Proper preparation of bread is a complex technological process. Dough is a capricious and unpredictable material. Each time it is baked, it may behave differently. Therefore, the process of baking bread must be controlled at every stage, even if you have the most modern equipment.
It is difficult to make perfect bread the first time, even if you strictly follow the recipe. In baking, it is important to have the experience and skills to determine whether the dough is in the correct condition at any stage of the bread-making process and, if necessary, make decisions on making adjustments to the process to obtain the correct baking.
In the technological process of making bread, 9 stages can be distinguished:
- Leaven;
- kneading;
- Relaxation;
- preliminary proofing;
- Wrinkle;
- Forming and cutting;
- final proofing;
- notch;
- Baking.
Now let's take a closer look at each stage in the technological scheme for making bread.
Leaven
Sourdough is the first step in making dough. Bread sourdough starts by mixing water with flour, which starts a fermentation process that produces bacteria that feed on the natural sugars in the flour and release carbon dioxide and lactic acid.
In order to properly prepare the sourdough for bread throughout the entire fermentation process, you need to maintain room temperature and regularly feed the bacteria by adding water with flour to the sourdough.
Bacteria feeding continues throughout the whole process of making sourdough bread, for 3 weeks. Every day, water with flour is added to the sourdough in the right proportions. The readiness of the starter is determined by external signs: it foams, rises, bubbles. Using such a starter for kneading dough will make the bread fluffy and tasty.
At this stage of the bread-making process, the dough is kneaded: flour is mixed with sourdough, yeast and other ingredients, depending on the bread recipe. When kneading, gluten strands are formed in the flour, due to which the dough becomes stretchy.
In order for the dough to turn out right, it should be kneaded calmly. If the dough is kneaded by hand, then you can make 3 calls with 5 minute breaks. With a brush, you need to press on the dough so that air pockets form, and with the other hand, stretch the dough. By hand kneading, the dough is difficult to knead, unlike automatic kneading, while manual kneading gives a better dough structure.
When mixing the dough with a mixer, it should be done as naturally as possible, as with manual kneading with interruptions, periodically scraping it off the walls of the dish. The readiness of the dough can be checked by rolling a small ball out of it and stretching it with your fingers to make a flat sheet, if it is transparent and does not tear, then the dough is kneaded well. If the dough is torn, then you need to knead more.
At this stage of the bread baking process, the dough is left alone so that the gluten fibers return to their original position and the structure of the dough becomes natural. During rest, the dough continues to acquire the desired qualities, even though no actions are being performed on it.
If the dough is not allowed to rest during the production of bread, then it will take its natural shape after molding, and as a result the bread will not look as intended. Therefore, it is very important to let the dough rest before carrying out further work, it can also be allowed to rest between batches.
Proofing
The stage of making bread after the final kneading of the dough, when it is left for a short time in a greased container. This stage is similar to the stage of resting bread, with the only difference being that it is followed by the process of kneading the dough.
The stage of making bread, in which the dough is folded into two or more layers, this has 5 goals:
- Uniform distribution of dough temperature;
- Uniform distribution of yeast;
- Activation of gluten fibers;
- Release of gases accumulating in the dough;
- Giving the dough elasticity.
After punching, the proofing process can continue.
Forming and cutting
This is the stage in the process of making bread, at which the dough is divided into the necessary portions, which are then given the desired shape: oblong, round, any other, depending on what shape you want to get the bread.
As a rule, the division of the test occurs as follows:
- The dough is placed on a clean surface;
- Divided into several parts;
- From each part, balls are rolled out on the surface of the table sprinkled with flour;
- The balls are placed on a floured surface; After dividing the dough, you can proceed to its molding. From the balls you can make loaves of round or oblong shape.
Stages of molding an oblong loaf:
- Take one piece of dough;
- Stretch the ball into a flat surface;
- Bend one third to the middle, then lay the other third on top of the previous one;
- Bend the corners of the dough with both hands at the far end from the edge of the table;
- Take the resulting dough spout and wrap it in the center and press firmly;
- Carefully bend the dough and press to get an oblong shape;
- Carefully seal the seam in the dough with the palm of your hand, which should run exactly in the middle on the bottom. If you put the dough in the oven with the seam up, then it can disperse.
This procedure must be done with all blanks.
final proofing
At this stage of the technological scheme for making bread, the dough is infused for the last time before baking. In order for the blanks to retain their shape, they are placed in a basket covered with a towel and sprinkled with flour.
But not everything is so simple. In order for the dough to finally reach readiness, it must be thawed at a humidity of 80% and a temperature of about 25 degrees Celsius. These conditions are necessary for the dough to rise. These conditions can be created either in a proofer or in a closed kitchen with water boiling in a pot to create high humidity. This proofer is suitable for yeast dough. If the dough is made on sourdough, then it must be placed in the refrigerator for 12 hours, then it will acquire a characteristic sourness.
You can determine the readiness of the dough at this stage of the bread-making process as follows:
- The dough should increase in size by 1/3;
- If you press on the dough, it should straighten out. If the dough does not straighten out, but breaks, then it has stood still and should rather be put in the oven to bake.
At this stage of the technological process of making bread, small cuts are made on the dough to give the bread a beautiful shape and increase it. Notching is best done with a sharp knife.
On a round-shaped dough, you can make a cross-cross notch, and on an oblong loaf, notches are made across the loaf. But all this is not strict, in the notches you can show your creativity and create the pattern and shape of bread you need.
Baking
To properly bake bread, you must first preheat the oven well and set the desired temperature according to the recipe.
Place the dough seam side down on the baking sheet. To create humidity, you need to sprinkle the oven with water slightly opening the door. Without the right moisture, the dough will not rise. Turn the bread over so that it bakes evenly.
You can check the readiness of the bread by removing one from the tray and tapping it with your hand from below, if the sound is dry, then the bread can be removed from the oven. Before serving bread to the table, it must be allowed to cool slightly, after which it can be cut.
If there is a sticky strip on the bottom of the slices, this means that the bread is not baked and next time it needs to bake longer.
So, in the technological process of making bread, 3 main stages can be distinguished - kneading, proofing and baking. All this is not difficult and accessible to everyone, you just need to adapt and understand all the intricacies and details of the manufacturing process so that the bread turns out soft, tasty, beautiful and with a crispy crust.
Content
Introduction …………………………………………………………………………..3
1. The value of rich bakery products and festive bread, complex flour confectionery and holiday cakes, small-piece confectionery products for human nutrition………………………………………….5
2 . Process technology for the preparation of rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products………………………………………………………………………………………………………………………………………………………………………………………………………
2.1. The technology of the process of preparing rich bakery products and festive bread…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
2.2. The technology of the process of preparing complex flour confectionery products……………………………………………………………………………...19
2.3. The technology of the process of preparing holiday cakes and small-piece confectionery…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
3. The technology of the process of cooking a bit bakery and festive bread, complex flour confectionery and festive cakes, small -piece confectionery products at the enterprise of the Akbulak Trade Association .............................................. 40
Conclusion………………………………………………………………………….43
Bibliographic list……………………………………………………..45
Applications 1………………………………………………………………………47
Applications 2………………………………………………………………………48
Applications 3…………………………………………………………………....49
Applications 4…………………………………………………………………....50
Appendices 5………………………………………………………………………………………51
Introduction
Bakery and flour confectionery products are an integral part of the diet. They contain many nutrients necessary for the full life of a person: proteins, carbohydrates, minerals, vitamins, dietary fiber. Bakery and flour confectionery products have entered not only our daily life, but also constitute an important part of the holidays and significant dates in our lives.
Dear guests are greeted with festive bread, and each celebration ends with a festive cake. Currently, there are many different bakery and flour confectionery products- from traditional classics to exclusive products.And I, as a technologistchose the topic:Process technology for the preparation of rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products"because she isrelevant today, sotoover the past decade, the assortment of bakery and flour confectionery products has noticeably changed, they have become in demand and interested me.
Target thesis :
The studytechnological process for the preparation of rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products.
To achieve this goal, it is necessary to solvea number of tasks: - Explore.
- Consider
describe
Many authors, such asKharchenko N.E.., Radchenko L.A. and others indicated in the bibliographic list write in their publications “Technology about the problempreparation of rich bakery products and festive bread, complex flour confectionery products", but I think that they did not fully disclose this topic and I decided to supplement it with mywork, revealthe technological process of preparing rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products.
Object of study istechnological process of preparing rich bakery products.
Subject of study isholiday bread, complex flour confectionery and holiday cakes, small-piece confectionery.
Scientific research in the field of baking and the nutritional value of bread has been carried out for about a century and a half. The theoretical substantiation of the process of production of bread and bakery products, associated with the development of mechanized baking in our country, was headed by academicians A.N. Bakh and A.I. Oparin.
1. The value of rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products for human nutrition.
Over the past decade, the range of bakery and flour confectionery products has changed markedly. Complex bakery and flour confectionery products have become more and more in demand. Complex bakery and flour confectionery products are distinguished by complex recipes and technological processes of preparation, as well as complex molding and surface finishing. Basically, such products are made to order according to proprietary recipes in accordance with regulatory documents. As you know, demand creates supply. Therefore, all modern enterprises Catering and bakery production are actively engaged in the development of a range of complex. Confectionery and bakery products are an integral part of the Russian national cuisine and play an important role in human nutrition.
Products have an attractive appearance, good taste, aroma and are easily absorbed by the body. Dough products are high in calories due to the content of carbohydrates (starch, sugar), fats, proteins, minerals and vitamins of groups B, PP, A.
All products manufactured by confectionery shops of catering establishments must comply with the requirements of state standards (GOSTs), industry standards (OSTs), enterprise standards (STP), technical conditions (TU), the Collection of Recipes and be produced according to technological instructions and maps, subject to the sanitary rules of bakery and flour confectionery. The preparation of complex bakery and pastry products can be compared to high art, where creation begins with inspiration and ends with an aesthetically perfect confectionery masterpiece.
To achieve high results, the personnel of the confectionery production must master not only the basics of decorative art, but also have deep knowledge in the field of modern technologies preparation and finishing of bakery and confectionery products, maintenance of complex equipment.
Increasing production volumes and improving the quality of complex bakery and flour confectionery products, creating new products and technologies is possible only on the basis of the latest scientific developments, technical re-equipment of existing enterprises, increasing the level of professionalism, creating new enterprises in the future for the production of high-quality products using advanced technology, raising the level technochemical control.
The main regulatory and technological documents fororganization of the process of preparation and implementation of complex bakery,flour confectionery products are state standards (GOST),sanitary rules and norms (San-PiN), Collections of unifiedrecipes, Collection of recipes for flour confectionery and bakery products forcatering establishments, Collection of recipes for bread andbakery products, technological instructions and technological(technical and technological) maps for the production of products, standardsenterprises and a number of other documents.
The assortment of complex rich bakery products and festive bread is extensive, includes hundreds of items and is constantly changing. It differs both in the appearance of products and in the components that make up the product formulations.
In accordance with GOST R 51755 - 2001, bakery products are called bread.
products weighing more than 500 g.
holiday bread prepared from wheat flour premium and first grade with improved properties. Festive bread includes piece bread: Russian and souvenir loaves, kalachi, wickerwork, Easter cakes.
Sweet baked goods - this is a bakery product with a sugar and (or) fat content of 1 4% or more by weight of flour according to the recipe.
Sweet bakery products are produced in accordance with GOST 24557 - 89. This group includes products made from wheat flour of the highest and first grades weighing more than 300 g, weighing from 80 to 300 g, weighing up to 80 g, such as cakes, as well as from wheat flour of the second grade weighing up to 100 g and more than 100 g and from a mixture different varieties flour, weighing up to 300 g and more than 300 g.
From wheat flour of the first grade they produce: bun "Slavyanskaya", muffin
ordinary, twisted muffin, fruit roll; from high quality wheat flour
varieties: curly pastry "Vyborgskaya", pretzel "Vyborgsky", bun
butter, muffin "Vyborg", brioche, muffins.
Complex rich bakery products (Appendix 1) are distinguished by complex molding and surface finish of products. Products are prepared from yeast sponge, yeast sponge puff pastry and rich unleavened dough.
2 . The technology of the process of preparing rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products.
2.1. The technology of the process of preparing rich bakery products and festive bread.
Complex rich bakery products are characterized by complex molding and surface finish of products. Products are made from yeast sponge, yeast sponge puff pastry and rich unleavened dough.
Complex small-piece bakery products have a different shape Cheesecakes with curd "Lapti", g: flour - 7 600, butter -
400, melange - 400, salt - 20, granulated sugar - 120, yeast - 200, milk - 3000; minced curd with raisins - 6,000; for smearing: fat for sheets -50, melange - 300. Output - 100 pcs. 150 g
For minced curd with raisins: cottage cheese - 3300, egg - 1,000, sugar -
sand - 500, raisins - 1,000, vanillin - 200.
Cheesecakes with cottage cheese "Lapti" they can be prepared as a gift souvenir:
■ rich yeast dough is prepared in the sponge method;
■ draw a template on A4 parchment paper and cut it out
scissors: the finished dough is rolled into a rectangular layer and
cut it into narrow strips; on a sheet of parchment paper, a rug is woven from strips of dough with a simple plain weave according to the size of the template;
■ according to the template, cut with a knife along the oval part of the workpiece, make a side to make a recess, lay out the curd filling and carefully level it;
■ then with one hand lift the edge of the parchment paper with the test
tongue, and the other hand is brought under the paper so as not to disturb the mesh, and
put the tongue on the "bast shoes";
■ the edges of the tongue are tucked under the bottom of the dough piece, trimmed and
give the shape of a bast. Then a strip of dough is made along the edge of the hole.
"Laptya" an even border and a dough piece are proofed for 15 - 20 minutes. Before baking, grease the rim with egg yolk, and the rest of the “bast shoes” with warm milk (or cream);
■ put the cheesecakes on a baking sheet greased with vegetable oil and
baked at a temperature of 210 - 220 ° C until cooked.
Ready cheesecakes "Lapti" are cooled for 15 minutes, covered with a towel folded in half. Serve "bast shoes" hot or cold.
Brioche bun , g: wheat flour - 3 760, granulated sugar - 670, butter
creamy - 925, melange - 552, yeast - 158, salt - 30, water - 1,340; for lubrication: melange - 146, grease for sheets - 20. Output - 100 pcs. by 65
According to the recipe, 210 g of flour is left for dusting.
The dough is prepared in the sourdough method with the addition of butter.
The finished dough is divided into pieces weighing 73 g and molded in three ways:
1) rolled into a ball, laid on sheets, after complete proofing
with a cylindrical recess dipped in fats, press the product from above.
It turns out a small ball inside a large ball;
2) the resulting pieces of dough weighing 73 g are divided into 2 pieces: large and
small (50 and 23 g). Roll into balls. A large ball is placed on a confectionery sheet. After incomplete proofing in a large ball, do
deepening, the surface is smeared with an egg and a small ball is placed.
It also turns out a small ball inside a large ball;
3) pieces of dough weighing 73 g are divided into four pieces (one small).
Roll into balls. Three large balls are placed together in the form
triangle, after incomplete proofing, the surface is smeared with an egg and
a fourth small ball is placed on top. Surface before baking
brushed with egg.
muffin ordinary, g: flour - 7,400, sugar - 575, butter - 500, melange - 260, salt - 110, yeast - 110, water - 2,900, fat for sheets - 50. Yield - 100 pcs. 100 g
Muffin is molded in the form of buns: single and double and
oysters: oblong, curly and spiral.
For buns sponge dough divided into pieces weighing 110-1 1 2 g, rolled into a ball, after incomplete proofing, rolled into a cake, greased the surface with oil (can be sprinkled with sugar, cinnamon), rolled into a roll, the ends of the roll are connected, one or two are made at the bend notch and turn out in both directions with a spiral upwards.
For oysters, the dough is rolled out into a layer, the surface is greased with oil and
rolled into a roll. The roll is cut into buns weighing 110-112 g.
For oblong oysters, one pressure is made from above, for curly oysters - two cross-shaped pressures. For spiral oysters, the buns are stacked on
confectionery sheet spiral upwards. The end of the roll is placed under the product.
Quality requirements: the shape is correct, the surface is ruddy,
shiny, crumb - lush, porous.
Holiday pies (Appendix 2).
The beginning of the production of holiday cakes is rooted in the depths
Ancient Russia. No holiday is complete without them. The word "pie" is
its basis is the word "feast". Cakes were an obligatory attribute of a wedding, Christmas, birthday and any other holiday table. It has long been believed that pies in the house are the key to the well-being of the family. Recipes have been worked out for centuries and passed down from generation to generation. Currently, holiday pies are distinguished by:
■ according to the recipe (sweet, meat, fish, etc.);
■ the method of preparing the dough (yeast, puff, unleavened, etc.);
■ shape (round, square, rectangular, curly, etc.);
■ molding method (open, semi-open and closed);
■ finishing method (dough decorations, sprinkles, icing, etc.).
open pies
For cooking open pies use yeast-free or sponge dough, as well as rich unleavened dough. Fillings for open pies are different, but most often sweet from berries and fruits. The dough is rolled into a ball and left to proof. The finished dough is rolled out on a table dusted with flour into a layer 1 cm thick according to the size of the mold or baking sheet. With the help of a rolling pin, they transfer it to a baking sheet (form), make a side. On the edge of the side lay out decorations from the dough or make a border. Spread the filling on the dough in an even layer.
Form the following decorations from the dough for open pies.
Leaves .
A thin layer is rolled out of the prepared dough, cut into strips of the desired width and cut into small or large rhombuses. Each rhombus is given the shape of a leaf, veins are applied to it with the blunt side of the knife. The edges of the leaves are slightly incised or left flat. With two fingers, pinch one top of the rhombus.
chrysanthemums .
A thinly rolled strip of dough 4–5 cm wide and 1–5 cm long is prepared. Frequent cuts are made on one side of the strip with a sharp knife (short at first, and then long for almost the entire width of the strip). Roll up the prepared strip, starting with long cuts. Then the resulting chrysanthemum petals are unfolded.
Half-open pies
To prepare half-open pies, the dough is divided into two parts. One of the parts of the dough is rolled into a ball and rolled out with a rolling pin to size.
baking sheet (form). Using a rolling pin, the layer is transferred to a greased
baking sheet (shape). Spread on the surface of the layer in an even layer
filling (the filling can be both sweet and savory).
The second part of the dough is laid out on a table dusted with flour and rolled out with a rolling pin into a layer 3-5 mm thick. From the prepared layer, thin strips, twigs, leaves, flowers and other dough decorations are cut with a knife or various notches. Decorations from the dough are laid out on top of the filling in the form of any openwork ornament.
"Lace Mesh".
Prepare two layers of dough. The lower layer of dough is laid out in a form so that the edges hang from the border of the form. The top layer of dough is placed on a dusty table and frequent round holes are cut out by cutting. Spread the filling on the bottom layer of dough. Place the top layer of dough on top of the filling. The hanging edges of the dough of the lower layer are lifted up and gradually, at a distance of 4 cm, folds are made around the entire circumference of the cake so that they are adjacent to the upper layer.
"Wicker Cover".
Prepare two layers of dough. The lower layer of dough is laid out in a mold and cut along the border. The upper layer is placed on a dusty table and identical strips are cut out of it with a special round embossed knife. Spread the filling on the bottom layer. Strips are placed on top of the filling along and across at a distance of 1.5 cm and a mesh is made from them. Test strips can be twisted along the axis to make spirals.
peach pie , g: rich yeast dough - 700, vegetable oil for lubricating sheets - 5; for the filling: peaches - 1000, powdered sugar -100, brown rum - 20, lemon juice - 40, almonds - 100. Yield - 1,500.
To prepare the filling, peaches are scalded with boiling water, cleaned of
peel. Each peach is cut into quarters and the pits are removed.
Sprinkle with powdered sugar (50 g), sprinkle with rum and let soak in
within 1 5 - 20 min.
The dough is prepared in the sourdough method. The finished dough is rolled out into a layer
rectangular shape. Place a piece of parchment paper on a baking sheet
oiled, and spread the dough on it. prepared peaches
place cut side down on the dough. Sprinkle the filling with chopped almonds.
A pattern in the form of a large grid is laid out on top of the filling from pre-prepared finishing dough decorations. On top of the mesh and along the edge of the border, leaves, flowers and berries fashioned from dough are attached with water or egg yolk. Put in a warm place for proofing for 1 5 -20 minutes. Lubricate the dough piece with melange and bake at
temperature 190 °C for 30 min. The cake is cooled and sprinkled with the rest powdered sugar. Serve cold.
closed pies
A characteristic feature of closed holiday pies is the magnificent decoration of the surface with stucco moldings from dough. Prepare the pie dough and filling. A small part is separated from a piece of dough for decoration with dough decorations, the rest of the dough is divided into two equal parts. One part of the dough is rolled out with a layer 1 cm thick, wrapped on a rolling pin and transferred to a prepared baking sheet (form), straightened and leveled. Spread the filling on the dough in an even layer. Roll out the second layer, the same size as the first layer of dough.
Spread it on the filling in the same way. The edges of both layers are connected and pinched, and the seam is tucked down or the edges are fastened in the form of a “twisted rope”. They make various finishing decorations from dough, moisten them with egg yolk or water and place them on the surface of the semi-finished product.
Rybniki
Rybnik is a Russian closed pie stuffed with whole butchered
fish or large pieces fish. Sometimes slices are stacked on the fish raw onion, potatoes, etc. Rybnik has a triangular shape, the shape of a boat or takes the form of a fish. Rybniks are especially common in areas with the highest fish catch. In the North, in Central Russia and Siberia, rybnik is a festive independent dish. In ancient times, rybnik was served at the end of the feast, "to the top".
Rybnik with hake fillet , g: yeast dough - 900, stuffing - 680,
vegetable oil for sheet lubrication - 5, melange for lubrication - 10; for
fillings, g: vegetable oil - 50, carrots - 150, onions - 250,
hake fillet - 450, salt and ground black pepper - to taste. Output - 1 500.
Ready fishmonger
Figure pies
Figured pies are divided according to the same principle as traditional ones - open, half-open and closed with various fillings.
A distinctive feature of curly pies is the complex shape and decoration. For example, curly pies can be in the form of animals, birds or various objects.
Pie "Festive Samovar", g: butter yeast dough - 2,000, fat for lubricating sheets - 5, egg yolks for lubrication - 40; d l i n a h and n k and, g:
fresh berries - 500, starch - 20, flour - 20, powdered sugar - 30. Yield - 2000.
The method of making the pie is closed.
To prepare the filling, the berries are first prepared and mixed with starch, flour and powdered sugar. Prepare a rich yeast dough and divide it into four parts. One part of the dough is rolled out into a layer and the contour of the circle for the "samovar" is outlined.
Spread the filling in a circle. The second layer is prepared (of the same size as the first layer) and the filling is closed on top, a circle is cut out and the edges are pinched. Prepare the third layer of dough and cut out the details for finishing the samovar. Details are smeared with egg yolk or water and glued to the "samovar".
A layer is rolled out from the fourth part of the dough and the contour of the circle is outlined for
"teapot" and cut out a circle, then a "spout". Parts are connected in the middle
circle lay out the filling. From the remaining layer of dough, cut out a second circle of the same diameter as the first, a lid, a handle and details for jewelry.
The filling is closed with the second circle of dough and the edges are pinched, the lid, handle and decoration parts are smeared with egg yolk (or water) and
glued to the "teapot". Before baking, let the "samovar" and "teapot" stand for 10-15 minutes, grease with egg yolk and bake the cake at a temperature of 180 ° C until cooked.
Bake the "kettle" together with the "samovar" or separately if they do not fit on a baking sheet. The finished cake can be smeared with sugar syrup. The cake is cooled for 10-15 minutes under a towel folded in half. Serve warm or cold.
Pie "Crocodile" , g: butter yeast dough - 1000, fat for lubrication of sheets - 5, melange for lubrication - 20; for the filling, g: fresh cabbage - 1000, onion - 400, chopped meat- 500, salt - 2, pepper
ground black - 1 . Exit - 1800.
The prepared dough is formed into a ball, covered and put in a warm place for proofing. For the filling, cabbage, onion and minced meat are prepared separately. Salt and pepper to taste. Then all the ingredients are mixed and cooled. On a table dusted with flour, the dough is rolled out into a rectangular layer. With a curly knife, the edges of the layer are evenly cut off (the rest of the dough will be required
for decoration). Wrap a layer of dough on a rolling pin and transfer it to a baking sheet previously covered with parchment and greased with grease. On the
the middle is compactly laid out the cooled stuffing.
Starting from one edge of the layer, cuts are made at an angle of 45 ° relative to the edge to the filling 3-4 cm wide. Fold the resulting
overlapping pigtail stripes. The head is formed from the upper part, and the tail of the "crocodile" is formed from the lower part. The nostrils of the nose are formed at the “crocodile”, “paws” and “eye-eyebrows” are molded from scraps of dough. They make “fangs” with scissors along the edge of the jaw, without cutting to the end, and cut the dough all over the “body”. Bake in a preheated oven at 200°C until done. 10 minutes before readiness, grease the “crocodile” with melange. The cake is cooled for 10-15 minutes under a towel folded in half. Pie served hot or cold
Festive bread. Loaves. (Appendix 3).
In Russia, a loaf was prepared for weddings. The loaf was considered a symbol of happiness,
prosperity and abundance. The loaf was taken out on a towel - an embroidered towel.
It was believed that the more magnificent the loaf is baked, the happier and richer they will become.
the newlyweds who tasted it.
According to Russian custom, dear guests are greeted with bread and salt - a loaf of salt. This custom came from pagan antiquity and still remains in our traditions. Loaves are decorated with complex test patterns.
Loaf "Wedding", g: wheat flour of the highest grade - 1 152, sugar -
sand - 228, melange - 264, salt - 17, water - 72, yeast - 36, oil
creamy - 132, milk - 240; t e with that for finishing, g: wheat flour
premium - 250, eggs (proteins) - 125. Yield - 2,000.
The finished dough is rolled up in the form of a ball and laid with a seam down, left for 1 5 - 20 minutes for proofing.
The dough is prepared for finishing - the sifted flour is combined with the proteins and kneaded at a slow speed in the boiler of the beater. Then test curly semi-finished products (pigtails, swans, flowers, leaves, etc.) are made from it and the surface of the future loaf is trimmed. Baked at a temperature of 180 - 200 ° C. After cooling, the loaf is smeared with sweet syrup.
Loaf "Souvenir" g: yeast dough (dough) - 2,200, melange for lubrication - 20, fat for lubricating sheets - 5. Yield - 2,000.
Those for finishing, g: premium wheat flour - 250, eggs (proteins)
- 125. Dough for a loaf is prepared in a sourdough method.
To decorate the Souvenir Loaf, bundles and figures in the form of stars (or snowflakes), ears of corn, leaves, flowers and other arbitrary patterns are prepared. To make stars or snowflakes, circles with a diameter of 15-20 mm are cut out from a layer of dough with a thickness of 1.5 - 2 mm using a metal tube with sharp edges. Small radial cuts are made at the circles with a knife or scissors, and the resulting petals are turned at an angle of 30 - 45 °.
To make leaves, pieces of dough are cut in the shape of leaves. To make ears of dough, thin bundles are cut out, which are shaped into ears. Before baking, the harnesses for the ears are smeared with an egg and cut.
Loaf festive "Harvest" . The dough is prepared in a safe way, g:
premium wheat flour - 420, granulated sugar - 50, eggs (yolk) - 40, salt - 5, yeast - 12, butter - 25, water - 150; i.e. for
finishes, g: wheat flour of the highest grade - 500, eggs (proteins) - 250; for
lubrication: egg - 40, corn syrup - 60. Yield - 1,200.
For ears prepare dough on proteins. For stems: separate small pieces from the dough and roll them into long bundles to a diameter equal to 5 mm in cross section.
In the process of cooking, the table is periodically wiped with a damp cloth. Then they are cut into 20 cm long. The finished stems are covered with a film.
For ears: small pieces of dough are rolled into a roll, 10 cm long and 1 cm thick. The dough pieces are pointed at the ends. cut up
each blank into two parts and with small, sharp scissors make cuts on them to make an ear. Each ear is stretched, placed on a tray and covered with a film. 40 - 50 such ears are harvested.
Kalach is a white wheat Russian bread, the oldest kind of white bread in Russia. Kalachi have been known since the 14th century.
The name comes from the word "kolo", "wheel", distorted "kolach" - circular bread. Only two varieties of rolls are known: "Muromsky" and "Moscow", of which only the last one has survived to this day. Kalach is still an edible souvenir of the capital.
Kalach "Festive" , g: butter dough - 2,170, melange for lubrication - 20, candied fruits (dried fruits) - 100, multi-colored nonpareil - 15, vegetable oil for lubricating sheets - 5; for test and, g: wheat flour of the highest grade - 1000, yeast - 60, milk - 600, butter - 200,
granulated sugar - 180, egg yolks - 120, vanillin - 10. Yield - 2,000.
The dough is prepared in a non-dough way with the addition of candied fruit. Candied fruit
added during the mince. The finished dough is formed into a ball and divided into
two pieces. From each piece, two long bundles are formed and intertwined. Then the ends of the interlaced bundles of dough are connected and formed into a roll. The finished dough piece is placed in a mold and
the surface is smeared with melange.
Kulich is Easter bread .(Appendix 4). For the preparation of Easter cakes, dough with a high content of muffin is used, so ready-made Easter cakes do not get stale for a long time. Easter cakes are baked, as a rule, in tall cylindrical forms and special paper capsules.
Easter cake , g: for dough: flour - 500, eggs - 120, dry yeast - 10, milk - 80, water - 60, sugar - 100, salt - 10, vodka - 10, cognac - 10 for soaking candied fruits, crushed peel of one orange, raisins - 80, butter - 100, vegetable oil - 30; for glaze: powdered sugar - 200, juice of one orange, water - 50; for sprinkling: colored nonpareil - 10. Exit - 2 pcs. by 550
The dough is prepared in the sourdough method. During the first punch, add
washed and dried raisins, orange zest and candied fruits, previously
soaked in cognac (cognac is set on fire). The finished dough is laid out in
prepared forms and put in a warm place for proofing, and then baked until cooked and cooled.
For glaze: powdered sugar is mixed with water and orange juice and,
stirring with a wooden spatula, slightly warm until smooth
consistency. After cooling, the surface of the Easter cakes is glazed and decorated with colored nonpareil.
2.2. The technology of the process of preparing complex flour confectionery products.
The range of complex flour confectionery products includes more than 1000 items that differ in recipe, shape, finish, taste and
cooking technology.
Complex flour confectionery is a confectionery
which is a baked product containing in its composition
baked semi-finished product, based on flour and sugar, with a flour content in
baked semi-finished product at least 25%, prepared according to complex
(multiphase) formulation and complex finish.
Complex flour confectionery can be with full or partial chocolate coating, icing, with or without filling, layered with finishing semi-finished products, with surface finish.
Complex flour confectionery products include: gingerbread products
(gingerbread houses) souvenirs, small-piece flour confectionery (cakes, cookies, wafer rolls, small rolls and muffins, etc.) and holiday cakes.
gingerbread product is a flour confectionery product of various
shapes, with or without spices, honey, patterned or
plain, with or without filling, glazed or unglazed, with
the mass fraction of total sugar is not less than 24%, the mass fraction of moisture is not more than 20%.
Cookie is a flour confectionery product of various shapes with
mass fraction of moisture is not more than 1 5 , 5%.
waffle product is a flour confectionery product made from waffle
sheets or wafer rolls, sandwiched or stuffed
(several fillings) or without it, with a mass fraction of moisture not more than 8.4%.
Cake - this is a flour confectionery product of a three-dimensional shape with large and
(or) with or without small additions, with or without filling, with decoration
surface or without it, with a mass fraction of total sugar of at least 20%,
mass fraction of fat not less than 10%, mass fraction of moisture not more than 30%.
Roll is a flour confectionery product made from rolled
baked semi-finished product and finishing semi-finished product (several
finishing semi-finished products), with or without surface finish.
Cake is a complex, multi-component confectionery product,
having a variety of shapes, with a surface design, consisting of
two or more different semi-finished products: baked and finishing, weighing no more than 150 g.
Cake is a complex, multi-component confectionery product with
a variety of shapes, with surface decoration, consisting of two or more different semi-finished products: baked and finishing, weighing at least 150 g.
Complex gingerbread products include gingerbread structures (houses, palaces, castles, etc.), various souvenirs, and others.
The construction of a gingerbread structure consists of the following steps:
1) think over the construction and design of the future house or palace, or
a castle, or a fantastic structure;
2) design structures. Done in pencil on thick paper
(drawing paper) or cardboard drawings of all gingerbread parts on a scale of 1: 1;
3) cut out paper or cardboard drawings from finished drawings with scissors
templates;
4) prepare gingerbread dough, roll it into layers to the desired
thickness;
5) cut out all the gingerbread details from the layers of dough with a knife according to the superimposed patterns;
6) bake the carved gingerbread details of the structure;
7) prepare finishing semi-finished products (chocolate, icing, icing)
for gluing parts when assembling a structure;
8) carry out the assembly of the structure;
9) decorate the assembled gingerbread structure with various figures from
chocolate, mastic and marzipan, etc.
Gingerbread "New Year's house" , g: gingerbread dough - 1 900,
white chocolate - 600, dark chocolate - 30, sugar mastic - 110, powdered sugar - 250, marmalade (yellow) - 100, food coloring. Exit - 2 800.
Gingerbread dough is prepared in two ways: raw and custard Prepare templates for the future house. Front wall of the house
has a width of 15 cm and a height of 17 cm. From each such template, cut out from
reservoir gingerbread dough 5 - 6 mm thick, two parts each - these will be two of the four sides of the future house. Then cut out another template for the two remaining sides of the house: template length - 17 cm, width - 7 cm. Roof template - 22 cm long and 14.5 cm wide.
The prepared layer of gingerbread dough is placed on a parchment sheet, ready-made templates are applied to the layer and cut out from it along the contour of the part. Transfer the cut out parts together with parchment to a baking sheet and bake for 20 minutes at 180 ° C. After baking, the details of doors and windows are cut out from a warm semi-finished product according to the same patterns cut out of paper. The cut out window is cut in half lengthwise - these are the future shutters. All parts are cooled on a wire rack. Then cut out the windows in the side walls of the house. From the remaining gingerbread dough, cut out the roof of the house, Christmas trees, a pipe, small coasters for Christmas trees, as well as any interesting details and figures. White chocolate is tempered and with warm chocolate, using a nozzle and a pastry bag, yellow marmalade is attached to the cut out windows of the future house. Then they collect the details of the future house and glue them together with warm white chocolate. They fix the roof (put supports under the roof for 10-15 minutes) and decorate the windows.
The shutters and the door are fastened, a pattern is applied to the roof with white chocolate in the form
tiles, the edges of the roof and windows are decorated with "snow" and "icicles".
Melted dark chocolate with a brush is drawn on the house
"wooden" beams.
All other details are fixed: a pipe, Christmas trees on stands. A Christmas wreath is drawn over the entrance using a cornet and green-tinted chocolate. Sift the powdered sugar through a sieve with a fine mesh and sprinkle it over the entire gingerbread composition.
In front of the house they put a snowman figurine made from sugar
mastic, and a small flashlight is placed inside the house.
2.3. The technology of the process of preparing holiday cakes and small-piece confectionery.
According to the complexity of finishing, cakes are divided into mass cakes.
production, lettering, curly and branded.
Mass production cakes are produced according to unified
formulations weighing 250 and 500 g, 1 and 1.5 kg. Cakes can be square, rectangular, round and oval.
Lettered cakes - this is biscuit cream cakes weighing 2 - 3 kg, with more
sophisticated surface finish than mass-produced cakes.
Cakes curly prepared weighing at least 1.5 kg. The size and shape of the cake, and
also the nature of the finish is determined by the requirements of the customer. Branded cakes are made by separate enterprises. The technology of preparation and recipes for figured and branded cakes are developed directly by the confectioners of this enterprise with
taking into account the prices of the price list and are approved by the order for the enterprise. In accordance with the original baked semi-finished products and manufacturing features, cakes are divided into separate groups: biscuit,
sand, puff, custard, air, almond-nut, crumb and combined from various semi-finished products.
Festive cakes include all listed types and groups
cakes. As a rule, they are timed to coincide with important events in our lives: anniversaries, birthdays, weddings, housewarmings, etc. By thematic affiliation, cakes can be conditionally divided into the following subgroups:
■ wedding;
■ children's;
■ anniversary;
■ to the birthday;
■ bread and salt;
■ corporate.
By shape, holiday cakes are distinguished:
■ traditional - square, rectangular, round and oval.
A cake is a special complex confectionery product that emphasizes a solemn event, a unique character and sets the mood for the holiday. The method of making cakes depends on the baked semi-finished products that are part of the cake. Basically, cakes are biscuit and combined. When assembling custom-made multi-tiered cakes (except for cakes mounted using rods), various baked semi-finished products are used. Cake "Prague", the second tier of air-nut semi-finished product - cake "Kyiv", the third tier of whipped semi-finished product - cake "Bird's milk".
Children's cakes .
A distinctive feature in the preparation of figured children's cakes is the variety of shapes and the harmonious selection of bright colors.
Figured children's cakes are real works of art
art in a particular genre. They can be made in
the form of cars, dolls, animals, cartoon characters and fairy tales, houses,
locks, etc. Figured children's cakes can be single- and multi-tiered. They are decorated with musical candles, crackers, cold fireworks and LEDs. The prepared cream is tinted with green food coloring.
All parts are covered with a cream for interconnection, as well as the resulting workpiece of the body from above and below, then cooled in a refrigerator for 40 - 60 minutes. The surface of the chilled workpiece is finished with cream using a pastry bag in the form of an asterisk. To make teeth, tempered chocolate is deposited from a cornet onto parchment in the form of triangles. After cooling, they are carefully removed from the parchment (you can also use candies in the form of truffles to make teeth). For the eyes, use one large marshmallow, cutting it in half. The nostrils and pupils of the dragon's head are isolated with chocolate dragees, and the claws on the legs are cut out of marmalade.
The finished cake is finished with mother-of-pearl confectionery spray.
Cake "Ladybug", g: biscuit (basic) - 460, Charlotte cream
(basic) - 180, soak syrup - 150, marmalade (lemon) - 60,
sugar mastic - 1050, food coloring (red, black, yellow and
green). Exit - 1 900.
Biscuit semi-finished product of round shape is cut horizontally into two layers. The lower layer is soaked with syrup, layered with cream and
glued with the second layer with the baked surface up. Put in
refrigerator until completely cooled. Then, using a pastry knife,
cut off 1/3 of the workpiece. Marmalade is heated to a liquid state and the surfaces of the parts are glazed. Prepare sugar mastic and divide it into five parts. One part of it (450 g) is dyed with red food coloring, rolled out with a layer about 5 mm thick and covered with a large part - this is the torso of a ladybug.
With the help of a wooden knitting needle (or the reverse side of the knife blade), a recess is made in the middle on the surface of the body workpiece perpendicular to the straight edge. This line represents the folded wings of the ladybug. Another part of sugar mastic (350 g) is dyed black
food coloring, roll out and separate% of the part from the formation. Do
tight-fitting of the smaller part of the blank of the ladybug's head. wetted with water
(syrup or egg white) two parts and glue the head and torso
ladybug.
Eight circles are cut out of the remaining black sugar marzipan using a 4 mm diameter notch, six of them are glued to the back of the body, and two are left to show the pupils of the eyes. Roll out the third part of the sugar mastic (50 g) and cut out two circles to create eyes using a 5 mm diameter notch.
The remaining white mastic is used to make flowers. Glue the eyes of a ladybug: first two white circles, then two black ones on them. With the help of two wires and black mastic, antennae are made with balls at the ends and attached to the head. The fourth part of sugar mastic (10g) is dyed in yellow and make centers for flowers from it. A fifth of the sugar mastic (190 g) is dyed with green food coloring and grass is created using a sieve or garlic press. Decorate the cake at its base with grass and flowers (you can additionally make ladybugs).
Cakes "Wedding".
A wedding cake is a special complex confectionery product that emphasizes a solemn event, the unique character of a young couple and sets the mood for the holiday. The method of preparing wedding cakes depends on the baked semi-finished products that are part of the cake. Mostly wedding cakes are biscuit and combined. When assembling custom-made multi-tiered cakes (except for cakes mounted using rods), various baked semi-finished products are used. For example, one tier of a multi-tiered wedding cake can be from a biscuit semi-finished product - the Prague cake, the second tier from an air-nut semi-finished product - a cake
"Kyiv", the third tier of whipped semi-finished product - the cake "Bird's milk". The shape of wedding cakes are single and multi-tiered, round, oval, rectangular, trapezoidal and figured. According to the method of decoration, wedding cakes are cream and tight. Traditional wedding cakes are decorated with delicate flowers, white doves, rings, figurines of the bride and groom.
Cake "Wedding" (combined), g: biscuit (basic) - 820,
air semi-finished product - 350, soaking syrup (fortified) - 530,
cream "Charlotte" (basic) or cream based on vegetable cream - 860,
chocolate cream - 5, fruits (kiwi, canned peaches, cherries
cocktail) - 330, decorative beads - 5, chocolate - 100. Yield - 3000.
Bunk cake . Assembly and installation of the cake is carried out using
two-story bookcase on one "leg".
To make a cake, two biscuits are baked in special forms.
(diameter 23 and 37 cm) and two air (diameter 23 and 37 cm) semi-finished products.
Each biscuit semi-finished product is cut horizontally into two layers and a hole is made in the center for the pin, except for one layer with a diameter of 23 cm. Holes are also made in the center of the air semi-finished products. A two-story bookcase is being prepared. A layer with a diameter of 37 cm is put on the lower base of the whatnot, soaked with syrup and smeared with cream, a round air semi-finished product of the same diameter is placed on top, its surface is smeared with cream, then a second biscuit layer of the same diameter is placed and soaked with syrup. Then the top and side surfaces of the cake are covered with cream. Finishing begins with the side surface of the cake. First, with the help of a pastry bag and a carved tube, vertical columns are applied to the side surface with white cream, then they are bordered with a border in the form of shells along the base and edge of the surface of the lower tier. Places are marked on the surface for pre-prepared light pink roses. The gaps between the roses are decorated with fruits. Then, for the upper tier of the cake, the second base of the whatnot is installed and the upper tier is assembled using baked semi-finished products with a diameter of 23 cm. Finish the top tier of the cake in the same sequence as the bottom. At the bottom, at the base of each tier, silver beads are placed along the border. On the surface of the upper tier with the help of a cornet chocolate cream put the inscription "Council yes love" and install chocolate figurines newlyweds.
Figured birthday cakes .
Currently, a separate direction is the preparation of figured cakes in the form of a three-dimensional sculpture or a composition consisting of several three-dimensional figures of various shapes.
When assembling and installing volumetric curly cakes, the main
sculpting techniques and, in some cases, mounting techniques described for
tiered cakes.
Basic rules for mounting curly cakes in the form of three-dimensional sculptures
consist of the following steps:
1) determine the theme and type of cake;
3) make the modeling in large plans with the definition of the entry point
one part to another (sketches of parts made of cardboard or parchment paper);
4) bake a biscuit or other semi-finished product;
5) make artistic cutting out of the finished baked
semi-finished product;
6) according to the recipe, they layer, moisten and glue the baked
semifinished; carry out the assembly of the "blank" of the cake;
7) make the detailing of the shape of the cake, i.e. convey the characteristic features
artistic image;
8) the cake blank is placed in a refrigerator for 5-6 hours at a temperature of 0-4 °C;
9) start finishing the surface of the cake;
10) clarify the nature of the form of all parts, their connection with the total mass;
11) model small details;
12) make a smooth smoothing of all irregularities;
13) transfer the texture of the surface of the cake;
The basic rules for assembling figured cakes in the form of a number (they are prepared on
anniversaries and birthdays) consist of the following stages:
1) choose the number in which the birthday cake will look like;
2) determine the dimensions and proportions of the future cake;
3) make patterns for the cake in accordance with the pattern;
4) bake a test semi-finished product;
5) make a cutting out of the finished baked semi-finished product;
6) according to the recipe, they layer, moisten and glue all the details
baked semi-finished product and assemble the cake;
7) the cake blank is placed in the refrigerator and cooled for 5-6 hours
at a temperature of 0 -4 ° C;
8) proceed to surface finishing and decorating the cake.
Finishing birthday cake is a combination of baked
semi-finished products, which are the basis of the cake, with various
finishing semi-finished products.
Depending on the size and weight of the birthday cake, there are
the following finishes:
1) contour-relief finishing with cream and glaze;
2) decoration with cast and baked figured bas-reliefs;
3) decoration with whole figures, flowers, ornaments and other decorations
from various semi-finished products;
4) covering cakes with sugar mastic;
5) decoration with food photographs and decals;
6) finishing with food coloring using an airbrush. contour-
relief finishing is made in three ways.
Method 1. Make an outline of a figure or a complex pattern. A stamp with a handle is made from aluminum or other material along this contour. Cover the top layer of the cake with a smooth layer of cream. The stamp is moistened with warm water, set on the prepared surface of the cake and pressed lightly. The contour of a pattern or ornament is imprinted on the surface of the cream. The contour is circled with cream (cream, depending on the recipe, is tinted with food coloring), using a pastry bag with various nozzles. The applied pattern or ornament on a large number of cakes will be the same.
Method 2. With a stamp, make a contour on the glazed surface of the cake.
Dip the stamp in diluted food paint and apply it to
glazed surface, the contour of the pattern is imprinted on it, which
then circle with cream or icing.
Method 3. A nozzle is selected for a specific pattern (emblem), which is attached to a pastry bag. By pressing once on a pastry bag filled with cream, the desired pattern is obtained on the surface of the cake.
Decorating cakes with cast and baked figured bas-reliefs. Bas-reliefs of figures of animals, buildings, emblems and others serve as a good decoration for cakes. Cast bas-reliefs are made from jelly, chocolate, sugar, caramel, marzipan, etc. For the manufacture of bas-relief decorations, it is necessary to have the appropriate forms.
Cakes are also decorated with bas-reliefs from baked semi-finished products: sand, custard, air, bush.
Some of these semi-finished products are deposited for baking in two
ways: directly on sheets in the form of a certain figure and in
figured iron molds without a bottom, which are installed on sheets.
Bas-reliefs from biscuit and sand semi-finished products are made with
using metal shaped notches. When decorating jelly cakes, special removable spoons are used. Thus, various berries are obtained from jelly (for example, red and black currants, grapes, etc.).
Decorating cakes with whole confectionery figures .
A confectionery figure is a sugary confectionery product made from a homogeneous finely ground confectionery mass based on sugar, cocoa butter substitute fats with or without the addition of milk and (or) products of its processing, cocoa powder, grated nuts, food additives, flavors, molded in the form of various shapes.
Whole three-dimensional figures are glued together from two bas-reliefs or cast
entirely. They can be made in the form of people, fairy and cartoon characters,
animals, fish, fruits, mushrooms. For the preparation of whole volumetric confectionery figures, various semi-finished products are used: chocolate, caramel, marzipan, mastic. Whole volumetric confectionery figures are made by casting, molding and modeling. Full-volume figures are cast hollow and solid, for which chocolate and caramel are used. Casting is carried out in metal, plastic, porcelain, clay and plaster molds or in a figured notch. Forms are two-sided and one-sided.
Double-sided forms may not be bonded to each other, but
having a mirror image of the same figure, as well as with halves fastened on loops and with the help of clamps.
One-sided forms are used for the preparation of bas-reliefs and
three-dimensional figures that have one flat side of the surface of the figure.
In the absence of industrial molds, full-volume figures can be cast in molds made of gypsum, porcelain, clay, and shortcrust pastry. For casting, you can use any toy. In the portion of shortcrust pastry prepared on the sheet, the selected figure is deepened to half (longitudinally), and then it is removed. In another portion of the dough, the other half of the figure is deepened in the same way. The recesses formed in the dough are carefully covered with food foil, on top of which chocolate or caramel is applied. Place in refrigerator until hardened. Then the chocolate (caramel) is removed from the dough mold along with food foil, freed from the foil and both halves are glued into a full-volume figure.
Full-volume figures are molded from marzipan (mastic) in metal, plaster or plastic molds, the inside of which is greased or dusted with powdered sugar. Pieces of marzipan (mastic) are placed separately into the prepared forms, which are two halves of one figure, and pressed. Excess marzipan (mastic) is cut off with a knife, then the two halves are folded for gluing and pressed against each other. After that, the mold is opened and the finished figure is removed. Confectionery figures are molded from various semi-finished products: caramel, marzipan, mastic, chocolate mass.
Modeling is mainly done with the fingers and palms of the hands, using boards or silicone mats. For small jewelry finishing work, special tools are used: stacks and spatulas. They are made from wood, plastic and metal. They can be pointed, flat and curved. To create a textured surface, you can also use nozzles from a culinary syringe, small strainers, and cutlery.
When working with finishing semi-finished products, techniques such as
rolling, rolling, flattening, indentation, pinching, pulling, smoothing.
Rolling - a technique that is used to process plastic
piece in order to give it a spherical shape. It is performed with
using the palms and circular movements of the hands. spherical shape
is the initial for the implementation of many stucco figures. For example,
vegetables, fruits, animals, etc.
Rolling - a technique that is used to obtain an egg-shaped,
conical and cylindrical. The egg-shaped form is obtained in
as a result of rolling the ball from two sides, cone-shaped -
rolling at an angle on one side. Get a cylindrical shape
rolling of the plastic mass with straight-line movements of the palms,
parallel to the surface.
Flattening is a technique by which a flattened shape is obtained by squeezing the molded part with palms, fingers or tools.
Indentation - a technique that is used in the formation of textures
various surfaces of parts. For this technique, fingers are used,
stacks and other tools.
Pinching is a technique carried out by strong compression
fingertips of the hand. Usually this technique is used when sculpting
small parts or to change an existing shape.
Pulling is a technique that is used to form some kind of
or parts of a figure from a common plastic mass by pulling
material with a pinch of fingers.
Smoothing is the final stage in the formation of the surface of the product
to give an aesthetic appearance. Smoothing out is carried out
by longitudinal movements of the fingers. For example, the approach is applied when
obtaining smooth transitions from one surface to another, in places
roundings or connections of parts of a three-dimensional figure.
products have sophisticated technologies preparations, many of which are developed by European confectioners, for example: macaroni, brownies, biscotti, petit fours, muffins, cupcakes. (Appendix 3) .
brownie - rectangular cookies. It's crispy on the outside, but it's like a biscuit on the inside. Brownie cookies come in one, two or three layers. Cookies are baked in a rectangular or square shape, and then cut with a large sharp knife while still warm. The dough layer should not be too high: the outside of the cookies will quickly burn or become too hard, and the inside will not have time to bake. If the dough layer is too thin, the cookies will quickly bake and dry and will not match the brand of brownie.
marble brownies , g. For chocolate dough: dark chocolate -
240, butter - 80, sugar - 300, eggs - 200, flour - 160, vanilla sugar- 8, baking powder - 5, salt - 0.5, walnuts - 100;
for cottage cheese dough: soft cottage cheese - 150, butter - 50, sugar -
1 1 5, vanilla sugar - 4, eggs - 100, flour - 50. Yield - 24 pcs. by 60g.
Making chocolate dough .
Beat the eggs, gradually add sugar and vanilla sugar to them. Continue beating until a stable pattern is formed. Add flour, salt, baking powder and carefully
mixed. In the resulting mass is introduced pre-chilled
chocolate melted with butter, and then walnuts
nuts.
Curd dough preparation .
Beat cottage cheese and softened butter, add sugar, eggs, vanilla sugar and flour. Everything is mixed until a homogeneous consistency. In the prepared form with dimensions of 33 x 23 cm, lay out a part of the chocolate dough, pour it curd dough and spread the remaining chocolate dough. Gently mix with a spatula, making a marble pattern.
Chocolate brownies With walnuts, g: dark chocolate - 145,
butter - 175, eggs - 200, sugar - 175, flour - 140, walnuts -145. Output - 16 pcs.
Beat the butter with sugar until fluffy creamy consistency.
Gradually add eggs, mix and combine with melted
chocolate, flour and nuts. The finished dough is laid out in a mold measuring 24 x 24 cm, the surface is leveled and baked at a temperature of 180 ° C for 25 - 30 minutes. After complete cooling, cut into squares. Store products at room temperature in a container or covered with cling film.
Biscotti ( from ital. biscotti).
Biscotti or cantuccini is Italian for "twice-baked". These are traditional Tuscan cookies eaten after a hearty meal, dipped in sweet Italian wine VinSanto. In Russia, it is usually dipped in coffee with milk.
Traditional biscotti made with almonds. Recently, pistachios are more often used, as well as other types of nuts. Can cook unsweetened version biscotti with pumpkin seeds.
Recipe, g: butter - 50, sugar - 80, flour - 220, flour
corn - 80, eggs - 50, almonds - 50, pistachios - 50, brandy or
orange liqueur - 10, salt - 1, ground coriander - 5, lemon peel -20. Exit - 500.
Butter is whipped with sugar, eggs, brandy or liquor are added,
lemon zest, salt, baking powder, coriander and flour. Knead soft
dough and add nuts. The finished dough is divided into pieces and rolled into a tourniquet. Lay on a pastry sheet with a silicone mat and bake at a temperature of 170 ° C for 20 minutes. After cooling, cut with a sharp knife into slices 1-1.5 cm thick and dry for another 10 minutes. Transfer cookies to wire rack and cool completely.
Macaroni (fr. Masagop) - French macaroons made from egg whites, powdered sugar, granulated sugar, ground almonds and food coloring. Usually cookies are combined in pairs with cream or jam. The name comes from attassage (Italian maccarone / maccherone) - “break, crush” and is a reference to the method of making the main ingredient - almond powder. The finished product is soft, with a smooth surface, melts in your mouth. There are various flavors.
chocolate brownies , G: egg whites-110, sugar - 50, powdered sugar - 220, almond powder - 110, cocoa powder - 25, dye - 2; milk - 125, cream - 30, chocolate - 125. Yield - 10 pcs.
In whipped egg whites with sugar, gradually add a mixture of sugar, almond powder and cocoa powder. well mixed
with a spatula until the protein mass becomes a viscous consistency. Coloring can be added instead of cocoa powder.
The finished mass is laid out in a pastry bag with a nozzle with a diameter of
about 10 mm and molded on a silicone mat or on a baking sheet,
lined with parchment paper, in the form of identical round blanks
molds with a diameter of about 3 cm. Leave the baking sheet for 1 hour in a dry place for
lecroutage - crust formation is a very important phase; if the crust is not
is formed, the surface of the pasta forms cracks during baking. You can check for the presence of a crust by lightly touching the surface of the egg mass with your finger: if it doesn’t stick, then you can bake it.
Bake at 150°C for 15 minutes.
Macaroons "Opera", g: for dough: ground almonds - 130,
powdered sugar - 200, egg whites - 100, sugar - 50, cocoa powder - 20; for glaze "Opera": dark chocolate - 100, milk - 75, butter
creamy - 50. Yield - 40 pcs.
The finished dough is formed using a pastry bag with a smooth
a tube in the form of round cakes with a diameter of 3 cm. Bake at
temperature of 200 °C for 2 minutes, and then at a temperature of 180 °C for another
within 7 min. After baking and cooling, the cakes are connected in pairs with Opera glaze.
meringues .- French fluffy cookies made from whipped with sugar and baked egg whites. Tartar or cornstarch is also sometimes used (as a binder). Often meringues are flavored with vanilla and a small amount of coconut or almond extract, nuts. Meringues are light and airy.
Meringues with pink pepper and passion fruit custard, g: egg whites - 125, powdered sugar - 150, corn starch - 10, white wine vinegar - 10, pink pepper - 10.
Airy dough is prepared with the addition of wine vinegar and corn
starch. Molded using a pastry bag with a smooth round tube in the form of balls. The surface is sprinkled with pink pepper. Bake at a temperature of 150 ° C for 40 - 50 minutes.
For custard, g: eggs - 100, yolks - 50, passion fruit pulp - 4 pcs., Butter - 30, powdered sugar - 60, cream 35% fat - 300. Yield - 200.
Eggs are beaten with yolks. Passion fruit pulp, powdered sugar and softened butter are added and, with constant stirring, boil until thickened. The surface of the meringue is decorated with whipped cream and custard. Embossed shell with a contrasting filling, g: Swedish meringue
- 300, chocolate glaze- 100, coffee glaze cream - 150. Yield - 10 pcs. by 45
Swedish meringue is molded into oval-shaped blanks using
pastry bag with a medium-sized serrated tube in wave-like movements. Bake at a temperature of 1 1 5 ° C for 3 - 4 hours. Cool, and then glaze the bottoms with chocolate and put on
parchment paper glazed side down. After curing
chocolate blanks are combined in pairs with coffee cream glaze.
petit fours - assorted small cookies (or cakes), which are often made from the same dough, but the products differ in design and additives. Most often, petit fours are made from biscuit and shortbread dough, filling the products with various fillings and decorating them with cream or icing. These mini-snacks are designed literally for one bite, which are served in an assortment at the end of the meal (coffee, tea, cocktails).
Petit four "Moelier", g: butter - 65, eggs - 125,
sugar - 75, hazelnut powder (almond or pistachio) or finely
chopped hazelnuts - 100, cream 35% fat - 65, brown
sugar - 20, biscuit fried crumbs - 65, bitter chocolate 72% -100; blueberry puree - 250, sugar - 250, raspberry liqueur - 25, gelatin - 15; for decor: white and dark chocolate. Output - 100 pcs.
Prepared in the same way as the cake "Chocolate blueberry moelle (duel)",
only after hardening, the jelly is cut into petit fours measuring 2 x 2 cm,
glazed with melted dark chocolate and decorated with white chocolate in the form of threads.
Chocolate chip cookies , g: milk chocolate - 150,
powdered sugar - 75, butter - 75, flour - 75, chopped almonds - 50, orange peel - 25, raisins - 25, cocktail cherries - 25, a pinch of ground cloves, ginger, cinnamon, chili pepper. Yield - 500. Shortbread dough is prepared with the addition of chopped almonds, orange peel, raisins and cherries and molded on silicone
rug in the form of small balls at a great distance from each other.
Bake at a temperature of 180 ° C for 7-10 minutes. After cooling, the flat side of the biscuit is glazed with milk chocolate and spices.
Cookies "Chocolate Curls with Banana" , g: flour -350, butter - 200, sour cream - 200, baking powder - 5. Dough mass -750; chocolate-nut cream - 500, bananas - 400. Yield - 1,500.
Sweet unleavened dough is divided into three parts. It is rolled out into a layer 3-4 mm thick, the surface is smeared with cream and covered with banana circles.
Roll into a roll, lay on a silicone mat and on the surface
notches are made with a knife at intervals of 1.5 cm. Bake at a temperature of 170-180 ° C for 30-40 minutes until golden brown. Cut into cookies immediately after baking.
There are two types of muffins: English and American. For
English muffins are made using yeast dough, and for
Americans put baking powder or baking soda in the dough.
american muffins - are very similar to what we call "cupcakes", and the British - cupcakes. This is a small pastry yeast-free dough, mostly sweet, but not as much as more
our usual cupcakes. The classic American muffin is made with
bran without filling or with candied fruits, nuts, dried fruits.
For the dough, sugar - 200, eggs - 100, butter - 75, sour cream -
200, soda - 5, flour - 250, raisins - 100, walnuts - 50, powdered sugar -50. Output - 12 pcs. by 65
Combine eggs, melted butter and sour cream. Add sugar, flour, soda and mix well. Parts of the finished dough weighing 72 - 75 g are laid out in molds. Topped with raisins and nuts. Bake at a temperature of 190 ° C for 1 5 - 20 minutes. After baking, sprinkle with powdered sugar.
blueberry muffins , g: wheat flour - 150, almonds - 50, eggs - 50, milk - 120, vegetable oil - 50, baking powder - 5, baking soda - 3, sugar - 100, blueberries - 150. Yield - 12 pcs. by 60
Mix dry ingredients (flour, ground almonds, sugar, baking powder, soda) and separate liquid ingredients (milk, eggs and vegetable oil). Then the liquid ingredients are poured into the dry ones and the dough is kneaded. Blueberries are added, gently mixed and laid out in metal or Silicone forms with enclosed paper forms. Bake at a temperature of 190 ° C for 1 5 - 20 minutes.
Banana Honey Christmas Muffin , g: honey - 250, eggs -100, caramel sugar - 125, flour - 250, bananas - 100, cloves - 0.5,
cinnamon - 5, ginger - 0.5, cardamom - 0.5; for finishing: honey - 50,
almonds - 80. Yield - 10 pcs. by 75
Honey, eggs, spices are mixed. Add caramelized sugar
chopped almonds, baking powder, flour and knead the dough. Add
chopped banana, mixed and laid out in molds. Bake at
temperature 180 °C for 1 2-1 5 min. Finished products are smeared with honey and sprinkled with almonds. To obtain caramelized sugar, granulated sugar is caramelized, cooled and ground.
cupcakes (from the English cupcakes - “cupcake in a cup”, “cake baked in small cups”) are baked in a round mold. Cupcakes despite
external resemblance, are radically different from muffins - they are ordinary muffins (butter biscuits), the dough for which is prepared by whipping butter. To add the filling - chocolate, jam, vanilla cream, a small depression is cut out in the finished cupcake. And a mandatory attribute, so to speak calling card, is the top cream cap. It can also be ganache, whipped
cream, sweets, marzipan figurines, icing, nuts.
3. The technology of the process of preparing rich bakery products and festive bread, complex flour confectionery products and festive cakes, small-piece confectionery products at the Akbulak Trade Association enterprise.
At the enterprise "Akbulak Trade Association" the head of the shop manages the confectionery shop. He introduces the foremen to the range of manufactured products, distributes raw materials between the teams, and controls the technological process of preparing confectionery products.
In confectionery shops, a linear graph is used. Two or three teams work in each shift, depending on the capacity of the workshop. Among the members of the brigade, an operational division of labor is carried out.
Confectioners of the 5th category make curly, custom cakes and cakes. They carry out the preparation and quality control of raw materials, fillings of finishing semi-finished products, preparation of dough, molding of products, and artistic finishing of products.
Confectioners of the 4th category make various cupcakes, rolls, cookies higher grades, complex cakes and pastries.
Confectioners of the 3rd category produce simple cakes and cakes, bakery products. They prepare various types of dough, creams, fillings.
Confectioners of the 2nd category perform individual work in the process of making cakes, pastries, prepare syrups and creams.
Confectioners of the 1st category perform work under the guidance of confectioners of the highest category, remove baked goods from baking sheets, clean confectionery sheets, baking sheets and forms.
On theThe Akbulak Trade Association enterprise mainly orders cakes for anniversaries, birthdays, weddings. Under the guidance of a mentor, I baked festive anniversary cakes, which emphasize the solemnity of the moment associated with a round date, are prepared in honor of a specific hero of the day, another important event in life
(for example, weddings), an anniversary associated with professional activities
person - scientific, creative or pedagogical.
Anniversary cakes at the Akbulak Trade Association enterprise are very diverse, but most often in the form of specific numbers. Also, when decorating cakes, they are often decorated with chocolate numbers.
Cake "Anniversary » , g: biscuit (basic) - 900, cream based on vegetable cream - 800, soak syrup - 390, fruit
filling - 660, jelly - 330, fresh fruits and berries - 420.Exit - 3 500.
The cake is prepared in the form of the number 18. Two biscuit semi-finished products are baked
rectangular shape. Prepare patterns of numbers (numbers) and make
cutting biscuit semi-finished product.
Each part is cut horizontally into two layers, soaked in syrup and glued with fruit filling. Then all the prepared parts are interconnected with fruit filling and grease the surface of the future cake with it. The sides of the cake blank are coated with cream and the blank is cooled.
Pastries and cakes - a group of flour confectionery products diverse in assortment, characterized, as a rule, by a high content of sugar and fat, high energy value, meticulous exterior finish. The flour content in them is less than in other flour confectionery products. A significant amount of moisture causes insufficient stability of cakes and pastries during storage and short shelf life (several days). These are perishable items. In the manufacture of cakes and pastries, there are increased requirements for the quality of raw materials, their preparation, and sanitary conditions of production.
Pastries and cakes at the enterprise of the "Akbulak Trade Association" they are made piece by piece, their surface is carefully finished with cream or other finishing semi-finished products. (Appendix 5). In recent years, pastries and cakes have been produced at the enterprise with a significantly smaller amount of cream containing a large amount of fat. The cream is replaced by fruits and berries in natural and canned. The production of baked and finishing semi-finished products based on dry mixes has become widespread at enterprises.
Conclusion.
Bakery products occupy one of the leading places in the nutrition of the population of our country. Expanding the range of this new competitive product in today's environment is a challenge. It can be solved most effectively through the use of modern technologies recommended for use in food industry enterprises, which make it possible to obtain high-quality products at low production costs. With regard to the production of bakery products, this means the use of intensive technologies that allow increasing the volume of products, expanding the range, improving quality, and reducing the cost of products by reducing the lengthy stages of dough preparation.
The range of products produced by bakery enterprises is characterized by a wide variety of types, weights, shapes, recipes. Traditional for Russia is the consumption of a large number of bakery products, produced mainly from wheat flour of the highest and first grades and representing a variety of piece products in the form of loaves, buns, braids, saek and others, weighing up to 0.5 kg.
A variety of dough products is a characteristic feature of Russian national cuisine. Pies, pies, pies, pancakes, pancakes and other products are popular in our country. The nutritional value of dough products depends on the content of carbohydrates (starch) in them, as well as vegetable proteins, fats and vitamins of group B and PP. With butter, vitamin A is introduced into dough products.
Dough products have a high calorie content, have a pleasant appearance, taste, aroma and contribute to better absorption of other products.
In my work, I set a goal -the studytechnological process for the preparation of rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products, I completed.
To achieve the goal, it is necessary to decidea number of tasks: - Studiedthe importance of rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products for human nutrition.
- Consideredthe technological process of preparing rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products.
- Describedthe technological process of preparing rich bakery products and holiday bread, complex flour confectionery products and holiday cakes, small-piece confectionery products at the Akbulak Trade Association enterprise
Bibliographic list.
1. Andreev A. N. Production of rich bakery products. - St. Petersburg: GIORD, 2013. – 480 s.
2. Radchenko L.A. Technology of bakery production / Radchenko; under total ed. L.I. Puchkova. - St. Petersburg: Profession, 2012. - 414 p.
3. Begunov A. A. Metrological support of production food products. Directory. - St. Petersburg: MP "Publisher", 2012. - 287 p.
4. VNTP 02-92 "Norms for technological design of enterprises in the baking industry". Part 1. Bakeries.
5. Kharchenko N.E. Technological equipment of bakery enterprises / Kharchenko N.E., N.A. Ilyinsky, T.N. Ilyinskaya. - M.: Agropromizdat, 2011. - 384 p.
6. Matveeva I. V. Biotechnological basics of bread preparation / I. V. Matveeva, I. G. Belyavskaya. – M.: DeLi-print, 2011. – 150 s.
7. Methodological manual for performing technological calculations in the specialty technologists of public catering. FGOU SPO SPEC, Safonovo.
8. Nemtsova Z. S. Fundamentals of bakery production / Z. S. Nemtsova, N. P. Volkova, M. S. Terekhova. - M., Agropromizdat, 2012. - 287p.
9. Pashchenko L. P., Zharkova I. M. Technology of bakery products. - M.: "Koloss", 2012. – 392 p.
10. Rules for organizing and conducting the technological process at a baking enterprise. - M., 2013. - 216 p.
11. Production of bread, confectionery and pasta. SanPiN 2.3.4.545-96. – M.: Goskomsanepidnadzor of Russia, 2012. – 63 p.
12. Puchkova L. I. Designing bakery enterprises with the basics of CAD / L. I. Puchkova, A. S. Grishin, I. I. Shargorodsky, V. Ya. Chernykh. – M.: Kolos, 2013. – 224 p.
13. Puchkova L. I. Technology of bread, confectionery and pasta. Part 1. Technology of bread / L. I. Puchkova, R. D. Polandova, I. V. Matveeva. - St. Petersburg: GIORD, 2011. - 559 p.
14. Collection of technological instructions for the production of bread and bakery products. - M.: Price list izdat, 2012. - 493 p.
15. Collection of recipes for bakery products produced according to state standards. – M.: Artel-M, 2012. – 187 p.
16. Handbook "Raw materials of bakery production", volume 1. Moscow, GOSNIIHP, 2012. - 272 p.
17. Symbols and main technical characteristics of equipment for bakery production. Methodical manual on the equipment of bakery production. FGOU SPO SPEC, Moscow.
18. Bakery products. Specifications. - M.: IPK Standards Publishing House, 2012. - 295 p.
19. Khromeenkov V. M. Equipment for bakery production. – M.: IRPO; Publishing Center "Academy", 2012. - 320 p.
20. Tsyganova. T.B. Technology and organization of production of bakery products. – M.: Academy, 2012. – 448 p.
Applications 1. Sophisticated rich bakery products.
Appendix 2. Holiday pies.
Appendix 3. Festive bread. Loaf.
Applications 4. Kulich. Easter bread.
Appendix 5. On the production practice at the enterprise "Akbulak Trade Association".
Applications 3.Modern small piece flour confectionery
Applications 4.
Applications 5.
For the preparation of complex bakery products, yeast and unleavened dough is used. There are two ways to prepare yeast dough: unpaired and sourdough. The sponge method is more laborious and is used to prepare products with a large amount of baking (butter, sugar). But before proceeding directly to the description of the methods for preparing yeast dough, it is necessary to note several important nuances that allow you to achieve the best result (Appendix 6).
1. The temperature of the yeast dough during kneading should not exceed 550C, otherwise the yeast will die (if this happens, the dough should be cooled and yeast added to it again).
2. To prepare the dough for 1 kg of flour, from 20 to 50 g of fresh yeast is consumed. The richer the prepared dough (the more oil and sugar it contains), the more yeast should be put into it. Also, the amount of yeast depends on its quality and the temperature conditions under which fermentation takes place (the worse the quality of the yeast and the lower the temperature, the more it should be put).
3. It is better to sift flour before use in order to enrich it with oxygen necessary for better fermentation.
4. When mixing flour with water or milk, it is better to gradually pour the liquid into the flour and stir, and not vice versa, otherwise lumps will turn out in the dough.
5. Sugar, like other products, should be put into the dough strictly according to the norm: if the dough is very sweet, then fermentation slows down, and when baking, the product quickly browns and bakes poorly. With an insufficient amount of sugar, a golden crust almost does not form on the product during baking.
6. Insufficient heat is also bad for the fermentation process.
7. The readiness of baking from yeast dough is determined by the color of the crust, by breaking or piercing with a wooden stick: if the dough does not stick to it, then the product is baked.
The process of preparing yeast dough consists of two stages - kneading and baking. Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol with the formation of carbon dioxide. The dough is not only loosened by carbon dioxide, but also acquires a sour taste as a result of the vital activity of various microorganisms. After kneading, the fermentation process in the dough undergoes complex chemical changes that change the taste of the dough and change its volume. Yeast dough prepared in a non-dough and sourdough way.
With the bezopare method, water or milk is heated to 26-300C, yeast, salt and sugar are dissolved in the liquid, then eggs are laid and the sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is punched 2-3 times.
With the sourdough method of preparing the dough, the sourdough is first prepared. To do this, water or milk heated to 26-300C (60-70% of the intended liquid) is poured into the dishes, yeast is added, previously diluted in a small amount of water, and part of the flour is poured (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and put in a warm place for fermentation for 3-3.5 hours. When the dough rises and begins to fall, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, the remaining flour is gradually poured in and kneaded for 5-10 minutes. Melted butter is added at the end of kneading. The dough is placed in a warm place for fermentation, during which it is punched twice.
This method also provides better control compared to the no-ring method. technological process dough preparation, makes it possible to choose the optimal modes, to produce a wider range of bakery products, of higher quality. Two-phase fermentation helps to improve the gluten structure of the dough and makes it possible to obtain bread with a more developed porosity and a maximum content of aromatic and flavoring substances. However, sponge method requires more operations, more sophisticated equipment, leads to greater losses of solids.
Continuous methods of preparing dough using thick and liquid semi-finished products are also common. At the same time, the fermentation period is reduced as a result of increased mechanical processing of the dough during kneading and the use of various improvers, flavoring substances, as well as the addition of more yeast. Intensive mechanical processing of the dough also contributes to changing the properties of gluten, increasing the effect of enzymes on flour proteins, accelerating colloidal and biochemical processes, and reducing the loss of solids during fermentation. Fermenting most of the flour in the dough creates Better conditions for enzymatic and colloidal transformations of starch and proteins, as a result of which the dough quickly acquires the properties necessary for its further processing and production finished products with good smell and taste.
Temperature has a great influence on colloidal, microbiological and biological changes in semi-finished products, which is determined by the temperature of flour, water, the environment, the degree of mechanical processing of semi-finished products, the size of the fermentation apparatus, etc. Doughs can be thick, liquid and large thick. They are kneaded with 50% flour, total yeast and approximately 60-70% of the water required by the recipe. Put flour, water, salt and other necessary components into the dough.
The technology of preparing wheat dough on liquid semi-finished products has also become widespread. Liquid sponges are prepared with a humidity of 65-75% or more. Fermentation of liquid sponges occurs evenly and more intensively. During dough preparation, the need for containers for dough fermentation is eliminated, and the possibility of controlling the technological process is increased. Liquid sponges are prepared with pressed or liquid yeast. Sometimes salt is put into the liquid semi-finished product. In some cases, fermentation of the dough before processing is allowed, in others, after intensive kneading, the dough is immediately served for processing or short-term fermentation.
To speed up the production process of bakery products, it is advisable to minimize the stages of fermentation of semi-finished products, which take up to 75% of the total time. Fermentation accelerations reach:
Increasing the temperature of semi-finished products and dough to the optimum value; increasing the dose of yeast;
Yeast activation or selection of more active strains of microorganisms for the preparation of liquid yeast or liquid starter cultures.
Products made from unleavened dough are known to be more ancient than products made from yeast dough, and widely used. But over time, they were gradually replaced by yeast products, although, unlike yeast, unleavened dough can be prepared very quickly, which is an undoubted advantage. There is an ordinary and rich, differing both in the recipe and in the technology of preparation.
Yeast-free unleavened dough can be conditionally divided into the following types:
Unleavened (butter or lean) dough on fermented milk products with baking powder for making small fried or baked pies with various, often fish or fruit fillings;
Simple unleavened shortbread or crumbly dough with the addition of a sufficiently large amount of muffin, but slightly less than in pastry dough the same kinds. Such a dough is prepared both with and without baking powder, or using very small amounts of alcohol baking powder (vodka, cognac, rum, etc.);
A simple puff pastry with less baking than in the same type of confectionery dough and with less layering, also used for making only baked pies.
Fresh yeast-free dough, regardless of the type of products made from it, their shape, filling and even size, can be attributed to simple test, which is 95-98% flour and water (or milky liquids). The remaining products (butter, sour cream, eggs, salt, sugar) make up from 2 to 5% of the total mass of the prepared unleavened dough, which makes it possible to maintain the uniformity of its composition. Unleavened (yeast-free) dough, in which flour makes up less than half of all other components (eggs, butter, sugar, various additives) used for its preparation, although they do not fully belong to confectionery, but various options for preparing unleavened shortcrust, puff or crumbly dough allow you to use it as a simple unleavened, and as a rich confectionery dough.
Soda is most often used as a baking powder in various types of yeast-free rich, crumbly or unleavened dough. When adding just soda powder to the dough, it is necessary to strictly adhere to the norms stipulated by the recipe - with an excess of soda, the product will acquire a yellow-greenish color, an unpleasant taste and smell. Therefore, using soda in the dough is better to put less than shift.
The most commonly used soda slaked with vinegar, but when making such a mixture into the dough, it should be kneaded very quickly. If fermented milk products or sour cream are used for the dough, then soda or prepared baking powder is first mixed with them - this will give the dough friability. The use of soda and vodka at the same time gives excellent lightness to unleavened dough: soda quenched with vinegar is mixed with fermented milk products, and vodka (a teaspoon or a tablespoon, depending on the amount of dough) is mixed with egg, salt and sugar. To loosen the dough, ammonium carbonate is sometimes used, along with soda, by dissolving it in slightly warm water (four parts of water for one part of ammonium) or milk. Dry ammonium can be used if it is thoroughly pulverized and sieved, otherwise large pores may form in the dough from large ammonium crystals. Fragrant alcoholic drinks (liquor, cognac, rum or others) are used in the dough mainly according to the recipe, since in addition to flavorings, they are also, to some extent, dough baking powder.
Unleavened dough, for all the seeming simplicity of its preparation, is one of the most complex types of dough. The reason for this is that in the manufacture of products from unleavened dough, much more culinary operations are performed. Cooked unleavened dough, with the exception of some types of shortcrust or crumbly, should be much denser than any other dough, the recipe composition of which includes similar components. Therefore, it is kneaded steeper than yeast, so that the shells for pies from this dough hold the filling well. The prepared unleavened dough, like yeast dough, must be allowed to stand, ripen from 10-15 minutes to half an hour, wrapping it in a damp cloth or covering it with a bowl of a suitable size, or placing it in the refrigerator. This is done in order to increase its elasticity and softness, necessary for cutting the dough. To improve the airiness of unleavened dough, you can add to it (in the egg mixture) 1-2 tbsp. spoons of hard liquor.
Just like yeast, any unleavened dough must be prepared from the main operation - preparing the liquid base of the dough. It consists of a mixture of liquid components selected according to the recipe, including fermented milk products, melted fats and eggs, added alone or mixed with sugar, and all additional components provided for by the recipe, including salt, spices, baking powder and alcohols (vodka, rum, cognac, etc.). After adding the baking powder to this mixture, it must be thoroughly mixed to form a foamy mass, and then very quickly mixed with the rest of the liquid components of the dough. The prepared liquid base of unleavened dough must be mixed well and lightly beaten with a whisk so that the introduced dry ingredients are evenly distributed in its mass.
To knead unleavened dough, the prepared liquid base is poured into a deep funnel prepared in freshly sifted flour (in a wide bowl or on a cutting board). This operation requires a certain skill and experience, therefore, it is necessary to take a little more flour for making dough, even if the recipe provides for the exact rate of bookmarking. So that the liquid base of the dough does not destroy the walls of the funnel during kneading and does not leak out, it is necessary to knead the dough quite carefully.
Dough preparation is the most important and longest operation in the production of bakery products, occupying about 70% of the production cycle time. When choosing a specific method of dough preparation, first of all, the produced assortment of products, as well as other production data, are taken into account.
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Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-3.jpg" alt="(!LANG:> YEAST DOUGH Prepared in two ways: 1. unpaired 2. sourdough">!}
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Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-5.jpg" alt="(!LANG:>Scheme for making dough in a non-dough way Milk (water) Yeast, sugar,"> Схема приготовления теста безопарным способом Молоко (вода) Дрожжи, сахар, мука Масло соль сливочное, маргарин Подогревают Растапливают До t = 35ºС И слегка охлаждают Растворяют и процеживают Замешивают тесто В конце замеса вводят маргарин и продолжают замес!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-6.jpg" alt="(!LANG:> Milk (water) Yeast Sugar Salt, eggs"> Молоко (вода) Дрожжи Сахар Соль, яйца Мука Масло !} creamy cooking dough (margarine) in the sponge method Heated Dissolve Melt to t = 35ºС Dissolve Knead the dough Fermentation of the dough 2, 5 - 3 hours Stir Knead the dough
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Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-9.jpg" alt="(!LANG:>FINE BAKERY PRODUCTS">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-10.jpg" alt="(!LANG:>BAKING Products are baked at t 180 -250 depending on the size of the products .Small"> ВЫПЕЧКА Изделия выпекают при t 180 -250 в зависимости от величины изделий. Мелкие изделия выпекают при более высокой температуре, а крупные изделия при более низкой температуре и продолжительном времени.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-11.jpg" alt="(!LANG:> BUNS Buns are simple or rich products of various shapes (round,"> БУЛОЧКИ Булочки представляют собой простые или сдобные изделия разнообразной формы (круглой, овальной, квадратной и др.) массой от 50 до 200 г. Дрожжевое тесто для булочек готовят безопарным или опарным способом. В нижеприведенных рецептурах широко используются различные добавки: ванилин, изюм, орехи, шафран и др. Большое содержание жира, сахара, яиц и вкусовых веществ делают булочки высококалорийными. Рецептуры для приготовления булочек приведены в табл.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-12.jpg" alt="(!LANG:> Weight, g. Raw material"> Масса, г. Сырье Булочка с Булочка шафран «Бриошь маком домашняя дорожная овая » мука 2000 6755 6300 2800 3760 сахар 400 1420 1200 500 670 дрожжи 30 170 150 130 158 вода 300 2850 3050 700 1340 Масло 670 1485 1700 800 925 сливочное меланж 520 190 250 698 соль 20 60 30 мак 500 вино 100 какао 10 мед 100 изюм 670 шафран 2!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-13.jpg" alt="(!LANG:> SCHOOL BUN. The dough is prepared in a non-dough or sponge way; On dusted with flour"> БУЛОЧКА «ШКОЛЬНАЯ» . Тесто готовят безопарным или опарным способом; На подпыленном мукой столе готовое тесто делят на куски массой 47 грамм и формуют шарики; Укладывают на кондитерские листы швом вниз на расстоянии 3 -4 см друг от друга; Продолжительность расстойки изделий в теплом, влажном месте 25 -30 минут; За 5 -10 минут до выпечки булочки смазывают меланжем; Выпекают при температуре 250 -270*С в течение 8 -10 минут.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-14.jpg" alt="(!LANG:> HIGH CALORIE BUNS High Calorie Buns These are round buns,"> БУЛОЧКИ ПОВЫШЕННОЙ КАЛОРИЙНОСТИ Булочки повышенной калорийности Это круглые булочки, богатые сахаром и жиром. В рецептуру булочек входит 25% сахара, 18% масла, 20% яиц, 30% изюма и 20% молока. Сверху булочки посыпаются рубленым миндалем или орехом. Для улучшения вкуса и запаха в тесто кладут ванилин (ванильные булочки), лимонную эссенцию (лимонные булочки) или шафран (шафранные булочки). Вес сдобных изделий 50 и 100 г.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-15.jpg" alt="(!LANG:> Wheat flour 1 grade - 250 gr. / 250 gr. Yeast pressed - 15"> Мука пшеничная 1 сорта - 250 гр. / 250 гр. Дрожжи прессованные - 15 гр. / 15 гр. Соль поваренная пищевая - 5 гр. Сахар-песок - 125 гр. Масло коровье сливочное несоленое - 90 гр. Молоко коровье пастеризованное с содержанием жира не менее 3, 2% - 100 гр. Вода - 30 гр. / 34 гр. Яйцо куриное в тесто - 75 гр. Яйцо куриное на обмазку - 25 гр. Ванилин - 0, 2 гр. Орехи дробленые для обсыпки - 10 гр. Виноград сушеный 150 гр. Продолжительность брожения 240. . . 300 мин*/ 80. . . 120 мин*** Время расстойки 80. . . 100 мин Температура духовки +180. . . 220*С Время выпечки 25. . . 35 мин Вес булочки 100 гр.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-17.jpg" alt="(!LANG:> Muffin A characteristic feature of muffin is an extremely diverse shape with a clearly defined pattern:"> СДОБА Характерной особенностью сдобы является чрезвычайно разнообразная форма с чётко выраженным рисунком: кренделя, плюшки, устрицы; фигурная сдоба в виде грибов, животных и другие формы. К !} rich products include all types of bakery products containing at least 7% sugar and 7% fat per 100 kg of flour. The dough is prepared in the sourdough method. The most time-consuming operation in the production of muffins is their final molding and surface finishing. All these operations are done manually. The surface of the muffin can be glossy, finished with sugar, crumbs, poppy seeds, lipstick, jam, cream.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-18.jpg" alt="(!LANG:>Name Raw material consumption, g of raw material"> Наименование Расход сырья, г сырья Сдоба выборгская Сдоба донская обыкновенная фигурная выборгская Мука пшеничная вс - 100 - Мука пшеничная 1 с 100 - 100, 0 Дрожжи 1, 5 2, 5 1, 5 прессованные Соль 1, 5 1 1, 5 Сахар 10 20 25 7 Масло сливочное 7, 0 10 - Яйца в тесто - 4, 0 1 - Яйца на смазку 3, 6 - 3 Изюм - 1 Ванилин 0, 05 Масло растительное 0, 5 Патока 2 Мак 1 Пудра рафинадная 1 Повидло или 12 - варенье!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-19.jpg" alt="(!LANG:> ORDINARY MAKING Muffin is made in the form of a bun (with two layered"> СДОБА ОБЫКНОВЕННАЯ Сдобу обыкновенную вырабатывают в виде плюшки (с двумя слоистыми лепестками), сердечка (с тремя и четырьмя лепестками), устрицы (круглой, продолговатой, спиральной, фигурной), розочки, улитки, бантика, оленьего рога, кукурузы, краба, метлы, паука, костра, дубового листика; в виде крученых !} products - braided, twists, monograms.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-20.jpg" alt="(!LANG:>Spiral oyster. test"> Спиральная устрица. Тесто Продолговатая сворачивают рулетом. Разрезают устрица. Рулет из теста на кусочки, проверяют массу и приготавливают, как укладывают на противень разрезом описано выше. От вниз так, чтобы наверху оказался свернутого рулета отрезают другой разрез, напоминающий спираль. кусочки, которые, взвесив, Если при изготовлении рулета кладут на стол. Тонкой края пласта не скрепить яичной скалкой диаметром 1– 1, 5 см, смазкой, то концы спирали при держа ее руками за концы, расстойке и выпечке разойдутся и нажимают параллельно изделие потеряет форму. разрезам на кусок теста. При Необходимо хорошо приклеивать этом верхние слои с обеих край пласта к рулету или отделять сторон поворачивают вверх, от срезанного куска конец спирали а средние и нижние – и подкладывать его под изделие расходятся в обе стороны. при укладке на противень. Изделия приобретают форму устрицы.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-21.jpg" alt="(!LANG:> OYSTER"> УСТРИЦА Большой кусок теста раскатать скалкой в прямоугольник толщиной. 5 см. Смазать сливочным маслом. Закатать тесто в рулон так, чтоб образовалось 8 -10 витков наподобие рулета. Перевернуть рулет швом вниз и отрезать от него равные куски для формовки изделий!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-22.jpg" alt="(!LANG:> SPIRAL OYSTER"> СПИРАЛЬНАЯ УСТРИЦА Устрицу формуют в виде спиральки и конец спиральки подкладывают под середину куска ФИГУРНАЯ УСТРИЦА Эту устрицу формуют как спиральную, дополнительно делая надрез ножом, как при разрезе плюшки. При укладке на лист разворачивают по надрезу, получают фигурную устрицу в две, три, четыре спиральки, соединенные вместе.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-24.jpg" alt="(!LANG:>Twisted products A large piece of dough is rolled out, buttered and cut into strips. The strips are twisted into"> Крученые изделия Большой кусок теста раскатывают, смазывают маслом и надрезают полосами. Полосы скручивают в жгутики, из которых делают различные виды изделий.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-25.jpg" alt="(!LANG:>BRAID An oblong ring is formed from half of the bundle, the remaining end is twisted and fixed on the opposite"> ПЛЕТЕНКА Из половины жгута образуют продолговатое кольцо, оставшийся конец закручивают и закрепляют на противоположном конце кольца.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-26.jpg" alt="(!LANG:>MONOGRAM Both ends of the flagellum are twisted with both hands in opposite directions">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-27.jpg" alt="(!LANG:> BUN."> ПЛЮШКА. Тесто готовят опарным способом и разделывают в виде плюшек или устриц; Тесто выкладывают на подпыленный мукой стол и подкатывают в равные по толщине жгуты, которые разрезают на куски массой по 57 грамм; Кусок раскатывают скалкой, смазывают маслом или маргарином и завертывают в рулет; Сложив рулет вдвое, делают ножом один или два надреза; Изделия укладывают на смазанный жиром лист, оставляют для расстойки на 30 минут, за 10 минут; До выпечки смазывают яйцом и после выпечки посыпают сахарной пудрой; Выпекают при температуре 250 -260ºС!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-28.jpg" alt="(!LANG:> VYBORGSKAYA BAKE sponge dough. The most common products of the Vyborg "\u003e BAKERY VYBORGSKAYA Vyborg pastry is made from yeast sponge dough. The most common products of the Vyborg pastry are buns, oysters, buns sprinkled with crumbs, bars and shtoliki. Vyborg pastry can also be prepared in the form of bows, rings, pretzels, horseshoes, fans, curls, etc. To prepare a sprinkled bun, divide the dough into pieces, roll them into round balls, dip them in butter, sprinkle with flour crumbs and put on a baking sheet. powdered sugar.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-29.jpg" alt="(!LANG:> Finish the surface of the Vyborg muffin with jam, lipstick, poppy seeds, sugar or flour crumbs For flour crumbs"> Поверхность выборгской сдобы отделать повидлом, помадой, маком, сахаром или мучной крошкой. Для мучной крошки из муки (одна часть), сахара (одна часть) и топленого масла (0, 5 части) замесить тесто и протереть его через грохот. Изделия весом до 100 г выпекать следует при температуре 240 - 260°!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-30.jpg" alt="(!LANG:> DONSKAYA SDOBA Produced in the form of piece products weighing 0, 1"> СДОБА ДОНСКАЯ Вырабатывается в виде штучных изделий массой 0, 1 и 0, 2 кг. Изделиям придается следующая форма: спираль; буква В; восьмерка; переплетение с двумя свободными концами; переплетение в виде двух крючков. Поверхность изделий глянцевая, покрытая яичной смазкой. Тесто готовят опарным способом Готовое тесто делят на заготовки, округляют, дают предварительную расстойку. Формуют на роликовой машине и вручную придают нужную форму. Укладывают на листы и отправляют на расстойку. После расстойки заготовки смазывают яичной смазкой и отправляют на выпечку. Выпечка с пароувлажнением.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-31.jpg" alt="(!LANG:> VYBORGSKAYA FIGURED GRAIN fifty"> СДОБА ВЫБОРГСКАЯ ФИГУРНАЯ Тесто готовится опарным способом с отсдобкой. Отсдобка - после 50 -60 мин брожения. Если мука сильная, то после отсдобки делают еще дополнительную обминку. Расстойка на листах - 60 - 120 мин. За 10 -15 мин до посадки в печь изделия смазывают яйцом. Некоторые изделия отделывают маком. Продолжительность выпечки в неувлажненной пекарной камере изделий массой до 0, 1 кг - 13 -16 мин, 0, 5 кг - 18 -25 мин при 200 - 220°С. Готовые горячие изделия оставляют на листах до полного остывания. Некоторые изделия после остывания отделывают сахарной пудрой или помадкой Сдобу выборгскую фигурную вырабатывают в виде птиц, животных, рыб и пр. Сдоба белгородская имеет форму лиры, подковы.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-34.jpg" alt="(!LANG:> RASSTEGAI Rasstegay is one of the types of Russian baked pies from"> РАССТЕГАИ Расстегай – один из видов русских печеных пирожков из несдобного дрожжевого теста с самой различной начинкой, лучше всего с рыбой, например, семгой или белугой. Гиляровский писал: «Трактир Егорова, кроме блинов, славился рыбными расстегаями. Это круглый, во всю тарелку, пирог с начинкой из рыбного фарша с визигой, а середина открыта, и в ней, на ломтике осетрины, лежит кусок налимьей печенки. К расстегаю подавался соусник ухи бесплатно…» К его словам можно добавить, что в открытую середину классического расстегая после выпечки наливали растопленное масло, а чаще мясной или рыбный бульон с шинкованной зеленью петрушки (для этого и подавался «соусник ухи бесплатно»).!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-35.jpg" alt="(!LANG:> Then the stuffing from vyaziga or rice with onions and hard-boiled eggs was covered piece"> Затем начинку из вязиги или из риса с луком и крутыми яйцами прикрывали кусочком благородной рыбы – отварной каспийской осетрины или малосольной печорской семги и «закрашивали» налимьей печенкой. Московский ресторан Семена Петровича Тарарыкина «Прага» на Арбате во времена Гиляровского особенно гордился своими расстегаями «пополам» – с начинкой из стерляди с осетриной Расстегаи укладывались на тарелку с золотой надписью «Привет от Тарарыкина» , к ним тоже подавали соусник горячей ухи бесплатно, а за деньги – давали еще и рюмочку. Сам пирожок делают небольшим, но удлиненным, придают ему форму туфельки. Часто расстегаи подают к супам: пирог с рыбой – к ухе, с мясом и грибами – к бульонам, с рисом, луком, морковью и яйцом – и к рыбным, и к !} meat soups. Pirozhki-pirozhki were once the main attraction of the Moscow peddling trade. On fast days they were baked with meat and onions, on fast days they were baked with pieces of beluga, salmon and milk. As befits a pie, the filling was in plain sight and the dough was not closed. Such a pie was sprinkled with salt, pepper, smeared with oil and poured with hot broth - meat or fish, which was kept in tinned jugs wrapped in rags. These cost
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-37.jpg" alt="(!LANG:>Pies. Composition: yeast dough - 120 g, minced meat - 40 g; for lubrication:"> Расстегаи. Состав: тесто дрожжевое – 120 г, фарш – 40 г; для смазки: яйца – 2 шт. ; жир для листов – 0, 2 г. Выход – 143 г. Тесто для расстегаев готовят опарным способом, более густой консистенции, чем для печеных пирожков. Куски теста массой по 120 г формуют в виде шариков, оставляют на 5– 8 мин для расстойки и раскатывают в круглую лепешку, на которую кладут мясной фарш с луком, рыбный с рисом и визигой или рисовый с грибами. Края лепешки защипывают над фаршем, оставляя середину открытой. Изделия расстаивают 20– 30 мин, смазывают меланжем и выпекают при температуре 280– 290 °C. Расстегаи московские выпекают той же формы массой по 210 г с теми же фаршами. В соответствии с видом фарша после выпечки в середину расстегая кладут кусочки рыбы, шляпки маринованных грибов или нарезанные яйца. Готовые расстегаи в горячем виде смазывают сливочным маслом. Расстегаи закусочные выпекают с теми же видами фарша, но меньшей массы (выход – 50 г). Расстегаи с !} minced fish served to the ear, with meat - to a clear meat broth, and pies with mushrooms - to the mushroom broth or separately as a hot appetizer.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-38.jpg" alt="(!LANG:>Quality requirements: pies should have a shiny light brown surface, boat shape, the middle is open,"> Требования к качеству: расстегаи должны иметь блестящую светло-коричневую поверхность, форму лодочки, середина открыта, виден фарш. Мякиш хорошо пропечен, пышный. !}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-39.jpg" alt="(!LANG:> RAISIN STOLI Prepare yeast sponge dough, cut candied fruits into small cubes;"> ИЗЮМНЫЕ ШТОЛИ Приготовить дрожжевое опарное тесто, цукаты нарезать мелкими кубиками; кардамон и мускатный орех мелко растереть и добавить при замешивании теста; изюм перебрать, промыть и добавить во время обминки теста (следить за тем, чтобы не раздавить изюм, так как тесто от этого становится сероватым). Готовое тесто подкатать в круглый шар, сформовать продолговатый батон и после пятиминутной расстойки сделать скалкой по длине батона два широких углубления, затем сложить пополам (в длину) и еще раз так же прижать скалкой. Штолли положить на смазанный маслом противень. После полной расстойки смазать поверхность маслом и выпекать при температуре 210 - 220°. После выпечки смазать изделия сливочным маслом и посыпать сахарной пудрой с ванилином.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-40.jpg" alt="(!LANG:>Flour 1000, sugar 200, table margarine 200, raisins 300, candied fruit 100, yeast 30, milk"> Мука 1000, сахар 200, маргарин столовый 200, изюм 300, цукаты 100, дрожжи 30, молоко 100, яйца 430, масло сливочное для смазки изделий 10, соль 5, кардамон 2, мускатный орех 1. Чисто изюмные штоли с орехами!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-41.jpg" alt="(!LANG:>Candied raisins with powdered sugar. Cut candied fruits into dough until raisin sizes">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-42.jpg" alt="(!LANG:>JAM'S Puff Rosanchiki">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-50.jpg" alt="(!LANG:>Hungarian Cheesecake">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-51.jpg" alt="(!LANG:> Roll out dough 0.5–0.7 cm thick, cut into squares with a side of about"> Тесто раскатайте толщиной 0, 5– 0, 7 см, нарежьте на квадраты со стороной примерно 10 см. Для !} curd filling rub the cottage cheese through a sieve. Rub the eggs white with sugar, mix with cottage cheese. Add finely grated lemon zest to the curd mass. Whisk the egg whites until stiff and carefully fold into the curd. The consistency of the filling should resemble very thick sour cream.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-52.jpg" alt="(!LANG:>Place the filling in the middle of each square, overlap the corners in the middle, "house"."> На середину каждого квадратика положите начинку, соедините в середине уголки внахлест, «домиком» . Дайте постоять 15 мин. Выпекайте до готовности, 15– 20 мин. Готовые ватрушки подавайте посыпанными сахарной пудрой.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-53.jpg" alt="(!LANG:> PIES Pies learned to bake in Russia a long time ago."> ПИРОГИ Пироги научились печь на Руси очень давно. Ни один праздник не обходился без них. Само слово «пирог» , вероятнее всего, имеет своей основой «пир» . Пироги были обязательным атрибутом свадебного, новогоднего, именинного и любого другого праздничного стола. Пироги в доме – залог благополучия в семье - так считалось издавна. На следующий день после свадьбы молодая пекла пирог. Им она потчевала гостьей, и те по его вкусу судили о домовитости будущей хозяйки. В день именин было принято печь пироги и рассылать их родным и близким, как своеобразное приглашение на праздник. Крестным отцу и матери обычно посылали сладкие пироги в знак особого уважения. Обязательным на именинах был пирог с капустой. Русская кухня знает массу рецептов самых различных пирогов. Они отрабатывались веками, передавались из поколения в поколение, тем не менее каждая хозяйка стремилась внести что-нибудь своё. Из всех видов изделий пироги как самые распространенные занимают первое место. Даже название «ПИРОГ» происходит от древнегреческого «пир» -праздник, веселье. Каких только пирогов нет в русской кухне: открытые, закрытые, круглые, четырехугольные, низкие, высокие, с одним видом фарша и многослойные. И сейчас пироги отличаются по рецептуре, способу приготовления теста (дрожжевое, слоеное, пресное и т. д.) начинке, форме (открытые и закрытые, маленькие и большие, круглые и квадратные).!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-54.jpg" alt="(!LANG:> APPLE PIE Apples, without peeling, cut into thin equal size"> ПИРОГ С ЯБЛОКАМИ Яблоки, не очищая от кожицы, нарезают тонкими одинакового размера ломтиками, сбрызгивают соком лимона, чтобы яблоки не потемнели, пересыпают сахаром. Тесто раскатывают в виде овала толщиной 1 см, накалывают по всей поверхности вилкой. Подготовленные ломтики яблок аккуратно укладывают «чешуей» по поверхности теста, между дольками яблок разместить, как «искорки» ягоды брусники или клюквы. Края теста загибают, смазывают желтком, по краю овала прокладывают «веревочку» , сплетенную из двух тонко раскатанных жгутиков теста, прижимают ее к овалу и также смазывают желтком. Выпекают пирог при температуре 180 -200º С до готовности. Пирог с яблоками имеет приятный нежный !} sweet and sour taste and aroma. Serve with tea.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-55.jpg" alt="(!LANG:> FISH PIE Roll out the puff pastry, put it on a baking sheet, fold over the edges and put"> ПИРОГ С РЫБОЙ Слоеное тесто раскатывают, выкладывают на противень, загибают края и ставят в нагретую до 210º С духовку на 10 минут. Масло растапливают на сковороде, обжаривают в нем лук в течении 10 минут, добавляют чайную ложку соли. Отваренную рыбу, очищенные и нарезанные кружками помидоры выкладывают на остывший пласт теста, посыпают черным перцем, покрывают обжаренным луком. Яйца и сливки с красным перцем и солью взбивают и поливают получившейся массой рыбу и помидоры. Пирог ставят в нагретую до 190º С духовку на 25 минут (начинка должна подрумяниться). Подают в горячем виде.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-56.jpg" alt="(!LANG:> MEAT PIE"> ПИРОГ С МЯСОМ Тесто готовят опарным способом. Разделяют на куски массой по 600 г (часть теста оставляют на украшения). После неполной расстойки раскатывают в пласт. Выкладывают фарш, края теста защипывают над фаршем и укладывают на кондитерский лист швом вниз. Поверхность смазывают яйцом и украшают фигурками из теста. После полной расстойки поверхность смазывают яйцом еще раз и делают проколы, чтобы при выпечке не было разрывов.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-57.jpg" alt="(!LANG:> POPPY PIE PIE Yeast dough is prepared in a double or non-dough way, after fermentation"> ПИРОГ С МАКОМ Готовят дрожжевое тесто опарным или безопарным способом, после брожения раскатывают пласт толщиной 15 мм и разрезают на полосы шириной 120 мм, на середину наносят начинку. Один край смазывают меланжем и свертывают жгутом, начиная с края, не смазанного меланжем. Выровненный жгут смазывают меланжем, разрезают на куски и укладывают на листы в форме круглого пирога, растаивают и выпекают 30 -40 минут при температуре 180 – 200º С. После охлаждения пирог промачивают сиропом и глазируют помадой. Для приготовления начинки мак заливают водой и доводят до кипения. После чего воду сливают, остывший маг смешивают с сахаром, пропускают через мясорубку и смешивают с медом. Помаду готовят по основной технологии. Поверхность покрыта помадой. Мякиш хорошо пропечен, на разрезе видна прослойка мака!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-58.jpg" alt="(!LANG:> APRICOT PIE Mix evenly soft dough from flour, eggs, butter and "> PIE WITH APRICOT Knead an even soft dough from flour, eggs, butter and baking powder, divide it into two parts (ratio 1: 2). Roll out most of the dough with a layer 1 cm thick and put on a greased, a baking sheet sprinkled with flour.Place the apricots cut into halves on the dough.Crushed nuts can be sprinkled between the fruits.The other part of the dough is additionally kneaded with flour until a firmer consistency is obtained, grate on a coarse grater and sprinkle the cake on top.When the cake is baked
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-59.jpg" alt="(!LANG:> Weight, g. Home Raw Materials"> Масса, г. «Домашн Сырье «Лаком ий с «Невский» ка «Московский» РЕЦЕПТУРЫ ПИРОГОВ мак » ом» мука 369 200 сахар 94 55 маргарин 82 75 соль 1 2 дрожжи 17 12 вода 170 30 меланж 70 Ванильная пудра 1, 5 Меланж для смазки 3 Сироп для промочки 170 150 32 Крем сливочный 160!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-61.jpg" alt="(!LANG:>CAKE EDGE DECORATION Fork edge Trim the edges"> УКРАШЕНИЕ КРАЕВ ПИРОГА Край, оформленный вилкой Обрежьте края теста вровень с краем формы для пирога. Вилкой с четырьмя зубцами прижмите тесто к краю формы. Пройдите по всему бордюру. Рифленый край Поставьте указательный палец одной руки с внешней стороны бордюра. Аккуратно обхватите его указательным и !} thumb the other hand - you get a frill. Repeat the same around the entire edge. There should be 5 mm between each frill. Sharp grooved edge Place the index finger of one hand on the inside of the curb. Grasp it tightly with the index and thumb of the other hand - you will get a groove. Repeat the same around the edge of the pie. There should be 5 mm between the grooves.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-62.jpg" alt=">"> "Twisted rope" Place your thumb at an angle to the edge of the dough. Then grab the dough between your thumb and forefinger knuckle. Place your thumb in the groove left by your index finger. Pinch. Repeat the same steps around the entire pie. Leaf border Prepare dough for closed pie. Roll out a large ball of dough into a layer and place it in a mold. Trim the dough flush with the edge of the mold. Roll out the second ball into a layer to a thickness of 2 mm. Cut the leaves out of this dough with a knife. With the blunt side of the knife, push the "veins" on the leaves. Lightly brush the edges of the dough with water. Press the leaves to the edge of the dough.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-63.jpg" alt="(!LANG:> PIE QUALITY EVALUATION Features Product quality"> ОЦЕНКА КАЧЕСТВА ПИРОГОВ Признаки Качество изделий Внешний вид Форма продолговатая, (форма) круглая Консистенция Соответствует фарша требованиям к фаршу Консистенция Мякиш мягкий, пористый, без «закала» , выпеченного при надавливании пружинит теста Запах Сдобный, приятный, кислый отсутствует Цвет корочки От золотисто-желтого до коричневатого, поверхность блестящая!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-64.jpg" alt="(!LANG:>CREAM DE PARISIEN BUNNS"">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-65.jpg" alt="(!LANG:>Prepare dough: Mix all dry ingredients: flour, cream(milk ), yeast, sugar, salt, beat the egg"> Приготовить тесто: Смешать все сухие ингредиенты: муку, сливки(молоко), дрожжи, сахар, соль. яйцо взбить вилкой и соединить с водой и постепенно вводя в мучную смесь, замесить тесто. Добавить цедру и масло, вмесить в тесто. Тесто получается липкое, но муку больше не добавлять. Накрыть тесто полотенцем и поставить подходить, примерно, на 2 часа. Приготовить крем: Развести крахмал в молоке, добавить желтки, сахар, ваниль, цедру и поставить варить на среднем огне постоянно помешивая (!} ready cream starts gurgling). Cool, add oil, beat lightly and, adding almonds and juice, mix. Cutting: Punch down the risen dough, dust the work surface with flour and divide the dough into 15 pieces. Roll out each piece into an oval 12-15 cm. Put the cream closer to one edge, stepping back 3 cm from the edge.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-66.jpg" alt="(!LANG:>2. Close the cream with dough and close the edges well.">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-67.jpg" alt="(!LANG:>3. Cut remaining edge of dough Place buns into strips and roll up bun ."> 3. Оставшийся край теста нарезать Поместить булочки на полосками и свернуть булочку. противень, застеленный пекарской бумагой, и поставить на расстойку на 30 мин. Смазать желтком и выпекать в прогретой до 180 гр. С духовке 15 минут до золотистого цвета. Готовые булочки накрыть полотенцем и, дав поостыть 10 -15 минут, посыпать сахарной пудрой. ПРИМЕЧАНИЕ. Можно приготовить и шоколадные "парижанки", заменив в тесте 2 -3 ст. л. муки на !} cocoa powder. In this case, it is better to add chocolate instead of butter to the cream.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-69.jpg" alt="(!LANG:> Pretzels Pretzels are made from dough without sugar, with sugar"> КРЕНДЕЛИ Крендели изготавливают из теста без сахара, с сахаром и с большим количеством сдобы. Тесто может быть дрожжевым и бездрожжевым. Что касается изготовления, то крендели могут быть выпеченными, заварными и жаренными во фритюре. Оформление кренделей самое разнообразное: с сахаром, маком, корицей и сахаром, тмином, солью, орехами. Крендели для торжественных случаев украшают цветами, фигурами и различными элементами пекарской скульптуры.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-70.jpg" alt="(!LANG:> Mass, g. raw material Pretzel"> Масса, г. сырье Крендель крендель русский Крендель сдобный сахарный !} curd flour 1000 793 Pretzels 394 375 margarine 200 240 92 150 sugar 250 47 67 60 melange 160 63 55 80 yeast 8 15 milk 134 salt 11 3 vegetable oil 3 30 water 350 saffron 1 nuts 200 10 1 cinnamon 3 50 g each 560
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-71.jpg" alt="(!LANG:> Riga Pretzel"> КРЕНДЕЛЬ РИЖСКИЙ "Рижский" крендель 1 кг муки 1 с. , 40 г дрожжей, 10 г соли, 230 г сахара, 180 г сливочного масла, 200 г жирного молока, 200 г яиц (160 в тесто, 40 на смазку), 0. 1 г ванилина, 300 г изюма, вода. 20 г сахарной пудры на отделку после выпечки, 20 г миндаля на отделку перед выпечкой. Крендели весом 500 г или 1 кг. Опарное тесто (опара 4 часа, тесто 2 часа брожения). Расстойка 1. 5 часа. Выпечка: крендели весом 500 г пекут 23 -27 мин при 190 С. Крендели весом 1 кг пекут 27 -32 мин при 190 С.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-75.jpg" alt="(!LANG:>Pretzel with ears, loaf with ears in the past had a special purpose. They were baked for"> Крендель с колосьями, каравай с колосьями в прошлом имели специальное назначение. Их выпекали к такому замечательному событию в сельской жизни, как окончание уборочной страды. Во все времена человек добывал свой хлеб в поте лица. Вырастить и убрать с поля урожай - это самое важное и значительное событие в жизни хлебопашца, потому и выпеченное изделие не просто хлеб, но - гимн хлебу, гимн человеческой жизни!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-76.jpg" alt="(!LANG:> PRETELL WITH EARS Knead a fairly stiff dough and put in a warm place to"> КРЕНДЕЛЬ С КОЛОСЬЯМИ Замесить довольно крутое тесто поставить в теплое место для брожения, дважды сделать обминку. После второй обминки, когда тесто вновь поднимется, раскатать из него жгут, завернуть из него крендель, положить на смазанный маслом противень, оставить для расстойки. Из тертого теста приготовить колоски и после расстойки кренделя и смазывания его поверхности желтком с добавлением щепотки сахара украсить крендель колосьями, которые смазать только белком. Выпекать крендель при температуре 240 *С. Готовое изделие имеет контрастную колеровку: на ярко коричневом кренделе золотистые колоски. Секрет получения такого не только в том, что яркий коричневый цвет обеспечен использованием в качестве смазки желтка с небольшой добавкой сахара, а нежный оттенок светло- золотистых колосков - смазыванием одним белком. Главное же в том, что различна природа теста. Тесто для кренделя дрожжевое, сдобное, а для колосьев – тертое из муки, воды и дрожжей, без сахара.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-77.jpg" alt="(!LANG:> FANTASTIC FOR TEA Stir sugar, yeast in warm milk and leave mass"> КРЕНДЕЛИ СДОБНЫЕ К ЧАЮ В теплом молоке размешать сахар, дрожжи и оставить массу бро дить. К закваске добавить яичные желтки, муку, смешав ее с солью, масло или маргарин и замесить достаточно крутое тесто, которое оста вить на расстойку. Раскатать его на посыпанной мукой разделочной доске, нарезать на небольшие куски, которые раскатать в длинные жгуты, и сформовать из них крендели. Переложить их на слегка смазан ный маслом противень, смазать взбитым яйцом и выпекать в духовке.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-78.jpg" alt="(!LANG:> PRETELLO Milk, granulated sugar, eggs, butter and yeast mix well and "\u003e SPONGE PRETREL Mix milk, granulated sugar, eggs, butter and yeast well and leave overnight. In the morning, add the sifted wheat flour, put salt and knead the dough. Put it in a greased form and leave in a warm place.After 30-40 minutes, put in the oven on low heat for 25 minutes, and then, increasing the heat, bake until tender.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-79.jpg" alt="(!LANG:>EVALUATION OF THE QUALITY OF PRETENSES Features Product quality Appearance (form)"> ОЦЕНКА КАЧЕСТВА КРЕНДЕЛЕЙ Признаки Качество изделий Внешний вид (форма) Форма продолговатая, круглая Консистенция фарша Соответствует требованиям к фаршу Цвет корочки От золотисто-желтого до коричневатого, поверхность блестящая Консистенция Мякиш мягкий, пористый, без «закала» , выпеченного при надавливании пружинит теста Запах Сдобный, приятный, кислый отсутствует!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-80.jpg" alt="(!LANG:> KULEBYAKI Kulebyaka is a stuffed pie, a traditional Russian dish"> КУЛЕБЯКИ Кулебяка – пирог с начинкой, блюдо традиционной русской кухни. Впервые упоминается еще в 12 веке. Изначально готовилась на основе дрожжевого теста, сейчас все чаще пресная закваска. Название происходит от слова «кулебячить» , то есть «мять руками» . один праздник у наших предков не обходился Ни без кулебяки, она обязательно присутствовала на Рождественском столе, а позже и на Новогоднем Оформляют кулебяку не всегда в виде продолговатого пирога. Если, к примеру, кулебяка с картофелем и свининой, можно пирогу придать форму поросенка. Здесь нужно помнить, что: уши и пятачок, чтобы лучше сохранил свою форму, делают из более крутого теста. Глаза можно сделать из изюминок или горошин перца.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-81.jpg" alt="(!LANG:>KULEBYAKA Ingredients: Flour 4150, granulated sugar 170, table margarine 100, melange 100, yeast 100, salt"> КУЛЕБЯКА Ингредиенты: Мука 4150, сахар-песок 170, маргарин столовый 100, меланж 100, дрожжи 100, соль 50, вода 1700, фарш 5300. Для смазки: меланж 100, жир для листов 25. Выход 10000 (10 шт. по 1000 г). Дрожжевое опарное тесто взвешивают по 600 г, подкатывают в виде небольшого жгута, расстаивают 8 -10 минут и раскатывают в пласт толщиной 1 см, шириной 18 -20 см, длинной по размеру кондитерского листа. Посередине полосы теста (по всей длине) равномерно распределяют фарш (по 530 г) и защипывают края. Кулебяку перекладывают на смазанный жиром лист и выравнивают. Укладывают кулебяки на расстоянии 8 -10 см друг от друга. Сформованные кулебяки украшают вырезанными кусочками из того же теста, приклеивая их яйцом. Для получения более рельефного рисунка украшения лучше делать из более крутого теста. Кулебяки расстаивают 25 -30 минут при температуре 30 -35 С, смазывают яйцом, прокалывают в 3 -4 местах для выхода пара во время выпечки. Выпекают при 220 -240 С.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-83.jpg" alt="(!LANG:>FOUR CORNERS">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-84.jpg" alt="(!LANG:>Beef (boiler) Boil eggs for all kinds of fillings Yeast"> Говядина (котл) Яйца для всех видов начинок сварить Дрожжи в крутую, очистить. Грибы очистить прессованные крупно нарезать, обжарить на среднем Капуста огне до готовности, из сметаны белокочанная сделать !} sour cream sauce. Sour Cream Onion green sauce put in mushrooms, warm. Onion Shred the cabbage, simmer until cooked. Vegetable oil with butter. Eggs Grind butter, combine with cabbage. Wheat flour Cooking minced meat with the addition of sour cream 20% onion. For the onion filling: green onion finely chopped and Salt poached in butter for about 3 Champignons -x min, add finely chopped Eggs eggs.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-85.jpg" alt="> ">
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-86.jpg" alt="(!LANG:> KURNIK Fillings for the chicken coop: cook the chicken until tender. Separate"> КУРНИК Начинки для курника: курицу сварить до готовности. Отделить мясо от кожи и костей, мелко порубить. Заправить соусом бешамель, приготовить на основе !} chicken broth, the consistency of the filling is viscous. Cut fresh mushrooms into slices, stew or fry in oil, cool and season with bechamel sauce. Boil rice, season with butter, add finely chopped chicken eggs, greens and mix. Bake pancakes (18 -21).
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-87.jpg" alt="> ">
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-88.jpg" alt="(!LANG:>COOKING HOLIDAY BREAD.">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-89.jpg" alt="(!LANG:> SWEET CURL BREAD WITH APRICOT AND PEKAN NUTS">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-91.jpg" alt="(!LANG:>THE TWISTED AND BRAYED BRAID BREAD WITH APPLES">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-93.jpg" alt="(!LANG:>RITUAL BREAD. CAKES.">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-94.jpg" alt="(!LANG:>Kulich is a bread symbol of Easter, an indispensable attribute of a bright Christian holiday. Baking kulich and his"> Кулич – хлебный символ Пасхи, незаменимый атрибут светлого христианского праздника. Выпечка кулича и его освящение в церкви – один из самых древних христианских обычаев, сохранившийся и до наших дней. Интересно отметить, что на самом деле кулич появился гораздо раньше появления самого христианства. В Ветхом Завете нет упоминаний ни о куличе, ни об обрядах, с ним связанных. Все это потому, что история кулича берет свое начало с языческих времен. У многих народов существовал обычай – печь весной хлеб, и приносить его в жертву земле. Ритуал был посвящен богам плодородия. Это еще раз говорит о том, что хлеб был основой основ во все времена. Он символизировал благополучие, здоровье и саму жизнь.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-96.jpg" alt="(!LANG:>MAKE BREAD ITALIAN BREAD">!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-97.jpg" alt="(!LANG:> unleavened cake focaccia was invented in Genoa back in the Middle Ages and, as it happens"> Unleavened focaccia was invented in Genoa back in the Middle Ages and, as happens with folk cuisine, not from a good life. The climate of Genoa is very humid, so this cake stays fresh for a very long time You can always warm it up and it will be delicious. The filling of this bread is very simple: olive oil and coarse sea salt. You can also add rosemary and olives. - Italian wheat tortilla, which is made from various types of dough - either yeast, which is the basis for pizza, or unleavened butter.Traditional focaccia dough contains three components: flour, water and olive oil.
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-98.jpg" alt="(!LANG:>For this dish you will need: 1 kg of flour, 35 grams of fresh yeast , 1 tablespoon"> Для этого блюда понадобится: 1 кг муки, 35 грамм свежих дрожжей, 1 столовая ложка сахара, 3 чайные ложки соли, 600 мл теплой воды, оливковое масло, розмарин, помидоры черри. Размельчить дрожжи, засыпать их одной столовой ложкой сахара и налить немного теплой воды, чтобы они у нас чуть-чуть подошли. Дрожжи, которые уже чуть-чуть запузырились, я вылить в миску, добавить 3 чайные ложки соли и воду. После этого добавить муку и замешать тесто. которое будет собираться в шар. Если тесто получается очень липкое, то можно добавить несколько ложек оливкового масла. Тесто переложить в миску, полить оливковым маслом, накрыть полотенцем и оставить минут на 30 подходить.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-99.jpg" alt="(!LANG:> You can make focaccia with rosemary or tomatoes. Put the layer on a baking sheet , lubricated with olive"> Можно сделать фокаччу с розмарином или с помидорами. Пласт выложить на противень, смазанный оливковым маслом. Теперь его нужно посыпать крупной морской солью и сделать в тесте с помощью пальца дырочки. Половину теста посыпать веточками розмарина, а половину украсить помидорами черри. Чтобы фокачча не подгорела, нужно сделать следующее: взять банку, добавить туда столовую ложку оливкового масла и столько же воды. Все это взбить слегка и полить фокаччу. После того, как фокачча подготовлена, необходимо убрать ее в духовку. Через 10 минут нужно начинать смотреть за фокаччей, если масло не все впиталось, то нужно подержать ее еще минут 5. Главное - не передержать ее в духовке и не пересушить. Вытащив фокаччу из духовки, сбрызните ее еще оливковым маслом и посыпьте крупной морской солью. Соль здесь не будет лишней.!}
Src="https://present5.com/presentation/1/34472274_437974002.pdf-img/34472274_437974002.pdf-100.jpg" alt="(!LANG:>Chaba tta, ciaba atta (Italian ciab atta ? - " slippers") - Italian white"> Чаба тта, чиаба тта (итал. ciab atta ? - «тапочек» ) - итальянский !} White bread, made from wheat flour and yeast or wheat sourdough, usually with the addition of olive oil. The peculiarity of this bread is a crispy crust and pulp with large, unevenly distributed porosity.
Lab #2
Topic: Preparation of complex bakery products and festive bread using various molding methods, evaluation of the quality and safety of finished products
Objective: Repeat and consolidate theoretical knowledge on the topic "Technology for the preparation of complex bakery products from yeast dough." To develop the skills and abilities to prepare complex bakery products and festive bread using various molding methods, assess the quality and safety of finished products
Theoretical information
The safe way to prepare dough. With this method, a small amount of baking (sugar, butter) is used. The dough is kneaded in a dough mixer or by hand. To do this, pour warm milk or water. Put yeast, salt, sugar, eggs or melange, mix, add flour and knead the dough. Three minutes before the end of the batch, melted butter or margarine is introduced. The kneaded dough is covered with a lid or cloth and put in a warm place for fermentation for 2.5 hours. When the dough increases in volume, make a punch, 1-3 times. The dough is considered fermented if it increases in volume by 2.5 times. The surface is convex, an alcohol smell will appear and when pressed with a finger, the dimple slowly levels out.
Work sequence:
1. When preparing for laboratory work, it is necessary to write out the recipes for “Celebration Bread”, “Road Bun”, “Pie with Meat” from the “Collection of Recipes”.
2. In the course of laboratory work it is necessary: to prepare the product, taking into account the requirements for the quality and safety of finished products.
Holiday bread
Festive bread is prepared in a sponge or non-dough way. The dough is molded in the form of balls weighing 20 g, the resulting balls are laid out in a mold tightly to each other so that there is no free space left, they are allowed to distance, the surface is lubricated with a confectionery brush of bread. Sprinkle each slice with poppy seeds or sesame seeds after one and bake for 7-8 minutes at a temperature of 230-240 degrees. The bread should have a shiny surface from golden yellow to brown.
"Road Bun"
Yeast dough is prepared in the opyar way, divided into parts and molded into balls weighing 115g. The rolled balls are placed seam down on a greased confectionery sheet, allowed to stand for 10 minutes, brushed with egg, sprinkled with sugar and baked at a temperature of 220-240 degrees.
"Pie with meat"
The dough is prepared in a sourdough method, a thicker consistency than for pies. The finished dough is formed in the form of balls weighing 120 g, left for proofing for 5-8 minutes and rolled into a round cake, in the middle of which they put minced meat (meat with egg or onion, fish with rice, rice with mushrooms). The edges of the cake are pinched (with a pigtail), the middle over the minced meat is left open and shaped like a boat. Prepared products are melted for 20-30 minutes, brushed with egg and baked.
Assessment of the quality of finished products
Test questions.
1. What methods are used to make wheat dough?
2. What kind of dough is kneaded using the sponge method?
3. What are the molding methods for yeast dough?
4. What quality indicators are determined for yeast dough?
Lab #3
Topic: Preparation of complex bakery products and festive bread using complex finishing semi-finished products, evaluation of the quality and safety of finished products
Objective: To repeat and consolidate theoretical knowledge on the topic “Technology for the preparation of complex bakery products from yeast dough.” To develop skills in preparing complex bakery products and holiday bread using complex finishing semi-finished products, assessing the quality and safety of finished products
Tools, inventory and utensils: electronic scales for weighing raw materials, a measuring cup for measuring liquid, a sieve for sifting flour, bowls for kneading dough, cutting boards, rolling pins, cutting knives, plates, a metal spatula,
Theoretical information.
A steamy method of preparing dough. When preparing a dough with a high content of baking, use the sponge method. It consists of two parts:
1) Cooking dough 2) Kneading dough.
Opara it batter, 100% yeast, 60-70% liquid, 40-60% flour are used for its preparation, 4% sugar can be added to activate the yeast. Diluted yeast is put into the heated liquid, the sifted flour is poured, the dough is kneaded, the consistency is like thick sour cream. Sprinkle with a layer of flour and put in a warm place for fermentation. When the dough rises and then begins to fall, cracks, bursting bubbles and an alcohol smell will appear on its surface. Salt and sugar are dissolved in the remaining liquid, eggs are laid, dough is added, flour is added and the dough is kneaded. Before the end of the batch, melted margarine or butter is introduced. Then put on fermentation for 2-2.5 hours. In the process of fermentation, 1-3 punches are made. If the dough is not fermented, then when pressed with a finger, it quickly levels out, products baked from such a dough are covered with dark spots (plaque). The fermented dough does not level out when pressed, the surface of the dough is bad, unpleasant sour taste and smell, when cutting the dough it breaks, it is poorly formed, the pores are large. Products baked from this dough are flat, shapeless, with a bad taste.
Finishing semi-finished products. Used for finishing confectionery. Complex finishing semi-finished products include: lipstick, sugar syrup, glaze.
Syrup is a transparent, almost colorless liquid obtained from concentrated solutions of sugars and containing at least 40% of them.
Sucrose in confectionery products can be in a liquid, amorphous and crystalline state, and to transfer it to this state, it is required to follow a certain recipe and technological parameters of production. The syrup recipe depends on the type of product. Sugar-sand is dissolved in water, brought to a boil, the foam is removed and boiled down to a sample (medium ball).
Lab 4
Objective.
- To consolidate theoretical knowledge about the preparation of shortcrust and rich unleavened dough, products from these types of dough.
- Get practical skills in preparing products from shortbread and sweet unleavened dough.
- Define quality characteristics prepared products from shortbread and rich unleavened dough.
Theoretical information.
For cooking sweet unleavened dough it is better to use fermented milk products, such as sour cream, or water with the addition of acid. Sometimes milk is taken instead of water (for example, for products: shaker-lukum, shaker-puri, nan Bukhara, etc.). The dough is prepared with the addition of a small amount of muffin: fat, sugar, eggs. The structure of the dough must be plastic, and therefore a flour with a low gluten content is used.
To loosen the dough, chemical baking powder is used, which is added together with flour when kneading the dough, so that there is no premature splitting under the influence of acid. If dough is prepared that does not contain acids, then ammonium carbonate is used for loosening. In the process of baking, soda, ammonium carbonate or other chemical baking powder, under the influence of high temperature and interaction with acid, are split to form gaseous substances, which, trying to escape along with moisture vapor, stretch the gluten and the product increases in volume.
Sweet unleavened dough can be prepared sweet (with a high and low content of muffin) and unsweetened (with a high and low content of muffin), as well as sour cream.
The technology for preparing sweet unleavened dough is as follows.
Sour cream or water with the addition of acid is combined with sugar, eggs, softened butter or margarine and beat until smooth. Flour is added taking into account the water absorption capacity, i.e. not all the flour indicated in the recipe, but most of it. This part of the flour is pre-combined with soda or other baking powder and kneaded for no more than 1 ... 2 minutes. The dough should have a medium consistency. The finished dough is wrapped in a film and cooled for 1 hour in the refrigerator. At the same time, the dough rests, the gluten is weakened, and it acquires a plastic structure.
Quality requirements: the dough should have a homogeneous, plastic, soft texture.
Shaping: the dough is rolled out into a layer to the required thickness on a table dusted with flour, and blanks are cut out with the help of notches.
Bakery products: molded products are placed on confectionery sheets, greased; baked at a temperature of 220 ... 240 ° C.
For cooking shortcrust pastry use low gluten flour. The structure of the dough must be plastic. When using flour with a high gluten content, the dough is tightened, rubbery, non-plastic. The dough is kneaded in butter or butter-sugar mass. The main components - flour, butter, sugar - are used in a ratio of 2: 1: 0.5. The presence of a large amount of oil in the dough and the absence of water contribute to the production of crumbly products. Hence the name of the test - shortbread. The dough is prepared at room temperature not exceeding 20°C. Chemical leavening agents are used to loosen the dough. When baking under the action of high temperature, the baking powder is split with the formation of gaseous substances, which, trying to go outside together with the moisture vapor formed, stretch the gluten and the products increase in volume. Shortcrust pastry can be prepared without baking powder.
The dough preparation technology is as follows.
Butter with sugar is ground to a homogeneous consistency, melange is added, in which ammonium, soda, salt, essence are dissolved, and mixed until a homogeneous consistency. Flour is added, but part of the flour is left, taking into account the water absorption capacity of the flour, and 7% of the flour according to the recipe is left for further work with the dough. Knead the dough for 2-3 minutes. As soon as the flour combines with the products, the kneading is stopped. To improve the quality shortbread dough it is recommended to cool for 1...2 hours.
Shortbread dough can be prepared without sugar with the addition of salt. The European name for such a test is "Breeze". It is used for making tartlets and baskets for salads, pates, pastas.
Shortcrust pastry for cupcakes they prepare a weak consistency from flour, butter, sugar and eggs, combining the components in equal proportions, with the addition of chemical baking powder and other raw materials (nuts, raisins, cocoa powder, lemon peel, etc.).
quality requirements: dough of homogeneous, plastic, soft consistency.
Shaping: The dough is rolled out into a layer on a table dusted with flour. They bake with a whole layer or with the help of a knife, disk cutters, cutouts cut out blanks. For tartlets, baskets, cupcakes, special forms are used. Shortbread dough for tartlets, baskets is rolled out into a layer, blanks are cut out with a mold and pressed into molds, distributing the dough over the entire surface. Cupcake shortbread dough is laid out in various forms, greased with fat. The bottom of large forms is lined with paper.
Bakery products: dough layers or cut-out blanks are baked on clean, dry confectionery sheets at a temperature of 220 ... 250 ° C. Products in molds are baked at a temperature of 170 ... 200 ° C.
quality requirements: sand semi-finished product of light brown color with a golden hue, crumbly, dry.
Exercise.
- Calculate the working recipe for cookies "Round", "Asterisk" and "Juice with cottage cheese" for a given number of products.
- Prepare shortbread cookies "Round", "Asterisk", "Juicy with cottage cheese" according to the relevant technological instructions.
Equipment, inventory.
Pots, bowls, rolling pins, paddles, a sieve, pastry sheets, spoons, a knife, pastry bags with a set of straws, dessert plates, paper napkins, brushes for greasing, notches.
Completing of the work.
2. Prepare cookies "Round" according to the technological instructions below.
Prepare your workspace.
Prepare products: flour, refined powder - sift; eggs - rinse, separate the shell, strain; milk - strain; cottage cheese - wipe.
Prepare shortbread dough for cookies "Round": combine butter with refined powder, beat for 5 minutes; mix prepared eggs, salt, vanillin and add to whipped butter; Mix the flour with baking soda, pour into the whipped mass and quickly knead the dough.
Prepare shortcrust, for which separate 1/10 of the shortcrust pastry, cool, add a little flour, mix and rub through a fine sieve.
Prepare and bake semi-finished cookies "Round": on a table sprinkled with flour, roll out the dough into a layer of 5-6 mm, grease the surface with an egg, sprinkle with chilled sand crumbs; after 20 minutes, cut out the blanks with a round recess with a diameter of 4 cm, lay them on a dry pastry sheet and bake at 230-240 ° C for 10 minutes.
- Calculate the recipe for shortbread biscuits "Asterisk" for an output of 250 g and fill in the table below.
5. Prepare shortbread cookies "Asterisk" according to the technological instructions below.
Prepare your workspace.
Prepare products: flour, refined powder - sift: eggs - rinse, separate the shell, strain: milk - strain: cottage cheese - wipe, raisins - sort, rinse, dry.
Prepare shortbread dough for "Star" cookies: beat butter with refined powder for 6-8 minutes; add milk mixed with eggs, vanilla powder, mix, beat for another 8 minutes; add flour with baking soda and quickly knead the dough.
Prepare and bake the semi-finished Zvezdochka cookies: fill a pastry bag with a carved tube with a diameter of 1.5 cm with dough; place blanks on a dry confectionery sheet in rows at a distance of 1.5-2 cm from each other; put a raisin in the middle of each blank; bake at a temperature of 230-240 ° C until cooked.
6. Evaluate the finished product according to the following quality indicators, which are indicated in the table.
8. Prepare "Juice with cottage cheese" according to the technological instructions below.
Prepare sweet unleavened dough: mix butter with granulated sugar until a plastic state; separately prepare a mixture of water,
Citric acid, salt, eggs; pour oil into the resulting mixture; add flour mixed with baking soda, quickly knead the dough.
Prepare minced cottage cheese: rub the cottage cheese on a mashing machine, add an egg, sifted flour, sugar, vanillin and mix everything well.
Prepare a semi-finished product and bake juices: roll out the chilled dough into a layer 5 mm thick, and cut out blanks weighing 39 g with an oval notched notch; brush half of the workpiece with egg, put on it minced curd(20 g), cover the minced meat with the second half so that it is visible, press the edges of the workpiece slightly; lay the semi-finished product on a confectionery sheet, grease the surface with an egg and bake at 230-250C.
9. Evaluate the finished product according to the following quality indicators, which are indicated in the table.
The written progress report should include:
1. Working recipes designed for a given number of products.
2. Technological instructions for the preparation of products.
3. Evaluation of the quality of finished products according to the established quality indicators.
4. Answers to control questions.
Test questions.
1. What raw materials are included in the composition of shortbread cookies?
2. How is the dough for "Juicy with cottage cheese" prepared?
3. How are asterisk cookies formed?
4. What organoleptic indicators are determined in shortbread cookies?
5. Under what conditions are products made from rich unleavened dough baked?
Lab 5
Objective.
- Consolidate the received theoretical knowledge about custard and puff pastry, about the main properties of semi-finished products from these types of dough, about the technology for preparing products from choux and puff pastry.
- Get practical skills in preparing products from custard and puff pastry.
- Determine the quality characteristics of prepared products from custard and puff pastry.
Theoretical information.
For cooking choux pastry use flour with an average content (28 ... 36%) of strong gluten. When using flour with weak gluten, a semi-finished product with insufficient rise and no cavity inside is obtained. The dough preparation process consists of two stages: brewing flour in boiling water with oil and salt; connection of this mass with a large number of eggs.
The main components - flour, water, butter, eggs - are used in a ratio of 1:1:0.5:1.5. When brewed, flour starch gelatinizes, binding a large amount of water and forming a very viscous mass. The temperature of the brewed mass is 80...85°C, humidity is 38...39%. Thanks to the moisture contained in the eggs, the moisture content of the dough rises to 53%. However, due to the presence of gelatinized starch and a large amount of proteins (eggs), the dough has a viscous consistency and does not spread on the sheet. The temperature of the finished dough is about 40°C. At the first moment of baking, under the action of high temperature, a dense crust of denatured protein forms on the surface of the products. Moisture vapors tending to go outside stretch the gluten, and the product increases in volume. A dense crust on the surface retains moisture vapor, and they begin to press the dough to the crust. A cavity is formed inside the product, which is filled with creams or fillings.
Technology for the preparation of semi-finished choux pastry.
Water, salt, butter are brought to a boil, all the flour is added at once, mixed until a homogeneous consistency and heated, stirring, until a dry film forms on the bottom of the pan. The mass should be homogeneous, without lumps. Then the mass is stirred for cooling to a temperature of 65-70°C. Continuing mixing, gradually add the melange (eggs). The dough should be homogeneous, viscous consistency.
The dough is molded with a pastry bag in the form of sticks, balls, rings onto pastry sheets lightly oiled.
Bake at a temperature of 220-230°C, the first 15 minutes without opening the cabinet door, and then lower the temperature to 200-180°C and bake until done. The readiness of semi-finished products is determined by the dark cream color of the rind and the density of the barrels: they must be dense, not soft.
For the preparation of unleavened puff pastry, flour with a high (38 ... 40%) content of strong gluten is used. Strong gluten contributes to the formation of an elastic elastic dough, which is well resistant to tearing during its repeated rolling, which provides the best layered structure of the semi-finished product. The main components - flour and water - are used in a ratio of 2:1. Citric acid used in dough kneading is used as a gluten improver. In a slightly acidic environment, the viscosity of protein substances increases, as a result of which the dough becomes more elastic and elastic. For this purpose, you can use warm water and add a little vegetable oil to knead the dough.
The dough preparation technology consists of three stages: kneading the dough, preparing the oil, layering the dough with oil. In this case, a mechanical method of loosening the dough is used: layering. During the baking process, under the influence of high temperature, the fat melts and is absorbed into the dough. Layers become light. Moisture vapors formed during baking tend to go outside and lift these layers, the product increases in volume by 2...4 times.
Test kneading: salt, eggs and citric acid are dissolved in water, flour is added and mixed until smooth until the dough becomes smooth. The finished dough is rolled into a ball on a table dusted with flour, a cross-shaped incision is made on the surface to better loosen the gluten, covered with a damp cloth and left to swell proteins for 30 minutes.
Quality requirements: the finished dough should be evenly mixed, without lumps and traces of non-mixing, the consistency is elastic, elastic. The test temperature should be 20°C.
Oil preparation: butter (10 ... 15 ° C) is cut into pieces, then, to bind the moisture contained in it, it is mixed with flour in a ratio of 10: 1 until a homogeneous mass is obtained. If this is not done, then moisture will be released from the oil during the layering process, which can cause the dough layers to stick together with repeated layering. The prepared butter is molded into a rectangular layer 1.5–2 cm thick and placed in a refrigerator to cool for 30–40 minutes. The oil temperature should be 12...14 °C.
Lamination: for layering dough and butter are taken in a ratio of 2: 1. The consistency of dough and butter should be the same. The process of puffing the dough can be done by machine or manually.
Laminating dough by hand: this is the insertion of oil between two layers of dough. To do this, the finished dough is rolled into a layer twice the size of the prepared butter. Spread butter on half of the dough cold water moisten the edges and cover with the other half. The edges of the dough are pinched.
Then the envelope or layer is dusted with flour and, starting from the middle, rolled out into a rectangular layer 1 cm thick, which has one layer of butter and two layers of dough. Excess flour is swept from the layer and folded in half so that both edges of the layer converge closer to one edge, that is, the seam is shifted from the middle, and then folded in half. Thus, four layers of butter and eight layers of dough are obtained. The resulting layer is placed for cooling in a refrigerator for 30 ... 40 minutes, covering the surface with a film or a damp cloth. Rolling out, folding into four layers and cooling the dough is repeated 3 more times. After cooling, the layer is turned over 90° each time. In the process of rolling, the butter softens due to mechanical impact, as well as from the increased temperature of the room, and even begins to melt, which can cause breaks in the dough layers and leakage of oil, as well as gluten tightening and the dough is very difficult to roll out. When pressed, the dough layers can tear and the layering will be broken. In addition, by layering warm dough, fat can be absorbed into the dough and the layering will also be broken. Therefore, after performing these processes, the dough layer is covered with a film and placed in the refrigerator for 30 ... 40 minutes. This ensures the integrity of the dough layers.
To reduce the layering process, you can use another option when the dough is rolled out and layered twice in a row, cooled, then layered 2 more times in a row and put in the refrigerator for 40 ... 60 minutes before molding the products.
In total, the dough is layered 4 times and folded each time into 4 layers. This results in the maximum allowable number of layers in the dough: 512 and 256 layers of butter.
You can layer the dough 4 times, folding it 2 times in 4 layers and 2 times in 3 layers, alternating. With this layering, 144 layers of butter and 288 layers of dough are obtained.
Quality requirements: the finished dough must have clearly defined layers of dough and fat, white color with a creamy tint, elastic, soft texture.
Shaping: after cooling puff pastry roll out with a rolling pin into a layer 3 ... 5 mm thick. For a piece puff, blanks are formed using a knife, cutter, recesses. For example, for "Envelope", "Book", "Triangle" the rolled dough is cut into squares of a certain mass. For the “Envelope”, the square is smeared in the middle with melange, then all the corners of the square are bent to the middle, slightly pressing. For the “Book”, half of the square is smeared with melange and the dough is folded in the middle, laying the ungreased half on the greased one. For the “Triangle”, one corner of the square is lubricated and bent diagonally, putting the unlubricated part on the lubricated one. For "Bantik" the dough is cut into rectangles and twisted once in the middle. For "Tubules" and "Muftochki", the rolled dough is cut into strips up to 10 mm thick, 2.5 cm wide and 17 cm long. They roll it helically onto metal tubes of a conical or cylindrical shape so that with each turn one edge of the strip is slightly on the other , and laid on the sheets with a seam down. The thickness of the strip after knurling is 4.5 ... 5 mm. The surface of the "Tubes" is lubricated with melange, and the surface of the "Couplings" is not lubricated. When shaping the dough, it is necessary that the blades of the knives and the edges of the recesses are sharp.
For cakes and cut cakes, the prepared layer is placed on a confectionery sheet moistened with water. Water prevents the dough pieces from compressing and makes the products rise more. After preparation, the dough layer is left to stand for 15 minutes. Before baking, the surface of the dough layers is pricked with a knife in several places so that there are no swellings during baking and the surface remains even.
Bakery products: baked at a temperature of 220 ... 250 ° C for 20 ... 30 minutes. Readiness is determined by lifting the layer with a knife, it should not bend.
Quality requirements: the shape is correct (rectangular, triangular, etc.), the surface is golden or light brown, the product has a good rise, thin layers from white to light yellow are easily separated.
From unleavened puff pastry, you can make pies with various minced meats, kulebyaki, kurnik, puff bars with nuts, puff tongues, puff ears, Berlin cookies, cheesecakes with cottage cheese or jam, puff horns, flounces, semi-finished products for cakes and cakes.
Exercise.
- Independently study the guidelines for this laboratory work.
- Calculate the working recipe for "Puff Ears" and "Profiteroles" for a given number of finished products.
- Prepare "Puff ears" and "Profiteroles" according to the relevant technological instructions.
- Give an organoleptic assessment of the quality of the products obtained.
- Prepare a report on laboratory work according to the presented form and structure.
- Prepare answers to security questions.
Equipment, inventory.
Pots, bowls, rolling pins, scales, a measuring cup, an electric stove, veils, a sieve, pastry sheets, spoons, a knife, pastry bags with a set of tubes, a pastry cabinet, dessert plates, paper napkins.
Completing of the work.
2. Prepare "Puff ears" according to the technological instructions below.
Prepare your workspace.
Prepare the products: flour, granulated sugar, refined powder - sift, melange - strain.
Prepare butter: combine softened butter with flour (10% flour by weight of butter) and mix until smooth; Shape the butter into a flat rectangle and refrigerate for 30 minutes.
Prepare the dough, for which dissolve salt, citric acid in water, add eggs, add flour and knead the dough; shape into a ball, cover with damp gauze and leave for 20 minutes.
Layer the dough: roll out the dough in the form of a rectangle into a layer 20-25 mm thick in the middle part and 17-20 mm along the edges; put prepared butter in the middle of the layer, connect the ends of the dough, pinch the joints, roll out to a thickness of 10 mm into a rectangular layer; sweep away excess flour, fold the dough in half so that both ends meet in the middle, fold in half again and refrigerate for 30 minutes; repeat rolling, folding into four layers and cooling 3 more times, each time cover the dough with damp gauze.
Prepare "Puff ears": on the surface of the table, sprinkled with flour, roll out the dough into a layer 3-4 mm thick; Sprinkle the surface of the formation with sugar - sand, wrap the dough with a roll to the middle on both sides; cut semi-finished ears 1 cm thick at a right angle, lay on a confectionery sheet and bake at a temperature of 250 ° C until cooked.
3. Evaluate the finished product according to the following quality indicators, which are indicated in the table.
