The technological process of preparation of yeast dough by an unemployed way. Technology preparation of yeast dough without a reason, products from it
Unopened way. The process of cooking the test consists of the following operations: the preparation of components, the test of the dough, fermentation and the winding.
In the unopened method, the dough is mixed immediately from the entire recipe of raw materials. Water or milk is heated to a temperature of 35 ° C, they add diluted with violent yeast, solutions of salt, sugar, eggs, or melange and squeeze sifted flour. The dough is carefully smeared. The readiness of the test is determined by its homogeneity, the absence of lumps. In addition, the well-smeared dough is easily lagging behind the hands and walls of the dishes. At the end of the kneading, margarine or vegetable oil is introduced, it reduces the destruction of gluten and slows down the process of coating finished products.
The dishes are covered with a lid or clean cloth and put for fermentation into a warm place with a temperature of 30-40ºС for 3-4h. In the process of fermentation, the dough is filled with 2-3 times. The platform is necessary in order for the dough to be freed from excess carbon dioxide, overwhelming yeast, and for a more uniform distribution of yeast cells in the thickness of the test. As a result, the dough becomes more porous and elastic.
The ending the fermentation is determined by external signs: the fusing dough increases in the amount of 2.5 times, acquires a pleasant alcohol smell, the surface of the test is convex.
Fried pies. The dough is separated into the portion pieces of the required mass, forming in the form of balls, lay them on the table at a distance of 4-5 cm one from the other and part over 5-6min. Then they are turned over and roll up the circles with a thickness of 4-5mm. The middle put into the middle, the edges are connected, giving the shape of the crescent, put on the oil-lubricated oil bastard and part 20-30 minutes. After that, pies fry in deep breath, heated to 160-170ºС.
The readiness of the pies is determined by the color of the crust or on the break. Pies are made with different stuffing: meat and egg, a lavender and onions, fish and rice, rice and eggs, cottage cheese, cabbage and eggs, jam and jam.
Belyashi. The dough is separated on the pellets of 2 pcs. For a portion. In the middle of the cakes put mince and cover the edges of the dough, giving the products a flat shape.
For minced meat through the meat grinder, the meat is added finely chopped onions, salt, pepper, water and everything is thoroughly mixed. Fry in a large amount of fat from two sides until readiness, and initially put them on the frying pan.
Pies. Can be open, semi-open and closed. For open cake, the dough is separated in the form of a cake, which is placed in a form with low edges, lubricated with oil, or on a lubricated confectionery sheet. The top is put on top, and the edges are slightly wrapped in 1.5-2 cm, giving the product a round shape.
A semi-open pie for forming is the same, but the top is covered with thin strips of the test in the form of a grid. Usually they prepare sweet pies.
When cooking closed pies for one dough layer with a thickness of 1-1,5cm, it is evenly located along the entire surface of the minced meat (from fish and potatoes, or fish and eggs, or potatoes and meat, cabbage, etc.), cover it with a second layer and rewind.
5-10 minutes before the end of the proofing, the pies are lubricated with melange, several punctures make and bake at 210-240ºС for 30-45 minutes.
Donuts.Dough prepare weak consistency. Inventory and equipment when cutting the dough are lubricated with vegetable oil. The dough is separated in the same way as for pies fried, giving donuts the shape of rings or balls. After 20-30 minutes, the belt donuts are roasted in fat.
On vacation sprinkled with sugar powder.
The yeast dough is prepared in two ways: troops and unopened.The dough is predominantly prepared by the dough predominantly for products with a small content of drum (sugar, margarine), reluader - for products with high content of drum (yeast dough dough).
Unopened way
In the dough mixing machine, it is poured to a temperature of 35-40 ° C, pre-divorced in water with a temperature not higher than 40 ° C and the lesioned yeast, sugar, salt, add melange or eggs (if used), flour and all stirred in For 7-8 min. After that, melted margarine or butter, or vegetable oil, knead the dough until it acquires a homogeneous consistency and will be easily separated from the walls of Dezh.
We are closed with a lid and put for 3-4 hours for fermentation into the room with a temperature of 35-40 ° C. When the dough increases in the amount of 1.5 times, they produce a fireplace for 1-2 minutes and again leave for fermentation, in the process of which the dough is over
1-2 times. The dough made from flour with weak gluten, sharing 1 time.
Daughter fashion
In the duty, it is poured to a temperature of 35-40 ° C (60% -70% of the total amount of fluid), they are added diluted in water and pasty yeast, flour (35% -60%) and stirred to obtain a homogeneous mass. The surface of the layers sprinkle with flour, we are closed with a lid and put it in a room with a temperature of 35-40 ° C on
2.5-3 hours for fermentation. When the opara increases in a volume of 2-2.5 times and begins to be popped, the remaining liquid with dissolved salt and sugar, melange or eggs are added to it, then everything is mixed, the remaining flour is squeezed and the dough is squeezed. Before the end of the kneading, melted margarine or butter creamy, or vegetable oil are added.
Dejo is closed with a lid and leave for 2-2.5 hours for fermentation. During fermentation, the dough is for 2-3 times.
For pies it is recommended to use the dough prepared by an unemployed way.
The yeast dough, prepared by in any way, is laid out onto the table with the flour, cut off a piece of 1-1.5 kg from it, roll it into the harness and divide into pieces weighing 78 + 0.5 g. Then the pieces of forming in the balls give them 5-6 min and roll over round cakes thick from 0.5 to 1 cm. On the middle of each cakes are put into mince: meat with bow or meat with eggs, or meat with rice (minced meat), or cabbage with eggs, or cabbage, Or carrot with rice, or carrot with eggs (vegetable stuffs), or apple, or apple-carrot (fruit stuffing), or rice with eggs, or jam, or jam in the amount of 34 + 0.5 g and replete edges, giving a pine The form of the "boat" or "crescent", or cylindrical, or any other form.
The molded pies are stacked down on the confectionery sheet, pre-lubricated with vegetable oil, and leave for proof. For 5-10 minutes, before baking, pie is lubricated with eggs with egg or well-stirred eggs. Patters bake in the oven at a temperature of from 200 to 240 ° C for 8-10 minutes, cooled.
Feed temperature: from 15 to 25 ° C.
Term of implementation: no more than three hours from the moment of preparation.
Yeast dough is prepared in two ways - without and digest. The unemployed method of cooking the test includes one stage: preparation and fermentation of the test. The dough is preferably prepared by the dough predominantly for products with a small amount of drum (sugar, oil, eggs) and a softer consistency. In this case, the method of kneading the yod rate is somewhat increasing compared to the yeast normal method, since in a dense dough, yeast multiply slowly.
Ingredients
- Wheat flour - 450 g
- Liquid (milk or water) - 1 cup
- Egg - 1 pc.
- Vegetable oil - 2 tbsp. Spoons
- Sugar - 1 h. Spoon
- Juzhi pressed - 15 g
- or yeast dry - 5 g
- Salt - ½ h. Spoon
How to cook
First you need to "feed" yeast. For this, yeast dissolve in 1/3 cup of warm water or milk, add 1 teaspoon of sugar and ½ cup of sifted flour.
All mixed well to the thickness sour cream and leave it in a warm place for 20-25 minutes to increase in volume by 2-3 times (thus the quality of the yeast used) is checked).
Then pour the rest of the liquid, add an egg, salt, fall asleep the remaining sifted flour. To knead the dough for 8-10 minutes, first in the bowl, and then on the table up to homogeneous, without lumps, not very steep test (if the specified amount of fluid is not enough, some milk or water should be added).
At the end of the kneading the dough back in the dishes, add vegetable oil, slightly mix.
The dishes with a mixed dough cover the lid or tie a napkin and leave in a warm place for 1.5-2 hours for lifting (normal temperature for fermentation of yeast dough is considered 28-30 degrees).
After the first lift (increase in the test by 2-3 times) the dough should be challenged. Best of all the dough lay out on the board, granting flour, and well knock him out.
Then to immediately put on the rise for another 1-1.5 hours (the lifting time is indicated approximately: the hostess itself should determine the readiness of the product to be baking, since the rise of the test depends on the temperature, the varieties of flour, quality (freshness) of yeast, etc.) .
v. Bash
Yeast dough kneading in two ways: owl and unemployed .
Daughter fashion - more ancient. It includes two stages:
1. Cooking and fermentation of the pans;
2. Cooking and fermentation of the test.
Oparu is prepared from half flour, water (milk) and yeast. When, after rapid fermentation (after 3--4 h), the opara will begin to settle, it is joined by a sdobe (sugar, fats), as well as the remaining flour and mix the dough. The dough is added 1.5--2 hours to a warm place for fermentation, during this time it will be filled with twice. After that, the dough is separated, give it to stand and finally bake products. Due to the duration of the preparation of the test, the jar of modern technology is almost no applied.
Less lengthy and more economical is a unopened way.
With a uncooked method Test preparation All components are mixed immediately. Yeast is bred in a small amount of liquid (1/2 cup of milk or water) with the addition of sugar (1 tablespoon) and put them in a warm place. Margarine (or other fat) cut into pieces, melt in a large pan (at 4--5 l), add to it remaining sugar and salt, stirring with circular motions. Then margarine is slightly cooled and mixed with the remaining liquid. Mass should be warm, but not hot.
Take half of the stipulated flour formula and sieved it (gradually, parts) through a sieve in a pan with a melted margarine. Sift flour at the time of the kneading test contributes to the enrichment of its air oxygen, as a result of which the dough becomes lush and light. At the sifted flour, prepared yeast carefully pour out, gently stirring them with flour. The yeast should not come into contact with the melted margarine, otherwise their activity will decrease.
Continuing to wash the dough with his right hand, the left hand gradually begged the entire deputy flour, sieving it through the sieve. To wash the dough use a spoon or a wooden spatula. Rotation at the kneading is made in one direction, which is due to complex physicochemical processes occurring in the test. When rotating in one direction, the flour proteins are swelling and the strengthening of the generated adhesive threads (connections) ensures that it helps to obtain the test of the necessary viscosity and sufficient elasticity. Products from such a test differ in high quality.
The end of the test of the test is determined by its consistency. The kneading dough should be light, lush, viscoelastic, pliable.
v. Fermentation
The kneaded dough must be glared. The saucepan with a mixed dough is covered with a canvas napkin or a towel (but not lid) and put in a warm place for fermentation (at the battery or in a pelvis with warm water). In this case, the temperature of the test should not exceed 29-32 ° C.
v. Omninka
In the fermentation of the test, carbon dioxide bubbles are formed, contributing to disintegration. However, too much carbon dioxide slows down the fermentation process, so the dough periodically be released from the accumulating gas and enrich air oxygen. For this purpose, as the test rises, it is smeared, overminate. The first firm is produced in 1-1.5 hours after fermentation, the second - after 1--1.5 hours after the first oven.
v. Molding
Immediately after the second winding, the dough is laying on the table for molding. The dough should be elastic, elastic, soft, militant. It should not stick to hand. Before laying down the dough, the table is populated with flour. In order for the dough does not stick to the table during a rolling, it periodically lifts "on the line". To do this, take a regular thin wooden line with a descending edge, gently promote it under rolled dough and short movements from myself and spend under the dough layer. It does not stick to the table, it will not rush, it will be easier to roll. The surface of the test should not be too pulled, so the population of the table with flour should be moderate. When molding products from the test, it is necessary to avoid drafts.
From the cooked dough you can form closed and open pies, snack bars, buns, pampels, cheesecakes, couch, piers, rolls and more.
The use of a variety of stuffs in combination with various methods of molding gives the diversity of baked products, which has always been famous for the chicken-bearing russian table.
The shape of the cake depends on its purpose. Little patties for soups and snacks form in the form of a boat, shuttle, crescent, sunshine, Baulchik. The dough is rolled into the long harness, cut out pieces of equal size, roll balls from it. The balls are stacked on the table seam down and leave them for 5--7 min for a proofing, then rolled them with a rolling pin. The center is put in the center of the mug, the edges are tightly connected, giving patties the shape of a boat. Pies are placed on a baking sheet, lubricated with fat, seam down. After 10--15 minutes, the proofing surface is lubricated with the yolk, they stick with a fork, a baking sheet with patties put into the oven for baking. Baking temperature is 210--220 ° C.
Similarly, crescent patties formulate. The shuttle is shov, which is simultaneously an ornament, resembles a Christmas tree. Baulchik has a round shape. In the center of such a pate leave a small round hole. Basins form in the form of a boat, dipped into melted oil and put in a row, tightly pressed to each other. The form of a boat or shuttle has a pupil, but from other pies they differ in that their middle remains open. Plumbes can have a round shape with an open middle.
Of the little pies like a sunbeam or boat form a "Friendly Family" cake. Each pie is dipped into heated oil, the pies are placed near the round shape or on the pan and bake. Patty may vary with stuffing.
In order to form the cheesecakes, pieces of equal size cut out of the dough harness, the balls roll out of them, put them down on the rolled baking tray and leave for the proof by 15--20 minutes. After that, in the center of the ball make a deepening using a wooden pestle or glass), fill it with cottage cheese, jam, jam or other fillings (carrot, potato, beet), the edges of the cheesecake are lubricated with a yolk.
A different formula roses. The dough is rolled into a rectangle with a thickness of 0.7 cm, abundantly lubricated with melted oil or margarine, sprinkled with poppies, the dough wocks in the form of a roll and cut into pieces of 2--2.5 cm wide on one side. Revealing the petals So as to give a purse shape of a flourishing rosette.
It is easier to form large closed and open pies. For a closed cake, a 1 cm thick layer is rolled out, screwing the dough on the rolling pin, tolerate it on the baking sheet, the edges are aligned with a knife. On the dough, the smooth layer is stuffed. They roll over the second same layer and put it on top of the fillings, rocked the edges, carefully sweep down the seam. The cake is left for 15--20 minutes for a proofing, after which the surface is lubricated with the yolk, they stick with a fork, a baking sheet with a cake is put into the oven for baking. Pie bakes at a temperature of 210--220 ° C. The surface of the cake can be decorated with various elements from the dough: carnation flowers, chamomile, cornflower, leaves, branches, etc. For this, small pieces of dough (weighing from 2 to 4-5 g ) Roll into the balls, give them a mug (cakes), a small knife makes cuts in a circle (from the center to the edge) - daisies are obtained. The flowers are lubricated with a yolk, in the middle of them you can sprinkle a little poppy, put a ray of raisin or a piece of nut. If the cake of the snack bar, the middle of the flower can be decorated with peas. So that the flower was lush, connect two chamomile. To obtain a carnation or cornflower, the test circle is cut into three sectors, each element is attached to the stalk from the test. It's easier to make leaves. Having made a thin tough flagelties between the palms, slightly rolled them with a rolling pin, the knife taps them with a knife, in the middle of a sheet of a knife depicting a leaf streak. Each detail (flower, bud, leaf, branch) is superimposed by a nailed cake surface in accordance with the composition.
For open cake, a 1 cm thick test layer is rolled out, with the help of a rolling pin to the tray, the edges bend onto the sides of the opposite. On the dough, the smooth layer is applied filling. If the filling of apples or berries is poured with a mixture cooked from sour cream and eggs (in a 1: 1 ratio) with the addition of sugar (to taste). The edges are then carefully wrapped, covering them in the corners. On the stuff layer, you can apply the elements of the trim from the dough: leaves, flowers, twigs. From thin narrow test strips, you can make a mesh. After proofing the edge of the cake lubricate the yolk. Pie bakes at a temperature of 200--210 ° C.
Baked pies after short-term cooling must be removed from the battle, so that the lower crust does not shock. If the cake is not removed, it is possible to draw a thread between it.
To make a crust of the baked pie to be soft and tender, it is recommended to lubricate the surface with a piece of oil, the cake should be covered with a sheet of parchment and a towel or a tablecloth.
Before the frying fryer pies with them, the traces of flour should be shifted, otherwise in boiling fat, it will burn, the product in this case will acquire an unattractive appearance.
Preparation of ordinary unemployed yeast dough
From this test you can cook ordinary buns, pies, donuts and other products with a small amount of drift (oil, sugar, eggs).
Decoration of yeastless dough
In the pan pour warm milk or warm water (temperature 30 °) and dissolve yeast. Add salt, sugar, eggs, aromatic substances, sifted flour and kneading for 5--8 min, so that it turned out homogeneous, without lumps, not very cool dough.
If flour will absorb a large amount of water, add some milk or water. Flour before sieving to measure a glass, without tamping it.
At the end of the kneel add heated oil, slightly mix, cover the pan with a lid and put in a warm place for fermentation.
When fermentation in the test, alcohol and carbon dioxide appear, which slows the life of yeast. 2--2.5 hours after the kneading, when the dough will rise greatly, it should be fixed it. In this case, accumulated carbon dioxide and fermentation renews with a new force is removed from the test. It continues approximately 40--50 min and is considered complete when, after the maximum lifting of the test, its lowering begins.
Then it is necessary to make the second fireplace of the finished dough and lay it out on the sprinkled table or cutting board.
Duration fermentation test can be adjusted by changing yeast dosage and temperature conditions in which the dough is elevated. Normal for fermentation is the temperature of the test 28--30 degrees, the fermentation slows down when the temperature decreases, is accelerated by increasing. However, it should be borne in mind that at temperatures below 10 ° fermentation completely stops.
What should be taken if the dough does not wander?
· Cooling below 10 ° The dough must be heated to 30 °, but so that it does not come into contact with the items above 50 degrees during heating.
· Too warm dough must be cooled to 30 ° and add fresh yeast.
· If there is too much salt or sugar in the dough, fermentation will slow down or suspend. In this case, you need to knead a new portion of the test and mix it with a permanent or vertex test.
· The dough may not wander because of the poor quality of yeast. To check the fermentation ability of yeast, it is necessary to prepare a small portion of the dishes and sprinkle with a thin layer of flour.
· If after 30--45 min, cracks will not appear in the flour layer, then the quality of yeast is bad. In this case, you should take the yeast of good quality.
When changing the recipes specified in the table, the following happens:
Excess water - the dough is poorly molded, the products are obtained flat, vague;
lack of water - the dough badly wanders, finished products are hard;
Replacing water with milk or cream - finished products have a beautiful appearance, their taste improves;
An increase in the number of fats - products are made more crumbly and delicious and long do not worry;
Excess salt - the dough badly wanders, products acquire a salty taste, the color of peel is pale:
Insufficient amount of salt - products are vague, tasteless;
A large amount of sugar - the surface of the product with baking is quickly thanked, and the middle birbs slowly, in addition, the dough is badly wandering; When adding more than 35% sugar, the fermentation of the test is completely stopped;
Insufficient sugar - it turns out pale and alignments;
An increase in the number of eggs - products are made more lush and tasty;
replacement egg egg yolks - products are obtained more crumbly, beautiful yellow color;
An increase in yeast - fermentation accelerates; Too much yeast gives products an unpleasant yeast smell.
To obtain delicious and well-cheated products from yeast dough, you need to learn how to properly break the dough yeast and skillfully combine it with fillings. So, salty fillings from meat, fish, mushrooms are not suitable for sweet dough and to the test, flavored saffron, lemon, cardamomon; For sweet stuffs you can not prepare salty dough.
Preparation of yeast dough in trouble
From this test, prepared by an inquiry to bake products with a large number of drum (oil, sugar, eggs).
Recipe of a Different Yeast Dough
In this case, the method is first kneaded with a spoon with a liquid bolt, called the drain. It takes the entire rate of warm fluid and yeast and half the torque of flour (by recipe).
The opara should be wandering at a temperature of 28--30 ° for 3--3.5 h to maximum lifting. During fermentation on the surface of the layers, blade bubbles with carbon dioxide appear. As soon as the opara starts to settle, you can start kneading the dough.
All other heated products are added to the pole (eggs in a mixture with salt, sugar, aromatic substances), gradually sprinkle the remaining flour and is mixed within 5--8 min to obtain a homogeneous mass. At the end of the knee, the oil is added, heated to the consistency of thick sour cream; Then covered with a saucepan with a lid and put in a warm place for further fermentation. When the dough reaches the maximum lift, which will happen in about an hour, make the test firm and lay it on the table, sprinkled with flour.
The duration of fermentation and dough fermentation can be adjusted by changing the temperature conditions during fermentation, placing a saucepan in a warmer or cool place.
Preparation of puff yeast dough
From puff yeast test you can cook piece products of the most diverse shape.
Puff yeast dough recipe
Puff pastry is prepared with a dual or unemployed way, without oil (the dough is only glorified by oil to get a product of a layered structure).
The finished elevated dough is cooled to 10--20 °, so that the oil does not melt on it, and roll into a rectangular layer with a thickness of 5--8 mm. Separate the test of the test on three equal parts, without cutting it, but only outlawing the line of the knife back.
On the middle of the reservoir, the layer is applied pre-slightly heated (up to the consistency of thick sour cream) oil. The left end of the formation is covered with the smeared middle part of it and lubricate the oil formed by the second layer (Fig. 130). After that, this layer is covered with a free right end of the reservoir. There is a quotation, consisting of three dough layers and two layers of oil.
The clock sprinkle with flour and roll into a layer with a thickness of 1--1.5 cm; Then the surface of the test is purified from flour and fold the reservoir, as indicated above, fourly. Thus, the dough is obtained with 8 layers of oil. The reservoir of the test is repeated again, it is twice, three or fourwise, as a result of which the dough layer is formed from 16; 24 or 32 layers of oil.
When ordering 80 --100 g of oil, the dough made from 1 cup of flour must have at least 24--32 layers of oil, otherwise the oil is bakingly.
When ordering 20--80 g oil, the dough should be made of 8--16-layer, otherwise the layers in finished products will not be noticeable.
Wech the dough at a temperature not higher than 18. After the end of the glistening, the dough is put in a cool place, and then begin forming.
To improve the layer of the product, the oil taken for the layer should be sprinkled with sugar (half of the amount provided in the recipes).
The proofing after the cut should be made at a temperature of 25--28.
At a higher temperature, the oil melts and flows out of the dough before baking.
b Yeast dough for pies
For 1 kg of test you will need:
· Flour (4 tbsp.)
· Sugar (2 art. L.)
· Margarine or Rave Oil (4 Article.)
· Salt (ѕ h. L.)
· Yeast (20 g)
· Water or milk (1 tbsp.)
· Eggs (1 pc.)
1. In warm water (approximately 35-40 degrees) solit salt. Be sure to try water: how much salt water is so salty and there will be dough.
2. Add sugar and eggs, mix well.
3. Add flour (better sift it, then the dough will raise the faster) and high-speed yeast. Stir, and first yeast with flour, but only then the whole mass of the whole.
4. Enter margarine, pre-set.
5. knead the dough to a homogeneous mass so that it "gathered" in a lump and the walls of the dishes became "clean" (it usually takes 5-7 minutes).
6. Cover the towel and remove in a warm place for 1.5-2 hours. In order for the dough to be softer and air, I mix it a couple of times.
7. The dough is ready when it will increase in the amount of 2-3 times, it will be pleasant to smell and have a shape of the cap. Another sign of readiness - when pressing a finger on the dough, the jamb slowly aligns.
Such yeast dough is suitable for pies, pies, pizza ... For example, you can cook a very tasty cake with raw potatoes
b Dough "Drill" with dry yeast
Ingredients
o milk - 0.5 liters.
o yeast dry (safa 11g.) - 1 pache.
o margarine (or oil) - 150 g
o Salt (teaspoon with top) - 1 tsp.
o Sugar - 2 tbsp. l.
o Egg - 2 pcs.
o Flour - 1 kg.
1. Preparatory procedures.
I pull out eggs and margarine from the refrigerator. They must be room temperature.
2. Light rug.
Heat milk, dissolve sugar in it and stir yeast. We put this mixture into a warm place for 10-15 minutes to foam.
In a suitable for the knead, the container pour milk with yeast and breaking eggs. Add salt and rub margarine on a large grater. Stir all this business. Then there and sift the flour. Sake sure! How many flour? Usually a kilogram is enough for the dough, and on the cut, and on the submission. When in a package with flour will remain about a third, starting to mix. We wash carefully, first with a spoon, then with your hand, gradually slugging the flour. The dough must be elastic, but not dense. As a result, it remains about a glass of flour. Now thoroughly, dough, wash. From the dough form a ball.
4. Drowning and rescue on waters.
In a large saucepan or bucket pour cold, even ice water. Lower the dough there. Everything, it drowned.
There is time to do stuffing. Time a little, 10-20 minutes. It depends on how they are elevated. Pops up?
Take it out, we get a row with a towel, slightly wash with a bit of flour, remaining from the knead, and let's take a break for about 10 minutes under the napkin.
5. Afterword. Or aftertaste.
Further, everything, as with a conventional test: Forms of pies, pies, rolls, buns, Belyashi, Wathers, give a distance of 15 minutes, stove or fry. Of this amount of the test, approximately 50 small pies is obtained. The taste is wonderful. The dough is a shallow and homogeneous.
b "Night" dough and products from it
Ingredients
o Milk - 250 ml.
o yeast (dry or 25g fresh) - 7 g
o Egg - 2 pcs.
o Flour - 3.5 stack.
o butter butter - 80 g
o Sugar - 1/2 stack.
o Salt - 1/2 h. l.
In a small bowl, pour warm (practically room temperature) milk, pour yeast and mix with a spoon. Pour milk with yeast into the bowl of the mixer, add eggs (pre-stabbed) and mix the hook-hook at low speed. Fall over the sifted flour, then sugar and mix at a slow speed about 4 minutes, until all the components are connected.
Do not turn off the mixer, gradually add pieces of oil and mix on moderate speed for another 5-6 minutes, until it is completely absorbed and most of the test will not start assembling around the nozzle. Add salt and mix for another minute. The dough will look like a thick, soft and sticky mass. You can leave the dough in the bowl or shifting into a deep bowl. Cover the container with the dough food film and send to the refrigerator - let him slowly fit there all night.
In the morning we get the dough from the refrigerator. We spread to the surface, accumulated flour. We wash well and divide into two parts. So far we will work with one, the second let him lie in the refrigerator. With a cold test, it is very convenient to work, it is easily rolled.
Form everything you like: buns, pies, rolls. Turn on the oven and heat it at a temperature of 180 degrees. Lubricate the product with a yolk, give a distance of 15-20 minutes until it rises twice. Send into the oven. Baking time depends on the size of the product and the oven.
b Dough yeast "Universal"
Ingredients
o Flour (in the dough) - 4 stack.
o margarine (in dough) - 250 g
o yeast (dry, in dough) - 1 tbsp. l.
o Sugar (in the dough) - 4 tbsp. l.
o Salt (in the dough) - 1 tsp.
o Milk (in the dough) - 1 stack.
o onion (for filling) - 1 pc
o Champignons (canned, for filling) - 1 ban.
o Potatoes (boiled, for filling) - 2 pcs
o yolk egg (for lubrication of pleate) - 1 pc
o Pepper black
Purple into a deep bowl of 4 glasses of sifted flour. Loading cold margarine on a large grater and pull him out with his hands with flour. Close yeast, sugar sand and salt. Pour 1 cup of warm milk and mix everything thoroughly.
Put in a warm place and cover with a towel.
After 1.5 hours the dough will be ready. You can make any products from it.
Dough split into two parts. From one half of the test we will make pieels with mushrooms and boiled potatoes.
Dough split into balls with a tennis ball.
Make a filling for pleas.
Onions finely chop and fry on vegetable oil to transparency. Mushrooms are too finely chopped and add to Luka. Fry together a few minutes. Boasure potatoes Ceing and add to mushrooms. Add salt and pepper to taste. Mix everything well.
Each ball roll over in a layer with a thickness of 3-4 mm. We do from two edges incisive, in the middle put 1 tbsp. filling.
We pull out the outstands of the edges and wake alone through the other and cover the bottom of the pate, semi-scattered piers are obtained.
Share piers on the baking sheet, lubricated with oil. Let's give a stall of 10-15 minutes. Top Lubricate a whipped yolk.
Bake at 180 degrees for about 30 minutes.
b Yeast express dough for pies, pies and pyshek
Ingredients
o Water (warm) - 1 stack.
o yeast (dry) - 1 tbsp. l.
o Milk (warm) - 1 stack.
o Sugar sand - 2 tbsp. l.
o Butter butter (softened) - 1 tbsp. l.
o Vegetable oil - 2 tbsp. l.
o Egg chicken - 2 pcs
o Wheat flour (how much will take, but not too cool dough not to do)
We do opar: in 1 cup of warm water to dilute 1 tbsp. A spoonful of dry yeast, add 2 tbsp. Spoons of sugar, flour like on pancakes and give to approach (20 minutes, maybe faster, if you put in a warm place).
When the opara is ready, add 1 cup of warm milk, 1 tbsp. l. Drain. Oils or sour cream, 1-2 tbsp. l. vegetable oil, 2 eggs, knead not cool dough. And immediately make patties.
You can make pies with unsweetened fillings: for example, eggs + greens, mashed potatoes + liver + chicken puffs - these pies fry in vegetable oil.
And it is possible and sweet: for example, a grated apple + sugar + a bit of potato starch (so that the filling does not flow) - these pies bake in the oven.
b Plush
For 10 buns with a total weight of 600--700 g: the dough is a feet of 2 flour cups, 3 tbsp. Spoons of melted oil, 1 tbsp. A spoon of sugar sand, 1 egg for lubrication, finely chopped nuts, almonds or stragles.
From the test to roll out the layer with a thickness of 5 mm and a width of 20 cm. The surface of the reservoir is lubricated with creamy oil, melted to the consistency of sour cream, and sprinkle with sugar sand. Collapse the layer into a tight roll and cut it for ten identical pieces. Put every piece of plafhmy on a lubricated baking sheet, press, make cuts with a knife and give pieces of various shape. At the end of the proofing, the duration of 40--50 min. Lubricate the surface of the buns with egg, sprinkle with nuts, almond or strace and bake and bake 10--12 min at a temperature of 240--250 °.
b Dough for 15 minutes
Ingredients
o Water - 3 stack.
o Sugar - 4 tbsp. l.
o Flour (for Racing) - 6 tbsp. l.
o Fresh yeast - 100 g
o Sunflower oil is 1 stack.
o salt (to taste)
Water mix with sugar, 6 tbsp. l. Flour and yeast. Stir and leave for 15 minutes in a warm place to come true.
Then pour vegetable oil and add 8 cups of flour (maybe you have to add a little more, yet the products are different everywhere, but the dough must be soft, when the piers you need to make the table with flour), salt to taste. Quickly knead the dough.
After 2 minutes, the dough is ready for baking.
Patties in front of baking need to be lubricated with sunflower oil, and after baking hide and give a little rest, 5 -10 minutes.
b Refrigerator dough
Ingredients
o milk - 0.5 l
o yeast (fresh) - 100 g
o vegetable oil - 200 ml
o Egg - 3 pcs.
o Sugar - 4-5 tbsp. l.
o salt (to taste)
o Flour - 7-8 stack.
In warm milk, brew yeast, add whipped eggs with sugar, vegetable oil, salt and flour.
Knead the dough.
Put the dough into the cellophane package, tie to the place remain, and put in the refrigerator for an hour and a half.
Thematic plan ...............................................................................................
Section 1. Organization and preparation of bakery products and festive bread ......................................................................................................
Topic 1.1. Technology of cooking yeast without a dough for complex bakery products ..............................................................................
Topic 1.2. Technology of cooking yeast dough for complex bakery products .................................................................................................
Topic 1.3. Technology of cooking yeast dough for complex bakery products .............................................................................................
Topic 1.4. Machinery cooking technology and stuffs for complex bakery products ...................................................................................................
Topic 1.5. Technology preparation of festive bread ..................................
Section 2. Organization and preparation of complex finishing semi-finished products, the use of them in the design ............................................................................
Topic 2.1. Technology preparation of finishing semi-finished products and decorations for individual complex bakery products and festive bread. Sprinkles, syrups.
Topic 2.2. Technology preparation of finishing semi-finished products and decorations for individual complex bakery products and festive bread. Lipstick, glaze and decoration of them ....................................................................................
Topic 2.3. Technology preparation of finishing semi-finished products and decorations for individual complex bakery products and festive bread. Caramel, jelly, oil creams, protein creams and designs of them ....................................
Section 3. Organization and preparation of complex flour confectionery products, small confectionery products and festive cakes ...................................
Topic 3.1. Assortment of complex flour confectionery products. Technology preparation of complex flour confectionery and festive cakes. Preparation of biscuit and sandy semi-finished products. The range and nutritional value of complex flour confectionery and festive cakes ...................
Topic 3.2. Technology preparation of puff and custard semi-finished products for complex flour confectionery and festive cakes. Bullen semi-finished product. Custard semi-finished ..........................................................................................
Topic 3.3. Technology for the preparation of almond, air and walnut semi-finished products for complex flour confectionery and festive cakes ... ..
Topic 3.4. Technology preparation of wafer and crumb-finished products for complex flour confectionery and festive cakes ........................... ..
Topic 3.5. Technology preparation of small-piece confectionery products from the dough ....
Topic 3.6. Technology preparation of complex flour confectionery products. Biscuit and sandy cakes ....................................................................................
Topic 3.7. Technology preparation of complex flour confectionery products. Air, Aerial, Almond and Krozheki Cakes .....................
Topic 3.8. Technology preparation of biscuit and sand cakes ........................
Topic 3.9. Technology preparation of puff, air and air-walnut cakes.
Topic 3.10. Technology preparation of almond and combined cakes ......... ..
Themed Plan
PM. 04 Organization of the process of preparation and preparation of complex bakery, flour confectionery products
| № p / P. | Name of the section, themes | number watch |
| Section 1. | ||
| Section 2. Organization and preparation of complex finishing semi-finished products, using them in design. | ||
| Topic 2.1. | ||
| Topic 2.2. | ||
| Topic 2.3. | ||
| Section 3. Organization and preparation of complex flour confectionery products, small confectionery and festive cakes. | ||
| Topic 3.1. Assortment of complex flour confectionery products. Technology preparation of complex flour confectionery and festive cakes. Preparation of biscuit and sandy semi-finished products. The range and nutritional value of complex flour confectionery and festive cakes. | ||
| TOTAL: | 18 days (3 weeks) 108 hours |
|
Section 1. Organization and preparation of bakery products and festive bread.
Topic 1.1.Technology Preparation of yeastless dough for complex bakery products.
The unemployed method of cooking yeast dough, as noted above, provides for the simultaneous bookmark of all raw materials.
First prepared raw materials. Milk or water is heated to 35-40 * C, taking into account that when connecting to flour and other products, the temperature of the test will be within 26-32 * s. If the flour has a lower temperature, then milk or water should be heated above 40 * s. Yeast is diluted in a separate dish with a small amount of water and added to the diges when flour will be partially mixed with water.
Salt and sugar are dissolved in a small amount of water or milk designed for the kneading, and, by expressing through a sieve with 0.5-1.5 mm cells, are connected to the rest of the raw material. Eggs or melange are filled through a sieve with cells of 2-3 mm and poured into the dishes for the knead. Flour is sieved through a sieve to remove foreign objects and oxygen saturation.
Yeast is possible for greater activity in half an hour before the test of the test is dissolved in a small amount of warm water (30 * c) with the addition of 4% sugar (from the mass of flour).
A large number of test is recommended to knead in the balance of the test machine. With the capacity of 140 liters, you can knead the dough from 40 kg of wheat flour simultaneously, as it increases in volume. The dough is mixed with a more thick consistency than with the desiramic method, since the increased flowing of yeast and longer fermentation dilute it.
Dejo rolled up on the window of the car, fix and fill with prepared raw materials. Then omit the safety seats, include the machine and with the help of a cross-shaped lever mix the dough for 5-7 minutes. Approximately 2-3 minutes until the end of the kneading, melted fat is added to the dough. The kneading continues until the dough stop sticking to the bowl and lever. However, too long the kneading causes the dough again becomes sticky.
After the end of the knead, turn off the motor, lift the safety shield and the lever, then digested from the car. Dejo is closed with a lid so that the dough is not pretended, and put in a warm place (30 * c) for fermentation, which lasts 2.5-3, 5 hours after 1.5-2 hours, when the dough increases in the amount of 1.5- 2 times, digested to the car and turning it on,
under the dough 1-2 minutes. Dough from flour with a "strong" gluten shape 2 times, and from flour with a "weak" gluten can not be formed.
According to external signs, the end of fermentation is defined as follows:
the fucked dough increases in a volume of 2.5 times; When pressed, the finger is slowly aligned;
the surface is convex, the dough has a pleasant alcohol smell; Baked products from the fucked dough have a magnificent structure, a beautiful appearance and a pleasant taste;
the unfinished dough when pressing the finger is quickly aligned; The crust of products, baked from such a test, is covered with dark spots (bloom);
dough the dough when pressing the finger is not aligned; The surface of such a dough is bad, the smell is unpleasant, sour; when cutting the dough breaks and poorly molded; Products baked from such a dough, flat, shapeless, with a bad taste.
A small amount of unemployed yeast dough can be interwagged in dishes. The order of bookmark products is the same as with a mechanical kneading. The dishes for the knead you need to take 2.5-3 times greater than the volume of the kneaded test, otherwise, with fermentation, the dough will pour out of the dishes.
The dough weighing 10-15 kg is mixed in the boiler until a homogeneous mass is formed, easily separated from the hands and dishes. If this dough is kneaded in a wooden bowl, then it is stuffed to half-preparation at one end of the bowl, and then at the other end of the units.
At the end of the kneading, softened fats are added to the dough, cover it with a lid or towel and put in a warm place (30 * c) for fermentation.
Rogalik nut.
Flour 320, yeast 10, milk 160, sand sugar 75, margarine 40, melange 50, creamy margarine 15, kernel of nuts 125, vanillin, lemon-sugar glaze.
Yeast dough is prepared by an unemployed way. Salt, sugar, yeast and eggs stirred with milk and combine with flour. At the end of the kneel, the dough is stirred with butter and put in a warm place for lifting.
After 1.5-2 hours, the finished dough is rolled into the reservoir, cut into triangles and smeared with melted margarine. Nuts are triturated with sand sugar, slightly twisted in the pan and crushed. Some water poured to nuts and vanillin is added to get a damaging mass. The triangles of the dough are lubricated with this mass and roll in the form of a horror. After a 30-minute proofing, the product is baked at a temperature of 230 "C for 20 minutes to a golden color.
Topic 1.2. Technology preparation of yeast dough for complex bakery products.
The Dough Dough Preparation Method is used for products with a large amount of drift and consists of two stages of cooking and kneading the test after the end of ferry fermentation.
For the preparation of the layers take 35-60% flour, 60-70% water and 100% yeast (by recipe).
Requirements for water temperature in the manufacture of the test of the dough, as well as to the volume of dishes or bowls, the same as for the uncooked dough. The kneaded opara should have a temperature of 27-29 * p.
Initially, the heated water is poured in the duge and yeast are brewed in it, the flour is spicked and everything is mixed. To activate yeast, you can add up to 4% sugar in relation to the mass of flour. The layout must have a consistency of thick sour cream. The surface of the layers sprinkle with a thin layer of flour, and the lid is closed or covered with a web and put for 2-3 hours in a warm place.
The intensive fermentation process begins after 30-40 minutes, when uniform cracks appear on the surface of the mooring, the test surface is made convex, and it begins to move away from the walls of the dishes. After 2-3 hours, the opara increases in the amount of 2-2.5 times and the blades appear throughout the surface. The willingness of the dishes are determined by external signs: fermentation begins to serve, the bubbles on the surface appears less and less, the opara is a bit.
The remaining water with solved salt and sugar, eggs, fat and aromatic substances add to the fired opare. Everyone is well stirred and the rest of the flour is added, pre-sinking it. Duration of kneading with flour 15 min. The temperature of the implicated test must be 29 _ 32 * s.
The dough with the "Commander" is prepared in the case when it contains a lot of fat and sugars, which delay the development of yeast, or when from one main test you need to prepare the dough with different amounts of drum. This method lies in the fact that drobs are injected into the dough prepared by the inquiry, not immediately, but in two receptions. The second portion of the WDD is called "Commander", Cute is added to it a little flour.
Oparu and dough with a jar are prepared as described above, but when they are stuck that the larger the test oil, sugar and eggs include, the more you need to leave flour for the "discharge". If a lot of eggs believe in the recipe, then they can be partially added to the dough and even in the pole.
Approximately an hour after the knee-cooked dough cooked without the "discharge" (when the dough is doubled in volume), make the first fireplace and add the remaining products, salt and sugar dissolved in the norm
water, softened oil. For products baked in forms, the dough is prepared more liquid than for products baked on sheets.
Pretzel Suddy "Jubilee".
Flour 3949, sand sugar 670, margarine 925, melange 552, yeast 158, salt 30, milk 1340. For lubricants of sheets - vegetable oil 20, products - Melange 315. For decoration sugar powder 40.
The dough is prepared by an inquiry. Oparu put on milk, heated to 30 * s, for 15-20 minutes, then put the rest of the products. The dough consistency should be more thick than for buns so that the preset form is preserved when baking. During fermentation make two windows.
When cutting, the dough rush into the harnesses with a thickened middle, and then laying onto sheets, form a pretzel from them (Fig. 5,6).
After the proof, the pretzel is lubricated with egg twice and bake. The surface of the pretzel is sprinkled with sugar powder.
Bun "Bricho".
Wheat flour 3760, Sand Sand 670, butter Creamy 925, Melange 552, Yeast 158, Salt 30, Water 1340. For lubrication: Melange 146, Fat for sheets 20.
From a yeast dough, prepared by an inquiry, on the populated flour table forming round buns weighing 73 g and laid on a lousy-lined sheets. Buns bake various shapes.
The first way. A piece of dough is attached to the shape of the ball, put it on the baking sheet, lubricated with oil, and part 20-30 minutes. Then the stupid notch (with a diameter of 2-3 cm), moistened in the oil, click on the middle of the buns.
The second way. The molded test balls (according to SO D) are put on the prepared, as described above, the baking sheet and in the middle of each bun make a deepening, and their edges in three places are cut into scissors. Then the second dough ball is put on the middle of the buns weighing 23 g.
Third way. The dough slice is separated by 3, 4 or 5 parts, rolled into the balls and form buns from them. After breaking the buns for 5-8 minutes to baking, lubricate the egg. It is better to use yolk for lubrication, and add to the dough. Baked them for 10-12 minutes at a temperature of 270-280 "s. Buns can be baked in corrugated forms. From the same test you can form customized pretzels.
Topic 1.3. Technology preparation of yeast dough for complex bakery products.
When preparing a yeast puff pastry, two methods of breaking are used: breaking with carbon dioxide formed by yeast, and the creation of such a lamination, as when preparing a puff fresh dough.
The process of cooking the test consists of the following operations: Preparation of yeast dough with a tough or without a uncooked way, stuffing the test, molding products, proofing. The proofing in this case is necessary, since in the process of cooking a puff pastry, most carbon dioxide is destroyed and it takes time to accumulate again.
The dough is prepared by a dual or unemployed way, medium density. With it with oil or margarine, the temperature of that and the other should be 20-22 "with. At this temperature, the oil does not melt and does not penetrate the dough, and forms plastic layers between them, which provides good breaking and facilitates the molding of products. Test laying produce two ways.
The first method of testing the test. Oil or margarine softened to a plastic state, without lumps. If the recipe in the product includes a large amount of sugar, then part of it is placed when the test is kneading, and the part is connected to the oil.
The cooled dough is rolled into a layer with a thickness of 1-2 cm, a part of the reservoir (2 / y) is covered with softened oil or margarine. The reservoir is three times so that two layers of oil and three layers of the dough are obtained. The edges of the folder are thoroughly protected so that the oil does not flow. Then rotate the test of the test by 90 *, sprinkle with flour and roll over 1 cm to thickness, the flour is sweeping and folded the folder. Thus, in the test it turns out eight layers of oil. In the manufacture of a test with a large amount of oil, it is once again rolled and folded by two, three times or four times, which is formed 16, 24 or 32 layers. With further split, thin layers of the test and layers can break, and the test layer deteriorates. In addition, oil layers are so thin that after baking, the dough layer is not noticeable.
The second method of testing the test. Slices of the dough mass no more than 5 kg are cooled to 17-18 ° C, rolled into a layer with a thickness of 15-20 mm and lubricate half the reservoir with oil or margarine, softened to the consistency of sour cream. The layer folds twice and repeat the rolling again, lubricating half the reservoir by Margarine. After that, the dough is precipitated for 20-30 minutes, and then it is rolled up to a thickness of 5-6 cm. Rolled dough is lubricated once again melted margarine and form products from it.
Waste and cutting the test at 20-22 "with. With higher
the temperature of the dough is periodically cooled, while the oil or margarine does not harden.
After the cutting of the product requires a proof of 10-12 minutes at a temperature not higher than 35 * s. At a higher temperature, the oil can soften and pour out, so the products are dry and rigid. If the proof continues for a longer time, the oil penetrates into the dough and the layer is not obtained. Baked products at 240-250 * p.
Job "Forest Horovod".
Flour 3900, Sand Sand 800, Oil 670, Melange 240, Salt 50, Yeast 100, Vanillin 0.3, Raisin 20, Nuts 20.
Prepare yeast dough with a unopproof way, divide it into pieces of mass of 55. From the pieces of "mushrooms": roll over an oval workpiece with a thickness of up to 1 cm, then cut off from oval from one and the other side two "Hats". From the remaining part, 1.5-2 cm is cut on one sides and make several cuts - "grass", and then the remaining rectangle is cut on the diagonal - "legs". After the proofing, they are lubricated with melange, "hats" decorate raisins and nuts. Baked at a temperature of 240-250 * p.
Topic 1.4. The technology of cooking minced and fillings for complex bakery products.
Many flour pastry bakes with fillings (stuffing), for the manufacture of which use a variety of products: meat, offal, fish, vegetables, fibers, cereals, eggs, etc.
In many stuffing, which does not include cereals, to communicate and create a consistency that improves the taste of minced meat, use sauce. The sauce includes parseshed flour, butter or margarine and broth. 100-150 g of sauce are added per 1 kg of minced.
Passing flour. Flour passover to change properties: when heating gluten loses the ability to swell and cannot form adhesive weight (due to the coagulation of proteins). Passeserve flour with fat and without fat. The flour passer without fat is made as follows: the sifted flour poured into a pan or a thick layer with a thick layer is not more than 3 cm and, stirring with a wooden cheerful, heated on the stove until the flour gets a slightly cream (fawn) shade and a pleasant aroma of Kalenny walnut. Passerized flour must be crumbly, without lumps and the taste of crude flour.
The flour can also be passed on the roast cabinet at a temperature of 110-120 * 0, after every 2-3 minutes, stirring and smashed merrive lumps. Passerized flour sieved through a sieve with cells 1-2 mm.
The flour passer with fat is made: in a casserole or a pan with a thick bottom, oil is melted or margarine and heated to completely evaporation of moisture. Then the sifted flour is added and, by continuously stirring the cheerful, heating to the disappearance of bubbles, i.e., until the moisture is completely removed from the flour. At the same time, the composition should not be darken. For 1 kg of flour take 1 kg of fat. Passerized flour should be without lumps, slightly yellowish color, without the taste of crude flour.
Cooking broth. For sauces, the bullets remaining from cooking or allowing meat, fish, mushrooms are most often used.
You can specifically weld the meat broth from the bones. For 1 kg bones take 4 liters of water. Bouillon is boiling 4-6 hours. Food waste is used for fish broth. On the I kg of fish food waste take 4 l of ox. Bouillon is boiling 1.5-2 hours. Mushroom decoction is prepared from pre-washed dried mushrooms. Before cooking mushrooms are soaked for 3-4 h (for swelling), and then boiled for 1.5-2 hours in the same water. Ready broths are filtering.
Cooking sauce. The flour passer is cooled to 60-70 "C, diluted with hot broth and, continuously stirring, boil with weak boiling to consistency of thick sour cream. Before the end of the cooking, sauce is filled with salt. Ready sauce is filled.
Louk with fat passerut to preserve aromatic essential
oils. To do this, in the powerborne or in the scenery, oil is heated to 110-120 "C and add chopped onions.
Pastelaw onions with continuous stirring before the formation of light golden color.
Topic 1.5. Festive bread technology.
Festive bread.
To prepare a festive bread, you will need:
flour (highest grade) - 600 g;
salt - 1 tsp;
sugar - 1 tsp;
waters are warm - 300 ml;
egg - 1 pc.;
dry yeast - 1.5 h.;
egg yolk - for lubrication;
schuput, poppy - for the sprinkle.
To knead the flour to mix with salt and sugar, add an egg, pour water, with yeast divorced in it, and knead the dough. Give rise in a warm place for 1 hour and further form bread. Breadmaker to place all products according to the instructions for your model.
Set the "dough" mode. (1 hour 30 minutes).
The finished dough should be slightly and divided into 9 parts. 8 parts should be absolutely the same, one - more.
Most of the test roll over in the pellet. On the bottom of the round shape (diameter 22-23 cm), in the middle put up the bottom of a small semicircular bowl or a jar. Put the dough into the shape, covering the jar. The remaining 8 parts of the dough roll in the bunches and place on the edges of the form. Make cuts on top of the test (on 8 parts). Lubricate the grooves of the yolk and make each dough cut from above each dough.
Lubricate the dough segments with a yolk (can be boiled) and sprinkle them in sesame and poppy.
Give bread to come in a warm place for about 30 minutes. Heat the oven to 230-250 degrees, put down a bowl with water. Bread oven 15 minutes, then remove the water, reduce the temperature to 200 degrees. Bake another 40-45 minutes, covering the bread from above with moistened with parchment paper. Ready, delicious, aromatic festive bread lay on the grid, cover with a towel. Give fully cool and serve for a festive table!
Bread "Festive".
It will take:
Flour - 250 g,
soluble yeast - one tablespoon,
vegetable oil (better olive) - 150g,
wine dry white - 150 g,
salt half of tea spoons,
ham or ham - 100 g,
solid cheese - 100 g (better parmesan),
chicken eggs - four eggs,
nuts - 70 g,
olives and olives without bones - 50 g,
mayran (without him).
Cooking:
Flour traditionally sift into some kind of dishes and pour salt and yeast into it. Add wine, and then - vegetable oil. To knead the dough well and put it in a warm place for about one hour for fermentation.
During this time, prepare the remaining ingredients.
Cut the ham shallow straw. Cheese to lose in a small grater. Olives with olives cut on rings. Nuts crush into pieces. Dried Majorant to rub.
When the dough is raised, add chicken eggs to it one by one, kneading the dough after each input.
Do not ceasing to wash the dough, gradually enter the remaining prepared products.
Prepare the shape in which the bread holiday will be baked, it is boosted with a pre-lubricated oil paper for baking. Lay the dough.
Leave the dough in a warm place for proofing.
Attention! The place must be without drafts.
To warm the oven to 180 degrees and put a shape with a dough in the oven. Baking time for about 50 minutes. Readiness is checked with a dry stick or match.
Celebrate bread is ready to remove out of the mold and give a little cool. Bread should be warm.
Section 2. Organization and preparation of complex finishing semi-finished products, use them in design.
Topic 2.1.Technology preparation of finishing semi-finished products and decorations for individual complex bakery products and festive bread. Sprinkles, syrups.
For confectionery decorating apply a sprinkling. Running should consist of grains of the same size. Apply putting on confectionery in different ways; Some products fall asleep completely, others are partially. Putting can be applied using a template. To apply smooth stripes or points, you can use cardboard grooves. When using the cornet, it cuts off its sharp end and pour the sprinkling.
Almond sprinkle can be prepared from a crude or purified almond. Almonds to sift, go through, nourish with knife, cutters and cut off on sines with cells of different magnitude. Raw almond sprinkle products to baking, and fried - after baking. Peeled almonds also disagree, sift, fry or paint in different colors. Almonds for the sprinkling sometimes use halves, such almonds fry or paint.
Walnut springs are prepared as almond.
Krroshkov sprinkles are made from biscuit trimming, which wipe through the sieve and roasted before the formation of golden color. Such springs can be made from wet crumbs sprinkled with cocoa powder or sugar powder and then dried.
Sand, puff chips or crumb from air pellets can also be used on the sprinkling. It is impossible to eat burner crumbs.
Sugar springs are prepared from sugar with large crystals or crushed, separated on sines with different cells, sugar raffinade, which is painted in different colors and dried.
Pistachio sprinkling is prepared from pistachios or by staining chopped almonds in green.
Syrup for circulation
Sugar 1 cup
Water 1/2 Glakana
Sugar with water boil until the syrup temperature reaches 108-111 °, remove the foam, cool to 80 ° and add flavors.
Large gingerbread and surface of the rushers should be glazed using brushes, and small gingerbreads omit in small portions (3-8 kg) into a round boiler, in which pour syrup in the amount of 80-100 g per 1 kg of gingerbread. Then wide wooden paddle gently mix
gingerbreads so that they are covered with syrup.
After that, the gingerbread pour into the grid or the baking sheet, the glued products are separated and dried at 50-60 ° to the formation of a brilliant crust with a white bloom, which gives products a beautiful view and protects them from drying out. The digestible thick syrup gives the products a ugly matte color, and the unsavded flows from the gingerbread and is not crystallized.
Also glazizing other types of confectionery products.
Coffee Syrup for Cream
Sugar 694,
Coffee 46,
Water 416.
To boiling water (1/3 of the norm) add coffee, mix, bring to a boil, drain the decoction through a gauze or frequent sieve. To pour half the remaining water into the coffee grip, cook 5-7 minutes and again merge the decoction through the gauze. To add the rest of the water to the coffee ground again, cook 5-7 minutes, and then the last time to drain the decoction. Put it for 10 minutes to slope, merge, add sugar, bring to a boil and cool.
Output 1 kg.
Topic 2.2.Technology preparation of finishing semi-finished products and decorations for individual complex bakery products and festive bread. Lipstick, glaze and design of them.
Lipstick (basic)
Sugar 828,
Patok 83,
Essence 2,
Water 300.
Put sugar and mix in hot water; When the sugar crystals dissolve, put the sugar solution. When boiling the solution to retain the dishes on the edge of the plate and carefully remove the foam, since the extraneous impurities in sugar worsen the quality of lipstick. After that, the inner walls of the pan wipe with a clean wet cloth or a tassel, cover the dishes and put on a strong fire, since the fondant syrup from slow heating is becoming red. It must be remembered that in the closed dish, the pairs wash off the splashes that fell on the walls of the dishes, and do not give them to sugar.
When the temperature of the syrup reaches 110 °, add a light caramel molant heated to 40 °, which prevents the crystallization of sugar. If there is no patch, it should be replaced with sugar sand and increase the amount of water (from 300 to 450 g) or add some food acid.
When introduced into the solution of unnecessary amounts of molasses or acid, the lipstick is poorly cheap and does not dry out on glazed products; Lipstick with an insufficient number of molasses or acid quickly crystallizes, the glaze is coarse, without shine.
For lipstick, which glances the roma woman, sugar solution to respect to 114-115 °. Lipstick intended for glazing pastries, cakes, respect to 116-117 °; The lipstick, which is squealing with fruit juices or wines, respect to 117-124 °. You should not cook more thick solutions, since the whipping of lipstick is hampered and it is rapid enough.
Cool the fondant syrup is needed very quickly. Dishes with syrup or place in a refrigerator, or ice-blood brine, or omit into a vessel with cold water or with ice. It is best to pour the syrup on the table with a marble or stone lid, at the edges of which to strengthen the wooden or metal frame, and put the strip of wet paper into the space between the frame and the table. So that the surface of the syrup is not crystallized, syrup should be sprayed with water.
Cooled to 30-40 ° fondant syrup beat; At a higher temperature, the syrup is sharpened faster, but the quality of lipstick deteriorates; At temperatures below 30 °, it is very difficult to beat syrup. You can beat the syrup in the whipping machines, by hand the cheerful in the dishes in which it was cooked, or on the table where it was cooled. 10-15 minutes after the start
sugar whipping crystallizes, syrup acquires white color, a solid lipstick lipstick is formed. If there is no lipstick from the syrup for a long time, you need to either add sugar powder thin grinding or a piece of finished lipstick, or to heat the syrup.
After whipping the lump lipstick, it is tightly putting tightly in the dishes.
In order not for the crust formed, lipstick should be sprinkled with water and cover with a wet cloth.
The ripening of lipstick after the beating should continue at least 12-24 hours, in this case the lipstick turns out very gentle and pulling.
Before the glazing products of the lipstick, heat the small parts to the consistency of sour cream, stirring, on fire or on the market at 50 °, and it is necessary to ensure that the lipstick is completely dissolved, since in this case it will completely lose the shine.
There is another heating method: lipstick 2 hours before glazing put in a warm place (45 °). For protection from drying the lipstick to cover the wet napkin. If the seal of lipstick is too thick, it should be dissolved with water or sugar syrup to the necessary consistency. If, on the contrary, the seal of lipstick is very liquid, then you need to add a piece of fresh lipstick or sifted thin grinding sugar.
To enhance the brilliance of the product before glazing, it is necessary to heat up to 35 °, lubricate a thin layer of fruit filling or custard.
Fragravize lipstick can be fruit juices, liquors, wines, essences or acids. Color lipstick in different colors. To lipstick often do not warm on fire, you can apply a steam bath for heating.
At the end of the wall of the ware wall, clean from lipstick and cover the dishes with a napkin dipped in water.
At home, this lipstick is prepared from 1 cup sugar, 1/2 cup water, 1/2 teaspoon of citric acid solution. Lipstick flavory as described above. In addition, pink lipsticks can be prepared with raspberry juice, strawberries, cranberries, strawberries, currant or cherries and acidify with citric acid solution. But it is impossible to add a lot of juice so as not to melt lipstick. In the extreme case, add sinking sugar sand.
Output 1 kg.
Lipstick milk
Sugar 638,
Patok 199,
Milk 797,
Vanilla powder 4.
Sugar with milk to respect to 110 °, add a molasses and stirring with a spatula, respect the mass to 118 °. Add vanilla powder to the mass and beat, without cooling, as described in the previous formulation. Dairy lipstick
it has dark cream color and a gentle pleasant fragrance.
Output 1 kg.
Glaze homemade.
For the preparation of glaze to 1 cup of sainted sugar powder Add 1 egg squirrel and hot water so much to form a thick cashem. Stirring, glaze to heat up to 40-50 °, add fragrance, as described in the recipe 1143, tinted with food paint, acidify 3-4 drops of citric acid, dilute with water to the consistency of sourceal of medium density and glaze products.
Topic 2.3.Technology preparation of finishing semi-finished products and decorations for individual complex bakery products and festive bread. Caramel, jelly, oil creams, protein creams and designs of them.
Jelly jewelry.
decoration of cakes, cakes or custom products, prepare and pour 1 cm layer in flat pelvis. When the jelly freezes, cut into pieces in the form of diamonds, cubes or cut out with notches.
For the manufacture of jewelry from the jelly of different colors and aroma in the pelvis, pour the jelly of some one color with a layer of 2 mm, after cooling, pour the same layer of the jelly of another color. Thus, you can cook multicolored jelly.
Jelly mosaic decoration can be prepared by cutting a multicolored jelly on small cubes. In the pelvis, pour a colorless cooled layer of 0.5 cm and pour into it colored cubes from jelly. After frozen jelly cut.
Marble decorations can be prepared from the jelly of two or three colors that are connected when they get drift. Before hardening jelly on it, tightened with a wooden wand. Cooled jelly cut.
Decorations made of cream.
product cream in the form of various drawings and figures, use a paper tube (corneter), as well as a confectionery bag with a metal tube.
At home to decorate products with cream, metal syringes with tubes are used.
The corneter is made of parchment paper. For this, the triangle is cut out of paper, roll up with a tube, and the end is cut off as it requires a drawing. Thus, the tube with an smooth cut thin end can be applied inscriptions, ornaments or lines, points; The tube, the end of which is cut off either, apply borders, and a tube having a wedged thin end - apply leafs.
For the decoration of products, it is most often used by a confectionery bag with a variety of metal tubes, but more rationally operate with screw tubes. The base of the helical tube is put inside the confectionery bag, and outside the base of the tube are hung out all sorts of tips. Using four-five pastry bags filled with cream of different colors, you can make any decorations. Around the narrow part of the bag can be sewed to the ribbon corresponding to the color of the cream.
Pastry bags can be prepared from polyethylene film.
To make a rose cream, first cut out from the biscuit a small pellet - the core of the rose. As a core can also serve
profiterol, Tsukat, etc. The core is strengthened on a special adaptation - a stick with a pointed end and a plug-like plug, an ordinary dining force, etc. The device is taken to the left hand, and in the right hand - a confectionery bag with a tube; Turning the device, squeeze the cream to the biscuit core. When the rose is ready, remove the device so that the rose remains on the two fingers of the left hand; After that, under the rose, the other end of the device, having a surface of a spatula, remove it from the fingers and is placed on the cooked place on the cake or put on a sheet for cooling.
The basket of cream can be splashing directly on the cake; Cream can be taken one or more colors. Cart can also be made from biscuit pellets. To do this, you need to give her the shape of the basket and, after weaving from the cream, put it on the cake.
The surface of the cream with which is covered with a cake, can be decorated with a pattern of straight or wavy lines. To do this, first the cream is aligned with a knife, and then spend on it a special confectionery scallop.
Oil cream (main)
Ingredients: 4 eggs, 200 g of sugar, 250 g of butter, 100 g of powdered sugar, vanilla sugar.
Break eggs into a small thick-walled saucepan, add sugar, mix. Put the mixture on strong fire and be confused before getting a thick lush mass. Remove egg cream from fire and continue to rub before cooling. Separately beat the creamy oil with sugar powder. Gradually, with continuous stirring, introduce egg cream in the oil. For aromatization, add vanilla sugar.
Cream Oil on milk and eggs (main)
Ingredients: 4 tbsp. Spoons of milk, 4 tbsp. A spoon of sugar sand, 2 eggs, 200 g of butter.
Pour milk and pour sugar sand into a small pan. When stirring, bring the mixture to a boil. In a separate pan, a slightly beaten with a wedge of eggs and, without interrupting whipping, pour into this pan with a fine tricky hot milk with sugar. Mixture to bring almost to a boil, then cool to room temperature. While the syrup cools, the creamy oil heat in a saucepan to the consistency of thick sour cream and beat it with a whisk before receiving lush mass. Not stopping the beating, gradually pour into it in small portions chilled milk syrup and beat before obtaining a cream. The resulting main cream is used to prepare various creams (honey, nut, etc.). Finished cream lay out in the form and save no more than 36 hours in the cold.
Oil cream with condensed milk with sugar
Ingredients: 200 g of butter, 8 tbsp. Spoons of condensed milk with sugar, 2 tbsp. Spoons of fruit syrup or juice.
Creamy oil to heat up to the consistency of thick sour cream and beat to obtain a lush elastic mass of white. Then, without stopping the whipping, pour into the oil in small portions condensed milk with sugar and continue to beat 10-15 minutes to a homogeneous mass. In condensed milk used for cream, there should be no sugar crystallinies, otherwise condensed milk must be boiled and cool to room temperature. Before the end of the cream whipping add fruit syrup or juice. If the cream "cuts off" (becomes inhomogeneous), then it should be heated. If it does not help, it must be thrown into the frequent sieve and after separating the serum slightly warm and beat.
Cream Oil on sugar syrup
Ingredients: 6 tbsp. Sugar spoons, 8 tbsp. Water spoons, 200 g of butter, 3-4 tbsp. Spoons of berry juice or syrup or 6 tbsp. Spoons of broken nuts, 2 tbsp. Spoons of Licer Benedictine.
In the pan, pour sugar and pour water, stir, boil until the sugar dissolve, remove the foam. Sugar syrup cool to room temperature. In the second pan, put the creamy oil, heat up to the consistency of thick sour cream and beat, gradually pouring the cooled syrup in small portions, until the formation of lush mass. Before the end of the beating, add berry juice or syrup or loss of nuts, as well as the Licker Benedictine.
Cream Oil from cocoa with condensed milk and sugar
Ingredients: 200 g of butter, 2.5 tbsp. Spoons of cocoa with condensed milk and sugar.
It is good to rub the butter with cocoa with a condensed milk and sugar. Cocoa oil cream can be smeared on biscuits, bread or use for cakes.
Cream oil coffee
Ingredients: the same components as for oil cream (see above), 2 tbsp. Spoons of coffee liquor or coffee chain of 1 teaspoon of natural coffee.
To the main oil cream before the end of the beating add a coffee liquor or coffee infusion made on natural coffee. For coffee infusion, take 1 teaspoon of coffee, brew boiling water (1/2 cup), cover the glass and put in a warm place. After 20-30 minutes, the infusion squeeze through the napkin or double gauze, it is possible to stretch 30 minutes and drain the transparent liquid. Adding coffee with infusion, continue to beat the lush mass. Finished cream lay out in the form and
cool cool. Before serving on the table, remove the cream from the form on the dish.
Cream Oil chocolate
Ingredients: the same components as for the main oil cream (see above), 2 tbsp. Cocoa powder spoons or 100 g of chocolate.
To the main oil cream before the end of the beating add cocoa or chocolate powder. Chocolate heat in a cup on a weak heat to a liquid state and quickly mix with cream, then continue to beat the lush mass. Finished cream lay out in the form and cool.
Cream Oil nut
Ingredients: the same components as for the main oil cream (see above), 6 tbsp. Spoons of nuts, 2 tbsp. Spoons of fragrant liqueur.
To the main oil cream before the end of the whipping add purified fried, finely lighted into the nuts of the nuts. After the injection of nuts, mix the cream well and continue to beat the lush mass. Finished cream lay out in the form and cool well. To improve taste, you can add a fragrant liquor.
Cream oil lemon
Ingredients: base oil cream (see above), lemon juice or 2 tbsp. Spoons of lemon liqueur, lemon tincture, or 4-6 drops of lemon essence.
To the main oil cream before the end of the beating, add lemon juice or lemon liqueur, lemon tincture or lemon essence. Continue to beat the lush mass. Finished cream lay out in a metal form, cool up to about 5 ° C. Before serving, remove the cream from the mold and put on the dish.
Proteined creams
The basis of protein creams is an egg white whipped with sugar. Protein creams are used for namazazka and decorating the surface of the cakes and pastries, as well as to fill the tubes.
These creams due to gentle and lush structures are unsuitable for layers.
In the main protein creams, aromatic and flavoring substances can be administered, while obtaining flavored protein creams.
Cream protein raw (main)
| Products | number |
||||
| Egg proteins, pcs. | |||||
| Sugar powder, st. Spoons | |||||
| Cream yield, g | |||||
Pour the squirrel in the pan, put it on the ice or in cold water and beat the metal broom for 10-15 minutes to get a thick magnificent white foam, which should be held on a raised broom. Not stopping the beating, gradually, in small portions to add fine proteins into whipped proteins, carefully sainted sugar powder (1/3 of the portion) and continue to beat another 2-3 minutes.
Then remove the brooms, add the residue of sugar powder, aromatic substances, paints, citric acid and quickly mix the cream.
Use the cream immediately after the manufacturer, since when stored it loses pomp.
Protein cream custard (main)
| Products | number |
||||
| Egg proteins, pcs. | |||||
| Sugar sand, art. Spoons | |||||
| Water, glasses | |||||
| Collected citric acid, drops | |||||
| Cream yield, g | |||||
Put the sugar sand in the pan, pour water, stir and put cooking well to the sample on a thick thread. Pour squirrels into another pan, put it in cold water or on ice and beat the metal broom to the formation of a thick magnificent white foam, which should be kept on a raised broom. Not stopping the whipping, pour ready-made hot sugar syrup in the proteins with a thin stream, then beat another 1-2 minutes, mixing the whole mass.
If the proteins pour abnormal syrup in the proteins, then the cream will be weak, blurry, if a digestible - then with caramel lumps; Mackets can also form from the infusion of hot syrup in the proteins of the thick jet and from the poor stirring of the cream in the hot.
Immediately after welding, at the end of the beating, add citric acid and for tint and taste - paints, fruit juices and other aromatic substances used for oil creams.
Cream must be used immediately after manufacture.
Cream protein-fruit (marshmallow)
Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, jam or jam, 3 tbsp. Spoons of sugar sand, 1 teaspoon gelatin.
Washed and clouded gelatin heat in 1/4 cup of water until complete dissolution. Beat proteins before getting a thick lush mass. Jam, jam or jam to warm up, wipe through the sieve, add
sugar and put cook for 5-10 minutes.
Hot stewed fruit mass mix with dissolved gelatin and pour gradually into good whipped proteins, continuously whipping them. Then add aromatic substances to taste.
The cream is used immediately, in warm form, since when cooled it turns into a chattering mass.
Cream protein from Antonovsky apples
Ingredients for 450 g of cream: 4 egg squirrels, 1 cup of sugar sand, 300 g of Antonovsky apples.
After removing the core with seeds, bake apples in a frying pan in the oven to a complete softening, wipe them through the frequent sieve. Add sugar and boost for 3-5 min to the resulting puree. Mass hot poured in good whipped proteins.
The cream is used immediately in warm form.
The decorations from the glaze can be immediately caused to products or prepare the future. For this, decorations are arranged on sheets covered with parchment paper, and dried at room temperature.
The simplest decoration is the application of direct or wavy lines on the surface of the product, lubricated with cream, with the help of a confectionery comb. It can be made of white tin, aluminum, plastics. Sizes and style combs can be different.
More complex decorations are manufactured using cornestics or confectionery exhausted bags with a set of tubular. The corneter is made of rollers, parchment or other dense paper that does not absorb fat. A rectangular triangle is cut out of it and roll in the conical tube. The protruding ends of the sheet bend inside to bore the corneter. The sharp end of the corneter is caught depending on what pattern wants to get.
The corneter fill with cream or glaze to half, close tightly so that when pressing the cream or glaze, only from the bottom hole.
The tip of the cornet can be cut directly, at an angle, wedge-like or in the form of teeth. Depending on the cut shape, various drawings are obtained.
From a straight cornetics with a large hole, you can disembark cookies and pastries (Bush, air almonds).
With the help of the cornet, which has a 2-3 mm hole, apply inscriptions, points, thin, elegant drawings, flowers, cones, bumps.
Cornestics cut at an angle, you can make flowers and apply beautiful borders on the edges.
From the wedge-shaped cornetics they apply drawings in the form of a variety
leaf. Kornestik with teeth are used for beautiful jewelry: flowers, a variety of borders, seashells.
Section 3. Organization and preparation of complex flour confectionery products, small confectionery products and festive cakes.
Topic 3.1. Assortment of complex flour confectionery products. Technology preparation of complex flour confectionery and festive cakes. Preparation of biscuit and sandy semi-finished products. The range and nutritional value of complex flour confectionery and festive cakes.
Confectionery and goods- These are sweet foods that are distinguished by pleasant taste and aroma, beautiful appearance, high nutritional value, as well as good digestibility. The main raw material for the production of confectionery are: sugar and other sweet substances (honey, sugar substitutes), miracles, milk, butter, various fruits and berries, flour, starch, cocoa products (cocoa oil, cocoa powder, cocoa ), nuts, various fats and oils (margarine, vegetable oils, cocoa oil substitutes, confectionery fats), etc. In addition, various food dyes are used in confectionery production (indigo-carmine, tartrazine, carmine, turmeric), studders (agar , Agaraid, Furceleralaran, Pectin), Penoomators (egg proteins, blood albumin, soap root), aromatic substances (essential oils, various essences, vanillin), dietary acids (lemon, wine, apple), preservatives (benzoic acid, sulfuric acid, sorbic acid) and others.
Confectionery divided into two groups: sugar and flour.
Sugarists include fruit-berry products, chocolate, cocoa powder, caramel, candy, iris, dragee, halva and oriental sweets like caramel and candies. Flour confectionery include cookies, gingerbread, waffles, cakes and pastries, cupcakes, rum women, rolls, flour oriental sweets.
Preparation of biscuit semi-finished products
The biscuit semi-finished product is a magnificent, fine-puffy, with a soft elastic ball - get a chipping of egg melange with sugar-sand, stirring a knocked mass with flour and the subsequent baking of the resulting test.
Depending on the components included in the biscuit dough and the production method are produced by the main biscuit, biscuit with cocoa powder, biscuit with nuts, biscuit with raisins, biscuit with walnut and raisins, biscuit with butter, biscuit Round "Bush".
The biscuit dough is a highly concentrated air dispersion in an environment from egg-producers, sugar and flour and therefore refers to foams.
The recipe of the biscuit provides its preparation with potato starch and without it. Starch dries biscuit dough, reduces the amount of gluten in the test, protecting it from tightening. For the preparation of biscuit semi-finished products, wheat flour with a gluten content of weak or average quality 28 - 34% are used. Otherwise, the biscuit semi-finished product is treated. To improve the quality of flour, the weakening of the CE gluten. Protuselin enzyme preparation is used in the amount of 0.02% of the mass of flour.
Biscuit dough can be prepared in a continuous or periodic manner.
By continuous method, the biscuit dough is performed at the station continuous preparation of pastry masses. The tank of the homogenizer comes with melange, sand sugar, surfactant in the form of a peas for knocking, a baking powder (may not be added). A mixture of raw material components is knocked down in a continuous stream, then a knocked mass enters into a mixer for mixing with flour.
Biscuit dough cheapest
in the traditional method, it is made in mV-60 vertical vertical vertical machines. Melange with sand sugar is knocked down 25 - 45 minutes. Mass chopping occurs first on the small rollers of the whin, then the rotational frequency is increased to 250 - 300 min -1. The preparedness of the mass is determined to increase the volume of 2.5 - 3 times, the light-cream shade of mass, the complete dissolution of sugar-sand. Then the flour is introduced and quickly mixed with a knocked mass (no more than 15 seconds). The longer test of the test can lead to its subsidence, as air bubbles that it is saturated, in the process of the kneading will be disappeared and biscuit will be dense.
Humidity of biscuit test 35 - 37%, temperature 20 - 25 ° C, density 400 - 450 kg / m 3. The finished dough is unloaded into the container and is sent to molding.
There is a way to prepare a biscuit heated dough. Melange with sand sugar is heated to 40 - 50 ° C with energetic stirring on the burner or in a knocker, under which the heating device is located. When heated, the fat yolk is melted, the sharo-egg mixture becomes less viscous and is well knocked down.
Heating and knocking down 5 - 7 minutes with a spin speed of 120 min -1. Heating is stopped - the rotational speed of the whin is increasing to 240 - 300 min -1. The duration of the knocking is 25 - 30 min. The biscuit semi-finished product obtained with heating, loose and lush.
With a cold way to prepare a biscuit dough, the melange diluted mechanically, and it takes more time.
Biscuit dough immediately after cooking is molded in forms or on
conveyor belt furnace conveyor.
Before filling out the forms of the bottom, the bottom of them must be made paper, and the side is lubricated with butter. If the bottom of the shapes are not covered, it is necessary for a fat that does not smell. Forms are filled with a test of their heights so that the dough in the process of baking does not flow. For baking cakes, round, rectangular, special and other forms are used.
Baking biscuit dough
it is produced in electrical cabinets, tunnel, dead-end and other furnaces. The duration of the baking of the biscuit semi-finished product depends on many factors and ranges from 40 to 70 minutes at a temperature of170-190 ° C.
The end of the baking process is determined by the color of the upper crust (it must be golden - yellow and with a brown tinge) and on the elasticity of the biscuit (if, when pressing a finger on the surface of the biscuit, a deepening remains, the baking process is not completed). The readiness of the biscuit can be determined and a bunch of a wooden stick (if there is no dough stick, baking is over).
Baked semi-finished products cooled
for 20 - 30 minutes and exposed 8-10 hours in the workshop with natural ventilation. If there is a high temperature (35 -40 ° C) and no ventilation, "potato disease" of the biscuit may appear. It is expressed in the appearance of a fruit smell, moving in sharply rotten. Bishkish biscuit is deformed and becomes drumming. Such a biscuit should be burned, and the container is treated with a 2% solution of hydrochloric acid.
During standings, the biscuit cooling and some reduction of its humidity occurs. The biscuit semi-finished product after standing is easily cut for further processing. The humidity of the biscuit semi-finished product 22 is 27%.
In the oil biscuit contains butter, the ball is more dense than the main, but it has a more delicate taste.
At the same time, the egg-sugar mixture is knocked down in one knocker, in the other - the softened butter to form a creamy mass. In a shot down, an essherence and a knocked-up butter are introduced into a skeleton mixture. The mixture is stirred until a homogeneous mass is obtained, flour with starch is gradually introduced, the dough is mixed. Test temperature 25 - 28 ° C.
The dough of oil biscuit is formulated and baking the same as the main biscuit.
Biscuit Round "Bush" is different from the main recipe and production technology. When cooking a biscuit test first, 30-40 minutes are knocked down yolks with sand sugar. Separately for 20-30 minutes, cooled proteins are knocked down to an increase in the mass in the amount of 6 to 7 times. Drinking yolks with sand sugar quickly (5 - 8 s) stirred with flour.
Drinking proteins are added to this mixture and are quickly mixed.
Ready biscuit semi-finished "Bush" has a humidity of 14-18%, by 5%
below the humidity of the main biscuit. Due to the separate knocking of proteins and yolks, the dough is obtained more lush and dense (above the content of dry substances).
The dough is molded immediately after knocking down by the method of leakage into round shapes from the jam or on the backing machine on paper in order to avoid sticking to the sheet.
The test blanks after molding are immediately sent to baking, since with a debt of the exhibition, they settle and break off, and the bated semi-finished product is obtained by a slightly plane and flat. Round biscuit baked at a temperature of 190-200 ° C for 15 to 30 minutes, then cooled on paper and 4-8 h. Chilled and somewhat hardened semi-finished products are folded into the stacks of 10 sheets to prevent drying. Store round biscuit follows at a temperature not higher than 20 ° C.
Preparation of sandy semi-finished products
Sand semi-finished product - crumbly thanks to a large content in its recipe sugar and fat, certain flour qualities and the peculiarities of the production process.
Sand semi-finished product is produced without additives or with walnut additives and cocoa powder. The semi-finished semi-finished formulation can enter up to eight ingredients.
For sand test, flour is used with a gluten content of 28 -34% of necessarily weak quality. With more weak gluten, the dough turns out to be tightened, with less - tiny. The dough is prepared on chemical bars.
Essence is desirable to use vanilla or roma. Citrus essences give sand semi-finished product uncharacteristic fragrance for him. Salt is required of the finest grinding, so that when it is easy to dissolve in the test. If there is only a large salt, it should be pre-crushed.
Sand dough bearing
it is performed in the dough mixers of the periodic action of any design. The sandstop must be homogeneous, without lumps, plastic consistency. In the testing machine, the fat and sugar sands are mixed with 15 - 30 minutes, then the melange and the rest of the raw materials in the formulation are gradually introduced, with the exception of flour. The mass is mixed to a homogeneous consistency. IT IT IT IN THE END, flour is introduced. A longer beams with flour can lead to the formation of a tightened test, as the volatile sweechaxability increases. The duration of the sandy test is 20 - 40 minutes, the dough temperature is 19-24 ° C, humidity -
18,5-19,5%.
Ready dough comes on rolling .
It roll over the layers to
thickness 3 - 8 mm mechanized or manually. It is recommended to take 3 - 4 kg of dough on the cut. The resulting trimming is placed in the next portion of the test. Before rolling, portion of the test is formulated in the form of a rectangle.
When the cutting cupcakes are made by the knife with a knife on the test billet, there are pumps for preventing bloating. Dough for rings, asterisks, crescents IT.D. Rolled into the reservoir of 6 - 7 mm thick, then tinted recesses formulate. The dough for the basket should have a thickness of 7 - 8 mm, it is imposed in corrugated metal molds, pressing to: the bottom and side surfaces. For the tubes, the dough layer roll up to 3 mm, cut into strips with a width of 65 mm and a length of 105 mm, apply on the tube from white tin and edges glued.
The cutting of the test should be made at a temperature of 16 - 20 ° C, since at a higher temperature the oil in the test is in the softened state and is not sufficiently firmly connected with it. Such a dough cries when rolling, and the products made from it are hard.
Shaped and molded dough immediately guide baking.
If there is a delay before landing in the oven, the blanks should be placed in a cool place. Sheets for baking sand dough with fat do not lubricate - fatty sand dough does not stick to the sheet.
Baking is made in the furnaces of any design at a temperature of 200 - 225 ° C for 10-12 minutes. The duration of baking cakes 10-13 min, baskets, rings, crescents - 12-15 minutes.
With a mechanized method for generating a sandy semi-finished product, baking is made on the line of the furnace conveyor in the SPH-8 furnaces at a temperature of 130-160 ° C for 15-19 minutes.
Baked semi-finished products are cut in longitudinal and transverse directions with disk knives. Cooled to a temperature of 25 ° C in the workshop or in a special chamber. Humidity of sandy semi-finished product 4 - 7%.
Cake biscuit and fruit.
Treat eggs, break them one in a plate, after which pour into a confectionery pot or stainless steel saucepan. This precaution is needed so as not to get eggs with "grass".
Eggs to connect with sugar sand, warm on a water bath to a temperature of 45-50 ° with continuous stirring and beat to an increase in the mass in 2.5-3; times (30-40 min). At the end of the beating, when the mixture will acquire light cream and pomp, add aromatic substances (Essence Roma or Vanilla) and in 2-3 reception of sifted flour, mixed with potato starch. Stir no more than 20 seconds, otherwise the dough will fall and the structure of the biscuit bakery condenses.
The finished dough pour into the shape lined with clean paper by filling it with no more than 3/4 heights. After filling the dough form immediately put
in the hot wardrobe (so that the air bubbles formed in the test) are bursting.
It should be done very carefully, without the slightest shakes, otherwise the dough can settle and biscuit will be dense, poorly bucket. The readiness of the biscuit is determined by elasticity: with a slight pressure of the palm, the biscuit springs is ready. You can pierce the finished biscuit with a wooden wand, if the biscuit is ready - the wand remains dry.
Ready biscuit cool for 20-30 minutes, remove from the form, remove the paper and give it to cool well. During production conditions, it is fascinating the finished biscuit for at least 8 hours at an indoor temperature of 15-20 ° C.
Prepare a syrup for biscuit and jelly. From the side of the biscuit, the grater remove the top layer (prepare the crumb).
Cut the biscuit in half horizontally, the lower layer moisten the syrup (1/3 of part), apply a layer of fruit filling on it, cover the second half of the cut up, moisten the rest of the syrup. Apply a layer of fruit filling on the upper and side surface of the cake and a side surface to sprinkle with a prepared crumb. The top of the cake is to make fruit and pour jelly (fruits to position so that the cake is comfortable to cut into portions, without disturbing the pattern).
Finished cake to put on a special coach for cakes.
Biscuit: flour 48, starch 11.5, sugar 58, eggs 2 "/ s PC., Essence 0.5. Syrup for industries: Sugar 35, Essence Roma 0.5, Cognac or Wine dessert 3, Water 35. Jelly: Sugar 16, Essence 0.1, Table 2, citric acid 0,5, gelatin or agar 1. Filling fruit 180, fruit in syrup 63. Output 500.
Quality requirements. The taste and smell of biscuits, fruits, flavors. The color of the biscuit is light yellow, biscuit loose, but not cute. On the surface of the cake, a beautiful drawing of fruits, evenly filled with jelly.
Topic 3.2. Technology preparation of puff and custard semi-finished products for complex flour confectionery and festive cakes. Bullen semi-finished product. Custard semi-finished.
Preparation of puff semi-finished products
The layered semi-finished product does not contain sugar and consists of a connected, but easily separated thin layers. Outdoor semi-finished solid layers, internal - soft. The structure of its layered, which is achieved by repeatedly folding the reservoir of the test and the presence between the layers of the fat layer. The layered structure of the semi-finished product is also ensured by flour with a gluten content of strong quality 38 - 40%. Strong gluten contributes to the formation of an elastic test that does not disappear with multiple rolling. To obtain a test with elastic-plastic properties, a non-rolled amount of citric or wine is added to the recipe.
Zam dough
it is produced in universal mashing machines with two Z-shaped blades. Load the raw materials in a specific sequence: water, a solution of acid, melange, salt and flour and stirred 15 to 20 minutes before obtaining the test of elastic consistency with a humidity of 41 -44%.
The most responsible operation in the manufacture of a puff semi-finished product is a layer of dough with cream oil .
For this, the oil is pre-cut into small pieces and stirred in a molecar with flour in a ratio of 10: 1 to obtain a homogeneous mass. The flour binds moisture contained in the oil, and thereby prevents sticking of the dough layers at repeated rolling. The resulting oil flour mixture is placed in the form of pellets onto sheets and placed in a refrigeration chamber for cooling at a temperature of 5 - 10 ° C by 30-40min.
The testing of the test is performed manually or on special machines by rolling in two mutually perpendicular directions to the thickness of the layer 20 - 25 mm, then the reservoir is transferred to another conveyor. On the middle of the test, a piece of oil - flour mixture is placed. The free ends of the layer fold the envelope, which is placed in the refrigeration chamber (5-10 ° C) by 30 - 40 minutes.
Chilled dough in the form of an envelope 5 - 8 times passed between the rolls, rolling to a layer thickness of 10 mm. Rolled test tape on another conveyor folded by longitudinal edges to the middle. The resulting reservoir is replaced to a thickness of 10 mm, fold and cooled and cooled and the flow of 30 to 40 minutes. Test cooling is necessary to eliminate oil flowing.
As a result of multiple rolling and folding tests, reservoir
4.5 - 5 mm thick, consisting of 200 - 250 layers layered by butter. The reservoir is cut and transferred to a leaf for baking, its surface is lubricated with a yolk in accordance with the recipe and is punched with a knife to avoid sweatings.
For flat layers, the dough is cut into square or rectangular pieces with a mass of about 90 g, which give a variety of shape.
After molding, the test layer is exposed for 15 to 20 minutes, then it is guided by baking. If the dough is in the warm room before baking, the oil begins to flow, the layers are destroyed, the quality of the puff deteriorates.
Bakery products
puff semi-finished product is performed for 25 to 30 minutes at a temperature of 215 -250 ° C to a humidity of 4.5-10%. During baking, the oil melts quickly and absorbed the test. Intensive evaporation of water contributes to the separation of layers from each other. A crust forces on the surface of the layer does not give oil to flow from the semi-finished product. As a result, the initial test volume increases at 2 - 3 times.
The preparedness of the layer of puff pastry is determined by lifting the angle of its knife. At non-baked reservoir, the angle is easily bent.
Preparation of custard semi-finished products
Custard semi-finished (tubes, rings, hemispheres) has an inside the cavity fill in the filling. In the recipe for a custard semi-finished sugar sand and a baking powder does not enter.
The dough for the custard semi-finished product should be viscous on consistency, with a significant content of moisture. This is achieved by the use of flour with a gluten content of strong quality 28 - 36%. When using flour with weak quality gluten, the semi-finished product is obtained with an insufficient lift and without cavity inside. With low quality, flour is recommended to add ammonium carbonate formulation (0.3 kg per 100 kg of flour) or ascorbic acid (0.003%). These additives contribute to the formation of cavity inside products.
Welding prepares for the custard semi-finished product, then the dough is mixed on it, which is then molded and baked.
Welding
prepared from a mixture of flour, oil, water and salt. A flour is gradually added to the boiling boiler for boiling oil, salt and water. The mixture is stirred 3 - 5 minutes before the formation of a homogeneous mass. Starch flour is braid and binds a large amount of water. The temperature of the mixture is 75 - 80 ° C, the moisture content of welding 38 is 39%.
Welding enters a knocker, which is mixed and cooled to 70 - 65 ° C. The melange is added to the operating operation of the machine and continue to be fed for 15 to 20 minutes.
Dough
it must be homogeneous, without lumps. Thanks to the moisture contained in the melange, the dough humidity rises to 53% .
However, in the presence of a brain-free starch and a large number of proteins
melange it has a viscous consistency and does not spread on a sheet.
Ready dough with a humidity of 52 -54% and a temperature of 40 ° C formula
on the sweeping machine (tubes, rings, etc.) onto sheets or on the ribbon of the furnace conveyor.
Bakery products
it is produced in the furnaces of various types for 35 to 40 min at a temperature of 190-210 ° C. At a higher temperature, the billets first formed a thick crust, which hurt the uniform output of moisture. As a result, large breaks on the surface of the blanks may turn out, worsen their rise in the process of baking and the thick walls are formed. To protect the inner cavity of the billets, the duration of baking in this case increases. In the process of baking, there is an intensive evaporation of moisture.
The finished semi-finished product should have a light brown color of a crust and cracks on the surface, but not through, otherwise the marriage turns out. Humidity of the custard semi-finished 22-28%.
Topic 3.3. The technology of preparation of almond, air and air-walnut semi-finished products for complex flour confectionery and festive cakes.
Air semi-finished
Aerial (protein-knocked) semi-finished (meringue) is obtained by whipping egg proteins with sugar in periodic whipping machines. In some cases, crushed nuts are added. Semi-finished products are prepared without flour, therefore it is distinguished by ease, fragility, a large porosity.
Merengi is baked white pellets with a very gentle, thin, slightly rough crust.
For the preparation of the air semi-finished product, it is necessary to carefully separate the proteins from yolks, since the latter prevent foaming. Then the proteins are cooled to 2 ° C. Uncooked proteins are poorly scrambled, and the semi-finished backed, low and vague.
From the whipping of the whipping machine, the traces of fat are removed, as the presence of even 0.5% reduces the foaming ability of the protein almost twice, and the foam is quickly destroyed.
The process of beating the air semi-finished product is produced at a variable frequency of the rotationalities of the whisk. At the beginning - 2-3 rpm at a low speed, and after the appearance of a white foam, the rotation speed of the whisk increases to about 180 rpm. When proteins are increased in a volume of 2-2.5 times and turn into a foamy mass, the car is transferred to 260-300 rpm.
Beach continues until the volume of proteins increases 7 times and lasts 30-50 min, depending on their foaming ability.
Whipped proteins are a snow-white, a cooler, homogeneous, lush foamy mass, which is easily held on the spatula. On the surface of the whipped mass are stably stably retained.
Insufficient duration or excessively long beating of proteins can lead to a thin low semi-finished product. The whipping time depends on the following main factors: the duration of storage, pH and protein temperature, the amount of sugar in the recipe, the impurities of yolk and fat, the design of the whipper, whipping speed, etc.
If, after a long whipping, the protein mass of the village, it is necessary to add a guinea-stone or citric acid to it (2 g of acid per 1 kg of proteins).
Merenga, prepared from the dough with the addition of acid, feature white and smooth, glossy surface. However, it should be remembered that the volume of the product will be smaller, and the duration of baking will increase.
In the whipped mass, without stopping the whipping, the sugar sand gradually add: first small, and then - large portions. Together
with the latest portion of sugar add vanilla powder. The frequency of rotation of the corolla is reduced, and for 1-2 minutes it is checked.
Ready meringue dough should be lush and dry. When adding sugar, it is somewhat settled, and the volume compared to the initial increases 5-6 times; Humidity - 22-24%, the temperature should be 15-18 ° C.
The molding of the test is made depending on the type of product baked - they smear on the sheet with a plate, "sit down" in the form of small pellets of different shapes or forming on sheets lined with paper using the stencil. Sheets slightly lubricate fat and make flour. The dough is formulated immediately after the kneading, since the quality (due to air removal) deteriorates, the density is worst (due to air removal).
To improve the appearance of 1-1.5% of sugar sand, replaced with a powder, which sprinkles undressed blanks before baking. When dosing and molding, it is impossible to subjected to a mass of excessive pressure, as its quality deteriorates due to air removal.
Baked at a temperature of 100-110 ° C, which provides white color, normal surface and uniform venture. Higher temperature leads to the darkening of the upper crust and poor ventriction of products (drift during a break). Therefore, it can be recommended not to bake a semi-finished product, but to dry it on the surface of the furnaces for a longer time.
The duration of baking and the state of the lower crust depend on the method of molding. With the "swelling" of the test on a sheet, lubricated with fat, baking lasts 20-60 minutes, the lower crust from contact with the sheet becomes smooth, dense, reliever. Under the "swelling" of the dough on paper, the duration of baking increases, and the crust is obtained in tender and fragile. Baked meringues are cooled to room temperature, and then removed from sheets or paper.
Semi-finished almond for cakes
Flour 64, sugar 424, almond core 424 proteins 635, butter butter for lubrication sheets 42. Output 1000
Almonds are purified, sieved, slightly roasting and connected with 1/5 parts of the sugar provided by the recipe, and passed through the meat grinder two or three times. The remaining sugar, flour, and everything is stirred in the scattering machine before receiving a homogeneous mass. At the same time, chilled proteins are whipped for 20-25 minutes. The prepared almond mass is combined with whipped proteins and stirred 1-2 minutes before the formation of a homogeneous test.
For cake semi-finished products, the dough is folded on the oil lubricated and the sheets of flour and smear the knife into the reservoir with a thickness of 2-3 mm.
Semi-finished products for cakes bake at a temperature of 150-160 0 s in
for 5-6 min. Finished layers have less dark brown color than cakes for cakes. Immediately after baking, they are cut into parts, removed hot with a sheet in and kept for 8-10 hours at temperatures 35-40 0 s in a drying chamber.
Air - Walnut Dough (semi-finished)
Air - nut semi-finished product prepare for two recipes: without flour and with flour.
1 formulation
Sugar - Sand 68.9, egg proteins 341.9, nuclear kernels (fried) 290,6, vanilla powder 8.5. Output 1000.
This semi-finished product is also prepared as air, only fried, crushed nuts are added at the end of the beating.
2 recipe
Flour 104.3 Sugar - sand 547.9, egg proteins 471.5, nuclear nuts (fried) 335, vanilla powder 2.6. Output 1000.
Nuts are fried, crushed and stirred with flour and 80% of the prescription sugar. Egg proteins are whipped to a steady foam, the remaining sugar, vanilla powder, is added at the end of the beating. Then this mass is gently stirred with a mixture of nuts, flour and sugar.
Air - Walnut semi-finished products are used to prepare flight cakes (1 formulation) and "Kiev" (2 recipes).
For baking sheet lined with paper, laid the frame - stencil to give the shape - round or rectangular. Baked at a temperature of 150-160 0 from about 50-60 minutes. Baked blanks are left for 12-24 hours to strengthen the structure.
Topic 3.4. Technology preparation of wafer and crumb-finished products for complex flour confectionery and festive cakes.
The crumb semi-finished product is prepared on the basis of trimming of biscuit, sand, puff pastries, as well as cakes and cakes. The crossed semi-finished product must be well ventured, without tempered, porrows, have a dark brown, created by zhizhva or cocoa powder.
Grinding trimming of one type of semi-finished product contributes to a pre-shot mixture of sand sugar with a melange, add other prescription components. The mass is stirred for 15-20 minutes, flour are added and continue to be fed 1 more - 2 minutes. Ready dough with humidity 30 - 32% it is decomposed in the mold and baked at a temperature of 190-200 ° by the wation of 50-70 minutes. At a higher baking temperature, it may turn out a hardened semi-finished product with poorly buckle. The finished semi-finished with a humidity of 21 -27% is set to the wage 8 hours. Krozhek semi-finished product is used to prepare cakes like "potato".
Waffle sheets (semi-finished product)baked in an electrovapulnice having two electric heaters connected by a hinge. Electric heaters are inserted into massive metal plates, the heating is made in contact method.
The waffelnitsa is heated to 170 ° C and the bottom plate is poured with small doses around the edges and in the middle. When compressing plates, the dough breaks over the entire surface and warms up from two sides. To speed up baking and give the products a beautiful view, the heater surface is supplied with a relief pattern.
Baking time of wafer sheets - 2-3 minutes. During baking from the test, a large amount of moisture is removed. Especially intense water evaporates at the beginning of baking, turning violently into pairs and forming pores in wafer sheets. Decomposition When heating soda with carbon dioxide is also contributed to the dough breaking.
In the process of baking, the surplus of the dough is flowing across the edges of the form in the form of unfinished test - "edema". Before opening the waffle, its edges are cleaned with a knife. Waffle "swelling" after the selection of the burnt particles are soaked, wipe through a spacer machine and used when they knead the new portion of the waffle.
Removal of moisture from the waffle dough when baking because of its small thickness occurs quickly. Claysthelized in the manufacture of dough starch flour gradually dries and acquires a yellowish otenok due to the decrepitation of starch. From the dough cooked with sugar, the waffles are obtained by light brown due to caramelization of sugars. Egg yolk gives waffles elasticity and connectedness, which makes it easy to remove them with forms after baking.
After baking sheets, they stand, i.e. cooled. It is better to make single sheets on grids. With a large number of ways, the waffles are replaced at the same time in the stacks. This can lead to warming and cracking of individual sheets. Depending on the duration of the standings and conditions, as well as the humidity of the baked sheets in them, the process of absorption or governance of moisture occurs, which causes a change in the size of the wafer sheets and leads to deformation.
Waffle sheets are used to decorate cakes, cakes and cooking sweet dishes. In the manufacture of piece products from wafer sheets, cooked without sugar, they glue several pieces, glorifying pralines, fruit and berries, fondant and fatty fillings. You can simultaneously use several types of feeds.
After gluttoning, the wafer sheets are put under the press by 2-3 hours, then cut into pieces. Sometimes the waffle reservoir glances in chocolate before or after cutting into the product.
Baked sheets prepared from the dough with sugar can be hot in the tube with a stick (at a temperature of 35-75 ° C, the waffle sheets are plastic). Fill the tubes with cream and ice cream.
Quality requirements: waffle sheets should be the same size, without cracks, bubbles and stains; Color - yellowish for waffle wheels without sugar and light brown - for wafer sheets with sugar; Consistency - fragile; Humidity - 2.5%.
Topic 3.5. Technology preparation of small confectionery products from the test.
Small products
Bulk "Peasant"
The bakery is produced from wheat general flour type M55-23, round shape, using wheat diet bran, which give the product an excellent taste and benefit.
Bulk "Rum"
The formed molding product from the wheat general purpose of type M2-55-23, sprinkled with flavored syrup, top-covered with fondant.
Vatrushka with cottage cheese
A doubtic highly recipe small product is produced from wheat general purpose flour type M55-23 rounded shape with filling from natural curd.
Homemade Patties in Assortment
A dued small product from wheat general-purpose flour type M 55-23, generated from natural raw materials, and many stuffs will have to taste and small, and old.
A messy small product produced from wheat general purpose M55-23 flour, the upper surface is sprinkled with sugar.
Job "Riddle"
The product is produced from wheat general purpose of type M 55-23 in the form of a snail as a sandy mixture of jacket and cinnamon, giving this product a piquancy. The composition also includes sugar-sand, margarine, pressed yeast, egg, cooking salt, vanillin food flavoring
Job "Dream"
The juice product is produced from wheat general-purpose flour type M 55-23 round shape with the addition of cottage cheese, on top of the amazed lipstick and sprinkled with nut-peanut, which gives this product a pleasant taste. The composition also includes sand sugar, margarine, egg, extruded yeast, sophisticated food salt.
Sdob "Uslada"
The juice product is produced from wheat general purpose MA 55-23 type M 55-23 in the form of rolls with a poppy filling on top of an amazed lipstick, giving this product a piquancy. The composition also includes sand sugar, margarine, extruded yeast, egg, salt cook
food, flavoring vanillin food.
Syzhalankaya layer
The product is produced from wheat general flour type M 55-23 square shape with an audits on the upper surface with the addition of natural butter and sour cream 20% fat, which gives this product a pleasant taste and delightful flavor. The composition also includes sugar sand, extruded yeast, salt cooking salt.
Sdob "Berry" (with cherry)
Feedly small products are produced from wheat general-purpose flour type M 55-23 rectangular and semicircular shape. The pleasant taste of this product gives a rich recipe and a filling of natural berries-cherry. In the composition also includes sugar, margarine, pressed, egg, egg salt, natural vanillin flavoring chrystalline.
Bills "Health"
The low-glycemic index bakery is produced from wheat general purpose MO 55-23 and a mixture of flour Multiside Mixing Mix of a round shape with sunflower seeds and sesame on the upper surface. The composition also includes predicted bakery yeast.
Jetty "berry" (with gooseberry and orange)
Feedly small products are produced from wheat general-purpose flour type M 55-23 rectangular and semicircular shape.
The pleasant taste of this product gives a rich formulation and filling of natural berries and fruit-gooseberry and orange. The composition also includes sugar, margarine, pressed yeast, egg, food salt, flavoring natural vanillin food crystalline.
Jetty "Berry" (with black currant)
Feedly small products are produced from wheat general-purpose flour type M 55-23 rectangular and semicircular shape. The pleasant taste of this product gives a rich formulation and a filling of natural berries-black currant. In the composition also includes sugar, margarine, pressed yeast, egg, salt food, flavoring natural vanillin food crystalline.
Jetty "Berry" (with Malina)
Feedly small products are produced from wheat general-purpose flour type M 55-23 rectangular and semicircular shape. The pleasant taste of this product gives a rich formulation and filling of natural raspberries. The composition also includes sugar, margarine, extruded yeast, egg, cooking salt, flavoring natural vanillin food crystalline.
Topic 3.6. Technology preparation of complex flour confectionery products. Biscuit and sandy cakes.
Cake "Biscuit" with cream cream (row)
Biscuit 1998, Syrup for industrial 756, cream cream 1633, Filling Fruit 113. Exit 100 pcs. 45 g
The "Charlotte", "Glasses" creams are also used.
For the cake "Strip" use the basic (heated) biscuit (heated), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and leave for 8-10 hours to strengthen the structure. Then the paper is removed from the reservoir, cleaned the burnt places and are cut horizontally to two identical plates in the thickness. The bottom layer is wetted with syrup, but a little, since it is the basis of the cake. Then this layer is lubricated with cream. It is put on it a second layer with a crust down and mischieving more abundantly with a flat tassel or a special watering can. A layer of cream is applied to the surface.
Cream when applied to the biscuit should not be mixed with crumbs. Therefore, at first they apply a thin layer of cream and smooth (ground) with a knife so that the crumbs stick to the biscuit. Then they apply a second layer of cream and drawing in the form of direct or wavy lines with a confectionery comb. This is done so that the cupcake looks more elegant and the drawing on the surface has highlighted more relief.
Cut the reservoir on the cakes with a thin hot knife (dip in hot water and shake). Each cupcake is decorated with cream and fruit filling. Cake can be prepared in different shapes: square, rhombid, triangular.
For the cakes "sandbrokes", the main biscuit is baked in a semi-cylindrical shape lined with paper. After exposure for 8-10 hours, the biscuit is released from paper, cleaned and put on a sheet of flat side. Biscuit is cut across the slices, put them with a flat side onto the sheet and wet the syrup. On top of the gear tube "sit" with a dense snake, decorate the fruit filling in the form of points.
For the cake "Rigoletto", the biscuit is cut horizontally into two layers and put on. Both reservoirs are soaked with syrup and glue with cream. A thin layer of cream is applied to the entire oval surface of the biscuit. The lower part of the side is sprinkled by the biscuit crumb. Then cut across the hot knife, the surface of each cupcake is decorated with cream and fruit filling.
Cake "Biscuit" fruit-jelly
Biscuit 1895, Filling Fruit 1804, Fruit 713, Jelly 551, Syrup for industrial 437. Exit 100 pcs. 54
The main biscuit bake in capsules. Prepared biscuit in the same way as described above.
The reservoir is cut horizontally into two equal parts, the lower slightly rinse with syrup and lubricate the fruit filling layer. The second reservoir put down, wash and smeared with fruit filling. The stupid side of the knife, the layer is drawn on the cakes, decorated with fresh or canned fruit, candied fruit and poured an immensant jelly at a temperature of 60 * with a bit at first, so as not to spoil the drawing, and then pour all the jelly.
When the jelly freezes, the reservoir is cut on the cakes along the contours of the hot knife scheduled.
Sandfish cakes
For sand dough: 600 g of flour, 200 g of sugar, 3 eggs, 400 g of butter creamy. For walnut test: 400 g of nuts, 1st 1/2 sugar, 6 proteins. For cream: 200 g of butter cream, 200 g of sugar, 1I 1/2 cup cream, 1 bag of vanilla sugar powder.
Mix the flour with sugar, put in it with a piece of oil and chop all before obtaining oil cereals. Add yolks and knead the dough. If the dough is inelastic, add 1 tbsp. The spoon is sour cream .. the finished dough put on the puffed board, roll out into the layer 1/2 cm thick and cut round withdrawal rather large cakes. Sear them on the water sprinkled sheet so that the dough does not come to the side and did not lose its form. Put into a well-heated oven. As soon as the dough is slightly shrouded, now remove it and on every cake on the edge. Lay out of the pastry bag, a nut mixture thick in the woven. To put the cakes in the oven and, when you walk, remove, cool and the middle of each of the pastry bag through the patterned tube to decorate with cream.
"Preparation of walnut mass. White proteins into a cool foam, pour sugar and in the cold to lose weight so that sugar is completely tight. Pull the nuts missing through the meat grinder. Mix in a homogeneous mass.
Cooking cream. Sugar fill with cream, put cooking, completely interfering until the mass taken from a spoon with two fingers will not give a thread when stretching. Then remove from the fire and cool the mass to the temperature of the pair milk, add a gripped butter and shovel to knock out on the cold until the cream is easy and lush. Add vanilla sugar.
Topic 3.7. Technology preparation of complex flour confectionery products. Air, walnut, almond and crumb pastry.
Aerial cakes
Aircraft with cream
Composition: Air semi-finished product - 2345 g, cream cream - 3160. Exit - 100 pcs. 55
The finished air dough is laying out in a confectionery bag with a smooth tube with a diameter of 15-18 mm and "sit down" the billets of a round or oval shape onto sheets lined with paper or oil lubricated and sprinkled.
Baked 30-35 minutes at a temperature of 100-110 ° C. After cooling, the snacks are decorated with cream cream. A small cupcake has a mass of 33 g. The humidity of the cake - 10%.
Air Cupcake with Cream, Double
Composition: Air semi-finished products - 3555 g, cream cream - 2945. Exit - 100 pcs. 65
The cupcake is prepared in the same way as a single-layer, only for one cupcake bakes two blanks and glue them in pairwise with episodes. The humidity of the cupcake - 8%. Little cupcake weighs 39
Air Cupcake "Fungus" with cream
Ingredients: Air semi-finished products - 1500 g, creamy cream - 2700, Bishvit Bush - 205, lipstick - 800, fruit or candied - 305 g. Exit - 100 pcs. 55
Aerial semi-finished robe baked round shape. After cooling on the surface, the bottom of the billet "sit" cream in the form of a pyramid. From the biscuits of Bush, cooked with a cold way, round cakes are baked - "Hats", glazizing them with lipstick and put on a pyramid from the cream. The cupcake is decorated with fruit or candied.
Cupcake "Lada"
Composition: Air semi-finished product - 4005 g, cream cream - 1065, cream protein - 665, jam - 665, chocolate - 505, Filling fruit - 100 g. Exit - 100 pcs. 70 g.
For air semi-finished product: Sugar - 684 g, egg whites - 540, flour - 108, vanilla powder - 7, nuts on the sprinkling - 205 g. Exit - 1000
Egg proteins are loaded into the whipper and whipped to stable foam, then, continuing the whipping on a quiet move, add sugar, pre-mixed with flour, and vanilla powder.
The finished mass is laid out in a confectionery bag with a smooth tube and "sit down" the billets of round or oval shape.
Before baking sprinkled with crushed nuts (4 g per blank). Baked at 110-120 ° C for 25-30 minutes and cooled.
Cream creamy, protein and jam are connected in the same quantity and stirred. Two blanks are glued with this mixture. The surface of the cupcake is decorated with the remaining cream, chocolate and fruit filling. The humidity of the cake is 11.6%.
Walnut
Ingredients: Air and nut semi-finished products - 4305 g, sugar dust - 135. Exit - 100 pcs. 45 g;
for air-walnut semi-finished products: sugar - 738 g, egg whites - 369, roasted nuts - 314, vanilla powder - 9 g. Exit - 1000
Egg proteins are whipped to stable foam. Not stopping the whipping, gradually add sugar connected to chopped fried nuts and vanilla powder. The finished air-walnut semi-finished product is laying out in a confectioner with a gear tube and "sit down" the billets of round or oval shape. Baked at a temperature of 100-110 ° C for 35-40 minutes. Sometimes small cracks are formed when baking on the surface. After cooling, the cupcake sprinkle with powdered sugar. Humidity of the cake - 3.5%.
Almond-nut cakes
Almond cupcake
Ingredients: Almond semi-finished products - 6500 g. Exit - 100 pcs. 65
The almond dough is laying out in a confectionery bag with a smooth tube with a diameter of 15 mm and "sit down" cakes round shape on sheets, lubricated oil and flour-sprinkled. Baked at a temperature of 150-160 ° C for 20 minutes. During baking the cake, a glossy surface with small cracks is obtained. If you bake the cakes at a higher temperature, it is formed a thick crust with large cracks, and the bowkish will be sticky. A small cupcake has a mass of 39 g. The humidity of the finished pastry is 8%.
Single-layer cupcake with lipstick. Ingredients: Walnut semi-finished products - 5980, lipstick - 520 g. Exit - 100 pcs. 65
Walnut semi-finished baking just like almond cupcake. After cooling from above, it is glazed by white lipstick. You can cook two-layer walnut cake with lipstick. It is preparing in the same way, only after baking two blanks glue with a hot lipstick. Mass of such a cake - 70 g. The humidity of the cakes is 8.5%.
Krroshaty cakes
Cupcake "Potato Opening".
Ingredients: Biscuit crumb - 4400 g, creamy cream - 4200, cocoa powder - 100, sugar powder - 280, Roma essence - 20 g. Exit - 100 pcs. On 90 g.
For this cupcake, type trimming from the biscuit. They are wiped, adding cream, essence and mix well to form a plastic mass. Formulas in the form of a potato tuber and sprinkle cocoa
powder mixed with powdered sugar. Formed cupcakes are placed in corrugated paper capsules. On the surface there are several deepening in the form of "eyes" with a special metal stilette. They "sit" white cream from a narrow smooth tubule like potatoes sprouts.
Little cupcake prepare weighing 54 g. The humidity of the cake - 18%.
Cupcake ridge glazed. Ingredients: Biscuit crumb - 5100 g, Oil cream - 4655, lipstick - 1220, Roma essence - 20 g. Exit - 100 pcs. for 110 g
The workpiece for Krrosho glazed cupcake is done in the same way as for the "Potato Oppulsion". It can be cooked different types: "Potato", "Apple", "Barrel".
Topic 3.8. Technology preparation of biscuit and sand cakes.
Biscuit cakes
Biscuit cakes have high taste and are the most common. With a lush and soft structure, they are very comfortable for cooking. In combination with finishing semi-finished products, biscuit cakes possess an attractive appearance. The range of biscuit cakes is varied.
Biscuit for cakes is prepared by the main way (heated) and a cold way (Bush). Bake in capsules and cake forms. After baking, it is withstanding 6-8 hours to strengthen the structure, since further layers are missed by syrup. They are cut horizontally into two parts and when gluing the upper reservoir is put in a crust down. For decoration, canned and fresh fruits, candied fruits.
Cake biscuit-cream.
Ingredients: Biscuit - 3750 g, Syrup for industries - 2000, cream cream - 3600, creamy chocolate cream - 400, canned fruits or candied - 175, Biscuit fried crumb - 75 g. Exit - 10 pcs. 1 kg.
For this cake, cream cream can be used, as well as Charlotte and Glyasse. To improve the taste, cake or dessert wine add cake in syrup for industries.
Biscuit after exposure is cut into two layers. The lower slightly impregnates syrup (40%), since it is the basis of the cake, and lubricated with cream. The cream in the manufacture of the cake is distributed by 25% per layer, coating, primer and finishing. Put the second layer with a crust down and wet the syrup more abundantly (60%). The surface and side sides of the cake are deceived by cream. Side sides are sprinkled with fried biscuit crumbs.
The surface is decorated with drawings from white, colored and chocolate cream, fruit or candied.
Quality requirements: the product of the right shape, on top of decorated with cream, fruit and candied, with sides sprinkled with a crumb; Test color - yellow, cream - depending on dyes; The dough - porous, elastic, soaked with syrup, is easily cleaned; The cream retains the form; Humidity - 25.4%.
Cake "Coffee".
Ingredients: Biscuit - 3750 g, Coffee Syrup for industries - 2600, Cream Coffee Cream - 3645, Cream Cream Chocolate - 380, Roasted Nuts - 150, Biscuit Biscuit Crumb - 75. Exit - 10 pcs. 1 kg.
The cake is prepared in the form of a square. Biscuit is cut. The bottom layer is a bit wet with coffee syrup, lubricate with coffee cream and put the top layer, which is wetting more abundantly, lubricate the surface and side sides with coffee cream. Side sides
sprinkle with fried biscuit crumbs.
Decorate cake with coffee and chocolate cream, fried nuts.
You can make a chocolate cream to make the inscription "Coffee". Quality Requirements: Cake of the right shape, is decorated with coffee and chocolate cream from above, nuts, with sides, sprinkled with a crumb. The color of the dough is yellow, the dough - porous, elastic, well saturated with syrup, is easily cleaned. Humidity - 25.4%.
Sandy cakes
Sand cakes - sandplastic cakes glued with finishing semi-finished products. The top and side sides are tiled or covered and decorated with a variety of finishing semi-finished products. Depending on the type of finishing semi-finished products used, cakes are divided into sand-cream, sandy-frute and glazed.
Cake "Abrictin".
Ingredients: Sand cake - 4500 g, cream cream - 2790, lipstick - 2600, fruit or candied - 250, roasted nuts - 90, creamy chocolate cream - 90, Abrictin liquor - 400, biscuit fried crumb - 60 g. Exit - 10 pieces. 1 kg.
The liquor "Abrictin" is added to cream.
Sand layers bake, cooled and glue two layers with cream cream. The top layer is glazed by lipstick. When the lipstick will freeze, cut the layer on the cakes with a hot knife to be smooth edges. The side sides of the cake are lubricated with cream and sprinkle with biscuit fried crumb.
A grid made of chocolate cream is applied to the surface. Decorate cake with cream, fruit or candied fruit, fried nuts.
Quality requirements: Cake - quadrangular, topped with lipstick pink color and decorated with cream. The taste and smell peculiar to sandy test, cream cream and the leaker "Abrictin".
Cake "Lily of Lily.
Ingredients: Sand semi-finished product - 4800 g, Fruit filling - 3000, lipstick - 1850, cheese glaze - 260, Biscuit fried baby - 70, cocoa powder - 20 g. Exit - 10 pcs. 1 kg.
Cake prepare a rectangular shape. Sanding layers baked, cool and glued together with a pairwise fruit filling.
The surface is ground fruit filling and glazing lipstick.
On the surface make a drawing under the "marble". To do this, part of the lipstick is tinted with cocoa powder, lay out in the corneter.
An entrusted lipstick is applied tinted lipstick in the form of parallel strips. Then the stupid side of the knife is performed across the stripes up and down. Behind the knife remains a trail and a picture is formed under the "marble". When the lipstick will freeze, the reservoir cut into the cakes with a hot knife. Side sides are lubricated with fruit filling and sprinkle biscuit
label. The surface of the cake is decorated with raw icing in the form of a valley and make a border.
Topic 3.9. Technology preparation of puff, air and air-walnut cakes.
Puff cakes
The basis of these cakes is a layered semi-finished product, lubricated with cream or fruit filling. The surface is frozen with a puff crumb or lipstick. Depending on the finish, the cakes are puff-cream and layered fruit.
Cake puff with cream.
Ingredients: Puff semi-finished product - 5030 g, creamy cream - 3800, sugar dust - 150, puff pastry - 1020 g. Exit - 10 pcs. 1 kg.
Puff layers bake, cooled and glue with cream.
The cake weighing 500 g consists of two layers, weighing 1 kg - out of three. The last layer lay a smooth side up. The surface and side sides are lubricated with cream and sprinkle with a crumb of puffs, pressed to the cake with a metal plate, aligning the corners of the cake. The surface of the cake is sprinkled with sugar powder. This cake can be prepared with Charlotte or Glyasse cream.
Quality Requirements: Rectangular Cake, top view with sugar powder, dough color - light yellow, cream - white; The dough is dry, fragile, easily strange, the cream retains the form, humidity is 9.4%.
Puff cake with confiture.
Composition: Puff semi-finished product - 5330 g, confiture - 3500, crumb from puff semi-finished product - 1020, sugar powder - 150 g. Exit - 10 pcs. 1 kg.
Puff pastry rolls into the reservoir with a thickness of 5-6 mm. After baking and cooling, two layers glue the confiture. The surface and sides are lubricated by the confiture, sprinkle with crumbs from puffs and powdered sugar.
Protein cakes
Cake "Flying".
Ingredients: Aerial semi-finished product - 4300 g, air semi-finished product - 300, Charlotte cream - 900, chocolate cream "Charlotte" - 150, sugar powder - 150, crumb of air-walnut semi-finished products - 200 g. Exit - 10 pcs. 1 kg;
for airstroke semi-finished products:
sugar - 557 g, egg whites - 480, flour - 106, nuts - 340, vanilla powder - 3 g
Roasted nuts are finely crushed and connected with flour. Egg proteins are whipped to a steady foam, adding a vanilla powder, sugar is gradually introduced and gently kneaded with flour and nuts before receiving a homogeneous mass.
The dough is laying out on the confectionery sheet, lined with paper, and
molded with a knife of a round-shaped layer with a thickness of 6-7 mm. It is possible for this purpose to use metal hoops with a height of 2 cm. Baked the dough at a temperature of 150-160 ° C. The finished semi-finished product is cooled and kept to strengthen the structure of 12-24 hours.
Two cakes of air-walnut semi-finished products glue with cream, the surface and side sides are also lubricated with cream and sprinkle with a bridge from the air-walnut semi-finished product.
To decorate a cake from the air dough, several round cakes are baked, cooled and put them on the surface of the cake. A thin pattern of chocolate and white cream is applied.
From above, the cake sprinkles with a thin layer of powdered sugar. Quality requirements: round or rectangular cake; decorated with white and chocolate cream; The top is sprinkled with sugar powder, two protein cakes glued with cream are visible on the cut.
Topic 3.10. Technology preparation of almond and combined cakes.
Almond cakes
Cake almond-fruit. Composition: Almond semi-finished products - 5770, fruit filling - 2170, impregnation syrup - 420, fruits and candied - 1140, lipstick - 420, babe almond - 80 g. Exit - 10 pcs. 1 kg.
Cake prepare square shape. Almond dough you put on a confectionery sheet, lubricated with oil and sprinkled with flour, formulates with a knife in two squares in size of the cake.
For the top of the cake on one square of the test, a drawing of a gear tube is applied (two cross-making diagonals and border along the edges). After baking and cooling, the lower cake is lubricated with fruit filling and put the upper cake on it, pre-shivering it with syrup. Each of the four sectors of the top pellet fill the lipstick of different colors. While the lipstick is not frozen, the cake is decorated with fruit and candied. After frozen, the side sides are deceived by fruit filling and sprinkle with almond crumb.
Quality requirements: square-shaped cake, decorated with a lipstick of different colors, dough color - brown, dough - porous.
Cake combined "Prince and Beggar"
| Products |
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| For biscuit dough: |
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| margarine | ||
| cocoa powder | art. the spoon |
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| For puff pastry: |
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| margarine | ||
| For custard: |
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| butter | ||
| cocoa powder | art. Spoons |
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| To cover cream top cake |
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| walnut walnut | ||
| vanilla sugar | ||
Eggs to be confused with sugar, add a dissolved margarine, mixed with soda-soda soda, cocoa powder and beat the whole mixture. Little by adding flour, wash the liquid dough. Prepare the shape, lubricate the bottom and walls of the oil, sprinkle with ground crops or flour and pour dough into it. Bake in the middle of the heated oven until readiness (the edges of the cake will slightly fall behind the walls of the form). Remove the shape with a cake from the oven, shifting it onto a wooden cutting board and cool well. Cut the biscuit base on 3-4 horizontal embers. Cooking a puff floor: sift flour on a cutting board, rub on a large grater well chilled margarine in a large grater, grind hands and adding a little mixed with soda sour cream, knead the tight dough. Divide it on 5-6 pieces and put them in the freezer for half an hour. Then roll the cakes of the same size as biscuit, and bake them in the middle of the heated oven to the easy blowing. Corgeted Cool, if necessary, hover the edges. Cooking a custard: mix together eggs, sugar and milk and, whipping a wedge, warm the mixture on medium heat to a boil. Then, adding butter and cocoa, continue to beat the cream to complete cooling. To cream you can add vanilla sugar. Cooking cream to cover the top of the cake: mix well liquid honey, nuts and vanilla sugar, add whipped in a steep foam foam eggs and gently mix. Ready cream to use immediately. The remaining trimming when preparing and aligning crops (you can separately bake a small crude from the residues of puff pastry) well to smoke, add ground or crowded nuts, cocoa powder or slightly soluble and mix. Crumbs should be prepared a lot so that the sides of the cake were abundantly covered. For the sprinkling of biscuit cakes to prepare 1.5 glasses of crowded walnuts. Capture impregnation: cook sugar syrup to taste, add vanilla sugar or lemon zest and a little brandy or vodka. On a large flat dish put 1-2 full art. Spoons of cream I.
distribute it throughout the surface of the dish. To lay a puff crude on it and also lubricate it with a cream. On top of the layer of cream lay a biscuit root, slightly impregnate it with syrup, richly wrapped with cream and sprinkle with healed nuts. Alternate layers of cake to the top, the upper cake should be made of puff pastry. I first arrange lateral parts of the cake, lubricate them with cream, rich enough to sprinkle with a crumb, slightly sealing it with his hands (lying into cream). Prepared protein cream apply to the surface of the last (top) embarrassment using a confectionery syringe or put cream with a uniform layer with a spoon. Slightly charm the surface of the cream with a corrugated knife, mixing it in hot water, and decorate nuts and slices or grated chocolate. Cake well cool.