Theme: "Technology of making products from shortcrust pastry»

UMK: "Technology" Grade 7 N.V. Sinitsa, V.D. Simonenko, printed material;

During the classes

Organizing time:

– greetings;

– checking the readiness for the lesson;

– mood for the lesson: students are at their desks, the teacher conducts a speech.

starting our lesson?
Everything is in place, teacher
Everything is fine.
Pen, book and notebook! pupils
Is everyone sitting correctly?
Is everyone looking attentively? teacher
Everyone wants to receive
Only an estimate of "5". pupils

Updating basic knowledge, skills and abilities of students - teacher questions:

Spring has come and the second spring month is on its way. Guys, tell me what Orthodox holidays we always celebrate in April? (easter magpie)

What ritual dishes are being prepared these days? (Easter cake, Easter, lark birds)

Can you cook them?

Not all.

Do you want to learn? (Yes)

Then let's get started.

3) The stage of setting the goals and objectives of the lesson.

And you will learn the topic of our lesson from the riddle.

Crumpled and rolled, tempered in the oven,
And then at the table they cut with a knife
(dough)

And today we will study the topic "Shortcrust pastry". Write the topic of the lesson in a notebook.

What is dough?

Dough is a viscous mass made of flour and liquid used to prepare various dishes, mainly baked goods. The composition is completely determined by the recipe.

The plan of our lesson is as follows: 1) consolidation of the types of test and their characteristics;

2) drawing up a technological chart for the preparation of shortcrust pastry.

3) the practical implementation of the shortbread dough - the next lesson.

As always in cooking classes, you are divided into groups. And today you will compete with each other, earn points for the team.

On your desks, you see a "Scorecard" that you will need to fill out as you progress through the lesson. At the end, we will calculate the points and determine the leader.

I offer you the 1st round of the game "Understand me."

I would like to bring to your attention tasks containing a description of the signs of products related to the test. You have to guess what this is about.

Questions about one product are read to each team. You are given 4 attempts each: from the first attempt -4p., From the 2nd - 3p., From the 3rd -2p., And from the 4th -1b.

This is a valuable food product, especially for children.

It can be used to prepare all types of dishes: both the first and the second, not excluding the third, and, of course, dessert.

This is a perishable product that turns into other equally useful products.

There are steam, dry, condensed, pasteurized.

Milk

It is an animal product with a high nutritional value.

It can be fried, baked, or bagged, soft-boiled, hard-boiled.

The hut is new -
No tenant
The tenant will appear -
The hut will fall apart

May crash
It can also be cooked.
If you want, into a bird
May turn into.Eggs

They are pressed, fresh and dry.

2.For our diet, we use only 4 types of this product:

wine (bloom on grape bunches);

dairy ( dairy products on natural sourdough);

bakery (pastries);

beer ("live" beer).

3. They contribute to the occurrence of alcoholic fermentation, decomposing into carbon dioxide and alcohol.

4. Due to them the dough “grows”.

Yeast

Powdered product obtained by grinding cereal grains.

The goodness of this product can be determined organoleptically, that is, with the help of our senses.

This product contains proteins that, swelling in water, form gluten.

It is the main component of any test.

Flour

In stores we see a large assortment of dough products, and you have cooked them more than once.

What do you think is the difference between them?

(in the method of preparing and kneading the dough)

And what methods of making the dough do you know, we will now check.

2nd round "Maze for the test" 1b

Pupils receive cards with the name of the test types and locally draw up a "Test Classification" scheme for the correct answer -1b.

Team representatives are invited to the board. Other participants check the correctness of the diagram.

Girls with what types of test have we already worked?

(fresh and biscuit dough)

Right.

I asked one of our students, in secret from you, to compose"Piggy bank of knowledge" on the topics covered.

The correct answer is estimated at 2b.

(each team pulls a ticket out of the box, reads out the question and gives an answer)

3rd round "Piggy bank of knowledge" 2b

1 question

Why are baking powder used for the preparation of flour products?

What baking powder do you know?

Baking powder impart porosity to the dough , this improves the quality of the dough and creates the desired consistency, because dough baked without baking powder, in which only flour and water were used, will be very coarse and not baked well enough.

For cooking yeast dough yeast is used as a baking powder, and for yeast-free soda and acid.

2nd question

Describe the biscuit. What are the cooking methods biscuit dough you know?

The biscuit semi-finished product should have a light brown, smooth, thin top crust, a fluffy, porous elastic structure, the crumb color is yellow.

There are two ways to prepare biscuit dough - warm way

(heated) and cold method.

3rd question

What kinds unleavened dough you know? What is the difference between them? What products can be made from this dough?

Unleavened dough there are two types: simple and butter. Butter dough differs from a simple one in a large number of eggs, baking powder and fats (butter, sour cream, kefir) are added to it

From simple test prepare pancakes, unleavened brushwood, dumplings, dumplings.

Butchery is used for baking muffins, pies, butter brush, gingerbread.

4th question

What is the peculiarity of making biscuit dough? What determines its quality?

The quality of the biscuit dough and the future biscuit depends on the freshness of the eggs. How fresh eggs, the more luxuriant and better the biscuit will be. The peculiarity of the biscuit is that the rise of the dough is provided by eggs beaten with sugar until the volume increases by 2.5-3 times, thereby saturating the dough with oxygen.

Girls, I have one more task in store for you. What are the ways to check freshness chicken eggs you know?

(students answer the question)

Do you want me to introduce you to another way of checking freshness.

The teacher demonstrates a new way.

From the beginning, two eggs are demonstrated and without explaining, the teacher invites the children to put forward their hypotheses.

To determine if they are fresh, you need to break and pour one egg onto a saucer. It is fresher if the yolk is a tall dome, and the protein encircles it, and only a small amount of liquid spreads over the saucer from the bulk of the protein.

4. Explanation of the new material .

The teacher reads a poem.

Mom kneaded the dough
She gave me a piece
We made cookies with her,
Who wants what.

Rolled out with a rolling pin
Dough for circles
Cut out with a mold
Stars and flowers.

Baked in the oven
We are our cookies
It turned out delicious
Just delicious!

Tell me what stages of preparation of products from the test are discussed in the poem.

1. batch;

   butchering the dough;

   baking dough.

Or maybe you yourself guessed what kind of dough is in question in the poem?

(shortbread)

Today you will study and draw up a technological chart for the preparation of shortcrust pastry yourself and calculate the cost of the product.

But first, listen to the talk about the shortbread dough. Listen carefully, you can outline the main points.

Find the report score sheet on your desks. Rate the work of your classmate according to the listed criteria.

A student speaks.

4th round "Choose me" 1b

On the board, you see cards with pictures of products. Based on the report, select the necessary for making shortcrust pastry.

(evaluating group selection)

And now we will write down the composition of the shortcrust pastry together with you.

(the teacher is at the blackboard, students in a notebook select and write down the composition)

5th round "Technology" 2b

I give out sheets of paper to each subgroup. Please make a sequence of shortcrust pastry preparation and give advice.

Summarizing the responses.

Let's take with you some, but very important tips for making shortbread dough.

The food must be fresh.

Knead the dough quickly.

Shortcrust pastry can be chilled in the refrigerator for 1 hour.

While cutting and rolling the dough, sprinkle flour on the table to prevent the dough from sticking.

(the teacher writes on the board, students in a notebook)

Although today we will not prepare products from shortcrust pastry, but I propose to jump into the future and talk about the necessary tools, fixtures and equipment.

(the teacher corrects the students' answers, the students write them down in a notebook)

If we will work with you with electrical equipment, then you need to know safety.

(students make up a TB instruction)

6th round "Kaleidoscope of questions on cooking"

Now let's play. This tour is called “Kaleidoscope of Cooking Questions.” I take turns asking riddles or questions to the teams. For the correct answer, you receive one token = 1 point.

What product never succeeds on the first try? (the first pancake is lumpy)

Born in water, but afraid of water? (salt )

What is the most popular type cold appetizer? (sandwiches )

A great sweet confection?(cake)

Candied Fruit Slice?(Candied fruit)

Emperor's cake?("Napoleon")

Prepares sweet products from flour using other products. (Confectioner).

They bake cheesecakes from me,
And pancakes and pancakes.
If you are making dough,
They have to put me down.

A product made of unleavened or puff pastry in the form of a basket is used to serve cold snacks, salads, caviar. (tartlets)

The art of cooking (cooking).

This word came to us from the language of the Komi and Udmurts. Because of the shape that these products have, they were called literally "ear + bread". There are Siberian ones. Always stuffed with meat.(dumplings)

We stand side by side in the closet
We shine with its purity.
They invite us to tea.
Do you know us? So answer!Answer: Tea cups

5. Reflection of activity .

Summarizing.

The teacher invites the teams to take stock.

Results are announced. The leader is determined.

Reflection.

It was interesting…..

It was difficult….

Now I can…

I learned….

I wanted

Chocolate cookies

TECHNICAL AND TECHNOLOGICAL CARD No. Chocolate biscuits

1. APPLICATION AREA

Real technical routing developed in accordance with GOST 31987-2012 and applies to the chocolate biscuits dish produced by the public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, foodstuffs and semi-finished products used for cooking must comply with the requirements, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate of safety and quality, etc.)

3. RECIPE

Name of raw materials and semi-finished products \ Gross \ Net

1 Granulated sugar 100 \ 100
2 Unsalted butter 175 \ 175
3 Chicken eggs 57 \ 50
4 Wheat flour of the highest grade 250 \ 250
5 Cocoa powder 20/20

Semi-finished product output, g: 595 Output finished product, g: 595

4. TECHNOLOGICAL PROCESS

Beat the butter and sugar cream; add an egg, stir.

Finish with sifted flour and cocoa powder. Knead until a smooth but not tough dough is obtained.

Put in the refrigerator, covered with cling film.

Form a cookie and refrigerate for 30 minutes, then bake for 10 minutes at 160 ° C in a ventilated oven.

Remove from molds and store in a dry place.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic indicators quality:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physicochemical indicators:

By microbiological and physicochemical indicators this dish complies with the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)

37,82\ 156,38\ 279,38\ 2676,16

Process engineer.

A novice culinary specialist often faces such a problem: he wants to make a cake or cookies, opens a recipe book, and there it says: “Knead out of two eggs, one hundred grams of butter, two tablespoons of sugar and 150 g of flour shortbread dough". A novice cook starts to follow the recipe, puts everything in one bowl, and it turns out some kind of nonsense. The dough does not knead, but becomes hard when baked. And all because the authors writing cookbooks for some reason believe that a person is born with full knowledge of what the technology of making shortbread dough is. But this is a kind of skill that should be mastered. And this article will help all beginners to knead correctly.It can be of two types. And we will tell you in detail how they differ and how to prepare them. We will also reveal some of the subtleties and secrets of preparing this base for cakes, cookies and pastries.

A bit of history

Dough products appeared at the very dawn of the Neolithic revolution, when mankind had just mastered the cultivation and use of cereals. The grains were ground with a hand millstone, a little water was added to the powder ... It is believed that the first flour products were like dumplings. But the technology for making shortbread dough is not so ancient. It is assumed that the first products from it were baked in the Persian Gulf region. The crusaders who fought in Palestine for the Holy Sepulcher brought to Europe a recipe for making shortbread dough, as well as a fork and other benefits of civilization. Cookies made from this base quickly gained popularity. And the name of the dough - shortbread - was given by French chefs. Indeed, the consistency of the finished product is crumbly, fragile. You bite off a piece, and it crumbles into small "grains of sand" in your mouth. Exactly shortbread served with traditional English tea at five o'clock in the afternoon. And now we are going to learn how to cook it.

Ingredients

The technology for preparing products from shortcrust pastry is quite simple. Everyone can do it, even a novice cook. But there are also several secrets that you need to know in order for the dough to turn out to be really crumbly, sandy. We have already said that it is divided into two types. The first is a shortbread dough. For its preparation, only the so-called basic products are used. These are flour, fats (butter, margarine), sugar and a little salt. To achieve the splendor of the products, another baking powder (soda, ammonium) is added. Sand dough has a thinner consistency. For its preparation, in addition to basic products, eggs and (sometimes) sour cream are also used. Of course, it is possible and even necessary to add different seasonings to shortbread dough of both types. It can be chocolate pieces, cocoa powder, ginger, raisins, nuts, cinnamon, vanilla, grated lemon peel, etc.

Ingredient preparation secrets

As we already said, the technology for making shortbread dough is quite simple. But she also has her secrets. The first concerns the temperature regime. If you knead shortbread dough in a hot, heated kitchen, you will not get a quality product. Indeed, it is based on fats. They melt from high temperatures. And we just do not need this. Therefore, it is important to prepare the dough in a room where the temperature does not exceed eighteen degrees. Next is flour. For a good yeast dough, it should be with a lot of gluten, and for shortbread, on the contrary, with a little. But since in our conditions you don't have to choose much, we will restrict ourselves to buying white wheat flour of the highest quality. The oil should be very cold, but not from freezer... For better result margarine should also be used. The ratio of fat should be one to one. For baked goods to literally melt in your mouth, you must first turn into powder. Eggs and sour cream, if we use them, must also be cold.

Shortcrust pastry: product preparation and technology

The main focus of kneading is mixing the fat and flour as quickly as possible. Therefore, the first thing we do is prepare bulk products. We want the flour to be coated in fat. Then the gluten contained in it will not be able to come out, and the dough will not come out elastic, like yeast. Therefore, the flour must first be sifted into a deep bowl through a fine sieve. Next, you should add other bulk ingredients: icing sugar, salt, for cookies or soda with ammonia). If the recipe relies on cocoa powder, vanillin, cinnamon, grated ginger and other similar ingredients, we will also add them at this stage. Mix all the loose ingredients. We take cold and hard butter with margarine (or quickly and quickly rub them on a coarse grater. Mix these chips with your fingers with flour. Work until the whole bowl is filled with so-called bread crumbs.

Shortcrust pastry: recipe and cooking technology

Of course, each product has its own set of products and their quantity. Here you have to rely on the recipe. But still there is a certain formula for the perfect shortbread dough. It lies in the proportions of the base products. In general, flour should go twice as much as fat. But you should not pour it all into a bowl at once. Let's leave some of it for the next batch. At the first stage, we put the basic products in the bowl in the following proportions: for three hundred grams of flour - two hundred butter with margarine and one hundred powdered sugar. Even in sweet products, do not forget to add a pinch of salt. To prevent the dough from coming out "clogged", add a little soda and ammonium - literally on the tip of a knife, otherwise the products will get an unpleasant odor. Now it is important for us to achieve a batch in moderation elastic dough... The fat begins to melt, and the bread crumbs easily stick together. We roll the bun around the bowl and knead it with our hands. All bread crumbs should be included in the dough.

What is important to know when mixing

The temperature regime is very important at this stage as well. If the temperature in the room is below fifteen degrees, we will stop at the "bread crumbs" stage, since the fats will remain solid. And if the thermometer in the kitchen is above twenty-five, the butter will melt and stand out from the bulk of the food. At the same time, it is important for us to prepare the shortcrust pastry quickly and thoroughly. Reviews of experienced chefs are advised to put a cutting board in the refrigerator in advance and prepare a container of ice water, where you should lower your palms from time to time. We take out the bun from the bowl. Transfer it to a floured wooden chopping board. We knead with our hands quickly and vigorously, rolling the edges inside the bun. The dough should be smooth, elastic, but matte. If the bun is shiny, then the butter has melted too much. To fix this, put the dough in the refrigerator.

Rolling out

At this stage, the same requirements are observed as for mixing. That is cool temperature and speed. The kolobok pulled out of the refrigerator should be slightly wrinkled with your hands. But the longer you knead the shortbread dough, the harder the product from it will become. Sprinkle flour on the board. We put the dough in its center, giving it the shape of a brick. We take out the rolling pin from the refrigerator. Roll out from the center to the edges. At the same time, we move the rolling pin from and to ourselves at a right angle, turning the board in a circle. The technology for preparing shortcrust pastry dishes is such that we need to roll out a rather thin layer. These are not biscuit cakes, or pies. The layer of rolled shortcrust pastry should not exceed eight millimeters in height.

How to make sandy dough

As we remember, liquid products such as eggs and sour cream are added to this second type of base for cakes, pastries and cookies. Sometimes, if the dough is too steep and does not roll out well, cracks, add a little water. But it spoils the taste of the baked goods. The technology for preparing sand dough of the jigging type is not much different from the one described above. When we achieve the "bread crumbs", we introduce the amount of eggs and sour cream indicated in the recipe. Knead until an elastic bun is obtained. If it is slightly shiny, this is not a problem. Transfer the dough to a floured board and continue kneading there. It is important not to overdo it with eggs. Proteins can make foods hard. Therefore, it is better to limit yourself to yolks alone. Sour cream, as additional fat, makes the dough extra tender and crumbly. This ingredient should be of high quality, very thick.

Baking products

The oven must be preheated to the temperature indicated in the recipe. If we make grooves, we cut a layer of dough. We transfer the blanks to a baking sheet covered with cooking paper. The thinner the dough layer, the higher the temperature and the shorter the cooking time. Accordingly, the higher the cake, the colder the oven should be. We check the readiness of such products with a match: if the splinter comes out dry, it's done. The technology for making shortcrust pastry cakes allows the use of metal or silicone baskets. The surface of such products must be pricked in several places with a fork so that it does not swell. Bake cakes and cookies until golden brown.

Sand cakes

These products require liquid ingredients. The technology for making cakes from shortcrust pastry involves the use of milk. A full glass of this product will require three hundred grams of flour, 180 g of butter, 100 g of powdered sugar, two eggs, 10 g of baking powder and a pinch of salt. If you wish, you can add two handfuls of raisins, vanilla, grated lemon zest, dried apricots, prunes cut into pieces. We start work with mixing bulk products. Then add chopped cold oil. We achieve "bread crumbs". Add eggs and milk to a bowl. Beat the mass. Add raisins or other groceries. Beat again to oxygenate the dough. Pour into a muffin tin. We put in an oven preheated to one hundred and ninety degrees. We bake for about forty minutes.

3.2. Preparation of raw materials for production confectionery shortbread cake "Basket with fruits" is produced in accordance with the collection of recipes for flour confectionery products.

3.3. Sand baskets, which are the body of the cake, are baked in special metal round tins with corrugated walls. To form the baskets manually, the shortbread dough is rolled into a layer 5-7 mm thick. On the prepared layer, the molds are laid in exactly rows with the bottom up. Then the rolling pin is rolled over the molds, the edges of which are cut out portions of the dough. The molds are turned over and each of them is manually processed, pressing the dough against its inner wall. The thickness of the dough must be the same everywhere, otherwise the basket will turn out to be ugly, with burnt sides.

After forming, the baskets are placed on metal sheets and baked at a temperature of 220-240 ° C for 15 minutes. They are freed from the forms and chilled baskets are sent for finishing.

To finish the cake, first prepare the mass. Fresh biscuit is rubbed through a sieve. The resulting crumb is mixed with cream. The basket is filled with the prepared mass, and the surface is trimmed with cream and fruit.

4. Registration and vacation.

4.1. Ready-made sand cakes "Fruit Basket" are made out and released in parchment rosettes. The shelf life and sale is 36 hours.

5. Indicators of quality.

5.1. Organoleptic characteristics of the confectionery shortbread cake "Fruit basket":

Appearance: a basket in the form of a truncated cone, decorated with cream and fruit;

Colour: sand semi-finished product light brown;

Consistency: sandy semi-finished product is evenly baked, the consistency is soft, crumbly;

6. Food and energy value(45 g).

		Carbohydrates, g	Energy value

Compiled by the master of industrial training: VA Matvienko.

Dummy

Routing

Confectionery: "Sandy semi-finished product"

	Raw material consumption, g
Wheat flour with. Flour on the dust Granulated sugar Butter Drinking soda Essence

Cooking technology:

Butter and sugar are loaded into the churning machine and whipped until smooth, melange, drinking soda, essence are added. Beat the mixture until fluffy, homogeneous, while gradually adding flour.

The dough must be kneaded quickly until smooth. As the duration of kneading is increased, the dough may become tight. The dough should be homogeneous, plastic, without lumps with a moisture content of 18-20%. Ready dough should have a temperature not higher than 20 ° С. the dough is rolled into a layer of the required thickness (3-8 mm) using metal or wooden rolling pins. In the process of cutting and shaping the products, the table is sprinkled with flour to prevent the dough from sticking.

When forming products, you need to ensure that there are fewer scraps, since when they are added to the dough, the quality of the dough deteriorates, the products turn out to be rough.

Sheets for baking a shortbread semi-finished product are not greased, since the dough contains a large amount of oil, and the fatty dough does not stick to the surface. To prevent swelling of the semi-finished product, the dough is pricked in several places.

Shortcrust pastry is baked at a temperature of 215-240 ° C (thick layers - at low, thin - at high) for 10-20 minutes, depending on the shape and thickness of the blanks.

Quality requirements:

The prepared sandy semi-finished product should have a light brown color with a golden hue, be crumbly, dry, with a moisture content of 5.5%.

Routing

Finishing semi-finished product: Cream of cream.

name of raw materials	Raw material consumption
Cream 35% fat
Powdered sugar

Cooking technology.

Whip cold cream with vanilla sugar and icing sugar in a lush cream 10-15 minutes. Moisture content of the cream (23%).

Quality requirements: lush homogeneous mass of white.

Routing.

Finishing semi-finished product: "A crumb of biscuit semi-finished product".

Cooking technology.

Beat eggs with sugar at a low speed, then at a higher speed for 30-40 minutes. Until the volume increases by 2.5-3 times. Before the end of whipping, add flour mixed with potato starch, essence and stir for no more than 15 seconds. Flour should be administered in 2-3 doses. The finished dough is poured directly into prepared forms covered with paper. Pour 3/4 of the height of the baking sheet. Bake for 40-45 minutes at a temperature of 205-225 ° C. The baked sponge cake is cooled for 20-30 minutes. And they stand for 8-10 hours. The biscuit is grated.

Quality requirements.

The biscuit crumbs are of the same size, light brown, dried, have a pleasant taste and smell of dried biscuit.

Technology system

Algorithm

performing cooking operations

shortbread cake "Fruit basket"

Total hours: 250 minutes.

Instructional and technological map No. 1.

Equipment: oven, electronic scales, mixer, refrigerator.

Inventory, tools, dishes: a sieve, a board for cutting dough marked "Dough", a whisk, a rolling pin, a form, pastry sheets, a pastry syringe; pots 1 l., 1.5 l., frying pan, small plates.

Raw materials: premium wheat flour, potato starch, sugar, melange, butter, brandy or dessert wine, condensed whole milk with sugar, essence, sodium bicarbonate, ammonium carbonate, salt, candied fruits.

The sequence of technological operations.

Organization of the workplace. Get acquainted with the regulatory and technological documentation. Make a selection of dishes, inventory, tools.

Preparation and processing of raw materials. The following steps are taken:

1) Cleaning and weighing of butter;

2) Sifting and weighing sugar;

3) Sifting and weighing wheat flour;

4) Processing of eggs in a 3-section bath, straining.

Shortcrust pastry baskets with fruit are a very effective, tasty and tender product.

Step by step preparation of cakes:

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We spread the dough on the table, stir it slightly (both the table and hands should be cold). The finished dough can be used immediately, or you can hold it in the refrigerator for a few minutes.

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Remove excess dough, cover with foil, lightly press and pour in beans or peas so that the baskets do not swell when baking Bake in a preheated oven at 190-200 degrees Celsius for 10-15 minutes.

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Cooking butter cream from cream. Whip the cold cream with vanilla sugar and powdered sugar into a lush cream.

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Decorate with fruits and berries.

Cooking biscuit crumbs. Operations for the preparation of biscuit crumbs are performed (kneading biscuit dough, baking biscuit semi-finished products, cooling, grinding, drying).

Instructions for work.

Ammonium is introduced in the form of a solution, and soda is mixed with flour. Shortbread dough is prepared in a room with a temperature not exceeding 20 ºС. At a higher temperature, the dough crumbles during rolling, since the oil in it is in a softened state. Shortcrust pastry after kneading should have a temperature not higher than 20 ºС. When molding products, you need to ensure that fewer scraps are obtained, since when they are added to the dough, its quality deteriorates, the products turn out to be rough.

Quality requirements.

Appearance: a basket in the form of a truncated cone, decorated with cream and fruit;

Color: sand semi-finished product of light brown color;

Consistency: sandy semi-finished product is evenly baked, texture is soft, crumbly;

Taste and smell: products that make up the confectionery.

Submission rules.

The cakes are served in a flat vase on a paper napkin.

Storage periods.

The shelf life and sale of shortcakes "Basket with fruits" is 36 hours.

Production assignment.

Calculate the raw materials for making 10 pieces of "Fruit Basket" sand cakes. Record the results in the flow chart No. 1.

1. Technological map No. 1.

The name of the confectionery: "Shortbread cake" Fruit basket "

Yield: 45 g.

Name of raw materials and semi-finished products	Raw material consumption for semi-finished products, g	Raw material consumption per 100 pcs.	Raw material consumption for 10 pcs.
	Cream cream	Biscuit semi-finished product crumb
Wheat flour, premium
Wheat flour, premium grade (for dusting)
Potato starch
Cream 35% fat
Powdered sugar
Essence
Essence
Sodium bicarbonate
Ammonium carbonate
Total raw materials for semi-finished products

Routing

Cookies "Round"

N / a	name of raw materials
	Flour
	Powdered sugar
	Vanilla powder
	Butter
	Eggs
	Melange for lubrication
	Output	1000

Cooking technology

The finished dough is rolled out into a layer 5 mm thick, greased with an egg and sprinkled with chilled crumbs. After 20 minutes, round cakes are cut out with a circular recess with a diameter of 40 mm and baked on dry confectionery sheets at a temperature of 230 ° C.

For making crumbs "/ 10 part of the dough is cooled by adding I am put some flour and rub through a thin sieve.

Quality requirements

The biscuits are round, not deformed, the edges are even, without tempering, when pressed, the biscuits crumble, moisture content 6%. In 1 kg. Not less than 85 pcs.

Routing

Cookies "Leaves"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Vanilla powder
	Butter
	Melange
	Melange for lubrication
	Ammonium carbonate
	Output	1000

Cooking technology

Butter is ground white with sugar, add p O sedately, without ceasing to interfere, melange (eggs), vanilla poo d ru, after which - flour with ammonium and knead the dough. Oval pointed cakes are formed from the dough, on which the contours of the leaf veins are applied with the end of a knife, placed on a dry leaf, greased with an egg and baked at 230-240 ° C.

Quality requirements

The cookies are leaf-shaped, not deformed, the edges are even, without tempering, when pressed, the cookies crumble, humidity 6%. In 1 kg. not less than 60-70 pcs.

Routing

"Zvezdochka" cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Vanilla powder
	Butter
	Melange
	Milk
	Candied fruits or fruits
	Drinking soda
	Output	1000

Cooking technology

Peeled butter is thoroughly ground, mixed with sugar and vanilla powder, soda, whipped for 6-8 minutes. In this

little by little add milk mixed with melange and whisk and they are kept for another 5-8 minutes, and then mixed with flour. If granulated sugar is used instead of powdered sugar, then it is mixed with milk, heating until the sugar dissolves, cooling a whisk and add to the mass, after which is kneaded with flour.

The finished dough is placed in a piping bag with a toothed tube h coy (hole diameter 1.5 cm). Small biscuits in the form of stars are planted on a dry baking sheet at a distance of 3-4 cm from each other. A piece of ducat or raisin is placed in the middle of the cookie. Products are baked at 230-240 ° C.

Quality requirements

The cookies are leaf-shaped, not deformed, the edges are even, without tempering, when pressed, the cookies crumble, humidity 8%. In 1 kg. not less than 140 pcs.

Routing

Cookies "Glagolik"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Vanilla powder
	Butter
	Melange
	Milk
	Invert syrup
	Drinking soda
	Output	1000

Cooking technology

The dough is prepared as for Zvezdochka cookies, but doba v Invert syrup is added and small biscuits in the shape of the letter "g" are placed on a baking sheet using a pastry bag with a toothed tube (hole diameter 6-7 mm). Poi tempera is baked on the round 230-240 ° C.

Quality requirements

Cookies are shaped like the letter "g", not deformed, the edges are even, without tempering, when pressed, the biscuits crumble, moisture content 7%. 1 kg. 122 pcs.

Routing

Lemon cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Sugar sand
	Ammonium carbonate
	Butter
	Soda
	Melange
	Lemon essence
	Honey
	Whole milk
	Output	1000

Cooking technology

Butter is ground white with sugar, l is added and monnaya essence, ammonium, honey and, continuing to whisk, introduce a little melange mixed with milk. Flour mixed with soda is added to the fluffy whipped mass. Rolled out dough a cakes are cut out in a layer 5 mm thick and with a circular recess 40 mm in diameter, which are placed on dry sheets and baked at a temperature of 240 ° C.

Quality requirements

Round biscuits, crumbly, golden brown, with the smell of lemon and honey; in 1 kg. not less than 125 pcs.

Routing

Sand strip with jam

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour	2400
	Sugar sand
	Vanilla essence
	Margarine	1300
	Salt
	Melange
	Jam
	Ammonium carbonate
	Output	100 pcs, 50 gr.

Cooking technology

The finished shortbread dough is rolled out with a rolling pin into a layer 10-15 mm thick, put on a baking sheet and a tourniquet is laid along the edges, cut e made of the same dough in the form of a side. Per seam uniform layer O They put jam on it. From the rest of the dough, thin bundles (strips) are rolled out and placed in the form of a lattice on the cake, fixing the ends on the side. Before baking, the surface of the pie is greased with an egg and baked at a temperature of 240-250 ° C until tender.

Cut into rectangular products weighing 50 g.

Can be prepared in the form of a jam pie, minced meat from i b lok, with fruit filling.

Quality requirements

Rectangular cookies, crumbly, golden in color, with a fruity aroma; in 1 kg. not less than 125 pcs.

Routing

Butter cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Butter
	Melange
	Essence
	Output	1000

Cooking technology

Beat butter with sugar until fluffy homogeneous mass, d O add melange, dissolve the essence and beat. Quickly deputy e sewn with flour. The finished dough is laid out in a pastry m e shock with a toothed tube 0.7-0.8 cm in diameter. e nye round or oval on dry sheets. Bake at a temperature of 240-250 ° C for 5-6 minutes.

Quality requirements

Biscuits are round and oval, crumbly, golden in color, with the scent of essence.

Routing

Sliced ​​biscuits

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Margarine
	Vanilla powder
	Salt
	Drinking soda
	Ammonium carbonate
	Invert syrup
	Output	1000

Cooking technology

Beat margarine with sugar until smooth, add invert syrup, in which salt, soda, ammonium are dissolved, in a nil powder, and then quickly knead with flour until smooth. The finished dough is rolled out into a layer with a thickness of 4.5-5 mm and with the help of grooves, cookies are cut out with a rectangular or round shape. R we. Bake at a temperature of 220-240 ° C for 5-6 minutes.

Quality requirements

Biscuits rectangular or round, not deformed, the edges are even, without hardening, when pressed, the cookies crumble.

Routing

Sand horn with poppy seeds

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour	3100
	Granulated sugar	1133
	Margarine	1200
	Vanilla powder
	Salt
	Drinking soda
	Ammonium carbonate
	Melange
	Poppy for finishing
	Output	100 pieces. 50 gr.

Cooking technology

Prepare shortcrust dough divided into pieces weighing 56 g. Shaped in the form of a horseshoe (horns), sprinkle with poppy seeds (3 g) on ​​top and bake on greased sheets at a temperature of 260 ° C.

Quality requirements

The cookies are horseshoe-shaped, crumbly, golden in color, with a vanilla aroma.

Routing

Shortbread cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Butter
	Melange
	Salt
	For finishing
	Sugar
	Nuts
	Output	1000

Cooking technology

Beat butter with powdered sugar, add melange, into the cat O Dissolve the salt with rum, and beat for another 10-15 minutes, then quickly knead with flour until smooth. The dough is rolled out into a layer 0.5 cm thick, sprinkled with sugar and chopped nuts, rolled on top with a rolling pin, or grooved. With the help of you e mok cut out cookies of different shapes (Fig. 13). Bake on dry sheets at a temperature of 240-250 ° C for 5-6 minutes.

Quality requirements

The biscuits are round, not deformed, the edges are even, without tempering, when pressed, the biscuits crumble, moisture content 6%. In 1 kg. Not less than 60-70 pcs.

Routing

Curd biscuits

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Butter (margarine)
	Eggs
	Drinking soda
	Essence
	Sugar sand for sprinkling
	Output	1000

Cooking technology

Shortbread dough is kneaded with the addition of grated cottage cheese. The finished dough is rolled out into a layer 5 mm thick, sprinkled with a hard-sand. Cut out cookies of different shapes with the help of you e mok or knife. Bake for 5-8 minutes at a temperature of 220-230 ° C.

Quality requirements

Cookies of various shapes, not deformed, the edges are even, without hardening, when pressed, the cookies crumble.

Routing

Sandpiper with raisins

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour	2600
	Granulated sugar
	Margarine
	Melange
	Drinking soda
	Salt
	Raisin
	Ammonium carbonate
	Grease for lubricating sheets
	Nuts
	Output	100 pieces. 50 g each

Cooking technology

Prepare shortcrust pastry with raisins. Raisins are added along with flour.

The dough is rolled out into a layer 1 cm thick, sprinkled with chopped NS nuts and cut into rectangular products weighing 61 g. Bake at a temperature of 240-250 ° C on greased sheets.

Quality requirements

The cookies are rectangular, not deformed, the edges are even, without tempering, when pressed, the cookies crumble, humidity 6%. In 1 kg. Not less than 85 pcs.

Routing

Chamomile cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Butter
	Melange
	Whole milk
	Essence
	Raisin
	Ammonium carbonate
	Burnt
	Output	1000

Cooking technology

Melange (eggs) beaten with half the norm of sugar at n a heating up to 40 ° C. The remaining half of the sugar is ground and whipped and come with butter gradually adding essence and m O loco. Combine both masses and mix with flour and loose and tels. The finished dough is placed in a pastry bag and a patterned form in the form of a chamomile is deposited. Part of the dough undercr a sewn with burnt and more dark dough from another pastry shopa bag with a smooth tube fill the middle of the chamomile. Baked a Cookies are placed on dry pastry sheets at a temperature of 240 ° C.

Quality requirements

Figured product in the shape of a chamomile, golden - yellow color with a dark middle, crumbly. In 1 kg. 150 pcs.

Routing

Cupcake "Capital"(piece)

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour	2339
	Granulated sugar	1755
	Butter	1754
	Melange	1404
	Salt
	Essence
	Raisin	1754
	Ammonium carbonate
	For finishing icing sugar
	Output	100pcs 75 gr.

Cooking technology

Beat butter with granulated sugar until smooth, p O melange is gradually added. Salt, essence, ammonium carbonate are preliminarily dissolved in it. Beat the mass for 10-15 minutes, lane e put in a bowl, add raisins, then flour and mix until smooth. For the cupcake, use forms in the form of a truncated n leg cone with a corrugated surface or cylindrical. They are greased, and cylindrical ones can be lined with paper. Put the dough into molds, 82 g each. Bake at a temperature of 205-215 ° C for 25-30 minutes, then cool the muffins, remove them from the background. R we and sprinkle with icing sugar.

Quality requirements

Routing

Cupcake "Capital"(by weight)

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Butter
	Melange
	Salt
	Essence
	Raisin
	Ammonium carbonate
	For finishing icing sugar
	Output	1000

Cooking technology

The dough is prepared in the same way as for a piece cake, but when drinking h ke use rectangular shapes. They are greased or lined with paper. The dough is laid out in molds, the surface is leveled and cut along the entire length with a spatula dipped in vegetable oil, as a result, after baking, the surface is more beautiful. If this is not done, then the cracks are located in different directions. Baked at temperature at pe 160-180 ° C for about 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.

Quality requirements

The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed raisins.

Routing

Cupcake "Tea"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Margarine
	Melange
	Salt
	Essence
	Raisin
	Ammonium carbonate
	For finishing icing sugar
	Output	1000

Cooking technology

The dough is prepared in the same way as for the Stolichny cake, only together with then butter margarine is used. Bake in straight at nude forms, greased or lined with paper. To improve the appearance, a spatula soaked in oil is carried out along the top of the cake. Bake, chill, remove from the mold, n O sprinkle with powdered sugar.

Quality requirements

The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed raisins.

Raw cashew kernels

Vanilla essence

Ammonium carbonate

For finishing icing sugar

Output

1000

Cooking technology

Prepare the dough in the same way as for the Stolichny cake, only together with then the raisins are added with chopped nuts. Lay out in pod O crafted square shapes. Bake at a temperature of 160-180 ° C for 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.

Quality requirements

The shape is square, the surface is sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed nuts.

Routing

Curd cake

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Margarine
	Melange
	Raw cashew kernels
	Vanilla essence
	Ammonium carbonate
	For finishing icing sugar
	Output	1000

Cooking technology

Beat butter with sugar, add grated cottage cheese, etc. O should be whipped, then melange is added, in which the solution I am They use baking soda and ammonium carbonate, continue to beat until fluffy and quickly mix with flour.

The dough is laid out in rectangular molds, greased. Bake at a temperature of 1b0-180 ° C for about 60 minutes. Cool, remove from the mold, sprinkle with powdered sugar.

Quality requirements

The shape is rectangular, the surface is convex, sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed raisins.