English

[Sussan Estela Olaya]

Hi, @mingming-wswgmail-com

Of course, if it works for you, it is a perfect machine that you can use to paint with cocoa butter. Just remember that after using your tools, wash them with hot water so that there is no chocolate residue left and the nozzle is not clogged and you can use it another time.

[Sussan Estela Olaya]

Hi, @yairybzgmail-com

It’s not bad, but the procedure or steps are in disarray.
I am going to send this observation to the team in charge so they can review it.

Greetings.

[Sussan Estela Olaya]

Hi, @panoswaterfordhotmail-com

You should use a branded ice cream stabilizer that is available and easy to get in your country.
Remember that the recipe contains dextrose and stabilizer, so the stabilizer composition should not include this product if you would not have excess dextrose.

Greetings

[Sussan Estela Olaya]

Hi, @yairybzgmail-com

The correct preparation is:
You prepare the dough and let it rest for at least 5 hours in the refrigerator or overnight.
The next day you take the dough out of the refrigerator and cut 120 gram portions, shape them and let them rest for 1.5 to 2 hours at room temperature.
Greetings.

[Sussan Estela Olaya]

Hi, @adityaa-ilangovan

Natural pectin recipes are useful if you do not have powdered pectin on hand.
You can substitute 80 to 100 grams of natural pectin for every 500 grams of fruit.

[Sussan Estela Olaya]

Hi, @fawzi-salibygmail-com

You can keep the Donut dough unbaked in the refrigerator, not frozen, in a container with an airtight lid.
The next day you take out the dough, let it come to room temperature, form your donuts and follow the fermentation procedure as indicated by the chef in the course.
Greetings.

[Sussan Estela Olaya]

Hi, @clifford @mandie-lowe

Lettuce is 97% water, but we round it up to 90% for yield reasons. So, for 300 g of extract you need 333 g of lettuce. The only thing you have to do is wash it and put it through the extractor.

Greetings.

[Sussan Estela Olaya]

Hi, @ahmed-mohamed

I send you the link to the English custard recipe.

https://recipes.scoolinary.com/mixed-english-custard/

Here I leave you the ingredients and preparation of the tres leches cake.

Ingredients to make Tres leches cake:

6 eggs

200 grams of sugar (1 cup)

200 grams of flour

1 Teaspoon vanilla extract

1 teaspoon baking powder

For the cream:

1 can of condensed milk (large)

1 can of evaporated milk (large)

1 can of heavy cream (large)

For the cover:

1/2 liter of whipped Chantilly cream

Preparation:

First, preheat the oven to 175ºC. Take a container and beat the eggs until they acquire a foamy texture, then add the sugar little by little and without stopping beating.

You will need to beat until the mixture triples its volume. Then, add the previously sifted flour along with the baking powder, beat it using circular motions. It is advisable that you introduce it little by little so that it is easier for you to integrate it. Also add the vanilla essence and continue mixing.

When you have the cake dough for the tres leches, spread a little butter and flour in a 7-inch heavy baking mold and pour it into it. You will need to bake it for 20 to 25 minutes.

It is recommended to prick the cake with a toothpick to ensure that it is really done inside once the time has passed. When it’s ready, remove it from the oven and let it cool.

While it is baking, you can prepare the tres leches cream. To do this, pour the contents of the three cans (condensed, evaporated and heavy cream) into a container with sufficient capacity and beat them. It is advisable to use a mixer, electric whisk or blender.

Tip: at this point it is important to note that the exact amount of cans varies depending on the brand, but most range between 400 grams.
When the cake has rested, pour the tres leches mixture over it and let it soak completely. It is likely that the tres leches cake will take approximately an hour to soak in the mixture, everything will depend on the thickness of the cake.

This tres leches cake can be left in the same mold where it was baked, but if you wish you can unmold it before bathing it with the tres leches mixture, transferring it to another mold for presentation and, later, bathing it with the cream.
When the cake has completely absorbed the mixture, you can cover it with the whipped Chantilly. Here you must give free rein to your imagination and decorate it as you like.
Once the tres leches cake is finished, you can decorate it with a little cinnamon sprinkled on top.
Another totally valid option is to decorate it with cherries, strawberries or raspberries.

We hope this information is helpful.
Greetings.

recipes.scoolinary.com

Mixed English custard - Scoolinary Recipes

This recipe is featured in: Pastry Basics: Creams Instructor: Joanna Artieda Ingredients ● 340 ml Fresh milk● 340 ml Cream (35%MG)● 135 g White sugar● 1 Vanilla pod (the better the quality and freshness, the better)● 180 g Egg yolk … Continue reading

[Sussan Estela Olaya]

Hi, @clifford

Send your query to the team in charge, as soon as I have a response I will contact you again.

Greetings.

[Sussan Estela Olaya]

Hi, @mingming-wswgmail-com

A chocolate gun must have a 50cl polyamide container, with a screw cap. 1.8 mm caliber stainless nozzle. Maximum air supply pressure: 6 bars. Recommended air pressure: 1.8 to 2.5 bars. Air consumption 220 tr/min. Weight 700g. Maximum product temperature: 50ºC.
We hope this information is helpful.
Greetings

[Sussan Estela Olaya]

Hi, @ahmed-mohamed

Could you tell me which course or recipe you are referring to. So I can help you with your query.

Greetings.

[Sussan Estela Olaya]

Hi, @amine-chrifi

Thank you for your message, any questions you have I will be attentive to help you.

Greetings.

[Sussan Estela Olaya]

Hi, @amine-chrifi

When you laminate your dough either by hand or in a laminating machine, you must first make sure to glue the folds (dough and butter) or closures well, taking care not to leave air bubbles. You must carefully press the dough and then you can laminate it.
Greetings.

[Sussan Estela Olaya]

Hi, @amine-chrifi

I think it could be because an air bubble remained in the laminate and it did not fully integrate into the layers of the croissant along with my butter, which is why it could have that opening.
Greetings

[Sussan Estela Olaya]

Hi, @eser-ispartali

I understand that one of the tables are nutritional parameters and the other table are formula parameters.

I see that if there is an error as you told us in the POD, the values should be invert sugar, dextrose and sucrose and not in the neutral emulsifier.