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Вишневое пирожное на смеси «Ред Барон» в стиле “Красный Бархат” с покрытием из заварного крема на смеси «Милана» и шоколада.

  • Bake Ingredients
  • Рецептура
  • Торты, пирожные, рулеты
  • Вишневое пирожное на смеси «Ред Барон» в стиле “Красный Бархат” с покрытием из заварного крема на смеси «Милана» и шоколада.

    • Лаконичное изделие на основе нежного вишневого бисквита в стиле “Красный Бархат” (Red Velvet), покрытого тонким слоем заварного молочного крема и шоколада.
    Дозировка смеси в рецептуре: 10% к массе теста

    Рецептура

    1. Выпечной полуфабрикат «Ред Барон»
    Мука в/с -104 г
    Сахар-песок – 72 г
    Смесь «Ред Барон» – 48 г
    Маргарин столовый/молочный 82%* – 72 г
    Яйцо куриное/меланж – 72 г
    Вода** – 72 г
    Молоко сгущенное – 36 г
    ИТОГО: 476 г
    Технология приготовления
    замес теста
    Маргарин*, яйцо, воду, смесь «Ред Барон», молоко сгущенное, муку и сахар внести в емкость миксера одновременно.
    Замешивать тесто 1 минуту на медленной скорости, затем на повышенной
    скорости 5 минут.

    Примечание:
    ** Температура маргарина должна составлять 16-18 ̊С.
    **Воду рекомендуется применять комнатной температуры 18-20 ̊С.
    Формование
    Тесто* равномерно разлить на противень с высотой борта 2,5-3 см, предварительно выстеленный пергаментом или силиконовым ковриком.
    Примечание:
    *Высота теста относительно борта не более 2-2,5 см
    Количество теста в рецептуре дано на форму 18*18 см.

    выпечка
    Для ротационной печи:
    ☑ температура выпечки 200-210 ̊С, положение шиберной заслонки -закрытое.
    Продолжительность выпечки от 15 до 25 минут, в зависимости от загрузки;

    Для подовой печи:
    ☑ температура «низ» – 200 ̊С, температура «верх» – 210 ̊С.
    Продолжительность выпечки 20-25 минут;

    Для конвекционной печи:
    ☑ температура 200 ̊С, конвекция воздуха «минимум».
    Продолжительность 20-25 минут в зависимости от загрузки.
    2. Заварной молочный крем на смеси «Милана»
    Смесь для заварного крема «Милана» – 68 г
    Молоко сгущенное – 55 г
    Вода (питьевая) t18-20 ̊С – 202 г
    ИТОГО: 325 г
    Смешивание компонентов для крема:
    Воду, молоко сгущенное и смесь «Милана Крем» внести в емкость миксера одновременно.
    Перемешивать лопаткой на повышенной скорости 5 минут.
    Отделка:
    На выпеченный охлажденный полуфабрикат «Ред Барон» нанести «Молочный крем», равномерно распределяя по всей поверхности толщиной 0,5-0,8 см. Далее нанести тонким слоем, предварительно растопленное шоколадное покрытие* и посыпать цветным сахарным декором**.
    ПРИМЕЧАНИЕ:
    *покрытие «Темный шоколад» – 100 г
    **посыпка «Сахарный декор» – 30 г
    Нарезка:
    Изделие нарезать на формы требуемого размера.
    Хранение/Срок реализации
    120 часов при температуре 4±2 ̊С в закрытой упаковке.

    Дополнительно

    Упек полуфабриката составляет ~13%.

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    Вишневое пирожное на смеси «Ред Барон» в стиле “Красный Бархат” с покрытием из заварного крема на смеси «Милана» и шоколада.

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