Bake Ingredients

Пластовый пирог с вишневым крем-суфле на основе «Чемпион» и сливочном бисквите на «Миранда»

Оригинальное кремовое изделие, в котором прекрасно сочетается нежный сливочный бисквит и крем суфлеподобной структуры с вишневым наполнителем.
Дозировка смеси в рецептуре: 8,8% к массе теста

ластовый пирог с вишневым крем-суфле на основе «Чемпион» и сливочном бисквите на смеси «Миранда»

Рецептура

1. Приготовление бисквитного полуфабриката «Миранда»
Мука в/с – 165 г
Сахар-песок – 130 г
Смесь «Миранда» – 58 г
Масло растительное* – 105 г
Вода** – 105 г
Яйцо куриное/меланж – 105 г
ИТОГО: 668 г
ЗАМЕС
Яйцо с сахаром внести в ёмкость миксера. Взбивать венчиком в течение 5-8 минут до получения пышной пены. Отдельно взвесить растительное масло с водой. Внести на медленной скорости в сахарно-яичную массу. Отдельно взвесить муку и смесь «Миранда», внести на медленной скорости после внесения жидких компонентов. Перемешивать на медленной скорости в течение 1 минуты, затем на высокой скорости ещё в течение 1-2 минут.
Готовое тесто должно быть однородным, без комочков.
ПРИМЕЧАНИЕ:
*Рекомендуется использовать рафинированное дезодорированное масло.
**Применяется обычная вода комнатной температуры.
формование
Тесто разливают на 2 силиконовых коврика или пергаментную бумагу порциями равной массы равномерным слоем (~1 см).
Равномерно по всей площади тестовых полуфабрикатов распределить цукаты (примерно 80г).
Выпечка
в ротационной печи:
температура – 200-220˚С
положение шиберной заслонки – «закрытое»;
Продолжительность выпечки 15-18 минут, в зависимости от загрузки печи;

в подовой печи:
температура «низ» – 200˚С, температура «верх» – 220˚С. Продолжительность выпечки 15-20 минут;

в конвекционной печи:
температура – 200-220˚С, конвекция воздуха «минимум». Продолжительность выпечки 15-18 минут в зависимости от загрузки печи.
Отделка
Предварительно выпеченный и охлажденный бисквитный полуфабрикат снять с коврика/пергамента.
Один пласт выложить верхней стороной вниз (той частью, которая не соприкасалась с ковриком/пергаментом). Нанести крем-суфле, распределяя по всей площади равномерным слоем, далее накрыть вторым слоем бисквитного полуфабриката и слегка прижать для выравнивания.
2. Приготовление крема-суфле «Вишня» (крема суфлеподобной структуры) на основе «Чемпион»
Основа «Чемпион» – 130 г
Вода t18-20°C* – 265 г
Начинка «Вишня» гомогенная -135 г
Сахар-песок – 50 г
ИТОГО: 580 г

Все ингредиенты внести в ёмкость миксера, взбивать венчиком на высокой скорости 3-5 минут.
Для достижения суфлеподобной структуры изделие необходимо поместить в холодильник на 3-4 часа для стабилизации.
ПРИМЕЧАНИЕ:
*Применяется обычная вода комнатной температуры из централизованного питьевого водоснабжения (в зависимости от региональных характеристик воды ее можно дополнительно очистить: 1. вскипятить; 2. использовать фильтр обратного осмоса; 3. обработать ультрафиолетом).
Отделка Дополнительная
По все площади поверхности бисквита с помощью кисти нанести равномерным тонким слоем предварительно растопленную шоколадную глазурь (около 70г).
Дать шоколадной глазури застыть при комнатной температуре.
Далее нарезать необходимого размера (на торты или пирожные).

Пластовый пирог с вишневым крем-суфле на основе «Чемпион» и сливочном бисквите на смеси «Миранда»
Хранение/срок реализации
5 -7 суток при температуре 4±2 ̊С и влажности 75%.

Дополнительно

Упек бисквитного полуфабриката составляет ~16%.

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