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All groups → All products → Yeast dough products → Pie "Gourmet" → Basic recipe → Home

Homemade recipe Pie "Gourmet" Basic recipe

Pie "Gourmet" Basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up665.21 545.36 303.18 632.43 
Jam182.81 149.87 83.32 173.80 
No. 095 Blotting syrup152.34 124.89 69.43 144.83 
Powdered sugar (for sprinkling)15.23 12.49 6.94 14.48 
Total1015.59 832.62 462.87 965.54 
Output
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Description: ** Product characteristics. ** Round shape. The surface is covered with powder. The pulp is well baked, porous, well saturated with syrup, layered with jam or confiture.
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 160-180 °. The baked cooled semi-finished product is cut horizontally into two layers. Both layers are soaked with syrup, coated with jam or confiture and joined. The surface is sprinkled with refined powder.

Pie "Gourmet" Baked cake

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up355.50 291.45 162.02 337.98 
Water168.34 138.01 76.72 160.05 
Granulated sugar93.08 76.31 42.42 88.50 
Margarine80.80 66.25 36.83 76.82 
Melange59.41 48.71 27.08 56.49 
Sign up16.83 13.80 7.67 16.00 
Flour, premium (on the dust)9.90 8.12 4.51 9.41 
Vanilla powder1.49 1.22 0.68 1.41 
Salt0.99 0.81 0.45 0.94 
Total786.35 644.68 358.39 747.60 
Output665.21 545.36 303.18 632.43 

No. 095 Blotting syrup Recipe No. 3 (for Gourmet)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up78.97 64.74 35.99 75.08 
Cognac or dessert wine7.38 6.05 3.36 7.02 
Essence of rum0.30 0.24 0.13 0.28 
Total86.64 71.03 39.49 82.37 
Output152.34 124.89 69.43 144.83 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up365.40 299.57 166.54 347.39 
Jam182.81 149.87 83.32 173.80 
Granulated sugar172.05 141.05 78.42 163.57 
Water168.34 138.01 76.72 160.05 
Margarine80.80 66.25 36.83 76.82 
Sign up59.41 48.71 27.08 56.49 
Pressed bakery yeast16.83 13.80 7.67 16.00 
Powdered sugar15.23 12.49 6.94 14.48 
Cognac or dessert wine7.38 6.05 3.36 7.02 
Vanilla powder1.49 1.22 0.68 1.41 
Sign up0.99 0.81 0.45 0.94 
Essence of rum0.30 0.24 0.13 0.28 
Total1071.04 878.07 488.14 1018.25 
Output990.20 811.80 451.30 941.40 

Recipe on Pie "Gourmet" contained in handbooks:

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