Member Sussan Estela Olaya
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Scoolinary Team
Forum Replies Created
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Scoolinary Team
Hi, @yairybzgmail-com
The measurement or thickness of the dough for the Parisian flan is the correct 1cm. These are the measurements that the chef proposes so that it can contain the filling, but if you prefer you can make the dough thinner, I think between 4 to 5 millimeters could work, Just be careful when putting the filling.
Greetings.
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Scoolinary Team
Hi, @afik-niv
Could you tell me which recipe you are referring to or which course it is from. This way I can review the procedure and help you with your question.
Greetings.
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Scoolinary Team
Hi, @e-ciurleo
If you want to make half the recipe, the measurement would be 40×20 centimeters.
Greetings.If you want to make half the recipe, the measurement would be 40×20 centimeters.
Greetings.
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Scoolinary Team
Invert sugar is obtained by dividing sucrose into its two parts: glucose and fructose through the hydrolysis process. It is sweeter than sucrose and has ideal properties for use in baking.
Glucose syrup is an aqueous solution obtained from the decomposition of starches through a process called hydrolysis. Generally, corn starch is used for its preparation, although it can also be obtained from rice, potato, barley or wheat starch.
It has a very sweet flavor, is economical and is easy to produce, facts that make it one of the most used industrial sweeteners.I leave you this recipe.
Homemade invert sugar recipe
Ingredients:375g sugar
150 ml mineral water
1 teaspoon lemon juice
1 level teaspoon baking soda
You will also need a kitchen thermometer.
Preparation:
-We put the water, sugar and lemon juice in a saucepan. We stir to mix, being careful that the edges are not splashed or with traces of sugar.
-We bring to medium-high heat, and with the thermometer we measure the temperature. When it reaches 100°C, remove from heat.
-We let it cool until the syrup reaches 50°C, it will be approximately 15 minutes. At that moment we add the baking soda and stir well.
-As it cools, a whitish layer will form on the surface. We remove it with a spoon, and when it is completely cold we store it in a very clean airtight glass jar.
Conservation:In a previously sterilized glass jar with an airtight seal, it lasts up to 12 months in the refrigerator.
We hope this information is helpful.
Greetings
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Scoolinary Team
Hi, @elena_spetsiouyahoo-co-uk
To prepare the gelatin mass we are going to make a 1:6 solution, that is, 1 part gelatin and 6 parts water. For example, for 10 grams of gelatin we would need 60 grams of water.
Let’s say we want to make 140 grams of gelatin dough, then what we would do is divide 120:7, that is, 6 parts of water and 1 of gelatin and it would give us 20 grams of gelatin and 120 grams of water.
The procedure would be:
In a bowl we heat 120 grams of water between approximately 50ºC and 60ºC. We are not going to add boiling water since very high temperatures cause it to lose gelling power. We want to unbind the proteins, not break them completely.
Very carefully we sprinkle 20 grams of powdered gelatin on the surface, trying to spread it well, stirring with a small spatula and trying not to form lumps.
We let it rest for 10 to 15 minutes at room temperature until it is firm and ready. We can use it immediately or store it in the refrigerator in an airtight container to avoid contamination and we can use it within 3 or 4 days after it has been prepared. further.We hope this information is helpful.
Greetings
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Scoolinary Team
Hi, @Arnold
I understand that, do you use puree to plate food for restaurant customers?
If so, you can use a steamer to keep your puree warm in a container.
If what you need is to transport your puree and then consume it, there are portable warmers that help keep food warm for longer.
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Scoolinary Team
Hi, @panoswaterfordhotmail-com
In a croissant there are two main factors that cause croissants to puff and rise:
1. Steam: Both dough and butter contain moisture. When croissants are baked in the oven, the water will evaporate and form small steam bubbles. These bubbles expand due to heat and really help create that layer structure by separating the different layers of dough.
2. Yeast: Yeast produces gas (carbon dioxide) when it grows and ferments in dough. These gas bubbles expand in the oven due to the heat, separating the different layers again.
We are going to wait for the comments of other colleagues so that they can help you with their opinions.
Greetings.
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Scoolinary Team
Hi, @alice-vaccari
The ideal or correct thing would be to leave them in the refrigerator before final fermentation. You should cover them very well so that the cold does not dehydrate the dough and the next day let them rise in the fermentation chamber.
First you can take them out for about 15 to 20 minutes at room temperature and then put them in the proofing chamber. This is done so as not to have a temperature shock and this could affect the final result of the croissant.
We hope this information is helpful.Greetings.
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Scoolinary Team
Hi, @infomamas-sonnenschein-de
I send you the link to a page where you can calculate the amount of sourdough by the amount of flour.
I think the page is in Spanish but you have the option to change the language. -
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Scoolinary Team
Hi, @infolinuschka-de @infomamas-sonnenschein-de
I am sending you a table of equivalences so that you can replace the types of yeast with sourdough according to weight. We hope this information is helpful.
Greetings
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Scoolinary Team
Hi, @lesa-beck
Payoyo cheese is a registered trademark and therefore is not the name of the type of cheese.You could replace it with some semi-cured goat cheese.
You can also look for a type of cheese that has the same cure or a different type of milk.Among the varieties of semi-cured cheeses that exist and could be found are Gouda, Emmental, Gruyere, Manchego, among others.
It won’t have the same flavor as semi-cured goat cheese, but the idea is to practice and use the ingredients we have or are accessible.
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Scoolinary Team
Hi, @james-holt
Each oven is a different world and only the “owner” of each oven knows how to handle it since he knows it perfectly.
It may be that the internal temperature of each oven is different so we will have different baking results.
You can make some changes or adjustments to the temperature and time to get better results. -
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Scoolinary Team
Place in a preheated oven at 325ºF if it is a convection oven and bake for 40 to 45 minutes, depending on the type of oven and the size of the Panettone molds. They should be nicely browned on top but if they brown too quickly, place aluminum foil on them during the cooking. last ten or fifteen minutes of baking. Immediately after coming out of the oven, prick the base and let it cool upside down.
Do not consume or package until completely cold.
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Scoolinary Team
Hi, @topporcja
If you have any questions or doubts regarding the courses or platform, we will be available to help you.
Greetings.
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Scoolinary Team
Hi, @alice-vaccari
Great, we hope you can soon share your photos of your result with the community.
Greetings
