Cooking equipment lesson. Master Chef - Culinary School. Products for making dough products

Dough and confectionery products, what products are needed (useful tips)

You decide to make a cake or some other confectionery and you know what products you need. But is such a selection of products always done correctly? Some of you know this well, but others don't think they know enough about it. I can't claim to know about it either. I hope this post will be helpful.

So, let's start to understand the information that I read here: recepti.sdn.ru. What are the main products used:

Flour, sugar, salt, yeast, milk, sour cream, cream, cottage cheese, honey, rum, liquor, cheese, eggs, butter, vegetable oil, lard, goose fat, potatoes, edible chestnuts, fruits, berries, vegetables, lemons, oranges, etc.

Now, learn more about each product:

- flour - d For confectionery products, they mainly use wheat flour of the highest and first grades, semolina flour and, in some cases, second-grade flour or even rye flour. At the same time, it must be remembered that the same type of flour may have a different gluten content and, consequently, different moisture absorption. Therefore, when adding liquid, the hostess must regulate the dose of milk, sour cream and water herself, even in cases where the recipe accurately indicates the amount of these products.

Before kneading the dough, the flour must be sifted in order not only to clean it of impurities, random objects, etc., but also to ventilate it. At the same time, it is loosened and saturated with oxygen, which is necessary for a better rise of the dough;

- cottage cheese - with the addition of other products (sugar, salt, grated zest of lemons, oranges, etc.) is used as a filling;

- cheese - Dutch and other types of hard cheese are used to make boiled dough (noodles), salted products for tea and sandwiches;

- eggs - a necessary product for the preparation of confectionery. They give the products taste, porosity and contribute to greater stickiness of the dough.

Before use, the eggs are washed in a weak solution of baking soda, then rinsed with clean water and wiped with a dry cloth. This is done in order to wash away the bacteria that are present in large numbers on the shell;

- sugar - used in a wide variety of forms: dissolved in water, milk, wine, cream; mashed with butter or margarine, egg yolk; whipped with egg white; mixed with ground nuts, poppy seeds, almonds; grated with cottage cheese and other products;

- milk - they are used mainly heated to 35 - 40 °, since at a lower temperature yeast fungi lose their activity, and temperatures above 40 ° kill them. Milk is sometimes replaced with water;

- cream - for confectionery products, in most cases they are whipped, for which they are cooled to 8 - 10 °;

- sour cream - used best cold, thick consistency, used for the preparation of flour products;

- butter, margarine, lard, goose fat - used in the preparation of products from flour, sweet dishes, cream, used to lubricate baking sheets and molds, the surface of products, fry donuts, pancakes, etc.;

- yeast, baking soda, ammonium, cookie powder - baking powder, necessary for raising the dough (increasing it in volume). They give the dough a light, porous appearance;

"Cookie Powder" is very common in the book's recipes. This is a mixture consisting of baking soda, flour and citric acid. The hostess can prepare the powder herself by mixing baking soda - 5.0 g;

citric acid - 3.0 g

flour - 12.0 g

total - 20.0 g

One pack of "Cookie Powder" is designed for an average of 500 G flour. In all cases when biscuit powder is required as a baking powder, it must be dry mixed with flour and only then knead the dough. Diluted in milk or water, the powder loses its qualities;

- from fruits, fruits, vegetables and berries - apples, pears, cherries, cherries, apricots, peaches, plums, renklod, red currants, raspberries, strawberries, oranges, lemons, edible chestnuts, potatoes, walnut kernels, almonds, grainy black coffee, etc. are used in confectionery products;

- gelatin - gelling agent, used for the preparation of sweet dishes;

- vanillin, vanilla, cloves, cinnamon, cumin - added to the dough and stuffing mainly to taste.

- chocolate used in dough, cream, icing, for sprinkling in various forms, i.e. melted, grated, chopped;

- cocoa - powder used for filling, cream, icing, etc.

Gingerbread products

National Russian flour confectionery with a pronounced sweet taste, smell of spices and a soft texture. Gingerbread is a layered, most often with fruit filling or jam, baked semi-finished product from gingerbread dough, which has a rectangular flat shape. Gingerbread and gingerbread are produced in accordance with GOST 15810-96 “Gingerbread confectionery products. General technical conditions ”or according to the technical specifications of the enterprise.

Raw gingerbread and gingerbread

Raw gingerbread and gingerbread are made without flour.

Technological process

The technological process for the production of raw gingerbread consists of the following main stages:

1) preparation of raw materials for production;

2) preparation of syrup;

3) dough preparation;

4) molding;

5) baking;

6) cooling;

7) glazing (for glazed gingerbread);

8) packaging, labeling, transportation and storage.

Features of the use of food additives

In the production of raw gingerbread and gingerbread, the following food additives are used: dyes, flavors, flavor and aroma enhancers, emulsifiers, preservatives, antioxidants, water-retaining agents, baking powder, enzymes.

Flavorings. Raw gingerbread is usually flavored with mint or vanilla. In recent years, raw gingerbread with fruit, coffee, etc. aroma and taste has also appeared. As a rule, liquid flavors are used for this, but powdered ones can also be used. Mint flavors, peppermint essential oil, or, less commonly, menthol are used to impart a minty aroma and flavor. Vanillin is added to raw gingerbread to give them a pronounced vanilla aroma or a pleasant sweet aftertaste, or to enhance other flavors. The goal achieved depends on the concentration of vanillin used. The aroma of vanillin goes well with fruity aromas, especially strawberry. The concentration of vanillin in gingerbread, depending on the differences in recipes, technology, requirements of a particular manufacturer, is 75-500 g / t of the finished product, ethyl vanillin 20-250 g / t. Dosages for other flavors are similar to those for other confectionery products.

Flavorings are added to the dough along with other components during periodic kneading. In continuous production, flavors are added to the emulsion. During the production of gingerbread, especially small ones, the temperature can be so high that some of the flavors escape.

Dyes. Traditional recipes for raw gingerbread do not include the use of dyes, but when using flavors of certain directions, manufacturers add dyes to the dough, although they are more often limited to tinting confectionery (sugar syrup). Dyes can be used both natural and synthetic. They are added to the dough at the kneading stage: synthetic dyes in the form of aqueous solutions (see App. 16), natural undiluted or also in the form of solutions. The dosage of synthetic dyes is 20-100 g per ton of finished products, the dosage of natural dyes is in accordance with the manufacturer's recommendations. The final dosage is determined by the results of experimental development.

Emulsifiers. Gingerbread dough is characterized by a relatively high sugar content and a small amount of water. To limit the swelling of flour proteins, kneading time and dough temperature are limited. The introduction of emulsifiers into the recipe makes it possible to reduce the kneading time, increase the plasticity of the dough, and improve its ability to machine processing and molding. Products with emulsifiers have a more uniform porosity, increased specific volume, reduced density, improved structure. In addition, emulsifiers help prolong the shelf life by helping to retain moisture during storage. As emulsifiers, it is recommended to use lecithins (E322), distilled monoglycerides (E471), citric acid monoglycerides (E 472c). The recommended dosage of lecithin is 0.5-1.0% by weight of flour, other emulsifiers - 0.2-0.4% by weight of flour. Powdered emulsifiers are recommended to be introduced by mixing with flour, liquid lecithin - when preparing an emulsion. When using emulsifiers, it is recommended to increase the moisture content of the dough by 1-1.5%.

The use of sodium lactylate (E481) also improves the structural and mechanical properties of the dough; to receive products with a smooth surface, without cracks; to prevent the formation of a crust on the surface of the workpieces immediately after they exit the furnace; slow down the process of hardening; reduce the density of the crumb; obtain products of standard quality from flour with reduced baking properties and increase the shelf life. Sodium lactylate is mixed with a small amount of flour used for kneading the dough, then added to the remaining flour and mixed thoroughly. In order to avoid tightening the dough, it is recommended to observe the kneading and shaping times. Recommended dosage: 0.2-0.3% by weight of flour, depending on its quality.

Additives that increase shelf life. In accordance with GOST 15810-96, the shelf life at a temperature of (18 ± 5) "C and a relative air humidity of not more than 75% is:

1) for raw unglazed (except mint) gingerbread and gingerbread - no more than 20 days;

2) for raw mint-type gingerbread in the summer - no more than 10 days;

3) for raw mint-type gingerbread in winter - no more than 15 days;

4) for raw glazed gingerbread and gingerbread - no more than 20 days.

Gingerbread, especially raw, stale very quickly. It is believed that the staleness of gingerbread is due to the loss of moisture during storage as a result of the process of starch retrogradation. In test pieces, starch grains swell and partially gelatinize with the absorption of moisture, while the proportion of the amorphous phase in them increases significantly. When storing gingerbread products, the reverse process is observed. The moisture released in this case no longer binds and is quickly lost. Thus, to prolong the freshness of gingerbread products, it is necessary to bind moisture.

To extend the shelf life of gingerbread, various methods are used, including glazing, sealed packaging, it is traditional to replace half of the prescription amount of wheat flour with rye flour, and parts of sugar with invert syrup and honey. In addition, it is effective to use sodium lactylate emulsifiers, citric acid monoglycerides, mono- and diglycerides of fatty acids to slow down the staleness of gingerbread (see above).

Dietary fiber at a dosage of 2-4%, by binding water, not only increases the shelf life of gingerbread, but also improves the consistency of the dough and the texture of finished products.

If the problem of stale gingerbread is solved with the help of packaging or food additives, other types of spoilage of gingerbread products become relevant. The measured water activity in the gingerbread was 0.84. That is, they belong to products with intermediate moisture, for which microbiological spoilage processes are not excluded. You can slow down these processes with the help of preservatives. Sorbic acid (E200) and its salts are allowed by the Ministry of Health for flour confectionery products, of which potassium sorbate (E202) is actually used. These are the only preservatives that are effective in neutral confections subject to microbiological spoilage by molds and yeasts. The recommended dosage of sorbic acid is 50-100gna100kg of flour; potassium sorbate - 70-135 g per 100 kg of flour. The acid is used in powder form, mixed with sugar, potassium sorbate - in the form of a concentrated solution.

The products included in the formulation of dough products have a high energy value and are an important source of carbohydrates (starch and sugars), fats (buff pastry products), B vitamins, valuable minerals and dietary fiber (flour).

The role of flour dishes and products in Russian cuisine is especially great, a feature of which is a wide assortment and a large proportion of flour dishes (pancakes, fritters, noodles) and culinary products (pies, pies, etc.).
Their nutritional value is determined primarily by the chemical composition of the flour.

Due to grain products, more than 1/2 of the body's needs for carbohydrates and about 40% for proteins are compensated.
However, flour proteins are incomplete, since essential amino acids are found in them in ratios that are far from optimal.
They are especially deficient in lysine.
Therefore, proteins are utilized by no more than 56%.
By adding milk and eggs to the dough or preparing culinary flour products with minced meat from cottage cheese, meat and fish, protein utilization can be significantly increased.
Flour proteins are also not digested well enough (by 75-89%). Giving products looseness, porosity, you can increase their digestibility.

The ratio of the most important ash substances in flour is unfavorable, but products such as milk, cottage cheese, as well as cabbage and fruit minced meat, which are part of many flour products, significantly improve their mineral composition, especially the ratio of calcium and phosphorus compounds.

The proteins of the products included in the fillings (minced meat) of flour dishes and products supplement the amino acid composition of flour proteins.
So, in dumplings with cottage cheese and cheesecakes, the amino acid composition of proteins is close to optimal.
Minced meat significantly enriches the mineral composition of finished products, increasing the content of macro- and microelements in them, and improving the ratio of calcium and phosphorus compounds.

Thus, the ratio of calcium and phosphorus compounds in yeast dough for pies is close to 1:6 (with the optimum being 1:1.5–2), and in pies with cabbage it is 1:1.8.
The protein content in the dough for fried pies is about 5.1 g per 100 g of the product, and in the same pies with meat - about 13%.

The classification of dough products is shown in the figure.

Classification of dishes and dough products

Dry products (flour, sugar, starch) are stored in a pantry with a relative humidity of 60-65%. The quality of raw materials supplied to enterprises must comply with the requirements established by state standards.

Flour.
Public catering establishments use mainly wheat flour of the highest and 1st grades.
The most important indicators of flour, which determine its technological properties, are humidity, content and quality of gluten.

Humidity.
In the recipes, flour consumption for preparing dough of the required moisture content and consistency is set for a basic moisture content of 14.5%.
During storage and transportation, the moisture content of flour may change.
The amount of liquid in the recipe in these cases is reduced or increased by 1% for each percentage deviation of flour moisture from the base.
The second most important indicator of the technological properties of flour is its strength, which depends on the quantity and quality of gluten.

gluten called swollen elastic mass, consisting of two proteins contained in wheat flour: gliadin and glutenin.

To determine the amount of gluten in flour, a dough is prepared from it, let it stand so that the proteins have time to swell, and then starch and other substances are washed under running water. The remaining elastic mass is called raw gluten.
Many structural and mechanical properties of the dough and the water absorption capacity of flour depend on its quantity and quality.

Depending on the amount of raw gluten, flour is divided into three groups:

first— with crude gluten content up to 28%;
second— from 28 to 36%;
third- up to 40%.

Flour of the first group with a low gluten content is used to make low-elastic dough (sand, biscuit), and with a large amount of gluten (up to 40%) - to make puff pastry, which should be very elastic.

Flour, depending on the content of raw gluten in it, is used to prepare different types of dough:

• yeast, puff pastry and products made from them - 36-40%;
• custard, waffle, biscuit and products from them - 28-35%;
• shortbread, rich and products from them - 25-28%.

Of great importance is not only the quantity of gluten, but also its quality.

good gluten- cream-colored, elastic, does not stick to hands, is able to absorb a lot of water.
Flour with such gluten is called strong.

The dough made from such flour retains its shape well during proofing and baking, is elastic, of normal consistency, and retains carbon dioxide well during fermentation; the shell of dumplings and dumplings from such a dough does not burst, baked goods retain their shape well.

Bad gluten- gray, sticky, sticky, slightly elastic, crumbly.
Flour with such gluten is called weak.
The dough from it does not retain moisture well, spreads, products do not retain their shape well, the dough is characterized by low gas-holding capacity.
The quantity and quality of gluten (i.e., the strength of flour) determine the kneading mode, time and temperature of fermentation, and the number of dough punches during fermentation.

The amount of water in recipes for flour products is calculated for medium-strength flour.
If necessary, it can be changed in accordance with the results of experimental development and trial baking or the results of laboratory research.

Before use, the flour is sieved to remove mechanical impurities, destroy lumps and saturate the flour with oxygen.
During the mixing of flour with water, a homogeneous dough with certain properties is formed.
The process of forming the dough is that the gluten particles swell, connect with each other and form an internal framework in the dough, giving it the necessary structural and mechanical properties.

Sugar gives products a sweet taste, increases their calorie content, and in a small amount accelerates the development of yeast.
It affects the mechanical properties of the dough - it limits the swelling of gluten, as a result of which the water absorption capacity of the flour decreases and the elasticity of the dough decreases.
With an increased amount of sugar, the dough liquefies and the products are deformed.
Usually sugar is used.
It is pre-dissolved in water, the solution is filtered.
The solubility of sugar depends on the temperature of the water.
Sugar dissolves up to 2 kg in 1 liter of cold water, and up to 5 kg in 1 liter of hot water.

Eggs increase the nutritional value of dough products, enriching it with proteins, biologically active lipids (phosphatides) and vitamins.

Eggs also perform technological functions: whipped proteins give the dough porosity, yolks are a good emulsifier, which makes it possible to obtain a stable emulsion from water and fat (this property is used in the preparation of waffles and cookies).
Use fresh eggs, melange and egg powder.

Melange It is a frozen mixture of egg whites and yolks. Eggs are replaced with melange in a ratio of 1: 1.
Thawed melange cannot be stored, so only the required amount of it is thawed.

Egg powder contains moisture 6-7%. To restore it, first add a little warm water (40-50 ° C), stir well, and then, continuing to stir, pour in the rest of the water.

In total, 0.35 liters of water are taken per 100 g of powder.
Before use, the powder mixed with water is kept for about 30 minutes, and then filtered. 10 g of egg powder and 30 g of water corresponds to one medium-sized egg.

Fats give products a rich taste, friability, layering.

The fat introduced into the dough in a plastic state is evenly distributed on the surface of the gluten, forming films.
Proteins swell less, gluten is less elastic and breaks easily.
With this in mind, when kneading yeast dough, fat is introduced at the end of kneading.
When baking, fat retains air better and products “rise” more.
Fat introduced into the dough in the molten state is distributed in it in the form of drops and is poorly retained in finished products, standing out on the surface.
With an increase in the amount of fat, the dough becomes crumbly, with a decrease in it, the plasticity and friability of the products deteriorate.

Yeast.
The enterprises receive pressed and dry yeast.
Fresh pressed yeast have a light cream or light gray color, a pleasant, slightly alcoholic smell. Their humidity is 11-12%.
They dissolve easily in water.
The lifting force of frozen yeast can be restored by gradual thawing at a temperature of 3-8 ° C.
Before use, pressed yeast is carefully freed from packaging, dissolved in warm water (30-35 ° C) and filtered through a sieve.

Dry yeast come to production in the form of powder, grains or tablets.
They have a yellowish-gray color and a moisture content of 8-9%.
Before use, dry yeast is mixed with flour and diluted with warm water (25-27 ° C), an hour later they are used to make dough (1 kg of flour and 3 liters of water are taken per 100 g of dry yeast).
Dry yeast is taken by weight 3 times less than fresh.

organic acids.
They contribute to the swelling of gluten and therefore, to increase its elasticity, citric acid or vinegar is added in the manufacture of some types of dough.

Dyes and flavors.
The use of synthetic dyes in the manufacture of dough is not allowed.
Therefore, only saffron infusion is used.
To prepare it, saffron powder is poured with boiled water or alcohol and infused for 24 hours. After that, it is filtered and added in the manufacture of products from yeast dough and some types of cakes.
Vanilla, vanillin, spices (cinnamon, cloves, nutmeg, etc.) are used as flavors.

Methods for loosening dough
To obtain products with a porous structure and increased volume, the dough is first loosened.
Without baking powder, they prepare dough for dumplings, dumplings, homemade noodles, and some national dishes.
Various methods are used for loosening the dough: microbiological, chemical, mechanical and combined.

microbiological method.
Yeast is used for this method.
The leavening effect of yeast is based on the fact that in the process of life they ferment hexoses (glucose, fructose) to carbon dioxide and ethyl alcohol.
This is the main alcoholic fermentation:

C 6 H 12 O e > 2C 2 H 5 OH + 2CO,

Sugars are partially added to the dough during its preparation, and partially formed in it as a result of the hydrolysis of more complex carbohydrates (starch). The released carbon dioxide loosens the dough, giving it a porous structure.
Along with alcoholic fermentation, lactic acid fermentation is observed, which is caused by bacteria that enter the dough with flour or other types of raw materials from the air.
Homofermentative (true) lactic acid microorganisms produce only lactic acid. It inhibits putrefactive microorganisms and improves the swelling of gluten proteins. Heterofermentative microorganisms (non-true) along with lactic acid form other acids (acetic, tartaric, formic, etc.) - fusel oils involved in the formation of the aroma of baked goods.
The best temperature for yeast development is 28-35°C.
At a temperature of 50 ° C, the vital activity of the yeast stops, and at a higher temperature they die. At sub-zero temperatures, yeast also stops vital activity, and when it gets into favorable conditions, it again acquires the ability to ferment.
A large amount of sugar and fat in the dough impairs fermentation.
The addition of table salt in an amount of 0.1% of the mass of flour has a positive effect on the fermentation process, and in an amount of 1.5-2% (usually taken for dough) inhibits it.

Chemical way.
Most flour confectionery products contain a lot of fat and sugar.
Therefore, in the production of these products, the dough is prepared without yeast, but with chemical baking powder. Chemical baking powders, or baking powders, are chemical compounds that, when heated, release gaseous substances that loosen the dough. In products, these substances are released during baking.
As baking powder, sodium bicarbonate (baking soda) and ammonium carbonate (ammonium carbonate) are used.
Under the influence of temperature, sodium bicarbonate decomposes into carbon dioxide (carbon dioxide), water and an alkaline salt - sodium carbonate:

2NaHCO s "Na 2 C0 3 + C0 2 + H 2 0

Sodium carbonate in large quantities worsens the taste of products, causes them to turn yellow, destroy B vitamins, so drinking soda is partially replaced with ammonium carbonate.
Ammonium carbonate decomposes under the influence of temperature into carbon dioxide, ammonia and water:

(NH 4) 2C0 3 > 2NH 3 + H 2 0 + CO 2

mechanical way.
It is used to make biscuit, custard, protein, puff pastry and pancake dough.
This is due to the fact that the formulation of the listed types of dough includes substances that can form an emulsion or a foamy structure (lecithin in eggs, casein in milk, egg protein, etc.).
The subsequent kneading of the dough with the addition of flour makes it possible to obtain a well loosened dough (biscuit, for example), since in the process of whipping the mass is saturated with tiny air bubbles, which are enveloped in films of particles of the whipped product.

Whipping mode(frequency of rotation, duration) depends on the composition of the mixture, which, in turn, determines the type of working body of the beater used (wire kneading blades - for eggs, melange; flat-lattice - dough for pancakes; hook - yeast dough.

By repeatedly passing the dough with softened butter through rollers with different gaps, a crispy puff pastry product is obtained (due to the fat layer between the layers).
The formation of voids in the custard dough is explained by intense vaporization inside the product.

The porosity of pancakes is due to the intensive evaporation of moisture when frying products in a thin layer.

Technology lesson plan in grade 7 (girls).

Topic:TOOLS, DEVICES

AND PRODUCTS FOR COOKING FLOUR

PRODUCTS. COOKING TECHNOLOGY

DISH FROM UNLEASHED DOUGH

Goals: to introduce students to the tools, fixtures and products used in the preparation of flourproducts; teach how to check the quality of products; technothe logic of cooking dishes from unleavened dough.

Equipment: sieve, measuring cup, bowls, pans,mixer or beaters, wooden spoon, cutting board,rolling pin, cookie cutters, baking sheet, sheets, baking molds, pastry syringe or jigging bag, frying pan, products for making unleavened dough, workbook, multimedia projector.

Dictionary: baking powder, gluten, unleavened dough, bisquetwisted, puff, custard, shortbread.

Methodological support: Textbook "Technology Grade 7", edited by Simonenko V.D.; "Technology Grade 7" (girls) lesson plans, according to the textbook, edited by V.D. Simonenko.

During the classes

I. Lesson organization.

1. Checking the readiness of students for the lesson.

2. Communication of the topic and objectives of the lesson.

II. Repetition of the material covered.

Interview students for questions:

- How does meat differ in thermal state?

- What semi-finished products are obtained from meat, how best to use themuse?

- Name the methods of heat treatment of meat.

- Why is meat first fried over high heat, and broughtuntil ready - on the weak?

III. Learning new material la.

1. Verbal and illustrative story.

Teacher.Dough products are the most important food productloveka. Bread, baked goods and other flour products containproteins, carbohydrates, amino acids, vitamins, minerals. Indicators of the nutritional value of these products isexactly high calorie content and good digestibility by the body.

Getting Started with food, at the beginning of preparationsupply the necessary utensils and tools.

For kneading dough use a sieve, measuring cup, ema bowlscast or plastic, pots, wooden spoons,mixer, beaters of various shapes.

For cutting dough kitchen boards, rolling pin, forelobes for cookies, circular knife.

For baking dough you need to have a baking sheet, sheets, molds.

For finishing dough products using confectionery syringestsy or jigging bags.

(Students carefully look at the screen and listen to the teacher).

All tools and fixtures must be kept inpurity. After use, they are washed with warm water and a brush,rinse, wooden tools and fixtures - hodry well.

The main product in the preparation of dough is flour.

Flour - powdery product, which is obtained as a result oftate grinding grains of wheat, rye, corn, etc. Dependingbridges on the type of grain used distinguish between rye, wheatny, corn, oatmeal, buckwheat and other flour.

Oatmeal and buckwheat flour are most often used for cookingmaking pancakes and pancakes. Rye flour is used mainly for baking bread or gingerbread.

The quality of baked goods - their rise, taste and appearancekind - depends on the quality of the flour.

The quality of flour is determined by itscolor, smell, taste .

Color - the main indicator of the flour grade. It depends on the color of the grain, the fineness of grinding, humidity, etc.Wheat flour of the highest grade should be white in coloror white with a creamy tint, in rye flour - grayish-white. The lower the grade of flour, the darker it is.

Smell flour should be without admixture of moldy, musty.

Flour should not have an aftertaste, that is, it should not be bitter, sour.

Flour will be of normal moisture if, compressed in a handful, it crumbles when the palm is opened.

Depending on the type of dough when preparing flour dishesvarious liquids are used: water, milk, kefir, etc.

Eggs are washed well before use, soaked in a solution of baking soda for 5-10 minutes, washed well. Eggs are notshould be cracked.

Fats are added to some types of dough (butter,vegetable oil or margarine), sugar.

Salt is the most important flavoring agenttherefore it is added in small quantities further to the sweetdough.

In addition to the above raw materials, dough can be addedspices (cumin, cinnamon, lemon or orange peel, vanillin, etc.), jam, cottage cheese, raisins, poppy seeds, nuts, etc. They give productsfrom the dough specific taste and aroma.

Flour, when combined with water, gives a sticky mass that does notIt bakes well enough and becomes dense after baking. This dough is suitable for making dumplings, noodles, dumplings.

Loosening methods can be different: biochemical(yeast), chemical (whipped proteins or layering with fat).If you use food grade as a leaveningdu, it is recommended to “quench” (dissolve) it with acid (acetic, citric) before introducing it into the dough. carbon dioxide, emitwashed with soda when heated, loosens the dough.

Today in the lesson you will get acquainted with the technology of making products from unleavened, or yeast-free dough.

This dough is likecan be seen from its second name, is prepared without the use ofyeast and can be biscuit, puff, custard, sand, etc.

From unleavened dough you can make cookies, pies, torusyou, pancakes, dumplings, gingerbread and other products.

Brief description of some types of unleavened dough.

(Students write down the types of test in a notebook).

Biscuit dough.

In this test, as a baking powder, useuse whipped egg whites. The composition of the biscuit dough includes flour, sugar and eggs. Biscuit is used to make cakes, pihorns.

There are two ways to prepare a biscuit: coldnim and warm.

Cold way. Proteins separated from yolks, whippedyut, and the yolks are ground with sugar, after which they are combined withflour.

Warm way. Proteins and yolks are mixed with sugar,warmed up, whipped and, having cooled, quickly introduced into the flour.

Beaten egg mass is unstable. When connected withflour and when baking biscuit dough, care must be taken - do not make sudden movements, do not shaketo hive, otherwise the products may turn out to be dense, not loosened.

The readiness of the biscuit is determined by the color of the crust and byelasticity: when pressed with a finger on an unbakedthe biscuit leaves a dimple.

Biscuit dough should be light brown fromtenka, lush texture. The surface of the biscuitsmooth with tubercles. The crumb is lush, porous.

Puff pastry .

The loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat. The manufacturing technology of this testquite complex, requires patience and accuracy.

This dough contains water, flour and butter.The dough should berough and uniform in texture. Mixedthe dough is left for 20 minutes for the gluten to swell.

The butter is softened until it disappears before being rolled into the dough.lumps, mixed with flour, molded into a straightcoal seams and cooled to a temperature of 12-14°C.

The rested dough is rolled out on a table dusted with flour, giving it the appearance of a small rectangle.

Butter dough is wrapped in unleavened, as in an envelope,making sure that their bars are of the same consistencytions (density). Roll out the prepared piece until the thickness of the dough exceeds 1 cm, andit should be thinner at the edges than in the middle. C plusthey sweep away the flour and fold it four times so thatopposite edges converged not in the middle, but slightlystepping back to one side. The rolled out dough is chilledwithin 20 min. This is necessary in order not to melt into thoselayer of oil. Then the dough is covered with wet fatFetka so that a crust does not form. The chilled dough is rolled out again, folded in four and ohget along for about 30 minutes, then roll out again and againfold in threes or fours. (So ​​do at least5-6 times).The finished dough is cut with a knife and baked at the same time.temperature 210-230°C for 25-30 min.

Cakes are made from this dough,cakes and pies.

Choux pastry .

This type of dough is made from eggs, butter and flour boiled in water and is used to make cakes,profiteroles.

shortcrust pastry .

Shortbread dough is prepared using a large amount of sugar, butter, eggs.The main baking powder in shortcrust pastry is butter. It gives the dough friability, envelops the flour particles andwon't let them connect.

A well kneaded dough should be free of lumps.flour or butter. It should be homogeneousnye, dense, elastic oily mass of gray-yellow color.

Dough preparation technology is sufficientbut simple. Butter, sugar and salt are rubbed to a lush state,flour is introduced and soda as a baking powder. The dough is quickly kneaded, rolled out and baked either in a layer or in separatefigurines. Cookies, cakes, pastries are baked from shortcrust pastrynye.

2. Studying the technology of making homemade cookies.

Students, working with the textbook (Practical work No. 5, p.39-40), study the technology of making homemade doughcookies.

Practical work No. 5

Cooking homemade cookies.

Crockery and equipment: meat grinder, knife, sieve, baking sheet,mixer, whisking bowl, spoon, knife.

Products norm:

flour - 3 cups; eggs - 2 pcs.; butter or margarine250 g; sugar - 1/4 cup; soda - on the tip of a knife; vanillin - 1/2 sachet.

Work performance technology:

1. Sift flour through a sieve.

2. Mash the butter so that it becomes soft, but notspread.

3. Whisk eggs with sugar. To do this, separate the yolks from the whites. Put the whites in the refrigerator while you grind the yolks with sugar. Rub them untilthe mixture will not turn white, but the sugar will dissolve. Then beat the whites in a steep foam and combine with the pounded yolks.

4. Combine softened butter and beaten eggs with sugartsa, mix everything to form a homogeneous mass.

5. In the resulting mass, add soda, vanillin and flour.The dough should be very firm.

6. Pass the finished dough through a meat grinder. Asafter the dough in the form of a mass of flagella comes out of the meat grinder,carefully cut it with a knife in small portions andlay them out on a sheet (baking tray).

7. Bake within 15-20 min.

8. Sprinkle the finished cookies with powdered sugar.

O answer the teacher's questions.

- Name the main products used for cookingtest.

- What baking powder is used in this type of dough?

- What type of dough is this?

- Why is it necessary to sift flour? Tell me how to prepare the test.

- The oven is turned on before or after preparing the dough andwhy?

- Is it possible to cook cookies from this dough not in the form of a burnticks, but separate figures?

3. Students studying the technology of making pancakes.

Students, working with the textbook (practical work No. 6, p.40), study the technology of making pancakes.

Practical work No. 6.

Preparation of thin pancakes.

Crockery and equipment: mixer, bowl for whipping, table spoon, pouring spoon, frying pan, glass, spatula, sieve.

Products norm: vegetable oil - 20g; eggs - 3 pcs.; flour - 1 cup; milk - 3.5 cups; salt, sugar - to taste.

Work performance technology:

1. Sift flour through a sieve.

6. Pour the dough into a heated and oiled pan with a pouring spoon in a thin stream and fry the pancake, first on one side, and then, turning over with a spatula, and on the other side.

For baking pancakes and pancakes, you can use not only pans, but also modern household appliances, such as pancake makers for 2, 4 or 6 servings. They will not only make your work in the kitchen easier, but also save time.

Reply to teacher questions.

- What utensils and equipment do you need to prepare for making pancake dough?

- What personal protective equipment is used whenbot with hot items?

- What should you do first if you get burned?

IV. Practical work.

Students work in teams, optionally choosing practical work No. 5 or No. 6. At the end of cooking, students set the tablesand hold a tasting of cooked pancakes and cookies. How tasty did your flour products turn out?

- What difficulties did you have in preparing these dishes and how did you overcome them?

- Were there any injuries during work?

2. Grading, their argumentation.

Homework:textbook, § 7, p. 36-40; answer a questionsy on p. 40.

Chapter:
Homemade pies, cakes, pastries, cookies, gingerbread
School of home confectionery. Page 2 (based on materials by Robert Kengis)
A single numbering of recipes is preserved on all pages of the section.

PRODUCTS FOR PREPARING FLOUR CONFECTIONERY

For the preparation of flour confectionery products, a variety of products are needed. Below is a summary of these products, as well as instructions for their initial processing and storage at home.

Flour

Flour- the main product for the manufacture of all flour confectionery products, except meringue. At home, mainly wheat flour is used, to a lesser extent corn and rye in the manufacture of some products.

Depending on the quality indicators, wheat flour is divided into several varieties. Without analysis, the grade of flour can be determined by color and partly by the size of its particles. After grinding the grain, some part of the shells remains in the flour, giving it a dark color. The higher the grade of flour, the fewer such shells and, therefore, it is lighter and more uniform in color.

Flour should be without musty, foreign smell and bitterness. When chewing flour, there should not be a crunch on the teeth. If pests in the form of larvae of butterflies or beetles are found in flour, it is better not to use it, in extreme cases it can be used only after careful sifting through a sieve and removing pests.

Flour with high humidity deteriorates easily, it should be dried in the oven at a low temperature (30-50 ° C), poured in a thin layer on a sheet or baking sheet. At a higher drying temperature, the quality of the flour may deteriorate.

Roughly, the moisture content of flour is determined as follows. Pour into the palm of 1 tbsp. a spoonful of flour, lightly squeeze it into a lump. If, after unclenching the fingers, the lump crumbles, then the flour is very dry; if it crumbles from a push along the edge of the palm, the flour has normal moisture content; if the flour remains in the form of a lump even after a push, its moisture content is increased.

Flour with certain defects should be used first (for gingerbread) and mixed with good flour.

Flour is hygroscopic and susceptible to odors, so it must be stored in a dry place, away from strong smelling substances.

Krupchatka- the best grade of wheat flour. The color of the grain is light cream. It has the largest particles. Grains are usually used in a mixture with other types of flour - the highest and the first.

Premium flour It is white in color with a slightly creamy tint. To the touch it is softer and smaller than grains. This flour is used to make cakes, pastries, biscuits, pies and buns.

Flour of the first grade has a white color, sometimes with a yellowish tint. A wide variety of products are prepared from it.

Flour of the second grade is darker in color. It is used for baking gingerbread and pies, for making fillings, and can also be used for cookies.

Seeded rye flour It is white and has small particles. In appearance, it is similar to wheat flour of the first grade.

Corn flour 72-75% grinding consists of fine cream-colored particles. This flour does not contain gluten, so products made from it, cooked with yeast, are not loose with pores, but dense, difficult to bake. In order for the dough to become more elastic and loose during fermentation, you need to add more yeast, wheat flour, and even better, if you brew part of the corn flour (put flour in salted boiling water in a ratio of 1: 1) or soak for 2-3 hours .
Cornmeal (10-20%) can be added to the dough when making biscuits to make them more crumbly.

All types of flour must be sifted through a sieve before use. This will prevent accidental ingress of foreign objects into the product, in addition, it will improve the baking properties of flour due to the contact of all its particles with atmospheric oxygen.

Starch

Starch is a white powdery, tasteless and odorless product produced from potatoes, wheat, rice and corn.
Starch does not dissolve in cold water, but in hot water it turns into a transparent gelatinous mass - a paste. Starch is used in the manufacture of cakes, pastries, cookies. Like flour, it should be stored in a dry place, away from strong smelling substances.

sugary foods

Sugar produced from sugar beets in factories.

Rafinated sugar obtained during further purification and processing of granulated sugar.

Powdered sugar, used for confectionery, is obtained as a result of grinding granulated sugar, as well as refined sugar or sugar crumbs, that is, the little things formed when sawing refined sugar.

To prepare powdered sugar at home, you need to crush sawn sugar in a mortar, sift through a fine sieve. Instead of a sieve, you can use gauze. Powdered granulated sugar is slightly darker than lump sugar.
Some amount of powdered sugar can be obtained by simply sifting granulated sugar.

Store sugar and powder in a dry place.

Every housewife should know that an excessive amount of sugar in the dough slows down the fermentation of yeast. With a lack of sugar in jam and all kinds of fruit supplies, fermentation may occur, and with an excess, the taste and aroma of the manufactured products will deteriorate.

Honey differs in high nutritious qualities, pleasant taste and aroma. Each type of honey has its own texture, color and aroma. Linden and clover honey has a light color, and buckwheat, flower honey is dark.

If honey becomes dense and sugary (natural honey candied around November), it can be heated, but when heated, honey loses many of its beneficial properties, turning into just a sweet substance. If honey begins to ferment, you need to heat it almost to a boil.

Honey is hygroscopic, so store it in a dry place.

Fats

beef fat produced in two varieties. Beef fat of the highest grade has a light yellow color, is transparent in molten form, solid at ordinary temperatures, has a pleasant taste and smell. In the first grade, a slightly fried taste, a pale greenish tint, is allowed.

pork fat It is produced in two grades - the highest and the first. The color of fat is white.

Margarine(ersatz butter) is a cheap chemical substitute for cow butter. If possible, the use of margarine in food should be avoided (especially for children, pregnant and lactating women), although in some types of dough a mixture of margarine and butter 1: 1 gives a better presentation than butter alone.
For the preparation of margarine, vegetable and animal fats, milk, food colors, granulated sugar and salt are used.
Margarine is produced in different types: creamy, obtained by mixing fats with cream or milk with the addition of cow butter and vitamins, milky, obtained by mixing fats with milk, etc.
Margarine can be used as a substitute for cow butter and other fats in the manufacture of flour confectionery and pies. For the preparation of creams, unsalted butter is required.

Vegetable oil produced from oilseeds. In accordance with the name of the seeds, the oil is referred to as: peanut, mustard, hemp, cedar, sesame, linseed, poppy, almond, olive, nut, sunflower, soybean, cottonseed.
Vegetable oil is called refined if it is freed from the specific smell and taste of seeds. For example, refined sunflower oil has almost no taste and aroma of roasted sunflower seeds.

Fats of all kinds decompose and deteriorate in sunlight and access to air, so fats should be stored in a cool place in a closed and light-tight container.

Dairy

Milk contains many nutrients and vitamins needed by the human body. Good milk has a white color with a yellow tint and a sweetish taste. A blue tint indicates that the milk has been skimmed or diluted with water.

Whole milk must contain at least 3.2% fat. To determine the fat content, milk can be poured into a glass tube (Fig. 17) or a narrow jar to a height of 10 cm, measuring it with a millimeter ruler. After 5-6 hours, you need to attach this ruler or a piece of paper with millimeter divisions to the tube and determine the height of the accumulated layer of cream. Each millimeter of cream corresponds to one percent of milk fat.
A drop of good whole undiluted milk, dipped into a glass of cold water, does not spread, but settles to the bottom. If you take a teaspoon out of good milk, then drops of it will not drain quickly.

Milk is a perishable product. You need to store it in a cool place, especially in the summer. If there is no refrigerator, then milk can be poured into a glass jar and immersed to the top in cold water, covered with a clean napkin on top so that the corners of the napkin are in the water: a wet napkin lowers the temperature of the milk.
If the milk is sour, it is not recommended to use it until it curdles into a thick curdled milk.

Condensed milk with sugar goes on sale in jars weighing 410 g, which corresponds to 1 liter of whole fresh milk and 178 g of sugar. Condensed milk is used to make coffee, cocoa and creams.

Condensed sterilized milk produced without the addition of sugar, 400 g of it are equivalent to 1 liter of fresh milk.
Natural coffee and cocoa with condensed milk and sugar can be used to make cream.

Powdered milk Produced from whole and skimmed natural milk. To get 1 liter of liquid (reconstituted) milk, you need to pour 100 g of powdered milk (1 faceted glass) into a saucepan, pour 1 glass of water at room temperature into it and carefully stir the contents until a homogeneous mass without lumps, then, with continuous stirring, you need to add gradually 2 glass of water.
It is advisable to leave the milk for 20-30 minutes alone to swell, after which it is suitable for the preparation of preparations subjected to heat treatment. When using milk in blanks without heat treatment, it must be pasteurized or boiled.

Cream obtained by separation of milk. On the separator, whole milk is separated into cream and skim milk. By fat content, cream is produced from 10; 20 and 35% fat.
For the preparation of creams from whipped cream, only cream with a fat content of 35% is suitable. Less fatty cream is used for cooking creams and for dough. The taste of the cream should be pleasant, slightly sweet, color - white with a yellowish tint.
Cream spoils very quickly in heat, so it must be stored in the cold.
Cream can also be made at home from whole milk. To do this, leave it in a cold room for 12-24 hours, after which a layer of cream is released on the surface of the milk.
Also on sale condensed cream with sugar in cans containing 40% sugar and 19% fat, and dry cream containing 42% fat.

sour cream is prepared by fermenting natural pasteurized cream with special starter cultures. Good sour cream has a clean, delicate and sour taste without harsh acidity.
Keep sour cream in a cold place.
Sour cream is used to prepare sweet unleavened dough. Chilled sour cream with a fat content of 30% can be whipped like cream for a cream.

Cottage cheese prepared as follows: milk is fermented, heated and whey is removed from it.
Whole milk produces full-fat cottage cheese with a fat content of 18%, while skimmed milk produces fat-free cottage cheese.
The taste and smell of cottage cheese should be clean, tender, without excessive acidity; structure - non-viscous; color - from white to cream.
To increase the dryness of the cottage cheese, it is wrapped in gauze or a clean napkin and placed for 2-3 hours under a load placed on a clean board. If you need to make the cottage cheese soft, it is turned through a meat grinder or rubbed through a sieve.
At home, cottage cheese is made from sour curdled milk. Glass or enameled dishes with curdled milk are immersed in a bowl of hot water (temperature 80 °) and kept until the whey separates. Then the cottage cheese is thrown back on a clean napkin or gauze folded in half and hung up to drain the whey. From 1 liter of milk comes out 60-100 g of cottage cheese.

Dry cottage cheese you need to soak for 3-4 hours in cold water (at the rate of 400 g of water per 100 g of dry cottage cheese), and then pass through a meat grinder. Cottage cheese is stored in the cold, but you should not freeze it, otherwise it will become hard.

Creative products. The dairy industry produces a wide range of cottage cheese mass and various cheese curds: sweet and salty, fatty and fat-free, flavored, stuffed and without stuffing. They are made from mashed cottage cheese with the addition of salt or sugar, candied fruits, raisins, cumin, coffee, cocoa, coriander, pepper, dill, etc. Curd curds can be used in the manufacture of flour products.

Cow butter due to its high nutritional value, good digestibility, vitamin content and excellent taste, it is one of the most valuable dairy products.

The main types of cow butter are butter and ghee. Butter is made by churning pasteurized cream. It is produced in the following types: sweet cream from sweet unfermented pasteurized cream, salted and unsalted; Vologda unsalted from fresh cream, pasteurized at a high temperature (90 °); sour cream from pasteurized fermented cream, salted and unsalted; amateur, made from sweet pasteurized cream in continuous butter makers.

Each type of oil has a unique taste and aroma.

Ghee is obtained by melting the combined raw butter, it contains 98% pure milk fat. The melted butter should be clear with no sediment.

Oil of all kinds is divided into grades: the highest, the first and the second. Butter can be used to prepare any flour confectionery, and only unsalted butter goes into the cream. Ghee is used for products made from sour dough, and for confectionery - taking into account the taste of the consumer.

Under the influence of air and sunlight, the oil quickly turns white and acquires an unpleasant greasy bitter taste. During long-term storage, the oil often changes its color and taste and becomes moldy. Such a mule should be freed from the top layer. The spoiled oil is heated until the hissing stops and filtered through cheesecloth, after which it becomes suitable for frying.

Keep the oil in the cold in a sealed and light-tight oiler or jar.
If long-term storage is required, it is recommended to fill the oil with cold boiled salted water.
Do not store oil near pungent-smelling foods.

egg products

chicken eggs are highly nutritious, easy to digest and contain vitamins. Eggs are divided into dietary eggs, which are delivered to the consumer no later than 5 days after laying, and table eggs.

On average, the weight of an egg without a shell is 43 g, of which about 23 g is the protein, and 20 g is the yolk.

To determine the freshness of an egg, you need to look at it in the light. A stale egg has a dark color, when shaken, its contents are shaken, the egg floats in a 10% salt solution.

At home, eggs should be stored in the refrigerator, and if not, in dry sand or ash.

To distinguish a raw egg from a boiled one, you need to turn them on the table: the boiled one will spin, the raw one will make one or two turns and stop.

Break the egg by lightly hitting the middle part on a hard object or on the edge of the dish in which the whole eggs are located. Then, with the thumbnail of the right hand, they press on the cracked place in the shell, tear the film and check the freshness of the egg by smell. An egg (1 each) is released into a cup, the remaining protein is separated from the shell with the thumb of the right hand, checked again for appearance and smell, and only then added to the common dish. Even an insignificant part of an egg with a pungent odor will irrevocably spoil the entire contents!

Poor quality eggs must be destroyed. After that, you need to wash your hands so that the bad smell does not interfere with determining the quality of the next broken eggs. If you need to separate the protein from the yolk, proceed as follows: open the shell, leave the yolk in one half of the shell, and pour the protein from the second half into a glass and pour the yolk into it. The transfer of the yolk from one half of the shell to the other is repeated 3-4 times until the yolk is freed from the protein. Or you can break an egg into a cup and scoop out the yolk with a dessert spoon.

Dried and crushed eggshells can be used to wash decanters and bottles.

Squirrels eggs have foaming ability. They are well chosen, while the initial volume of the mass increases by 5 times or more, in connection with which proteins are used to loosen various doughs and creams.

To get stable foam from proteins, you need to pre-cool the proteins, dishes and whisks to 15-18 °, and then beat the proteins at a low air temperature, first slowly, and then faster. And at the end of whipping, the proteins become pockmarked, curdled; at this point, you need to add a little powdered sugar (1 tablespoon for 10 proteins).
Do not add sugar at the beginning of whipping, as the proteins will turn out to be smearing. Proteins must be carefully separated from the yolks and whipped without fat. During whipping, you should try not to often touch the dishes with a whisk; in aluminum dishes, the proteins darken from this, and the inventory deteriorates. Well-whipped squirrels hold firmly on the broom and do not hang down with a scallop of foam.
Whipped proteins should be used immediately, as they lose their density during storage or over-whipping (which should be avoided).

Yolks used in the manufacture of dough, as well as for lubricating the surface of baked products.

Egg powder obtained by drying peeled whole eggs, egg whites or yolks. In order for the powder to dissolve well, be more evenly distributed in the dough and not form yellow spots on the surface of the products, you must first unwind it in warm water and let it stand for an hour.
13 g of egg powder (1.5 tablespoons) diluted in 30 g of water (2 tablespoons) is equivalent to one egg.
Egg powder should be stored in a cool, dry and dark place.

Waterfowl eggshell(ducks, geese, etc.) is often covered with harmful bacteria that can cause dangerous diseases. These eggs can only be used in dough that is subjected to heat treatment, i.e. baking at a relatively high temperature. Before breaking the egg, after washing, it is disinfected in a 5% bleach solution for 5 minutes, followed by rinsing with a 5% soda solution. Egg shells are burned.

You can boil waterfowl eggs for eating - for this, the eggs are laid in cold salted water, brought to a boil, boiled for 20 minutes and left to cool to 50 ° C in the same water.

nuts

Nuts - a tasty and nutritionally valuable product - contain from 40 to 70% fat and a lot of proteins, give a varied taste and aroma to confectionery and improve their appearance.

Hazelnut goes on sale in a hard smooth shell or without it - in the form of a peeled round kernel with a thin brown shell. Before use, the nuts should be put in the oven or oven for several minutes so that the shell exfoliates, then rub them between the palms, as a result of which the shell will completely separate. Roasted nuts are tastier than raw.
Hazelnut is a cultivated garden plant. Approximately the same nut grows in the forests, it is called hazel or hazelnut. The hazelnut is slightly smaller than the hazelnut.

Walnut, also known as Voloshsky, is much larger than hazelnuts, it also differs from it in its wrinkled shell and figured core.
The kernel is covered with a thin shell of light or dark color, and the kernel with a light shell belongs to the highest grade, and with a dark one - to the lowest.
If the core is immersed for 12 hours in salted water, the shell can be easily removed; after that, the core must be washed in running water and dried.
So that the kernel does not go rancid, you need to store nuts in cool dark places.
Roasted walnuts acquire an unpleasant aftertaste, so they are not suitable for sprinkling products.

cashew nuts- go on sale necessarily fried and without a poisonous shell, have a curved bean shape, reminiscent of the taste of almonds. It is a good product for sprinkling products and for making marzipan and other products.

Peanut, also called groundnut or Chinese nut, contains 1-2, rarely 3 kernels, easily released from the fragile shell. The kernel is covered with a light brown shell, which separates after roasting.

Almond goes on sale with a shell or peeled. Its core is covered with a thin brown shell. To remove the shell, you need to lower the almond for 1 minute in boiling water, then remove it from the water and press the core with your fingers, the shell will easily separate. To avoid darkening of the kernel, immediately rinse it with water and dry it on a baking sheet in the oven at 50-70 °.
Bitter almonds should not be added to confectionery products, as they contain toxic substances (cyanides). But it is useful to add one grated grain of bitter almonds to the total mass of grated almonds to give a bright almond flavor and aroma.

pistachio nuts have a light green color of the core, therefore, in finely chopped form, they are used to decorate cakes and pastries. The hard light gray shell is removed with a penknife.
The shell of the pistachio kernel is removed in the same way as for almonds, and the heating time should be shorter in order to avoid color deterioration. After cleaning, it is necessary to dry the pistachio immediately, otherwise it will turn sour and lose its glossiness and green color. apricot kernel it is used instead of almonds, although it is inferior to it in taste; processed in the same way as almonds.

Flavors and aromas

Food acids are added to some blanks to give them a pleasant sweet and sour taste or to prevent sugaring. Acid is an excellent preservative. It should be remembered that acid should not be stored in metal (especially copper and zinc) containers.

For flavoring confectionery products, spices are used - flavoring products of plant origin, which include essential oils or other extractive substances that cause a sharp taste and aroma.

Spices and other flavoring substances indicated in the recipes must be dosed carefully, but it is better, as they say, not to report than to shift, since the sharp taste and strong aroma spoil the product and irritate the digestive organs.

From heat and moisture, essential oils quickly decompose, so spices should be stored in dry, cool places, in tightly closed jars. In addition, ethereal essences must be protected from light.

Tartaric acid- crystalline acid; used in the form of a solution - 1 tbsp. a spoonful of acid for 3 tbsp. spoons of warm boiled water.

Lemon acid found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

Anise- spicy plant. Its seeds are put into the dough and used for sprinkling.
Dried star anise star anise-add in crushed form to gingerbread.

Vanilla- pods of a tropical plant, having a length of 12-25 cm, with a gelatinous content in which the seeds are located. Vanilla contains vanillin, which has a specific aroma.
When cooking the cream, the pod is laid uncut so that its small black seeds do not spoil the appearance of the product; in the manufacture of dark-colored products, vanilla pods are cut lengthwise into two parts.
After boiling, the used vanilla pods can be dried, ground and added to gingerbread.
For better extraction of the aroma, vanilla is placed in a jar, covered with sugar, and then sugar saturated with aroma is added to the products. You can also cut the vanilla, pour it with alcohol (for 1 weight part of vanilla, 9 weight parts of alcohol) and leave for at least two days. The solution must be filtered before use.

Vanillin- white crystalline powder obtained by chemical means. It dissolves in hot water (at 80°C, in ratios of 1:20) or alcohol (vodka). To obtain vanilla sugar, vanillin is preliminarily dissolved in heated alcohol in a ratio of 1:1 and the alcohol solution is mixed with powdered sugar in a ratio of 1:12.5.
Vanilla sugar can also be purchased at the store.

Carnation- Dried clove flower bud. Used in the manufacture of jam, gingerbread.

Ginger- tropical plant. Its rhizome in pounded form is used to flavor gingerbread.

Cardamom- dried light yellow pods of the plant with brown seeds. In crushed form, cardamom is used to flavor sweet yeast and other products.

Coriander- aromatic plant. Its dried light brown fruits are used in the manufacture of gingerbread.

Cinnamon- dried bark of the cinnamon tree. In the form of crusts tied in gauze, cinnamon is used in jams and various concoctions, and in the form of a powder - in dough, for sprinkling and for stuffing.

Caraway- a plant whose seeds have a sharp bitter taste and are used for sprinkling.

Nutmeg in appearance it resembles a small walnut, but has a strong aroma. Nutmeg is ground on a grater and added to sweet yeast dough and gingerbread.

Poppy used for filling and sprinkling confectionery.

Saffron is the dried stigmas of the flowers of a perennial, very fragrant saffron plant. The color of saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and filtered through cheesecloth after 24 hours.
Saffron is used in the manufacture of sweet yeast dough, muffins, cookies, cake.
0.1-0.2 g of saffron is added to 1 kg of flour.

Essential oils isolated by distillation with water or by pressing from the roots, bark, flowers and leaves of essential oil plants.

Essences are natural and artificial. They are used to flavor preparations and products.

Essential oils and essences, coming on the market, are highly concentrated, so they need to be added in very small quantities, sometimes a few drops.
Essences from strong heat evaporate and can give the product an unpleasant taste and aroma.

tea infusion well flavored confectionery. Pour 2 teaspoons of tea into 0.25 cups of boiling water, after 5-6 minutes strain the tea through a strainer or squeeze through gauze.

Natural coffee prepared from the seeds of the coffee tree fruit. Raw coffee beans should be roasted until completely dark, but not charred, and then ground in a coffee grinder. To flavor confectionery products, you need to prepare a coffee tincture from natural ground coffee, and in its absence, from such a variety of coffee with chicory, which contains an increased amount of natural coffee.
For coffee infusion, take 1 teaspoon of coffee, brew in 0.5 cups of boiling water, cover the glass and put it on the edge of the stove. After 20-30 minutes, coffee is squeezed through a napkin or gauze folded in half, then allowed to stand for 30 minutes. After that, a transparent infusion is drained and the products are flavored with it.

Alcoholic drinks- cognacs, liqueurs, vodka tinctures, liqueurs and various grape wines - are used to prepare syrup for soaking, flavoring and flavoring. Dark-colored wine cannot be flavored with a light cream.

Baking Powder

To obtain a porous structure in products and increase the volume, the dough is loosened with yeast and chemical leavening agents. Heat does not penetrate well into unleavened dough during baking; the crust of the product turns black, and the middle remains unbaked.

Yeast pressed (moisture content 75%) and dry (moisture content 12%) are produced. As a result of the vital activity of yeast in the dough, alcohol and carbon dioxide are formed. In an effort to get out of the dough, the gas loosens it, creating pores and increasing the volume of the dough.
With excessive accumulation of gas in the dough, the yeast stops working and the dough falls off. After kneading the dough with a hand or a spatula, a significant part of the gas is removed, the dough is saturated with atmospheric oxygen, and the fermentation of the sheaf resumes.
Yeast is diluted in warm water or milk before use.
The best temperature for the vital activity of yeast in the dough is 26-30°C, at 55°C the yeast dies. If you cool the yeast to a temperature below 10 °, their vital activity will almost cease, and with a subsequent increase in temperature, it will resume.

Pressed yeast- the product is perishable, they must be stored in a cool place; boxed dry yeast can be stored in a dry place for up to 5 months.
Pressed yeast should have a pleasant, non-moldy smell; grayish color with a yellowish tint; be dense, non-smearing, crumbly.

Yeast is used to make products from yeast (sour) dough. In most varieties of cookies, in gingerbread and in other products that are characterized by a high content of muffin (sugar, fat, eggs), chemical baking powder is used, because with a large amount of muffin, the yeast is inhibited, and the dough is poorly loosened.

The main chemical leavening agents are drinking bicarbonate of soda and ammonium carbonate. There are also other baking powders in the form of powders, which are a mixture of different substances, including soda and ammonium.

drinking soda- white powder, alkaline, slightly salty taste, easily soluble in water. When acid is added to a soda solution or when heated, carbon dioxide is released from soda. Carbon dioxide released during baking dough under the influence of heating loosens the dough.
However, soda does not completely decompose in the dough, leaving a specific aftertaste in the product. Adding citric or tartaric acid to the dough will lead to a more complete decomposition of soda and improve the taste of the product.
Soda is mixed with flour. Acid is added to a liquid or muffin. When kneading flour with liquid, due to the interaction of soda with acid, carbon dioxide will begin to be released. Such a dough cannot be kneaded for a long time, especially in warm conditions, as the gas will evaporate and the dough will become dense again. Therefore, it is prepared in a cool place and after kneading it is immediately molded and baked.
For 1 kg of flour, take 1/2 teaspoon of soda and 1/4 teaspoon of a solution of citric (or tartaric) acid. Acid can be replaced with sour milk, kefir, acidophilus, whey, sourdough or sour fruit juices.
Flour products cooked on soda have a beautiful color. However, excess soda gives them a dark hue and an unpleasant taste.

ammonium carbonate is a large white lumps of crystals or crystalline fine powder with a pungent smell of ammonia. Before use, ammonium carbonate must be crushed by grinding in a mortar or on a grater, and sifted through a fine sieve or gauze. You can also dissolve it in cold water (3 tablespoons of water per teaspoon of ammonium) and add to the liquid when kneading the dough.
When heated during dough baking, ammonium carbonate releases ammonia and carbon dioxide, which loosen the dough.
Store ammonium carbonate in tightly closed glass jars.
Biscuits made with ammonium carbonate are more porous, without a specific aftertaste. However, in appearance (color), it is inferior to a liver cooked on soda.
Therefore, it is recommended to use a mixture of ammonium (40% of the total weight of the mixture) and soda (60%).

gelling agents

For the preparation of jelly, fillings and marmalade used to decorate cakes, pastries and other products, as well as for the preparation of some creams, gelling (jelly-forming) substances are used - agar and gelatin.

agar(old name agar-agar) - vegetable glue produced from some types of seaweed. Agar goes on sale in the form of grains, powder or porous translucent plates.

Gelatin- food glue of animal origin, goes on sale in the form of grains, powder or transparent yellow plates.
Before use, the gelatin and agar plates should be washed in cold water and put in a colander or strainer to drain the water.

The gelling properties of agar are 5-8 times stronger than those of gelatin. Store agar and gelatin in a cool, dry place.

food coloring

Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Paints are dissolved in warm boiled water, the dosage is set as desired.

white coloring give powdered sugar, lipstick, milk, cream, sour cream, white creams.

yellow paint obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.

green paint obtained by mixing yellow paint with blue or squeezing green juice from spinach.

brown coloring give a strong coffee infusion or zhzhenka, which is burnt sugar. Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

Red and pink paint are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol disappears.

orange coloration gives a mixture of red and yellow paint, as well as the juice of orange or tangerine zest.

blue paint obtained from the dye indigo carmine, which is a bluish-black paste, which, when dissolved in water,. forms a pure blue solution.

pistachio paint formed by mixing yellow paint with a small amount of blue.

chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.

Weight of some products in certain volumes

Since scales are not always available at home, the dosage of products is often given in tea (250 ml) and faceted (200 ml) glasses, a tablespoon (18 ml) and a teaspoon (5 ml) in recipes.

The table shows the approximate weight of some products in these volumes.

When the humidity and the state of the product deviate from the norm, its weight in the same volume changes. So, fermenting sour cream is lighter than fresh, non-fermenting; sugar and salt with high humidity is heavier than normal.

It is advisable, using scales or a beaker, to measure out the capacity of glasses and spoons with water. As can be seen from the table, in a tea glass (or in a faceted glass with a rim) there should be 250 g (ml) of water, in a faceted glass (without a rim) - 200 g, in a tablespoon - 18 g, in a teaspoon - 5 g.

If the dishes have a different capacity, you should try to choose the dishes of the desired capacity, which will serve as a constant measure for all products.

Liquid products (milk, vegetable oil) need to fill glasses and spoons completely.

Viscous products (sour cream, condensed milk, jam) should be put into glasses and scooped with a spoon so that a "slide" is formed.

The same applies to bulk products. Flour should be poured into glasses, since when scooping it up by immersing a glass in a bag of flour, voids will form inside the glass along the walls due to the air remaining in it.

It is necessary to fill the dishes (glasses and spoons) with bulk products completely "with a slide" without tamping and without shaking, and also without preliminary loosening. This is especially true for flour. So, flour in a tea glass normally filled with a "slide" weighs 160 g, and tamped - up to 210 g, pre-sifted - only 125 g. As a result, bulk products must be measured for the preparation of products in an unsifted form, and then sieved.

In recipes, to reduce the presentation, it is written not “tea glass”, but “glass”, less often it is written “tea cup” (this is 250 ml); if faceted is meant, then it is written "faceted glass" (200 ml).

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