Bake Ingredients

Воздушное печенье «Кокосовые сердца» на «Альбуквик»/ «Альтер Микс»

Легкое оригинальное печенье с приятным кокосовым вкусом, объединяющее в себе свойства изделий из муки и белка.

Легкое кокосовое печенье на “Альбуквик (“Альтер Микс)

Рецептура

1. Приготовление белковой массы
Заменитель белка «Альбуквик» – 11 г
Вода t 18-20 ̊* – 55 г
Сахар-песок – 140 г
ИТОГО: 206 г
«Альбуквик» и воду предварительно смешать и дать набухнуть в течение 20 минут.
Все сырье* внести в емкость миксера одновременно. Взбивать венчиком на высокой скорости в течение 5-7 минут до плотной пышной массы.
ПРИМЕЧАНИЕ:
*Краситель также можно внести на этом этапе (на усмотрение)

2. Приготовление кокосово-мучной смеси
Кокосовая стружка измельченная – 20 г
Мука пшеничная – 40
ИТОГО: 60 г
Перед внесением в белковую массу (следующий этап) перемешать.
3. Приготовление белково-кокосовой массы
Всыпать предварительно смешанные муку и кокос во взбитый с сахаром белок и быстро перемешать до однородности, в течение 15-20 секунд.
формование
Отсаживать на пергамент или силиконовый коврик, из кондитерского мешка с круглой насадкой, в виде сердец в шахматном порядке сохраняя расстояние между заготовками 2-3 см. Масса заготовки 10-15 грамм.
Выпечка
Выпекать* 12 минут при температуре 160 ̊С.
ПРИМЕЧАНИЕ:
*При выпекании на печах с регулируемой конвекцией рекомендуется отключить или максимально снизить скорость вентилятора.

Легкое кокосовое печенье на “Альбуквик (“Альтер Микс)
Декор
Выпеченные заготовки можно склеить ганашем, кремом или водно-жировой начинкой после полного остывания
Хранение/срок реализации
30 суток при хранении в герметичной упаковке (полуфабрикаты без прослойки). Срок хранения изделий с прослойкой/начинкой зависит от срока хранения используемой начинки/прослойки.

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