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A Piece of pie in Materaby Girolamo and Giuseppe
Ingredients for 10 portions (converted in grams):
• For the dough: • -1,75cups flour=437,5 g • -3/4 cup butter cut into small pieces=187,5 g • -4-5 tablespoons of cold water=100 g
• For the filling: • • -3 tablespoons unsweetened cocoa=60 g • -1 cup sugar=250 g • -1 cup water=250 g • -2 tablespoons butter=40 g • -1/3 cup flour= 83,3 g • -3 egg yolks• -2/3 cup milk= 166,6 g • -1 teaspoon vanilla(or similar)=5 g
The ingredients we need for 25 portions according to our group, in grams:
• For the dough: • • -flour=437,5 g x 2,5= 1093,75 g • -butter= 187,5 g x 2,5= 468,75 g • -cold water= 100 g x 2,5= 250 g • • For the filling: • • - unsweetened cocoa= 60 g x 2,5= 150 g • -sugar= 250 g x 2,5= 625 g • -water= 250 g x 2,5= 625 g • -butter= 40 g x 2,5= 100 g • -flour=83,3 g x 2,5= 208,25 g • -milk= 166,6 g x 2,5= 416,5 g • -vanilla= 5 g x 2,5=12,5 g
The ratio between the flour and the butter is:
• (1093,75 g+208,25 g) : (468,75 g+ 100 g)= • 1302 g : 568,75 g = 2,28
1 KG FLOUR 0,85 €
250g SALT 0,15€
250g BUTTER 2 €
250 g COCOA 2,15€
1 KG SUGAR 1,39€
6 EGGS 1,20€
1L MILK 1,55€
Calculations for a portion of the pie in Matera:
• Flour: 520,8 : 10 = 52,08 g • 1000 g -> 0,85 € • 52,08 g -> 0,4 €
• Butter: 227,5 g:10 = 22,75 g• 1000 g -> 8,00 € • 22,75 -> 0,18 €
• Unsweetened cocoa: 60 g:10 = 6 g • 1000 g -> 8,6 € • 6 g -> 0,05 €
Calculations for a portion of the pie in Matera:
• Sugar: 250 g:10=25 g • 1000 g -> 1,39 € • 25 g ->0,03 € • Egg yolks: 0,60 euro:10= 0,06 € • Milk:166,6 ml:10=16,6 ml • 1000 ml ->1,55 € • 16,6 ml -> 0,30 euro
Total: 0,40 € + 0,18 € + 0,05 € + 0,03 € + 0,06 € + 0,30 € = ------------
1.02 €
Baking temperatures in Farenheit:
T1= 9/5x210+32=410°F
T2= 9/5x180+32=356°F