsky"
- Mass fraction of sugar and fat Pie "Nevsky"
- Nutritional value Pie "Nevsky"
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- The cost of raw materials for Pie "Nevsky"
- Homemade recipe Pie "Nevsky"
- Technology instruction Pie "Nevsky"
- Recipe Pie "Nevsky"
- Technical and technological map Pie "Nevsky"