THIRD KIND *** ***
BREAD CRUST
______________________________________________
1,000 kg
.015 WHEAT FLOUR YEAST POWDER
kg .018 kg .020 kg SAL
MANTECA VEGETAL WATER
.750 .010 Kg Kg Improver for PAN (ASCORBIC ACID) SUGAR
.025 Kg Mix all ingredients except the salt to work for 5 minutes add salt and continue to work for 2 minutes, rest for 15 minutes and form pieces 60 gr.
Bolear and rest for 20 minutes and bake at 200 ° C. for 12 minutes, dried for 8 minutes at 170 ° C.
Cool and cut off the top of the loaves, remove the crumbs and fill with foam.
CREAM CHEESE MOUSSE
_______________________
200 MLT LYNCOTT
30 GRS CREMA. CREAM CHEESE
2 OZ. MILK
C / S WHITE PEPPER
C / S SAL
½ GRS. Xanthan gum
1 LOAD OF GAS TO TRAP
processor Shred cheese, milk, cream, paste, salt and pepper, mix, insert into the trap and mount a charge applies. CLOUD
TAMARINDO
__________________________ __________________
Syrup 350 grams. Sugar
500 mlt.
water 30 grams.
tamarind pulp 1 pc Disposable Hair Coif
brew Put fire using a disposable hair cap. __________________ Cloud
300 mlt.
Syrup 7 oz. Gelatin powder or 3.5 gelatin sheets. 1 pc
cylinder of fabric (like the ones doctors use to the hair is very fine for casting products)
Reserve in the freezer in a stainless steel bowl. 200 mlt. Of it and leave it until crystals form ice, with 100 mlt. Remaining hydrated gelatin and hot.
When the syrup is cold and crystal mounted on another bowl with ice, begin to beat in machine with balloon whisk until it starts to foam, add the remaining syrup with hot gelatin in wire stirring constantly until foaming sign, and apply this to cool and duya Sleeve
FOAM HOT. BUTTER BASED
__________________________________________
BUDS
2 PZ 1 PZ
EGG WHOLE EGG
MLT 250. Clarified butter
C / S SALT AND PEPPER
C / S CHILE CHIPOTLE LIQUID AND CASTING.
25 MLT. CREAM LYNCOTT.
Put the yolks together with the bath and eggs using a balloon whisk add air whisking constantly, until it turns a bar close to body, add the blended chiles to taste salt and pepper, gradually incorporate the clarified butter until completely remove cruising from heat and add the cream lyncot, empty the sauce into a trap and apply a load just before use, apply immediately.
Care must be taken when applying as this foam is thicker than the cold tends to come out more strongly the siphon.
HOT SAUCE WHITE FOAM A RUBBER BASE XANTANA _______________________________________________________
1 / 2 PZ onion 1 clove garlic
1 OZ. OIL
10 GRS. BUTTER
300 MLT. CREAM LYNCOTT
C / S SALT AND WHITE PEPPER
C / S NUTMEG
200 GRS. Manchego cheese ½
GRS. Xanthan gum
100 GRS. GRATED PARMESAN
C / S Fry
fresh chives with butter oil and the onion and garlic finely chopped, blend cream cheese and lyncott to drain the onions add salt and pepper along with the nutmeg, strain and add the paste and grind in processor empties into the trap with a mountain load and garnish with Parmesan cheese and chopped chives.
CHOCOLATE COLD FOAM
____________________________
.200 .040 LITER
KILO LYNCOTT CREAM ICING SUGAR .080 KILO
COVERAGE
1 SOUR GAS TRAP
PZ .025 BRANDY OR RUM LITER
coverage Melt in a double boiler and mix with lyncott cream, icing sugar and alcohol, drain and empty into the trap, applied load and ride.
CARNITAS TACO CHICKEN WITH SALSA VERDE AIR
_________________________________________________________________ 2 PZ. BONELESS CHICKEN THIGH
C / S SAL, pepper, paprika and simmer for
BROKEN ODOR cornstarch .080 kg .250 kg
LARD
8 Pcs. CORN TORTILLA
.040 kg onion
010.
chopped cilantro 1 kg Pz. LEMON
Cut chicken into medium size pieces, sprinkle salt, pepper, paprika and crushed herbs, pass the chicken in cornstarch, coating the pieces completely.
Heat the butter to 160 ° C. and enter the chicken until completely cooked. Monte
on a corn tortilla and garnish with chopped onion and cilantro and drops of lemon juice.
Finally add the green sauce
air
SALSA VERDE AIR
_______________________________________________________ 4 PZ GREEN TOMATO
40 GRS.
onion 1 clove garlic 3 PZ
CHILE SERRANO C / S WATER
C / S SALT AND PEPPER
Place all ingredients in blender and prepare the sauce.
.002 SOYA LECITHIN KILO
Add soy lecithin and mash with electric arm, tilting the bowl and moving the arm to incorporate air into the sauce when forming the foam, take it with a spoon and serve on the product *** ENDS
decorate
*** THIRD CLASS SECOND CLASS 
0 comments:
Post a Comment