Bake Ingredients

Пирог с персиком, ягодой и заварным кремом «Бриола» на «Амираль»

Оригинальное изделие с нежной структурой масляного бисквита с ванильной нотой, декорированного нежным заварным кремом и кусочками персика и ягодами смородины.
Дозировка смеси в рецептуре: 10,6% к массе теста

Рецептура

Технология приготовления
1. Приготовление полуфабриката/теста «Амираль»
Мука в/с – 140 г
Сахар-песок – 140 г
Смесь «Амираль» – 70 г
Масло растительное* – 120 г
Яйцо куриное/меланж – 120 г
Вода** – 60 г
ИТОГО: 650 г
замес теста
В емкость миксера вносят все компоненты и перемешивают лопаткой на средней скорости 5-7 минут до однородной консистенции.
ПРИМЕЧАНИЕ:
*Рекомендуется использовать рафинированное дезодорированное масло.
**Применяется обычная вода комнатной температуры.
Формование
Полуфабрикат/тесто «Амираль» равномерно распределить по всей площади формы*. Далее с помощью кондитерского мешка с круглой насадкой нанести в хаотичном порядке заварной крем «Бриола» по всей площади теста, отступая от края формы ~1 см. Затем выложить кусочки консервированного персика**, размещая в «островки» теста по всей площади. Ягоды смородины*** предварительно обвалять в загустителе, затем выложить на персик или тесто в свободном порядке.
ПРИМЕЧАНИЕ:
*Рекомендуется бумажная форма диаметром 18 см, высотой 3,5 см.
**Для данной рецептуры рекомендуется 150 г консервированного персика
***Для данной рецептуры рекомендуется 45 г смородины.
2. Приготовление заварного крема на смеси «Бриола»
Смесь для заварного крема «Бриола» – 55 г
Вода(питьевая) t18-20˚С – 170 г
ИТОГО: 225 г
Воду и смесь «Бриола» внести в емкость миксера одновременно.
Перемешивать лопаткой на повышенной скорости 5 минут.
выпечка
в ротационной печи:
температура выпечки 170-180 ̊С, положение шиберной заслонки –«закрытое».
Продолжительность выпечки от 25 до 40 минут, в зависимости от загрузки;
в подовой печи:
температура «низ» – 180 ̊С, температура «верх» – 180 ̊С.
Продолжительность выпечки 25-40 минут;
в конвекционной печи:
температура 170-180 ̊С, конвекция воздуха «минимум».
Продолжительность выпечки 25-40 минут в зависимости от загрузки.
Отделка
Выпеченную и охлажденную заготовку покрыть тонким слоем нейтрального геля холодного приготовления*.
ПРИМЕЧАНИЕ:
*Для данной рецептуры нужно взять 25 г геля.
ВАЖНО: поверхность должна быть полностью покрыта гелем.
Хранение/Срок реализации
120 часов при температуре 4±2 ̊С в закрытой упаковке.

Дополнительно

Упек полуфабриката масляного бисквита на “Амираль”составляет ~13%.

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