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Сдобное печенье со вкусом топленого молока на “МилкиКинг”

  • Bake Ingredients
  • Рецептура
  • Печенье
  • Сдобное печенье со вкусом топленого молока на “МилкиКинг”

    • Оригинальное пышное сдобное печенье со вкусом топленого молока, привлекательной хрустящей поверхностью, имеющей характерные трещины и тянущейся внутренней структурой.
    Дозировка смеси в рецептуре: 6 – 7% к массе теста

    Рецептура

    Мука в/с – 190 г
    Сахар-песок – 100 г
    Смесь «МилкиКинг» – 34 г
    Маргарин столовый/молочный 82% – 68 г
    Яйцо куриное/меланж – 55 г
    Инвертный сироп – 30 г
    ИТОГО: 477 г
    Технология приготовления
    замес теста
    Охлажденный маргарин*, яйцо, смесь «МилкиКинг», инвертный сироп, муку и сахар внести в емкость миксера одновременно.
    Перемешать 1-2 минуты на медленной скорости, затем продолжить замес теста на средней скорости от 2 до 8 минут в зависимости от массы теста**. Готовое тесто должно быть плотным и однородным.
    ПРИМЕЧАНИЕ:
    *Температура маргарина должна составлять 10-15С.
    **Для замеса массой 5 кг – 3 минуты; для замеса массой 10 кг – 4 минут; для замеса 30 кг – 5 минут.
    формование
    Масса тестовой заготовки не менее 30 грамм*.
    Формование возможно на отсадочных машинах:
    ☑ валкового типа с отсадкой через дюзы;
    ☑ со струнной резкой
    ВАЖНО: диаметр дюзы должен быть не менее 1,5 – 2 см;
    ☑ с помощью отсадочного мешка;
    ☑ помощью деления теста на заготовки вручную.
    ПРИМЕЧАНИЕ:
    *Масса тестовой заготовки не менее 40 грамм – рекомендуемые массы заготовок позволят готовому изделию лучше сохранить свои потребительские свойства при дальнейшем хранении.
    Отделка
    Посыпать заготовки обычной сахарной пудрой мелкого помола или ароматизированной пудрой «Миндаль Эффект» или «Ваниль Эффект».
    ВАЖНО: отделка пудрой должна происходить непосредственно перед выпечкой.

    выпечка
    Для ротационной печи: температура разогрева печи перед посадкой
    200-210°С, далее (после посадки в печь) снижается до 180°С,
    положение шиберной заслонки-закрытое.
    Продолжительность выпечки от 10 до 15 минут, в зависимости от загрузки;
    Для подовой печи: температура «низ» – 190°С, температура «верх» –
    200°С. Продолжительность выпечки 8-10 минут;
    Для конвекционной печи: температура 180°С, конвекция воздуха
    «минимум». Выпечка 8-10 минут в зависимости от загрузки.

    ВАЖНО: не превышать время выпечки (заготовки на листе должны
    выглядеть слегка не допеченными- они «доходят» на противне), в течении последующего хранения печенье останется с характерной текстурой (хрустящим снаружи и «тянущимся» внутри).
    Срок реализации
    30 суток при хранении в герметичной упаковке.
    Для продления сроков реализации возможно внесение консервантов по общепринятой схеме.

    Дополнительно

    При изготовлении печенья с начинкой рекомендуется использовать
    начинку с содержанием сухих веществ не менее 60%, чтобы не происходило перехода влаги из начинки в тестовую заготовку.

    Упек составляет ~9%.

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