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Профитроли на «Меджиклер»

  • Bake Ingredients
  • Рецептура
  • Изделия из заварного теста
  • Профитроли на «Меджиклер»

    • Готовый полуфабрикат имеет ровную поверхность без подрывов и хорошую полость.
    Дозировка агента в рецептуре: 26% к массе теста

    Профитроли на “Меджиклер”

    Рецептура

    1. Приготовление теста на “Меджиклер”
    Смесь «Меджиклер» – 100 г
    Масло растительное*(подсолнечное) – 45 г
    Вода t100°С – 100 г
    Cоль поваренная – 2 г
    Яйцо куриное**/меланж – 90 г
    Итого: 387 г
    замес теста
    Смесь «Меджиклер», соль, масло и горячую воду внести в емкость миксера. Перемешивать лопаткой на средней скорости около 30 секунд, до образования однородной горячей массы.
    Далее внести 1/3 яйца от количества указанного в рецептуре, продолжая перемешивать.
    После того как тесто стало однородным, внести еще часть яйца (1/2 от оставшейся массы), продолжая перемешивать до однородности.
    Внести последнюю часть яйца и перемешать до однородности.
    Готовое тесто должно быть плотным, глянцевым и “лениво” стекать с лопатки.
    ПРИМЕЧАНИЕ:
    *Рекомендуется использовать рафинированное дезодорированное масло.
    *Яйцо куриное – рекомендуется перемешать до однородности.
    ВАЖНО: используемая горячая вода, должна иметь температуру не менее 100 ̊С.
    формование
    Тесто переложить в кондитерский мешок с насадкой «круглая» и, не допуская образования воздушных пустот, отсадить заготовки ø 2-2,5 см на противень с силиконовым ковриком или пергаментом.
    ВАЖНО: для получения полуфабрикатов правильной и привлекательной формы необходимо предельно аккуратно производить процесс отсадки.
    выпечка
    в ротационной печи*:
    при температуре 150-160°С. Продолжительность 25-30 минут, в зависимости от загрузки печи и массы тестовых заготовок;
    в подовой печи:
    при температуре «низ» – 160 ̊; «верх» – 170 ̊. Продолжительность 40-50 минут.
    в конвекционной печи*:
    при температуре 160°С. Продолжительность 30 минут, в зависимости от загрузки печи и массы тестовых заготовок.
    ПРИМЕЧАНИЕ:
    *при возможности регулирования конвекции, рекомендуется выбрать среднюю скорость потока воздуха.
    Отделка
    Тестовые заготовки до выпечки можно:
    ☑ посыпать сахарной пудрой;
    ☑ покрыть кракелином.
    2. Рецепт покрытия «Кракелин
    Маргарин 82% – 50 г
    Сахар-песок – 50 г
    Мука в/с – 50 г
    Итого: 150 г
    Все ингредиенты смешать до однородности. Раскатать между двумя листами пергамента, до толщины 2 мм. Заморозить. Перед выпечкой вырезать необходимой конфигурации, выложить на тестовые заготовки.
    ПРИМЕЧАНИЕ:
    *При необходимости покрытие «Кракелин» можно окрашивать.
    ОТДЕЛКА
    Выпеченные изделия охладить до температуры 35-40 ̊С, затем декорировать сметанной помадкой «Айсберг».
    Внесение Начинки
    После полного остывания заготовки можно наполнить кремом, для итого их можно разрезать на 2 половины или внести крем методом шприцевания. Рекомендуется использовать оригинальный крем на основе «ШефДекор».
    Хранение/срок реализации
    ☑ Готовый полуфабрикат (без начинок), можно хранить при температуре -18 °С в течение 1-2 месяцев, перед употреблением разморозить и разогреть в духовке или микроволновой печи (до первоначального состояния).
    ☑ При заполнении кремом или другими видами начинок, срок реализации от 24 до 120 часов (в зависимости от состава используемого крема/наполнения).

    Дополнительно

    Упек составляет ~ 32%.

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