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Основа для кулича на “Супербан”

  • Bake Ingredients
  • Рецептура
  • Изделия из сдобного дрожжевого теста
  • Основа для кулича на “Супербан”

    • Готовое изделие обладает оригинальной влажной внутренней структурой с крупными продолговатыми порами, близкой к структуре итальянского изделия «Панеттоне».

    Изделие остается мягким и влажным около 2-3 недель.

    Дозировка смеси в рецептуре: 4% к массе муки

    Рецептура

    Мука в/с – 1000 г
    Сахар-песок – 250 г
    Агент «Супербан» – 35 г
    Маргарин столовый/молочный 82%* – 200 г
    Вода** – 430 – 450 г
    Яйцо куриное/меланж – 200 г
    Соль – 15 г
    Дрожжи инстантные*** – 17 г
    (или дрожжи прессованные в количестве 50г)
    Итого: 2147-2167 г
    ВАЖНО: Количество вносимой воды, зависит от водопоглотительной способности муки, а также от типа вносимых дрожжей, как указано выше, если используются прессованные дрожжи, то на каждые 100 г прессованных дрожжей убирается 75 г воды. В данной рецептуре при использовании прессованных дрожжей количество воды уменьшается на 30г.
    Технология приготовления
    замес теста
    В муку внести дрожжи*** и перемешать. Далее внести сахар, агент «Супербан», маргарин* и 80-90% воды**(предварительно внести в воду все количество соли по рецептуре), яйцо. При желании можно внести ванилин.
    Замес производить на 1-й скорости в течение 1-й минуты, затем внести остальную воду (10-20%), замешивать еще на 1-й скорости в течение 1-й минуты. Далее на 2-й скорости в течение 8 минут. Перед окончанием замеса можно внести цукаты, орехи, изюм и пр., в количестве 10-15% (или по желанию) к массе теста.
    ВАЖНО: температура теста должна быть не ниже 28-30 ̊С.

    Примечание:
    *Маргарин – рекомендуется применять размягченный (t~18 ̊C).
    **Вода – рекомендуется t 20-22 ̊С. Количество вносимой воды, зависит от водопоглотительной способности муки, а также от типа вносимых дрожжей, как указано выше.
    ***Рекомендуется применять инстантные осмотолерантные дрожжи или прессованные осмотолерантные дрожжи. При замене инстантных дрожжей на прессованные необходимо обратить внимание (уточнить) кратность замены. Инстантные дрожжи заменяются в интервале 1:3/1:4 к прессованным.
    Брожение
    Тесто оставить в деже или иной емкости, накрыть пленкой и оставить в условиях цеха на 60-90 минут (до 2-3 кратного увеличения теста в объеме).
    Формование
    Тесто разделяется на куски требуемой массы*, далее подвергается интенсивной обминке (это необходимо для полного избавления от пузырьков воздуха и создания массы без пор) и помещается в формы (бумажные или металлические)

    Примечание:
    *Рекомендуемый развес для следующих форм составляет: для форм с диаметром основания и высотой формы по 9 см – ≈250г; для форм с диаметром основания и высотой борта по 12 см – ≈550г.


    Расстойка
    Сформованные заготовки переместить в расстойку с t 38-40 ̊С и W 80-85% в течение 60-90 минут.
    выпечка
    Для ротационной печи:
    ☑ для получения глянцевой поверхности: температура разогрева печи перед посадкой 200-220С, затем дать пароувлажнение (0,3-0,5 литра), далее (после посадки в печь) температуру снизить до 180-190 ̊С, положение шиберной заслонки-закрытое. Время выпечки от 20 минут, в зависимости от массы тестовых заготовок* и загрузки печи.

    ☑ для получения матовой поверхности: температура 180-190 ̊С, положение шиберной заслонки- закрытое. Время выпечки от 20 минут, в зависимости от массы тестовых заготовок* и загрузки печи.

    Для подовой печи:
    ☑ для получения глянцевой поверхности: после расстойки (перед выпечкой) изделия смазать яичной смазкой. Температура: «низ» – 190 ̊С, температура «верх» – 180 ̊С. Время выпечки от 25 минут, в зависимости от массы тестовых заготовок*.

    ☑ для получения матовой поверхности: температура: «низ» – 190 ̊С, температура «верх» -180 ̊С. Время выпечки от 25 минут, в зависимости от массы тестовых заготовок*.

    Для конвекционной печи:
    ☑ для получения глянцевой поверхности: температура разогрева печи перед посадкой 200-220С, затем дать пароувлажнение (50-80 грамм), далее (после посадки в печь) температура снижается до 180-190 ̊С. Время выпечки от 20 минут, в зависимости от массы тестовых заготовок* и загрузки печи;

    ☑ для получения матовой поверхности: температура 180-190 ̊С. Время выпечки от 20 минут, в зависимости от массы тестовых заготовок* и загрузки печи.

    ☑ без возможности пароувлажнения: при необходимости получения глянцевой поверхности, тестовые заготовки после расстойки (перед выпечкой) смазать яичной смазкой (1 часть яйца к 1 части воды).

    Примечание:
    *из расчета: 250 грамм – 28 минут; 500 грамм – 35 минут; 800 грамм – 47-50 минут.
    Отделка:
    Выпеченные куличи можно декорировать сахарной помадкой («Айсберг») после полного остывания заготовки.
    Хранение/Срок реализации

    2-3 недели, при хранении в герметичной упаковке.

    Дополнительно

    Данную рецептуру можно использовать для приготовления изделий типа “Панеттоне” и “Пандоро”.

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    2230. Уведомление: grandpashabet

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