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[Sussan Estela Olaya]

Ciao Aldair.

Benvenuto nella community di Scoolinary!Ecco una risposta chiara e utile basata sulla tecnica:

Sì, la glassa neutra (con pectina NH) come quella utilizzata in questa torta al limone può essere congelata senza problemi. In effetti, resiste molto bene nel congelatore per circa 4-6 settimane, purché venga conservata in un contenitore ben chiuso per evitare la cristallizzazione o l’assorbimento di odori.E sì, è anche possibile glassare i prodotti e poi congelarli, come nel caso del disco di crema al limone glassato. La chiave è glassare quando il prodotto è molto freddo o congelato, come indicato nella ricetta, poiché questo aiuta a mantenere il lucido liscio e ben fissato. Poi può essere rinfrescato nel congelatore, a patto che il prodotto intero (come questa torta) sia stato pensato per quel processo.
Solo un piccolo dettaglio da tenere in considerazione: durante lo scongelamento, fallo in frigorifero e senza fretta, per evitare che si formino gocce di condensa sulla glassa che potrebbero rovinare la finitura lucida.
Prima di congelare una grande quantità, ti consigliamo di fare prima una piccola prova per verificare se è il risultato che stai cercando dopo aver congelato e scongelato.

Spero che queste informazioni ti siano utili.

Cordiali saluti.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

At the moment, we don’t have a Red Velvet brownie recipe, but you can adapt the brownie recipe by Chef Joanna Artieda here to make it Red Velvet-style. Below, you can follow these steps:

Changes to make:

1. Red food coloring: Adding red food coloring is what will give your brownie the signature red hue of Red Velvet. You can use gel or paste food coloring. Start with a small amount (around 1 to 2 teaspoons) and adjust until you achieve the desired color.

2. Cocoa powder: Reduce the amount of cocoa powder: Red Velvet typically has less cocoa than traditional brownies. You can reduce the cocoa powder from 10g to 5-7g. This will allow the red color to stand out without being overshadowed by the cocoa.

3. Slightly tangy flavor (without changing the texture too much): Red Velvet has a subtle tang from white vinegar. Add 1 teaspoon of white vinegar to the mixture. This will also help the red color stand out more intensely. Be sure not to overdo it to avoid changing the overall flavor too much.

4. Creamy flavor: Red Velvet is known for a hint of sour cream or buttermilk. You can substitute some of the butter or add 100g of sour cream (for a creamier texture) or buttermilk to give it a more authentic flavor and smoother texture.

5. Texture and structure: If you add sour cream or buttermilk, you may need to adjust the amount of flour slightly. In this case, you could increase the flour by about 10-15g to balance the additional moisture.

Recipe adaptation:

Modified ingredients:

162g of butter

355g of white and muscovado sugar (or just muscovado)

152g of eggs

85g of dark couverture (you can reduce cocoa powder to 5-7g)

162g of all-purpose flour (with a pinch of salt)

6g of baking powder

5-7g of cocoa powder

80g of toasted walnuts or pecans (lightly toasted)

1 teaspoon of white vinegar (optional, for the tangy flavor)

Red food coloring (to taste)

100g of sour cream or buttermilk (optional for a creamier flavor)

Preparation:

Follow the original preparation, but add the red food coloring along with the melted butter and couverture mixture.

If using sour cream or buttermilk, add it along with the eggs and sugar to ensure everything blends well.

Add the white vinegar along with the liquid ingredients.

Proceed with the rest of the recipe as written, but be sure not to overbake, as Red Velvet brownies can be more sensitive to drying out due to the extra moisture.

Additional tips:

If you’d like a more elegant touch, you can add a cream cheese frosting on top of the brownie once it has cooled, which is typical for Red Velvet cakes.

As a recommendation, we suggest doing a small test to see if the result is what you’re looking for.

We hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

You can check out this course: https://www.scoolinary.com/?post_type=sfwd-courses&p=844869 – there’s a brownie recipe in Chapter 8.

We hope you find this information helpful.

Best regards.

[Sussan Estela Olaya]

Hola Victor.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Te pedimos por favor que te pongas en contacto enviando un email a soporte@scoolinary.com para que te den información necesaria sobre este tema.

Si tienes alguna otra consulta sobre los cursos o plataforma me quedo atenta y con gusto te ayudo a resolverlo.

Saludos.

[Sussan Estela Olaya]

Hola Thomas.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Cuéntame si revisaste el capítulo 12 Bonus extra: Plantilla Plan financiero

https://www.scoolinary.com/es/courses/plan-economico-financiero-para-tu-bar-o-restaurante/lessons/plantilla-plan-financiero

Me confirmas si esa es la información que estás buscando, me quedo atenta a tu respuesta.

Saludos.

[Sussan Estela Olaya]

Hola, Miguel.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Qué interesante que estés trabajando en la receta de buñuelos de tu abuela. Mantener vivas esas recetas familiares es una gran manera de aprender y mejorar la técnica. Veamos tus dudas una por una para asegurarnos de que la textura y el sabor queden espectaculares.

Duda 1 – ¿Cuándo agregar las claras a punto de nieve?

La receta indica que se incorporen antes de la harina, lo cual es un método poco común en masas de buñuelos, ya que generalmente se agregan al final para aportar ligereza. Si las incorporas antes de la harina, corres el riesgo de que se desinflen al mezclarlas con los ingredientes más pesados. Lo ideal sería:

1. Batir las claras a punto de nieve y reservarlas.

2. Mezclar las yemas con el azúcar, la leche, el aceite, la mantequilla, la ralladura, el anís y la vainilla.

3. Añadir la levadura de panadería disuelta y luego la harina con la levadura química.4. Cuando la masa esté homogénea, incorporar las claras en movimientos envolventes.Así logras que los buñuelos queden más ligeros y aireados.

Duda 2 – ¿Falta líquido en la receta?

A simple vista, la proporción de líquidos parece baja en relación con la cantidad de harina. Tienes 125 ml de aceite + 125 ml de leche + las yemas de 5 huevos + la mantequilla (que aporta algo de grasa, pero no tanta hidratación). Para una masa de buñuelos, suele necesitarse una hidratación del 60-65% sobre la harina. Aquí estarías rondando el 30-35%, lo que podría hacer que la masa quede densa.

Si la masa se siente demasiado firme al mezclarla, podrías añadir 50-80 ml más de leche tibia hasta obtener una textura más suave y elástica. Esto ayudará a que los buñuelos sean más esponjosos y menos densos al freír.

Esperamos que esta información sea de ayuda y ya nos cuentas cómo te va con los ajustes.

Saludos.

[Sussan Estela Olaya]

Hola Oscar.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Te pedimos por favor que envíes un e-mail a soporte@scoolinary.com para que te puedan ayudar con tu consulta.El equipo de soporte te dará toda la información sobre este tema.

Si tienes alguna otra consulta me quedo atenta y con gusto te ayudo a resolverlo.

Saludos.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

I checked the course from your profile, and the certificate can be downloaded without any issues.I downloaded it for you and sent it to the email address registered in your profile.Let me know if you’re able to download it and if you receive my email.

Best regards.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

Fleur de sel is a high-quality sea salt that forms on the surface of salt pans as the water evaporates. It is hand-harvested and known for its delicate texture and pure, slightly moist flavor.

It is used as a finishing salt in gastronomy, enhancing the flavors of dishes without being overly salty. It’s ideal for sprinkling over meats, fish, vegetables, chocolate, and desserts.

As an artisanal product with limited production, it is usually more expensive than other types of salt.

Both in the recipe and the video, fleur de sel is used. In the recipe book, you’ll find it listed as “salt” in the procedure.

In the video, at lesson 42/Toffee, at the 2:57 mark, you can see the chef adding the fleur de sel (salt).

Regarding glucose, I don’t see it being added in the preparation video. I’ll forward your observation to the content team for review.

As soon as I get a response, I’ll get back to you.

Best regards.

[Sussan Estela Olaya]

Hi Mattia.

Welcome to the Scoolinary community.

If you are following Chef Bachour’s first collection recipe, here are the recommendations for your inquiry:

1. Total dough weight:

You have a total of 1850 g of dough (1350 g of dough and 500 g of butter for laminating), and you want each croissant to weigh 60 g.

2. Number of croissants:

If each croissant should weigh 60 g, you can make 30 croissants with that amount of dough.

3. Adjusting the triangle measurements:

In the original recipe, the dough triangles have a base of 9 cm and a height of 38 cm, which results in 16 croissants with an approximate weight of 112 grams per croissant.

Now, to make 30 croissants with the same total weight of laminated dough, you need to reduce the size of the triangles.

4. Triangle size for 60 g croissants:

To make each croissant weigh 60 g, the dough triangles need to be smaller. The new base of each triangle should be about 4.8 cm, while keeping the height at 38 cm.

Therefore, to make 60 g croissants, each triangle should have a base of 4.8 cm and a height of 38 cm. This will give you 30 croissants with the desired weight.

We hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Genial Adrián, me alegra saber que la información brindada fue de ayuda.

Si cuentas con alguna otra consulta sobre los cursos, comunidad o plataforma me quedo atenta y con gusto te ayudo a resolverlo.

Saludos.

[Sussan Estela Olaya]

Hola Víctor,
Te comento que el equipo de soporte está disponible de lunes a viernes, por lo que lo más probable es que te respondan el lunes. De todas formas, enviaré tu consulta por interno para que mi compañera de Soporte pueda revisarla lo antes posible el lunes.
Saludos.

[Sussan Estela Olaya]

Hola Victor.

Anteriormente te contesté está misma pregunta.

Para temas de suscripciónes te pedimos que envíes un e-mail a soporte@scoolinary.com. El área de soporte es la encargada de ver estos temas y estoy segura que te brindarán toda la ayuda necesaria.

Si tienes alguna otra consulta sobre los cursos, comunidad o plataforma me quedo atenta y con gusto te ayudo a resolverlo.

Saludos.

[Sussan Estela Olaya]

Genial Miguel, me quedo atenta por si tienes alguna otra consulta y con gusto te ayudo a resolverlo.

Saludos.

[Sussan Estela Olaya]

Genial Mercedes!

Si tienes alguna otra consulta me quedo atenta y con gusto te ayudo a resolverlo.

Saludos.