Flour products are very popular sweets nowadays. They are prepared at home, bought in stores and brought from other countries. This delicacy attracts not only children, but also adults. Nowadays, not a single evening tea party is complete without a delicious cake or cookies.

What are flour products

All flour products are divided into confectionery and culinary. The former are made from large quantities of butter, fats, eggs and sugar. They can be with or without fillings.

Culinary-type flour products include: pasties, kulebyaka, cheesecakes, pizzas, manti, khachapuri, strudels and croissants. They can be with a wide variety of fillings, however, they are made from simple dough.

Flour pies, cakes, pastries, cookies and pies are more difficult to prepare. They can be baked both at home and in production.

Industrial production

It's no secret that most sweets are now made by machines in factories. In order for the delicacy to be tasty and healthy, many rules must be followed. The technology for preparing flour products includes many steps that must be strictly followed. It all starts with kneading the dough. Then you need to prepare the filling and shape the product. Of course, most processes are done by machine, however, some steps are done manually (for example, assembling a cake).

Collection of recipes for flour culinary products

There is a basic recipe for preparing any dish, which different chefs can slightly modify and transform. Many housewives have cookbooks in their kitchens in which they store the most delicious recipes. In production and in restaurants, there are recipe books that also describe the technology for preparing a particular dish.

Pies with Chinese cabbage with yeast

To prepare you will need: 1 glass of milk, a pack of butter, 10 g of yeast, 500-600 grams of flour, salt, sugar, Chinese cabbage (half a head), one carrot and an onion.

First we prepare the dough. Yeast should be diluted in warm milk, then add softened butter, a pinch of salt and a glass of sugar. Gradually stir in 1-2 cups of flour into the finished mass (the rest will be left for rolling out the dough). The finished dough should be covered with a towel and placed in a warm place for 30 minutes. During this time we prepare the filling. Shredded cabbage, onions and carrots must be stewed. Add salt and pepper to taste. You can add a tablespoon of tomato paste to the filling.

We make pies from the dough and stuff them. Cook in the oven for 20-30 minutes.

Brushwood

Homemade baking is always tasty and healthy. Homemade flour confectionery products have a fairly short shelf life, so they should be prepared in small portions.

To prepare crispy brushwood you will need: sugar 2 tablespoons, 2 eggs and 3 yolks, 2 tablespoons of vodka, salt, soda, 2 tablespoons of milk and sour cream, 50 grams of butter, 500 grams of flour, 2 tablespoons of vegetable oil, sugar powder.

In a deep container, beat eggs, yolks, vodka, sour cream, sugar and milk. Add slaked soda to the whipped mixture. Separately combine soft butter and flour. Mix flour and egg mixture. The dough turns out plastic. Roll it out into a thin layer and cut it into strips, from which we form brushwood. In heated oil, fry the dough on both sides and sprinkle with powdered sugar (when it has cooled).

Spanish donuts

One of the simplest sweet recipes can be considered churros - a Spanish donut. To prepare you will need a glass of water, 500 grams of flour, lemon or orange zest, a spoon of sugar and a pinch of salt, as well as 200 grams of sunflower oil for frying.

You need to boil the water and boil the zest in it a little (then remove it from the water), add sugar and salt. Gradually pour boiling water into the sifted flour. The dough should be stiff but pliable. It should be placed in a syringe with a star nozzle. While deep frying, squeeze out a little dough in the form of sticks, curls or circles. Donuts are served with jam, preserves or chocolate.

Biscuit "Zebra"

A fun and interesting chocolate-vanilla sponge cake can be a great addition to a family tea party. Complex flour products are difficult to make at home. However, "Zebra" is a delicacy that is prepared easily and quickly.

To prepare you will need 5 eggs, 2 cups of sugar, cocoa, 3-4 cups of flour, 1 tablespoon of full-fat milk or cream, vanillin to taste.

Chilled eggs must be divided into whites and yolks. Beat the whites with sugar until thick, then stir in the yolks. Next, you need to carefully stir the flour into the eggs. Divide the whole mixture into 2 parts, to one of which we add a tablespoon of cocoa and milk (cocoa can be 2 tablespoons). Place vanilla and chocolate dough in the baking dish one at a time (place a spoonful of chocolate in the center of the white dough). Bake in the oven for 30-40 minutes. After the delicacy has cooled, you can pour chocolate on top or serve it in its original form.

Assortment of flour products

On supermarket shelves you can find a wide variety of flour products - both sweet and savory. Many bake them directly in their own bakeries, while others purchase them from other suppliers. It is important to choose the right product correctly, and this can be done using several rules.

• If you decide to buy bread or sweets from the store’s own bakery, then you should carefully examine the place where they are stored. Baked goods must be individually packaged or behind a stand.
• Pay attention to the baking time. This is important, because bread baked in the morning acquires a somewhat hard crust by evening.
• Be sure to check the composition of the product. It must be indicated on the packaging.
• Confectionery products sold in bulk must be tightly covered with cling film, otherwise the storage rules are violated.
• Pay attention to the temperature conditions in the store. At elevated temperatures, chocolate products begin to melt, and at low temperatures, flour products harden.
• Prepackaged flour products should also include not only the date of packaging, but also the date of production and expiration date. In this case, the composition must also be duplicated, but you can check it with the seller.
• Do not buy flour products past their expiration date. In this case, storage conditions may be violated, and accordingly, the shelf life will be reduced.

Currently, in the hypermarket chain you can purchase healthy flour products with bran, algae, flax seed and other additives. There is a whole series of products that do not contain gluten and are also intended for diabetic nutrition. In the production of confectionery products, flour of different grades and grindings is used, which makes the range of products wider. Currently, there are many flour products that do not contain sugar and synthetic additives.

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1. Introduction. Modern idea of ​​the development of the catering industry

2 Classification, assortment, recipes, quality requirements for culinary products on the topic of work

2.1 Review of the range of dishes on the topic of work

2.2 Review of dish recipes. Requirements for the quality of culinary products, serving forms

3 Characteristics of raw materials

3.1 Requirements for raw materials for the production of dishes on the topic of work

4 Development of technology for preparing culinary products

4.1 Characteristics of technological processes for primary processing of raw materials and technology for the preparation of semi-finished products on the topic of work

4.3 Rules for registration, release, storage of dishes and culinary products

5 Development of technological documentation for signature dishes

5.2 Calculation of integral speed

5.3 Ensuring food safety indicators

5.4 Development of technological and technical-technological maps for the dishes being developed

Conclusion

List of sources used

Applications

1. Introduction

The art of cooking is one of the most ancient areas of human activity. Finished products must meet certain requirements: the quality of flour products is determined by organoleptic indicators by appearance, color and smell.

In the assortment of catering establishments, along with dishes from meat, fish, vegetables, eggs, dairy products, confectionery products occupy a large place: pancakes and pancakes, pies, pies, kulebyaki, pies, cakes, pastries, muffins, cookies, gingerbread cookies, waffles.

Flour confectionery products are of great importance in nutrition. Since the raw material from which they are prepared is the main source of energy, plastic material for building tissue cells.

The composition of flour confectionery products includes fats of animal and vegetable origin, which are involved in fat metabolism and contribute to the normal functioning of the central nervous system. Proteins, which contribute to the construction of cells, carbohydrates, which serve as the energy material for muscle work.

Bakery products include a wide range of products made from flour with various additives that improve taste - sugar, eggs and butter.

Butter dough is dough prepared with the addition of fat, eggs and sugar. With a large amount of sugar and fat, baked goods turn into confectionery products - cakes and pastries, which have little similar nutritional properties to flour products, although their basis is flour.

Cookies, gingerbread and buns occupy an intermediate position between bread and cakes and pastries. If in flour the main part of the calorie content comes from starch, then in confectionery products the main share of the total calorie content comes from fats and simple sugars. It is these products, and not simple baked goods, that can cause excess consumption of fat and sugar, contributing to overeating (it’s delicious, it’s impossible to stop eating!) and obesity.

Hence the rule: the less baking is added to the dough, the healthier it is. Culinary skill is to make the dough less rich, but tasty. To do this, use various flavoring additives or include filling in the product. For example, pies with fruit or any vegetable filling can be made from soft dough, but the taste is excellent!

Food manufacturers have become increasingly focused on producing products using a variety of health-promoting food ingredients, including dietary fiber. Daily consumption of foods containing dietary fiber helps reduce the risk of colon diseases and cholesterol levels in the blood; they have a hypolipidemic effect, which allows them to be used in the prevention and treatment of a number of diseases. It has been noted that dietary fiber influences the course of diseases such as atherosclerosis, coronary heart disease, hyperlipoproteinemia, hypertension, varicose veins, thrombosis of the veins of the lower extremities, the development of intestinal cancer, and the prevention of obesity.

Humanity owes the discovery of a method for preparing yeast dough to a happy accident. Apparently, yeast cells that got into the dough caused alcoholic fermentation in it. The dead body suddenly came to life, began to breathe and rise. One can imagine how shocked the first witnesses of this miracle were. These phenomena seemed mysterious and incomprehensible to them. Centuries passed before the human mind lifted the veil over the mystery of alcoholic and lactic fermentation, but to this day people still say not to “make” dough, but to “create,” thereby emphasizing the significance and mystery of the action.

For a long time, people did not know the reason for the fermentation of dough, they had no idea about yeast, but this did not prevent them from successfully using the fruits of the vital activity of microscopic fungi - our faithful helpers. Just the remainder of the once prepared dough - the leaven was taken care of like the apple of one's eye, just as cavemen once took care of fire. New dough was made from this leaven, passed from house to house, and this continued for centuries before we learned to isolate and breed yeast, which has now become commonplace.

Like all living beings, they need food and certain living conditions. The dough contains enough nutrition for them: there are sugars, mineral salts, proteins and vitamins. And people will take care of the required temperature - they will put the dough in a warm place.

One problem is that yeast cannot move. During the process of division, each cell forms an entire colony, all in one place. As a result of the life activity of such a family, alcohol and carbon dioxide accumulate around it and it becomes impossible for it to live - fermentation stops. We quickly learned how to help yeast: we need to knead the dough during fermentation, which distributes the yeast evenly, removes excess carbon dioxide, and fermentation begins with renewed vigor.

2 Classification, assortment, recipes, quality requirements for culinary products

2.1 Review of the range of flour culinary products made from yeast dough. Review of dish recipes

yeast dough dish

Fried pies. From the straight dough of weak consistency, pies are formed into semicircles, melted and fried in fat heated to 160---170°C. For frying, special frying devices are used, either electric fryers with adjustable heat levels, or electric frying pans. It is prohibited to fry pies in a stovetop container. Inventory and equipment are lubricated with vegetable oil. It is prohibited to use flour as a topping when cutting dough. Flour, charred during frying, reduces the quality of fat and worsens the appearance of products. For frying pies, use refined vegetable oil or a mixture of 50% refined vegetable oil and 50% cooking fat (rendered beef fat).

Pies. The products are given a “boat” shape. Pinch the dough so that the middle remains open. After proofing, the products are baked for 8--10 minutes at a temperature of 230--240°C.

Snack pies (“boat”) are prepared from sponge dough with minced meat and fish, with sago and fish, and rice. Moscow pies - made from sponge and unpaired dough, round, large in size, stuffed with viziga and fish, minced fish with pieces of salmon, sturgeon, stuffed with meat and eggs. To give the pies juiciness, after baking, pour a little concentrated broth or a little melted butter with chopped herbs into the hole on top.

Kulebyaki. The dough prepared using the sponge method is rolled out into a layer 1 cm thick and 18-20 cm wide, and minced meat (meat, fish, cabbage, etc.) is placed in the middle along the entire length. The edges of the dough are connected over the minced meat and pinched. The formed kulebyaka is placed on a sheet with the seam down, the product is leveled, greased with melange, the surface is decorated with narrow strips of dough and placed in a warm place for proofing. Before baking, the kulebyak is pierced in several places with a chef's needle to release the steam generated during baking. Bake at a temperature of 210--230°C for 35--45 minutes. Kulebyaki differ from other products with minced meat in the large amount of minced meat (approximately 90% of the dough mass). Several types of minced meat can be used at the same time, and they are separated by baked pancakes. To prevent the dough from getting soggy, you can also place pancakes between the dough and the minced meat.

Pies. They can be open, semi-open and closed. For an open pie, the dough is cut into a flat cake, which is placed in a low-rimmed pan, greased with butter, or on a greased pastry sheet. The filling is placed on top and the edges are slightly folded by 1.5-2 cm, giving the product a round shape. A half-open pie is shaped in the same way, but the top is covered with thin strips of dough in the form of a grid. This is how sweet pies are usually prepared. When preparing closed pies, on one layer of dough 1-1.5 cm thick, place minced meat (from fish and potatoes, or fish and eggs, or potatoes and pork, cabbage, etc.) evenly over the entire surface, cover it with a second layer and pinch it . 5-10 minutes before the end of proofing, the pies are greased with melange, several punctures are made and baked at a temperature of 210-240°C for 30-45 minutes.

Donuts. The dough for donuts is prepared using a straight method with a weak consistency (humidity 43%). When cutting dough, tools and equipment are lubricated with vegetable oil. The dough is cut in the same way as for fried pies, giving the donuts the shape of rings or balls. After 20-30 minutes of proofing, the donuts are fried in fat. When ready, donuts are sprinkled with powdered sugar.

School buns. Prepared from dough prepared using the sponge method. The dough is cut into round buns and placed on greased sheets. After proofing, the buns are brushed with egg and baked.

Vanilla buns. They are prepared in the same way as school buns, but vanillin is added to the dough during cooking.

Butter buns (brioches). The sponge dough is shaped into balls and 4-5 pieces are placed in one mold. The products are defrosted, brushed with leison (egg and milk) and baked for 10--12 minutes at a temperature of 230--240°C.

The pastry is ordinary. The dough is prepared using the sponge method, cut into buns, oysters, bars, etc. The products are placed on greased sheets, left to proof for 30 minutes, brushed with egg, sprinkled with powdered sugar before baking and baked at a temperature of 220--230°C .

Baba rum. Butter dough is prepared using the sponge method. Forms (cone-shaped, smooth or corrugated) are lubricated with softened fat. The finished dough is placed in molds no more than 1/3 of the height, and after proofing, baked at a temperature of 210-220°C for 45 to 60 minutes, depending on the weight. After baking, the finished semi-finished product is left for 2-4 hours, then the mold is shaken, the product is removed from it, the narrow part of which is immersed in syrup for 10-12 seconds. The upper part is glazed with fondant heated to 45-50°C. The fondant should lie in a thin layer without cracks.

Envelope bun. On a table sprinkled with flour, roll out a piece of puff pastry into a rectangular layer 5-8 mm thick, cut into square pieces measuring 8x8 cm (weight 55 g), bend the corners of the pieces towards the center and press lightly. The buns are placed on greased baking sheets so that they do not stick together during proofing and baking; they are allowed to rest for 10-12 minutes and, brushed with egg, are baked.

Triangle bun. Square-shaped pieces (see above) are folded diagonally into a triangle.

Bun "book". Square-shaped pieces (see above) are folded in half in the shape of a book, the edges are lightly pressed with a knife or shallow cuts are made on them.

Puff bun with nuts. The finished dough is rolled out into a layer 1 cm thick, cut into strips 20 cm long, the strip is twisted into a rope, then wrapped in a spiral, the end of which is placed under the bun. After complete proofing, the bun is brushed with egg and sprinkled with crushed raw nuts.

Puff pastry with marzipan. The dough is rolled out into a layer 5-6 mm thick, cut into strips 15-20 cm wide. The strips are cut into triangular pieces with a base of 100-120 mm. The marzipan (nut) filling is placed at the base of the triangle. The dough is rolled up and bent into a bagel (horseshoe) shape. The molded products are placed on a greased baking sheet. After proofing, brush with egg and bake. 30-40 minutes after baking, the puff pastry is glazed with warm lipstick.

Puff pastry with jam. The dough is rolled out into a layer 10 mm thick and cut into strips 100-120 mm wide. Place jam in the middle of the cut strips of dough using a pastry bag. One edge of the strip is brushed with egg and the second edge is placed on it, pressed lightly and cut into individual buns. After proofing, they are brushed with egg and baked.

Pancakes. They are baked on both sides in heated cast-iron frying pans, greased; The thickness of the pancakes must be at least 3 mm. When on vacation, stack hot pancakes in piles of 3 pieces. per serving on a plate or round ram with a lid. Serve separately: in a sauce boat - melted butter or sour cream; in caviar bowls - chum or sturgeon caviar; on the plate - salmon, herring, balyk. You can cook pancakes with seasoning. To do this, place washed smelt, fried onions or other products in a frying pan and fill them with dough.

Pancakes. They bake on heated (cast iron) frying pans, thick-walled baking sheets or electric frying pans in the same way as pancakes, but the layer of dough is thicker and the dimensions are smaller. The dough is spread out with a spoon (pre-moistened with water so that the dough comes out better) or released from a pastry bag. Pancakes are baked on both sides. They can be deep fried. The thickness of finished products must be at least 5-6 mm. You can add finely chopped apples, washed raisins, etc. to the pancake dough. Make pancakes with butter, sour cream, jam, marmalade, honey, preserves, sugar, 3 pieces each. per serving.

Vatrushka - the name of these small open pies apparently comes from the word “vatra”, which in most Slavic languages ​​means “fire”, “hearth”. Indeed, the round, rosy cheesecake resembles the sun.

Cooking technology:

Yeast dough is prepared using a straight method. The dough is divided into pieces weighing 58 or 29 grams and rolled into balls. They are placed on a pastry sheet greased. After proofing, a depression is made in the buns with the end of a rolling pin, and the thickened edges are greased with egg wash. The cavity is filled with jam. Cheesecakes made with minced curd must be greased with egg wash after filling with minced meat and proofing. Then the cheesecakes are baked at a temperature of 230-240°C for 6-8 minutes. Yield of finished cheesecakes: 100 pieces - 75 grams and 200 pieces - 36 grams.

Chebureks

Cooking technology:

Prepare large unleavened dough from flour, water and salt, as for noodles. To prepare minced meat: mince fatty lamb and onions, season with salt, pepper and add water to the mixture.

Roll out the dough into a layer 2mm thick, cut out the flatbread with a round corrugated notch, brush with egg, put the minced meat in the middle and fold one edge of the flatbread over the minced meat to make a crescent-shaped pie.

Fry in a large amount of fat (deep fat), serve hot.

Cake. The cake is baked from yeast sponge dough. When kneading, sorted and washed raisins are added to the dough. The finished dough is placed in greased pans and left to rest for 30 minutes. After proofing, the surface of the product is greased with egg and pierced with a pin to a depth of 2 - 3 cm. The cake is baked at a temperature of 190 - 200 ° C. Remove the product, slightly shaking the mold. Sprinkle the surface of the cooled cake with powdered sugar.

Pumpkin pancakes

Whisk milk, eggs, flour, sugar, cinnamon, vanillin, salt, pepper and baking powder until smooth.

Grate the pumpkin on a fine grater, add to the dough and grind the resulting mass in a blender until pureed.

Fry in oil until golden brown.

Sprinkle the finished pancakes with powdered sugar. You can serve them with honey, whipped cream, condensed milk or sour cream.

Pumpkin cookies

Grind the egg with sugar. Melt the margarine over low heat, mix with flour and combine with the egg-sugar mixture.

Grate the baked pumpkin and add to the dough. Stir until smooth.

Place the resulting creamy dough in small portions on a greased baking sheet and bake for 10-12 minutes in an oven preheated to 150°C.

American pumpkin pie

Sift flour and salt into a deep bowl. Rub between your palms with soft butter until the mixture resembles bread crumbs, then add a lightly beaten egg and knead into a dough. Roll it into a ball, wrap it in film and put it in the refrigerator for 30-50 minutes.

Peel the pumpkin and remove the seeds. Cut the pulp into cubes. Place in a thick-bottomed saucepan or saucepan, add a little water and simmer until soft and the liquid has completely evaporated. Using a blender, grind the pulp into a homogeneous mass. To make it even more tender, the resulting puree can be rubbed through a sieve.

Roll out the dough on a lightly floured surface and line it with a low round pan about 30 cm in diameter. Place a sheet of baking paper on top of the dough and add any cereal. This will allow the crust to bake evenly. Bake for 15 minutes at 190 degrees.

Place pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, spices and salt. Pour the mixture into the pan with the baked dough. Bake the pie for 50-55 minutes at 180 degrees. When the pie has cooled, you can safely cut it into portions.

Shortbread cookies with beets

Wash the beet tops and chop finely.

Rinse the beets thoroughly, remove dirty, darkened areas and pass through a meat grinder along with the skin.

Prepare the dough: soften the butter thoroughly, add powdered sugar, egg, soda and beat until smooth.

Mix the tops and beets, add them to the shortbread dough along with the flour, stir quickly and cool. Roll out the dough, cut out cookies, bake for 10-12 minutes in an oven heated to 230°C.

2.2 Requirements for the quality of culinary products, serving forms

Finished products from any type of dough must be of the correct shape, with an even top crust that fits tightly to the crumb. Cracks on the surface are unacceptable (except for products made from choux pastry). The color of the products ranges from golden yellow to light brown. The crumb of the products must be well baked, elastic (in yeast and biscuit dough), evenly porous, without voids. The taste and smell must correspond to the type of product and its composition; bitterness, excessive acidity, and saltiness are not allowed.

Store finished products in clean, dry rooms at a temperature of 6-20 ° C in trays, placing them so that they do not lose their shape. Implementation time 24 hours.

3 Characteristics of raw materials

3.1 Requirements for raw materials for food production

Flour quality requirements

The quality of flour is assessed by smell, color, taste. In laboratory conditions, ash content, grind size, humidity, quantity and quality of gluten (for wheat flour), impurity content, and infestation with barn pests are determined.

The color of the flour determines its grade and freshness. The higher the grade of flour, the lighter it is. The color also depends on the quality of the grain, the content of coloring substances in it, and the type of grinding. Color is determined by a standard; in order to obtain an objective assessment, a photometer (color meter) is used.

The smell of flour is pleasant and specific; a musty, moldy smell indicates spoilage of flour or poor quality grain from which the flour was obtained. If the product proximity is not observed, foreign odors may also appear in the flour. To determine the smell, you need to pour a little flour onto clean paper, warm it with your breath and establish the smell.

The taste of flour is slightly sweet, without any extraneous taste of bitterness.

The moisture content of flour can be determined by squeezing it in the palm of your hand; dry flour crunches slightly and crumbles when you open your palm. The moisture content of flour is an important indicator; a moisture content of no more than 15% is considered normal. Dry flour stores better.

The ash content of flour characterizes the ratio of endosperm and bran in it. The higher the grade of flour, the less bran it contains and the lower the ash content. Ash content standards: for sifted rye flour - 0.75%, peeled flour - 1.45; semolina wheat flour - 0.60; premium grade - 0.55; 1st grade - 0.75; 2nd grade - 1.25%.

The grind size is determined by sifting the flour through a sieve. The higher the grade of flour, the smaller the flour particles (with the exception of semolina, since it contains a certain amount of large endosperm particles). Grinding size affects the baking properties of flour.

The quality and quantity of gluten is the main indicator of baking properties. The more gluten in flour, the more fluffy and porous the bread becomes. Good gluten is elastic, resilient, extensible. Good quality gluten, light yellow.

Weak gluten is dark, sticky, crumbles, so the dough does not retain its shape, and is inelastic.

For each type of flour, standards for raw gluten content in terms of quantity and quality are established: wallpaper flour should contain about 20%; 2nd grade flour - 25; 1st grade - 30; premium - 28; wheat (grain) - not less than 30%.

Pack the flour in clean, dry, odor-free bags and bags. A marking label made of paper or cardboard is sewn onto each bag indicating the manufacturer, its location, name of the product, its type, grade, net weight, production date (year, month, day, shift). Weigher-packer number, standard number.

Store flour at a temperature not exceeding 18 C, relative humidity 60% for 6 months.

During long-term storage, changes may occur in flour that impair its consumer properties.

Self-heating of flour may occur in damp, warm, poorly ventilated areas. Flour develops a musty, moldy smell, which persists in the bread. At elevated temperatures and access to light, flour becomes rancid. The flour acquires an unpleasant smell and taste.

Regulations

· GOST R 51412-99 Wheat flour. Mechanized determination of raw gluten content

· GOST 28796-90 Wheat flour. Determination of wet gluten content

· GOST 28797-90 Wheat flour. Determination of dry gluten content

· GOST 27839-88 Wheat flour. Methods for determining the quantity and quality of gluten

· GOST 13586.1-68 Grain. Methods for determining the quantity and quality of gluten in wheat

Egg quality requirements

The quality of eggs is determined visually (the condition of the shell), by weighing and ovoscoping (the height of the air chamber, the state of density and mobility of the white and yolk are determined).

Depending on the quality, eggs are classified as categories 1, 2, or defective.

To determine the quality of eggs from a batch, 10% of the packages are opened and 50 pieces are selected. for research. Eggs weighing less than 43 g are called small; eggs with contaminated shells, regardless of weight, are called contaminated. They are used in catering and for industrial processing.

During storage, physical, microbiological and biochemical processes occur in eggs, and there may also be mechanical damage. Therefore, such eggs are classified as food defective or technical defects.

Food defects include: odor - an extraneous, but easily evaporating odor perceived from the environment; poured - eggs with partial mixing of yolk and white as a result of incomplete rupture of the yolk shell; small spot - eggs with one or several spots under the shell with a total area of ​​no more than "/on its surface (occurs during long-term, improper storage and is the result of the development of mold); drying - eggs with the yolk dried to the shell; breakage - violation of the integrity of the egg shell, as well as eggs with an air chamber height of more than 13 mm.

Technical defects include: blood stain and blood ring - eggs, on the surface of which, during ovoscopy, blood vessels are visible in the form of roundness of various shapes; large spot - eggs with fixed spots under the shell, occupying more than 7 parts of the surface of the egg; krasyuk - complete mixing of yolk with white; cuff - eggs are not translucent during ovoscopy (the result of the development of mold fungi and putrefactive bacteria); tech - eggs with a broken shell and leaking contents; mirage - unfertilized eggs after the incubator.

Packaging, transportation and storage of eggs. Eggs are packaged separately by type and category in wooden boxes (720 or 360 pcs each) in four rows with a lining of shavings or in cardboard boxes (360 pcs each) with a lining between the rows of embossed cardboard with cells. Each package includes a tag indicating the supplier, packer number and date of sorting of eggs.

Dietary and table fresh eggs can be packed in cardboard boxes of 10 pieces, which indicate the type, category and retail price. The following designations are applied to the end sides of the container: type and category of eggs, name of the supplier and the department to which he reports, container number according to the price list, date of sorting of eggs.

The type of eggs is indicated on the boxes in abbreviated form: dietary - D, fresh table - C, refrigerator - X, limed - I; category - numbers 1 and 2.

Eggs with contaminated shells are additionally marked “contaminated.” Small eggs are not divided into types and categories, but “small” are indicated on the boxes.

Eggs are transported by rail and road transport, in clean, odorless, insulated wagons and car bodies. Transportation over a short distance in summer is permitted in non-isothermal transport.

Eggs are stored in refrigerators and in retail establishments in boxes in stacks with aisles (through four rows) at a temperature of -1...-2 °C and a relative humidity of 85-88%.

During long-term storage, a protective film, as well as antiseptics, can be applied to the shells of eggs. Eggs are stored in lime solution at a temperature not exceeding 10 °C.

In stores, eggs are stored in clean and dry rooms separately or with odorless products. Storage duration in summer is up to 3 days, in the rest of the year - up to 6 days.

Requirements for milk quality are regulated by GOST R 52054-2003. Natural cow's milk is a raw material. Technical conditions.

In appearance and consistency, milk is a homogeneous liquid without sediment. Cream sediment is not allowed in high-fat and baked milk. Fresh pasteurized milk may have a creamy sediment with a loose structure without a clear dividing line between the layer of cream and milk.

The color of milk should be white, with a slightly yellowish tint; for melted milk, it should have a creamy tint; for low-fat milk, it should have a slightly bluish tint.

The taste and smell of milk should be pure, without foreign tastes and odors that are not characteristic of fresh milk.

Unacceptable defects are viscous, viscous, flaky consistency, foreign shades in color, sour, smoky taste and smell, bitter, salty taste and other foreign tastes.

An indicator of freshness is acidity. The acidity of pasteurized milk should be no more than 21oT, with the exception of high-fat milk (6%) - no more than 20oT and protein milk - no more than 25oT. The acidity of sterilized milk is not higher than 20? T, milk for baby food is not more than 19? T.

Pasteurized cow's milk and milk for baby food should be stored at a temperature from 0 to 8? C for no more than 36 hours from the end of the technological process. Sterilized milk in bags can be stored at temperatures up to 20? C for 10 days.

Requirements for the quality of nut-bearing fruits are regulated by GOSTs:

GOST 16833-71 Walnut kernel. Technical conditions.

GOST 16835-81 Hazelnut kernels. Technical conditions.

When determining the commercial grade of nuts, their size, the presence of fruits with defects (underdeveloped, damaged by pests, rancid, etc.), and contamination with foreign impurities are taken into account. Nuts of the highest and 1st grades must be whole, fully developed, freed from the outer shell, ripe, clean, with a uniform color of the shell. The kernels are covered with skin of different shades from light brown to brown, at the break from white to cream color, without foreign odors and tastes. In the 2nd grade, nuts of different pomological varieties, varying in shape, size and color, are allowed.

Nuts should be stored at a relative humidity of 55-65% and a temperature of 0-5°C. To preserve the high quality of nuts for a long time, they must be stored away from air and sunlight.

Requirements for the quality of vegetable oil

The quality of vegetable oils is assessed by taste, smell, color, transparency, acid number, moisture content, saponification number, ash content, and the presence of unsaponifiable phosphorus-containing substances.

Defects caused by the use of substandard raw materials include musty and moldy odors.

Sunflower oil is produced from sunflower seeds. Its production accounts for about 70% of all vegetable oil produced in the country. Oil is divided into unrefined, hydrated and refined.

Unrefined oil has a distinct taste and smell of roasted seeds and is light yellow in color. The oil is produced in three grades based on quality. Oils of the highest and 1st grades are transparent, only individual tiny particles of wax-like substances are allowed. Grade 2 oil may have slight turbidity. Acid number of oil (in mg KOH, no more): premium grade - 1.5, 1st grade - 2.25 and 2nd grade - 6.

Hydrated oil has a natural taste and smell, the color is less intense than that of unrefined oil. They produce it in the highest, 1st and 2nd grades. In grade 2, slight turbidity is allowed.

Refined oil is produced non-deodorized and deodorized. They are not divided into varieties. Non-deodorized oil has a slightly pronounced taste and reserve of sunflower seeds; transparent, without sediment, acid value - no more than 0.4 mg KOH. Deodorized oil has no taste or smell.

Cottonseed oil is produced from cotton seeds. Unrefined oil contains the poisonous pigment gossypol, so cottonseed oil is used for food only after refining.

Refined cottonseed oil is produced non-deodorized and deodorized. Deodorized is divided into the highest and 1st grades, non-deodorized - into the highest, 1st and 2nd. Only premium and 1st grade oils are used for food. Refined oil is transparent, light yellow in color, odorless. Acid number of oil (in mg KOH, no more): premium grade - 0.2, 1st grade - 0.3.

A liquid fraction that does not contain palmitic acid triglycerides is separated from refined oil by cooling and filtration (or centrifugation). This oil is called salad oil. It is transparent, light yellow, tasteless and odorless.

Cream quality requirements

In the production of butter, cream with a fat content of 28 to 55% is used predominantly. The requirements for the composition and quality of cream in butter making in accordance with TU 10.02.867-90 are given in Table 1. The grade of cream is determined by the most depreciating indicator. Cream that does not meet the requirements set out in this table is classified as non-grade. Cream with a benign fat phase, but containing foreign inclusions, as well as with pronounced aftertastes (feed, including pulp and silage, and musty, due to plasma spoilage) can be (by agreement with the plant) accepted and processed into raw butter or melted butter.

The following creams are not accepted:

diluted with water by more than 150/0 (the mass fraction of SOMO in such cream with a fat content of 30...40% is less than 6.4%);

with the presence of inhibitory substances - antibiotics, formaldehyde, hydrogen peroxide, ammonia, soda and other detergents, disinfectants and preservatives;

obtained from milk in the first 7 days after calving and in the last 7 days of lactation;

with residual amounts of pesticides and other chemicals above the limit standards approved in accordance with the established procedure;

with the smell of chemicals and petroleum products;

with putrefactive, rancid, bitter, moldy, metallic taste and a pronounced taste and smell of onions, garlic, wormwood, silage and other pronounced foreign tastes and odors;

with protein flakes and clots, mechanical impurities and unusual color;

frozen.

Cream is stored at enterprises at a temperature not exceeding 10°C in special containers (flasks, bathtubs, etc.) in rooms designated for this purpose. The shelf life of raw cream is no more than 12 hours, pasteurized - no more than 24 hours.

Margarine quality requirements

According to the current regulatory documentation, organoleptic, physico-chemical, microbiological quality indicators of margarine, as well as safety indicators, are standardized.

Organoleptic indicators of margarine quality are taste, smell, consistency and color.

The taste and smell of margarine must be pure, characteristic of this type of margarine, without foreign tastes and odors.

Defects of taste and smell include weak aroma and empty, unexpressed taste. A bitter taste appears when using low-quality salt or milk with bitterness. Excessively sour taste occurs as a result of using milk with high acidity. The stearic taste is caused by long-term stored high-melting lard. Fermented milk gives margarine a cheesy or curdish taste.

The consistency of margarine is determined at a temperature of 18 °C. Solid bar margarine has a plastic, dense, uniform consistency and a shiny, dry-looking cut surface. Soft bulk margarine has a highly plastic, homogeneous, spreadable consistency and a shiny surface.

Defects in the consistency of margarine include graininess, mealiness, and greasiness, caused by a violation of the cooling regime or excessive mechanical processing of the margarine emulsion. Cloudy tear - the appearance of cloudy drops of water on the cut surface of margarine - is the result of introducing unfermented milk into the recipe or not following the order of introducing the emulsifier. A large tear—moisture flowing from the cut surface of margarine—is caused by an insufficient amount of emulsifier.

The color of margarine should be uniform throughout the mass. Most types of margarine are close in color to summer butter. Chocolate, Citrus, Raspberry margarine has shades of components introduced according to the recipes, which is specified in the technical specifications.

Margarine color defects - spotting, marbling, striping, which appear as a result of uneven cooling of the margarine emulsion. The pale color is due to insufficient dye. Grayish or brownish shades are a consequence of poor-quality bleaching of raw materials.

When determining the grade of table margarine, it should be taken into account that acceptable defects for premium products are a matte cut surface; for the 1st grade - a weak aftertaste of the original fatty raw materials, a slightly spreadable consistency, slight heterogeneity of color, slightly grayish or creamy shades when using cottonseed, soybean, rapeseed, palm oils and lards from them.

From the physicochemical parameters of margarine, the mass fractions are determined: fat, moisture and volatile substances, table salt (0.03-0.7%); melting point of fat isolated from margarine (27--33 °C); acidity (2.5%); stability of margarine for industrial processing.

Microbiological parameters of margarine must comply with the requirements of SanPiN 2.3.2.560-96.

Sugar quality requirements

The quality of granulated sugar is determined according to GOST 21-94. The following requirements apply to the organoleptic characteristics of granulated sugar. The color is white with a shine, the taste is sweet, without foreign tastes and odors, both in dry form and in aqueous solution. Granulated sugar must be free-flowing, without lumps, completely soluble, the solution must be transparent, without any insoluble sediments, mechanical or other foreign impurities.

3.2 Principles of interchangeability of various types of raw materials for the production of culinary products

Table 1

	Name of replacement products	Name of replacement products	Culinary use
	Eggs without shell	Egg powder	In egg dishes, in sweet dishes
	Pasteurized whole cow's milk	Pasteurized low-fat cow's milk	In soups, sauces, stews
	Granulated sugar	Refined powder	In sweet dishes, casseroles, puddings
	Margarine	Dairy-free margarine	In vegetable, fish, meat dishes, flour products
	Pressed baker's yeast	Dry baker's yeast	For preparing drinks, flour products
	Sunflower oil	Peanut oil, corn oil, soybean oil, cottonseed oil, olive oil	In cold dishes, flour products, marinades

3.3 Physiological significance of raw materials and dishes made from them for the human body

Dough products are an integral part of Russian national cuisine and are of great importance in nutrition. They have an attractive appearance, good taste, aroma and are easily absorbed by the body. Dough products are high in calories due to the content of carbohydrates (starch and sugar), fats, proteins, minerals, vitamins B, PP, A.

Use of herbal complexes:

Jerusalem artichoke

table 2

The influence of Jerusalem artichoke dosage on cookie quality indicators

Name of raw materials and indicators	The value of quality indicators for cookies with the addition of Jerusalem artichoke, % of flour
Finished goods
Humidity, %
Alkalinity, deg.
Surface	Rough with small cracks, brown	Rough with small cracks, light brown	Rough with small cracks brown-gray
Fractured view	Light, with a yellowish tint, fragile, crumbly	Light, yellowish-brown, brittle, crumbly	Light brown, with a grayish tint, slightly crumbly, soft	Brown, with a gray tint, poorly loosened
Taste, smell	Sweet, without foreign taste or smell	Sweet, with a slight aftertaste of Jerusalem artichoke	Sweet, with a sweet aftertaste and a strong aftertaste of Jerusalem artichoke

Dough made from flour with Jerusalem artichoke had higher binding and elastic properties and lower hardness and stickiness compared to dough made from durum wheat flour. The addition of sodium alginate increased the stickiness and binding properties of the dough with Jerusalem artichoke. At the same time, the binding properties of the noodles increased with increasing content of Jerusalem artichoke powder in the flour. There were no significant differences in the taste, smell, color and texture of the finished noodles made from Jerusalem artichoke flour.

Pumpkin seed flour is a natural biologically active protein-vitamin-mineral complex of plant origin, which successfully combines all the basic essential amino acids, vitamins (mainly vitamin C and B vitamins), macro- and microelements (iron, potassium, calcium, manganese, phosphorus and zinc) and valuable dietary plant fiber (fiber) in a natural form that is easily digestible by the body.

Pumpkin flour is a source of complete, highly digestible protein, the content of which in the dry product is at least 40%. Pumpkin seed flour contains non-essential and essential amino acids, the deficiency of which in the diet disrupts many vital processes in the body and reduces its resistance to diseases (immunity).

Leucine enhances the repair (restoration) of bones and skin, and is involved in the normalization of carbohydrate metabolism (like alanine).

Glutamine is converted in the brain into glutamic acid, which prevents fatigue and relieves depression. The introduction of additional glutamine into treatment regimens has a positive effect on ulcers and persistent eczema.

Glycine prevents the degeneration of cells in the central nervous system.

Lysine promotes the absorption of calcium by cells.

Phenylalanine increases performance, improves mood, and improves memory.

Valine has a stimulating effect on muscle metabolism and is used by muscle cells as an energy source.

Meteonine improves the functioning of the digestive system, helps detoxify (remove) heavy metals, provides protection from radiation, and is necessary for the synthesis of adrenaline, the pharmacokinetics of folic acid and vitamin B12. In addition, methionine prevents fatty liver degeneration, normalizes cholesterol metabolism, participates in the production of antibodies, albumin and promotes the formation of collagen.

Threonine is involved in the formation of collagen.

Of the components of the mineral complex of pumpkin seed flour, zinc should be especially emphasized.

The role of zinc in the functioning of the body is simply invaluable. With a deficiency of this mineral, new cells, including immune cells, simply are not formed in the body, and damaged ones are not restored. With a lack of zinc, adults age faster, and children and adolescents develop worse.

Zinc is the main mineral of male health and male strength. Men need it 6-8 times more than women. Zinc affects the activity of the gonads and prostate gland, normalizes the secretion of testosterone and is used for the prevention and treatment of male infertility.

Pumpkin seed flour normalizes metabolism, strengthens the immune system, improves the functioning of basic systems and organs, primarily the cardiovascular, hematopoietic organs, liver and kidneys, and increases mental and physical performance.

4. Development of technology for preparing culinary products.

4.1 Characteristics of technological processes for primary processing of raw materials and technology for preparing semi-finished dishes on the topic of work

Flour - before kneading the dough, it must be sifted in order not only to clear it of foreign impurities, random objects, etc., but also to ventilate it. At the same time, it is loosened and saturated with oxygen, necessary for better rise of the dough.

Eggs - before use, wash in a weak solution of baking soda, then rinse with clean water and wipe with a dry cloth. This is done in order to wash away the bacteria that are present in large quantities on the shell.

Margarine is melted and cooled before adding to the dough before finishing kneading.

Vanillin - it is added to products in small quantities. Add by dissolving in hot water (80°C). Component ratio 1:20.

Shivers - use dry and pressed ones and add them strictly according to the recipe.

Pressed yeast is fed before use. To do this, they are diluted in a small amount of warm milk, a little sugar and flour are added, mixed until the consistency of sour cream and placed in a warm place for a few minutes until a “cap” appears.

Dry yeast - mixed with flour and diluted with warm water (25-30°C). The ratio is 1:10:30, after 1 hour use to prepare the dough. This yeast weighs 3 times less than pressed yeast.

4.2 Development of cooking technology

Cookies with Jerusalem artichoke

Cooking technology:

1. Add Jerusalem artichoke powder to wheat flour

2. Add eggs, salt, soda, sugar, milk.

3. Knead the dough

4. Add melted margarine to the dough

5. Grease metal sheets with margarine and spread the dough on them.

6. Bake in the oven at 230 - 250oC

Pumpkin pancakes

name of raw materials	GROSS weight (g)	NET Weight (g)
Wheat flour
Salt
Ground cinnamon
Baking powder
Powdered sugar
Ground pepper

Cooking technology:

1. Whisk milk, eggs, flour, sugar, cinnamon, vanillin, salt, pepper and baking powder until smooth.

2. Grate the pumpkin on a fine grater, add to the dough and grind the resulting mass in a blender until pureed.

3. Fry in oil until golden brown.

4. Sprinkle the finished pancakes with powdered sugar. You can serve them with honey, whipped cream, condensed milk or sour cream.

Pumpkin muffins

Cooking technology:

1. Combine butter with sugar, mix

2. Beat in the eggs and stir

3. Add pumpkin puree and condensed milk, stir

4. Add flour, soda, cinnamon, mix: the dough turns out viscous

5. Pour the dough into greased molds and bake in the oven at 180C for 25-30 minutes.

6. Sprinkle the finished baked goods with powdered sugar.

Beetroot cupcake

Cooking technology:

1. Grind butter with sugar and eggs.

2. Add grated beets and beat for 5-6 minutes.

3. Add flour, baking soda, salt, mix quickly

4.Pour the mixture into molds moistened with water and bake in the oven for 25-30 minutes

Shortbread cookies with beets

Cooking technology:

1. Wash beet tops and finely chop

2. Rinse the beets thoroughly, remove dirt and darkened areas and pass through a meat grinder along with the skin.

3. Prepare the dough: soften the butter thoroughly, add powdered sugar, egg, soda and beat until smooth.

4. Mix tops and beets, add to shortbread dough

5. Add flour, stir quickly and cool

6. Roll out the dough, cut out cookies

7. Bake in the oven for 10-12 minutes, heated to 230°C.

B(in food)*4+F(in food)*9+U(in food)*4=EC dish, kcal

EC of a dish, kcal *4.18 = EC of a dish, kJ

4.3 Calculation of biological value

The biological value of proteins, fats and carbohydrates is associated with their chemical composition, digestibility in the gastrointestinal tract, and depends on technological processing methods, the duration of product storage, and the interaction of product components.

The biological value of protein is calculated using the formula

BC = 100 - RED, where

BC - biological value of protein,

KRAS - amino acid score difference coefficient.

KRAS shows an excess amount of essential amino acids used for plastic needs.

KRAS= / n , where

Acmin - amino acid score of the limiting amino acid, %;

n is the number of essential amino acids (1 - 8).

The chemical score is the ratio of the content of each amino acid in a product to its content in an “ideal” protein, taken as a standard.

Chemical speed = , where

The amino acid score that has the minimum value is called limiting.

5. Development of technological documentation for signature dishes.

5.1 Calculation of energy, nutritional and biological value of dishes

Products	Quantity grams			Carbohydrates	Energy value, kcal
			In the product		In the product		In the product
Cookies with Jerusalem artichoke
Jerusalem artichoke
Margarine
Pumpkin pancakes
Ground cinnamon
Baking powder
Ground pepper
Pumpkin muffins
Condensed milk
Pumpkin puree
Vegetable oil
Beetroot cupcake
Butter
Shortbread cookies with beets
Butter

Calculation of energy value

Cookies with Jerusalem artichoke

B(172.6*4) + F(27.25*9) + Y(546.56*4)=3585.89 kcal

3585.89*4.18=13049.5 kJ

Pumpkin pancakes

B(49.4*4) + F(114*9) + U(216.44*4)=2089.36 kcal

2089.36*4.18=8733.525 kJ

Pumpkin muffins

B(44.7*4) + F(118.03*9) + U(381*4)=2765.07 kcal

2765.07*4.18=11557.9 kJ

Beetroot cupcake

B(85.48*4) + F(80.85*9) + U(120.36*4)=3550.99 kcal

3550.99*4.18=12483.15 kJ

Shortbread cookies with beets

B(16.56*4) + F(19.33*9) + Y(52.69*9)=714.38 kcal

714.38*4.18=2986.1 kJ

Table 5.2

Name of essential amino acid		Name of signature dish*
Isoleucine
Methionine
Tryptophan
Phenylalanine

*1- Shortbread cookies with beets

2-Beetroot cupcake

3-Pumpkin pancakes

4-Pumpkin muffins

5-Cookies with Jerusalem artichoke

Calculation of the chemical score for the signature dish Cookies with Jerusalem artichoke

ХС1 = (8.67/50)*100 = 17.34

ХС2= (7.915/40)*100 = 19.78

ХС3= (12.58/70)*100 = 17.97

XC4= (12.70/55)*100 = 23.09

XC5= (3.725/25)*100 = 14.9

XC6= (6.06/40)*100 = 15.15

XC7= (2.07/10)*100 = 20.7

XC8= (6.214/63)*100 = 9.86

Calculation of the chemical score for the signature dish Pumpkin pancakes

ХС1 = (1.53/50)*100 = 3.06

ХС2= (1.03/40)*100 = 2.575

ХС3= (1.56/70)*100 = 2.229

ХС4= (0.98/55)*100 = 1.78

ХС5= (0.56/25)*100 = 2.24

XC6= (1.05/40)*100 = 2.625

ХС7= (0.30/10)*100 = 3

XC8= (1.64/63)*100 = 2.603

Calculation of the chemical score for the signature dish Pumpkin Muffins

ХС1 = (2.057/50)*100 = 4,114

ХС2= (1.986/40)*100 = 2.995

ХС3= (3.098/70)*100 = 4.425

XC4= (1.777/55)*100 = 3.23

ХС5= (0.798/25)*100 = 3.192

XC6= (1.627/40)*100 = 4.067

ХС7= (0.687/10)*100 = 6.7

XC8= (1.781/63)*100 = 2.82

Calculation of the chemical score for the signature dish Beetroot cupcake

ХС1 = (6.578/50)*100 = 13.156

ХС2= (6.05/40)*100 = 15.125

ХС3= (9.248/70)*100 = 13.21

XC4= (5.93/55)*100 = 10.78

XC5= (2.86/25)*100 = 11.44

XC6= (4.204/40)*100 = 10.51

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The goal of the work is to master the preparation of yeast dough, minced meat and baking products from yeast dough.

Yeast dough is a dough made from flour, water and yeast.

Depending on the final product, salt, sugar, milk, fat and fruit are added to the dough. Yeast dough is a semi-finished product. It is baked in an oven or in fat, over steam or in hot water. At the same time, it greatly increases in volume. Yeast dough requires proofing before baking.

Yeast dough is prepared in two ways - sponge and unspread and is used for making pies, pies, kulebyak, cheesecakes, and buns.

Safe way. In heated water (t = 35 - 40 ° C), add pre-diluted and strained yeast, sugar, salt, add melange or eggs, add flour and mix everything for 7 - 8 minutes. After this, melted margarine is added and the dough is kneaded until it acquires a uniform consistency and easily separates from the walls of the container in which it was kneaded.

Cover the container with a lid and leave for 3-4 hours for fermentation at a temperature of 35-40°C. When the dough has increased in volume by 1.5 times, knead it and leave it again for fermentation, during which the dough is kneaded another 1-2 times.

Sponge method. Add yeast diluted in water and strained to heated water (t=35 - 40°C, 60 - 70% of the total liquid), add flour (35 - 60%) and mix until a homogeneous mass is obtained. The surface of the dough is sprinkled with flour, covered with a lid and placed in a room with a temperature of 35 - 40 ° C for 2.5 - 3 hours for fermentation. After the dough has increased in volume by 2 - 2.5 times and it begins to fall, add the rest of the liquid with dissolved salt and sugar, eggs, mix everything, add the remaining flour and knead the dough. Before finishing the kneading, add melted margarine.

Leave for 2 - 2.5 hours for fermentation. During fermentation, the dough is kneaded 2-3 times.

Task: 1. Baked pies with minced meat.

2. Baked pies with minced mushrooms.

3. Baked cheesecakes with minced curd.

Table - Products made from yeast dough

Product Name	Name of dishes
Baked pies with minced meat, 75 g	Baked pies with minced mushrooms, 75 g	Baked cheesecakes with minced curd, 75 g
dough	ground meat	dough	ground meat	dough	ground meat
Wheat flour
Sugar						2,25
Margarine
Eggs
Dry yeast	0,74		0,74		0,74
Milk
Beef (cutlet meat)
Vegetable oil				1,5
Bulb onions
Ground black pepper		0,01		0,01
Salt		0,25		0,25
Parsley greens		0,25
Fresh champignons
Cottage cheese
Vanillin						0,0025

TECHNOLOGY FOR PREPARING FLOUR DISHES. PRODUCTS MADE FROM YEAST AND NON-YEAST DOUGH.

The goal of the work is to master the preparation of yeast and yeast-free dough, minced meat and baking dough products.

Task: 1. Pancakes with sour cream.

2. Pancakes with minced meat.

3. Pancakes with apples.

4. Kurnik.

Table - Products made from yeast and non-yeast dough

Product Name	Name of dishes
Pancakes with sour cream, 150/20 g	Pancakes with minced meat, 250/30 g	Pancakes with apples, 150/20g	Kurnik
dough	dough	minced meat	dough	puff pastry	dough	minced meat 1	minced meat 2	minced meat 3
Wheat flour
Eggs
Sugar
Butter
Milk
Dry yeast	1,32			1,56
Salt	1,5	1,5		1,5
Vegetable oil
Sour cream
Beef (cutlet meat)
Bulb onions
Ground black pepper			0,05				0,1	0,1	0,1
Fresh apples
Lemon acid
Water
Fresh champignons
Chicken
Rice

Determination of baking properties of flour.

Bread quality analysis

For wheat flour, one of the most important properties that determine the quality of bread produced from it is the quantity and quality of gluten. The amount of gluten is determined according to GOST 27839 by washing it from dough mixed with 13 ml of water and 25 g of flour.

The quality of raw gluten is determined using the IDK-1 device by measuring the elastic properties of a ball formed from washed and carefully weighed gluten. The results of measurements of the elastic properties of gluten are expressed in arbitrary units of the device and, depending on their value, the gluten is assigned to the corresponding quality group.

The quality of gluten can be determined by manually stretching a sample over a ruler and expressing the results in centimeters.

The baking properties of wheat flour can also be assessed by the rheological properties of the dough (GOST R 51404-99, ISO 5530-1-97, GOST R-51409-99, ISO 5530-2-97, GOST R 51414-99, ISO 5530-3- 88, GOST R 51415-99, ISO 5530-4-91), the method of test laboratory baking of bread (GOST 27669-88) and other methods.

The test laboratory baking method set out in GOST 27669-88 is used to clarify the production recipe and parameters of the dough preparation mode, proofing and baking from a flour mixture intended by the laboratory for the coming period, to establish the values ​​of individual technological losses and bread yield or for any other purposes . The baking properties of flour are assessed by the quality of bread, determined by organoleptic characteristics, as well as tin bread by volumetric yield, and hearth bread by dimensional stability.

The amount (weight) of flour required for test baking of bread from premium, first and second grade flour is determined from the table given in GOST 27669-88 or calculated using the formula:

where: m m – amount of flour, g;

960 – flour dry matter, g;

W m - moisture content of flour from which test laboratory baking is made, %;

The amount (mass) of water required for baking bread from premium, first and second grade flour is calculated using the formula:

where: m in – amount of water, g;

100 – conversion factor, %;

960 – flour dry matter, g;

m m – amount of flour, g;

m с – amount of salt, g;

m d – amount of yeast, g;

W t - dough moisture content, %;

G D – yeast dry matter, g;

G С – dry matter of salt, g;

The moisture content of dough made from premium flour is 43.5%, from first-grade flour – 44.5%, from second-grade flour 45.5%.

In practical conditions, the amount of water required for test baking is determined according to the table given in GOST 27669.

The water temperature is calculated using the formula:

, (45)

Where: t in – water temperature, 0 C;

t t – dough temperature after kneading, 0C;

t m – flour temperature, 0 C;

m m – amount of flour, g;

m В – amount of water, g;

0.4 – heat capacity of flour.

It should be noted that the water temperature should not exceed 45 0 C.

Bread quality analysis

The quality of bread is assessed in accordance with the requirements of regulatory and technical documentation for organoleptic and physico-chemical indicators.

TO organoleptic indicators include the appearance of bakery products by shape, surface condition, color, and crumb condition. By bakedness, kneading, porosity, taste, smell. The quality of bread is assessed no earlier than 1 hour and no later than 24 hours after baking.

When characterizing appearance evaluate the entire sample of bread: crumb color, porosity, kneading are determined by examining a slice of bread; taste, smell, presence or absence of crunch from mineral impurities is determined by tasting.

Form For pan bread, it should be correct, corresponding to the bread form in which the baking was carried out, with a slightly convex upper crust, without side sagging.

Product surface should be smooth, without large cracks or tears.

Peel color should be from light yellow to brown. The thickness of the crust is also noted.

Crumb The product should be free of lumps and traces of unkneading, baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb should return to its original shape. If detected, the stickiness of the crumb is noted. The porosity of the crumb must be developed, uniform, without voids and compactions; peeling of the crust from the crumb is not allowed.

Taste and smell of bread crumb must correspond to the given type of product, without foreign taste or odor.

The presence of foreign inclusions, crunch from mineral impurities, and signs of mold disease are not allowed in the bread.

Physico-chemical parameters of bread are the mass fraction of crumb moisture, acidity, porosity, fat and sugar content, given in the regulatory and technical documentation for this type of product.

In addition, the weight of the product is standardized. Determination of acidity, mass fraction of moisture, fat and sugar content are described in previous laboratory work.

Bread porosity determined according to GOST 5669-96 using the Zhuravlev device.

The porosity of bread is understood as the ratio of the pore volume of the crumb to the total volume of the bread crumb and is expressed as a percentage.

Porosity is determined as follows: a piece (slice) with a width of at least 7-8 cm is cut out from the middle of a sample of the product. Recesses are made from the crumb of the piece at a distance of at least 7 cm from the crusts using the cylinder of the device, for which the sharp edge of the cylinder, pre-lubricated with vegetable oil, is made. insert with rotational movements into the crumb of the piece. The cylinder filled with crumb is placed on the tray so that its rim fits tightly into the slot on the tray. Then the bread crumb is pushed out of the cylinder by about 1 cm with a sleeve and cut off at the edge of the cylinder with a sharp knife. The cut piece of crumb is removed. The crumb remaining in the cylinder is pushed out with a sleeve to the wall of the tray and is also cut off at the edge of the cylinder.

To determine the porosity of wheat bread, three cylindrical recesses are made; for rye bread and bread made from rye and wheat flour - four recesses, each with a volume of 27 ml.

You can make a bread recess in other ways that guarantee an accurate measurement of the volume of the recess.

The prepared excavations are weighed simultaneously.

Porosity P is determined as a percentage and calculated using the formula:

(46)

where: P – bread porosity, %;

m – mass of samples, g;

ρ – the density of the non-porous crumb mass.

Density of non-porous crumb mass ρ Accepted for bakery products and bread:

Rye, rye-wheat, wheat-rye and wheat from wallpaper flour – 12.1;

From a mixture of peeled rye flour and second-grade wheat flour – 1.23;

From a mixture of first and second grade wheat flour -12.8;

Rye custard varieties and peklevanny – 1.27;

From second grade wheat flour -1.26;

From wheat flour of the highest and first grades - 1.31.

Calculations are made with an accuracy of 1.0%.

Quite often, to fully characterize the quality of bread, additional indicators not provided for by the standards are determined: the specific volume of bread, the dimensional stability of hearth products, the ratio of height to diameter), the structural and mechanical properties of the crumb, as well as volumetric yield, weight yield, etc.

Volume output characterized by the percentage ratio of the volume of bread obtained to the mass of flour and additional raw materials spent on its production

To compare the performance of different types of bread, it is advisable to recalculate the weight yield to a certain moisture content (usually 44%) using the formula:

(47)

where: B – weight yield of bread in terms of humidity 44%, %;

In chl - weight yield of bread,%;

W chl - mass fraction of moisture in bread, % (determined according to GOST 21094-75 in accordance with the methodology given in laboratory work No. 3).

Culinary products made from yeast dough. Technology for preparing yeast dough using sponge and straight methods. Biochemical, microbiological and colloidal processes occurring during dough fermentation. Preparation of yeast puff pastry. Dough for flour dishes and side dishes: pancakes, pancakes, dumplings, pancakes, pasties, noodles, etc. Minced meat for flour dishes for culinary products.

The importance of flour dishes and products in nutrition

Dough products include flour dishes, flour culinary products, rich bakery products, and flour confectionery products. They occupy a worthy place in Slavic cuisine.

In the process of producing flour products, considerable attention is paid to the organization of their centralized production, which makes it possible to mechanize many labor-intensive operations (kneading and rolling out dough, weaving creams, making lipstick, etc.), as well as the use of semi-finished industrial products.

The main component of all flour products is flour, on the basis of which this or that dough is prepared.

The products included in the recipe for dough products have a high energy value and are an important source of carbohydrates (starch, dietary fiber and sugars), fats (especially dough products), B vitamins, and valuable minerals. Their nutritional value is determined primarily by the chemical composition of the flour.

Grain products cover more than 1/2 of the body's need for carbohydrates and about 40% for proteins. 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, protein utilization is no more than 56%; adding milk and eggs to the dough or preparing culinary flour products with minced cottage cheese, meat and fish can significantly increase protein utilization. Flour proteins are also not absorbed well enough (by 75...89%). By giving products looseness and porosity, their digestibility can be increased.

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 mince, which are part of many flour products, significantly improve their mineral composition, especially enrich them with calcium and phosphorus compounds in the required ratio. In addition, the proteins of the products included in the fillings (minced meat) of flour dishes and products complement the amino acid composition of flour proteins. Thus, in dumplings with cottage cheese and cheesecakes, the amino acid composition of proteins is close to optimal.

Thus, the ratio of calcium and phosphorus compounds in yeast dough for pies is close to 1:6 (with an optimal ratio of 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 product, and in the same pies with meat it is about 13%.).

Classification of flour dishes and products

I. Confectionery

1. Butter bakery products (buns, muffins)

2. Flour confectionery shops (cakes, pastries, gingerbreads, gingerbreads, cookies, muffins, profiteroles, rolls, baba)

II. Culinary

1. Flour dishes

Boiled (noodles, dumplings, dumplings, dumplings)

Fried (pancakes, pancakes, pancakes)

2. Flour products (pies, pies, donuts, kulebyaki, kurniks, cheesecakes, pasties, pizza)

3. Bread products (toast, croutons)

4. P/f for serving dishes (vol-au-vents, tartlets, croutons).

Characteristics of raw materials and their preparation

To prepare the dough, various types of raw materials are used: the main ones - flour (wheat, oatmeal and other TYPES), sugar, butter or margarine, eggs or egg products (melange, egg powder) and auxiliary - leavening agents, dyes, flavors (vanillin, essences) , organic acids (citric, etc.), starch, etc.

Flour. In POP they use g.o. wheat flour of the highest and 1st grade. The most important indicators of flour that determine its technological properties are moisture content, gluten content and quality.

Humidity. In the recipes, the flour consumption for preparing the 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. When using flour whose humidity is above 14.5%, the amount of liquid in the recipe is reduced, and when the humidity is below 14.5%, it is increased. The amount of liquid in the recipe in these cases is reduced or increased by 1% for each percentage deviation of the flour moisture content from the base.

The second most important indicator of the technological properties of flour is its force, which depends on the quantity and quality of gluten.

Gluten - a swollen elastic mass consisting of two proteins contained in wheat flour - gliadin and glutenin. Many structural and mechanical properties of the dough and the water absorption capacity of flour depend on the quantity and quality of gluten. Depending on the amount of raw gluten, flour is divided into three groups:

To prepare different types of dough, flour with different contents of raw gluten is used:

Yeast puff pastry made from flour containing 36...40% gluten;

Custard, waffle, biscuit - 28...35%;

§ shortbread, butter - 25...28%.

Sometimes, in order to reduce the gluten content in the dough (to prepare biscuit dough), starch is added to the flour before kneading.

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

Good gluten, cream-colored, elastic, does not stick to your hands, and can absorb a lot of water. Flour with such gluten is called strong. Dough made from such flour retains its shape well during proofing and curing, is elastic, has a normal consistency, and retains carbon dioxide well during fermentation; the shell of dumplings and dumplings made from this dough does not burst, baked goods retain their shape well.

Poor adhesive, gray in color, sticky, sticky, low-elastic, crumbly. Flour with such gluten is called weak. The dough made from it does not retain moisture well, spreads out, the products do not retain their shape well, the dough is characterized by low gas-retaining ability.

The kneading mode, fermentation time and temperature, and the number of dough kneads during fermentation depend on the quantity and quality of gluten (i.e., on the strength of flour).

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 developments and trial baking or the results of laboratory research.

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

Sugar gives products a sweet taste, increases their calorie content, and in small quantities 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 flour decreases and the elasticity of the dough decreases. With an increased amount of sugar, the dough liquefies and the products turn out deformed.

Granulated sugar is usually used. It is pre-dissolved in water, the solution is filtered. The solubility of sugar depends on the temperature of the water. Up to 2 kg of sugar dissolves 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 them with proteins, biologically active lipids (phosphatides) and vitamins.

Eggs also perform technological functions: beaten whites give the dough porosity, yolks are a good emulsifier, which allows you to obtain a stable emulsion from water and fat (this property is used in the preparation of waffles and cookies). Fresh eggs, mellage and egg powder are used.

Melange 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 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. For 100 g of powder, take a total of 0.35 liters of water. 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 They give products a rich taste, friability and layering. Fat introduced into the dough in a plastic state is evenly distributed on the surface of the gluten, forming films. Proteins swell less, gluten becomes less elastic and breaks easily. Taking this into account, when kneading yeast dough, fat is added at the end of the kneading. When baking, fat retains air better and the products rise more*.

Fat introduced into the dough in a molten state is distributed in it in the form of drops and is poorly retained in the finished product, oozing out on the surface. With an increase in the amount of fat, the dough becomes crumbly; with a decrease, the plasticity and friability of the products deteriorate.

Yeast POP receives compressed and dry yeast. Fresh pressed yeast has a light cream or light gray color and a pleasant, slightly alcoholic odor. Their humidity is 11-12%. They dissolve easily in water. The lifting power of frozen yeast can be restored by gradually thawing it at a temperature of 3...8 ‘C. Before use, pressed yeast is carefully removed from the packaging, dissolved in warm water (30...35 ‘C) and filtered through a sieve.

Dry yeast comes in the form of powder, grains or tablets. They have a yellowish-gray color and a humidity of 8...9%. Before use, dry yeast is mixed with flour and diluted with warm water (25...27 C), after 1 hour it is used to prepare dough (for 100 g of dry yeast, take 1 kg of flour and 3 liters of water). Dry yeast is taken by weight 3 times less than fresh.

Organic acids. They promote the swelling of gluten, and therefore, to increase its elasticity, citric acid or vinegar is added when making some types of dough.

Dyes and flavors . The use of synthetic dyes in making dough is not allowed, so only saffron infusion is used. To prepare it, saffron powder is poured with boiled water or alcohol and left for 24 hours. After this, it is filtered and added when making yeast dough products and some types of muffins.

Vanilla, valyline, and spices (coril, cloves, nutmeg, etc.) are used as flavoring agents.

Formation of the test

When kneading, biological, colloidal, and physical processes occur. Biological transformation of proteins, carbohydrates and other dough components under the influence of the corresponding enzymes. In the formation of millet. dough, proteins play an important role

As a result of kneading, a homogeneous mass of flour, water and other components is obtained, which has special physical properties: elasticity, extensibility, elasticity.

The mechanism of dough formation can be represented as follows. When water is added to flour, its colloids—protein substances and starch, contained in the flour in the form of dry gels—swell. During the swelling of the protein, approximately 1/4 of all absorbed water is bound by adsorption, the rest - osmatically. Swelling of proteins after kneading the dough occurs within 20-30 minutes. In this case, a colloidal aggregate is formed - gluten, which is important for the formation of the physical properties of the dough. The swollen protein substances form a skeleton of a spongy structure, which gives the dough extensibility and elasticity. Starch, the content of which in flour (65-80%) is several times higher than the protein content, binds water by adsorption in an amount of no more than 30% of its own mass.

Fiber, the amount of which depends on the type of flour, also absorbs a significant amount of water.

The amount of water added to standard moisture flour during dough production ranges from 35 to 165% of the flour weight. The moisture content of various types of dough and finished products made from them is standardized by technological documents.

Simultaneously with colloidal processes, enzymatic processes occur in the dough, as a result of which some proteins (protease and peptase enzymes) and some fats (lipase enzymes) are hydrolyzed. Amylolytic enzymes in flour convert some of the starch into dextrins (amylase enzyme) and maltose, and then maltose into glucose (maltase enzyme).

When kneading yeast dough and its subsequent fermentation, yeast enzymes (sucrase and maltase) ferment sucrose and maltose to monosaccharides, which then participate in alcoholic and lactic acid fermentation.

When baking, a characteristic external sign of changes in products made from yeast dough or from dough with chemical, mechanical leavening agents is a rapid increase in their volume, usually lasting no more than 5 minutes and stopping as a result of the formation of a crust and a change in the consistency of the dough inside the product. The volume of the baked product is 10-30% greater than the volume of the dough pieces after proofing and depends on the amount of gaseous substances formed as a result of the decomposition of chemical leavening agents or fermentation products in the yeast dough. Soda and ammonium begin to decompose with the release of carbon dioxide at 60-80°C.

The temperature of the surface layer of products quickly increases and at 100°C moisture begins to evaporate intensively from it. Due to the temperature difference, moisture moves from areas (from the outer layer), where the temperature is higher, to the inner layers of the crumb, where the temperature is lower (the phenomenon of thermal moisture transfer). As a result, the top layer gradually turns into an almost completely dehydrated crust with a temperature of 130-150’C. Its color and aroma are due to processes such as melanoid formation, dextrinization of starch, and caramelization of sugars.

In the inner layers of the product the temperature is close to 100°C. When heated above 70°C, gluten proteins denature and coagulate. In this case, the moisture absorbed by the proteins during kneading the dough is released and absorbed by the gelatinizing starch, i.e. moisture redistribution occurs. Denaturation of proteins and gelatinization of starch are the main processes that determine the transition of dough into crumb and the formation of a strong structure of products.

As a result of the loss of water due to evaporation, baked products have less mass than the products before baking. The ratio of the difference in the mass of the product before and after baking to the mass of the product before baking is called baking. Express it as a percentage and calculate it.

The baking quality of a particular dough is higher, the more moisture it loses during baking, i.e., the smaller and thinner the baked product and the longer the heat treatment; The higher the moisture content of the dough, the higher the baking.

The loss of mass when products cool is called shrinkage. The mass of the finished product is always greater than the mass of flour used to make the product. The ratio of the difference in the mass of the baked product and the flour taken during kneading to the mass of flour is called baking.

The higher the baking of a particular dough, the more water is added to the dough. Flour with high-quality gluten absorbs more moisture when kneading dough than flour with weak gluten; this also increases the baking of the product.

Test classification

Depending on the main type of raw material, the dough can be divided into two groups: with flour and without flour.

Flour dough is used for preparing flour dishes, culinary and confectionery products. Dough without flour (for example, protein-air - mainly for the preparation of confectionery products.

Depending on the method of leavening, flour dough is divided into yeast (sour) and unleavened (yeast-free).

Yeast dough can be prepared using sponge and straight methods. If, when cutting, the dough is sandwiched with butter or margarine, you get puff pastry.

Yeast (sour):

1.liquid (for pancakes, for pancakes);

2.thick (simple, rich);

Fresh (yeast-free):

1. flour: -thick (noodle, shortbread, unleavened butter, puff pastry, sponge cake, custard, almond-nut);

Liquid (for pancakes, waffle);

2.without flour (sugar-protein).

Yeast-free dough, according to the method of loosening, is in turn divided into several types:

Prepared with chemical leavening agents (shortbread, butter, waffle, gingerbread, etc.);

Prepared by whipping (sponge, puffed, almond);

Prepared by layering (puff paste);

Prepared using the custard method, in which all or part of the flour is boiled (custard).

Methods for loosening dough

1. Microbiological method. When kneading the dough, yeast is added, resulting in the fermentation of dough sugars (glucose, fructose, sucrose, maltose). The predominant type of fermentation is alcoholic.

Simultaneously with alcoholic fermentation, lactic acid fermentation occurs, caused by bacteria that enter during the dough kneading process from another type of raw material or from the air. In this case, lactic and other acids are formed - acetic, oxalic, tartaric.

As a result of the accumulation of carbon dioxide in the dough during fermentation during baking, a loosened porous structure is formed, which ensures sufficient porosity of the baked product. -

2. Chemical method. This method involves adding chemical leavening agents to the dough, most often sodium bicarbonate (baking soda) and ammonium carbonate, which, when heated to 60 °C, decompose to release carbon dioxide.

Sodium bicarbonate decomposes in the dough to form sodium carbonate. carbon dioxide and water. Sodium bicarbonate colors products yellowish and gives them a specific taste, especially noticeable when an excess amount of this baking powder is added.

High alkalinity gives products a salty-bitter taste. Ammonium carbonate decomposes in the dough, releasing ammonia, carbon dioxide and water.

A characteristic feature of the use of ammonium carbonate is the preservation of the white color of the dough and product after baking. When warm, the products have an ammonia smell, which disappears after cooling; When an excess amount of ammonium is added to the dough, the smell of ammonia remains in the products for a long time. To improve the taste of flour confectionery products, a mixture of these two types of raising agents is usually added.

3. Mechanical method. This method of leavening involves the use of emulsifying properties contained in various products (lecithin in egg products, casein in milk and dairy products, etc.). After beating the mixture of products included in the product recipe to obtain a well-dispersed emulsion, knead the dough by mixing the emulsion with flour.

To prepare puff pastry, a mechanical method is also used - repeated rolling out of the dough with layers of margarine or butter. Baking at high temperatures promotes intense vapor formation and separation of products.

In the absence of emulsifying substances in the products or when

their deficiency, emulsifiers are used. During the beating process, air penetrates into the mass of the product and saturates it in the form of small bubbles, enveloped in films of particles of the whipped product, and therefore the volume of the dough increases; this method of loosening is used to produce sponge cake, choux, protein and pancake dough .

4. Combined method loosening the dough (mechanical with the use of chemical leavening agents). It is used when making dough with a high baking content (for butter cake), when leavening cannot be achieved only by using an emulsion.

Preparation of yeast dough and products made from it.

Yeast dough, regardless of its consistency, can be prepared in two ways: straight and sponged. The first method is used mainly for products with a small amount of baked goods (sugar, fat, eggs), the second - for products with a large amount of baked goods.

At safe method, all raw materials are immediately kneaded into dough, which is fermented. During the fermentation process, the dough is kneaded 2-3 times. The end of fermentation is determined by external signs: the fermented dough increases in volume by 2.5 times, acquires a pleasant alcoholic smell, and the surface of the dough is convex.

At sponge In this method, first prepare the dough - a liquid dough without sugar and fat. After its fermentation, the rest of the raw materials are added and the dough is kneaded. Before the end of the kneading (2...3 minutes), add softened butter and margarine. Then the dough is left to ferment for 2...2.5 hours.

The prepared dough is cut and shaped (divided into pieces of the required mass and shaped).

After a short proofing (fermentation), the products are baked. To improve the appearance of the baked product, its surface is greased with egg, egg with milk or melange before baking.

Small products made from yeast dough are baked for 8...15 minutes at a temperature of 230...240 °C. At a higher temperature at the beginning of the process, products should be baked from weak flour, otherwise the dough will become too spread out; bake them at a lower temperature.

Large products, rich and poorly loosened, are baked for 20...50 minutes at a temperature of 200...220 °C. Slow heating promotes even baking of products. The larger the product and the larger the baked goods, the lower the baking temperature should be, otherwise the crust will char and the inside of the product will be raw.

The finished products are cooled at room temperature on wooden sheets.

Baked, fried pies, pies, kulebyaki, pies, cheesecakes, donuts, buns (school, vanilla, butter)

Yeast puff pastry. During production, two methods of loosening are used: using carbon dioxide, which is formed as a result of the activity of yeast, and by lubricating the rolled out layers of dough with margarine or butter. The process of running such a test consists of:

Preparation of yeast dough using a sponge or non-sponge method;

Lamination of dough;

Product molding;

Proofing, which is necessary since most of the carbon dioxide is removed when rolling out the dough and it takes time for it to accumulate again

When laminating, the temperature of the butter (or margarine) and the dough should be 20..22C. At this temperature, the butter does not melt and does not penetrate the dough, but forms plastic layers between them, which ensures good loosening and shaping of the products. If the product recipe includes a lot of sugar, then part of it is put into the dough when kneading, and part of it is ground with butter until a homogeneous plastic mass without lumps is obtained.

The yeast dough, cooled to 20...22C, is rolled out into a layer 1...2 cm thick, 2/3 of the layer is covered with butter or margarine, softened to the consistency of thick sour cream. Then the layer is folded in three so that you get two layers of butter and three layers of dough. The edges of this layer are pinched so that the oil does not leak out when rolling. After this, the layer is turned 180’, sandwiched with flour and rolled out again to a thickness of 1 cm. The flour is swept away from the surface, the layer is folded in four. There will be 8 layers of butter in the dough. When making dough with a large amount of butter, the prepared layer is folded in half again and rolled out again. That. The result is a dough with 16, 24 or 32 layers of butter. You cannot layer the dough any more, since the layers are very thin and can tear, as a result the layering will decrease and the dough will not separate into layers after baking.

Another way:

Pieces of dough weighing no more than 5 kg are cooled to 17... 18 C;

The chilled dough is rolled out into a layer 15...20 cm thick;

Lubricate half of the layer with softened butter (margarine);

The layer is folded in half and re-rolled;

Lubricate half of the layer with oil, let it sit for 20-30 minutes, fold it in half and roll it out to a thickness of 5...6 mm;

The rolled out layer is greased again with softened butter or margarine and products are formed from it. The temperature during lamination and cutting should be 20...22C. After cutting, the products are left to rest for 10..12 minutes at a temperature not exceeding 35 C so that the oil does not leak out.

Puff pastry products are baked at 210...250C. At a higher temperature, a dehydrated crust forms on the surface before the products are baked, so they will begin to burn. At a lower temperature, the products bake slowly and the oil may leak out.

Baking time for small-piece products is 8...10 minutes, kulebyak - 35...45 minutes.

Puff pastries of different shapes (envelope, triangle, book) are prepared from puff pastry dough: buns with nuts, kulebyaki, puff pastry with marzipan, puff pastry with jam, etc.

Dough for pancakes and pancakes prepared in a straight method with a liquid (for pancakes) or semi-liquid (for pancakes) consistency. When preparing dough for pancakes, salt and sugar are dissolved in a small amount of water or milk, pre-diluted yeast is added, the mixture is filtered, combined with the rest of the liquid, heated to a temperature of 35..40 'C, sifted flour is added, eggs are added and mixed until a homogeneous mixture is formed. masses. At the end, melted fat is added. To make baked products lighter and more porous, you can add beaten egg whites to the finished dough.

Pancake dough is sometimes prepared from a mixture of wheat and buckwheat flour, taken equally. Instead of buckwheat flour, you can use semolina. You can add vegetable purees.

The dough for pancakes is prepared in the same way as for pancakes, but with a thicker consistency. To prepare dough for pancakes, take 1.5 liters of liquid per 1 kg of flour, and 1 liter for pancakes.

Dough for dumplings, dumplings, homemade noodles. A very thick (steep) dough is prepared for these products. Take as much water as the flour can absorb due to gluten swelling. Products made from such dough are very dense and can only be boiled. To prepare the dough, dough mixing machines are used, into the bowl of which flour is poured, water (or a mixture of water and milk for dumplings) heated to 30...35 ° C, eggs, salt are added and the dough is kneaded until it becomes homogeneous. consistency. The prepared dough is left for 20...30 minutes, covered with a napkin or lid, to allow the gluten to swell and give the dough elasticity. When preparing a small amount of dough, sifted premium or 1st grade wheat flour is poured into a slide on a table with a wooden surface, a depression is made in the middle of the slide, into which water is poured with salt and eggs dissolved in it and the dough is kneaded. The ratio of flour and water for dough for dumplings and dumplings is 1: 0.35, for homemade noodles it is even less - 1: 0.2.

Batter for pancakes contains a large amount of liquid (the humidity of the finished dough is 66%), so the flour proteins swell quickly and well in it. This allows it to be loosened by mechanical beating, during which foam is formed. The viscosity of the dough is so high that it retains air bubbles, which expand during baking and give the products porosity. This dough requires flour with a medium gluten content.

To prepare pancake dough, place eggs, salt, sugar into the bowl of a whipping machine and beat quickly (you can use a whisk). Once the mass becomes homogeneous, pour in milk and add flour - 50% of the norm. Mix slowly in the machine to avoid splashing. Stirring the flour should not be interrupted even for a short time, otherwise the dough will turn out lumpy, uneven, and of poor quality. After the flour is completely mixed, add the rest of it in small portions and turn on the machine at high speed. Beat the finished dough for 2...3 minutes. If lumps have formed in the dough, strain it.

Minced meat

Minced meat prepared from cutlet meat in two ways. First - The cutlet meat is washed, cut into small pieces, fried in fat, then transferred to a deep bowl, adding broth or water and simmering until done. The finished meat is passed through a meat grinder along with sautéed onions. The flour sautéed with fat is diluted with the broth left over from poaching the meat and boiled. The white sauce is obtained, season the minced meat, add salt, pepper, finely chopped herbs and mix.

Second way. Cutlet meat, cut into small pieces, is passed through a meat grinder and fried on a baking sheet in a layer of no more than 3 cm, stirring occasionally. The finished meat is mixed with sautéed onions and once again passed through a meat grinder with a fine grid, seasoned with white sauce, salt, pepper, chopped herbs and mixed.

When preparing minced meat with egg, rice or rice and egg, appropriate products are added to the prepared minced meat

Minced liver. The offal (lung, heart, liver) is washed and cut into pieces. The heart and lung are boiled in salted water, the liver is fried. The finished offal is passed through a meat grinder, placed in a layer of no more than 2...3 cm on a baking tray preheated with fat and fried while stirring. Add sautéed onions, white sauce, salt, pepper to this mass and mix.

Minced fish Skinless and boneless fish fillets are cut into pieces and poached. The finished fish is chopped, sautéed onions, salt, pepper, chopped herbs, parsley, and white sauce are added. You can cook minced fish with rice, rice and vizig. Before boiling, dry viziga is soaked for 2-3 hours in cold water and boiled until completely softened. The finished viziga is passed through a meat grinder and then heated with melted margarine.

Minced potatoes with mushrooms or onions. The potatoes are boiled, pureed while hot, mixed with sautéed onions or boiled chopped mushrooms and onions.

Minced green onion with egg. The green onions are washed, finely chopped, combined with chopped eggs, melted margarine, salt, and chopped herbs.

Minced cabbage made from fresh and sauerkraut.

Minced mushroom. Dried porcini mushrooms are thoroughly washed, soaked and then boiled. The resulting broth is filtered and used to prepare the sauce. Boiled mushrooms are washed, passed through a meat grinder, lightly fried, sauteed onions, salt, pepper, white sauce are added and mixed thoroughly.

Minced apple. Sliced ​​apples are sprinkled with sugar, water is added (20...30 g per 1 kg of apples) and cooked, stirring, over low heat until the mass thickens. Minced apples can be prepared without heat treatment; for this, chopped apples (with tender pulp) are sprinkled with granulated sugar and used as a filling.

Minced curd. The cottage cheese is passed through a grinding machine, eggs, flour, sugar, butter, and vanillin are added. This is how minced meat is prepared for cheesecakes, pies, and dumplings. For pancakes, add eggs, sugar to the pureed cottage cheese and mix.

A. Theoretical provisions. Delivery volume - the number of finished products and semi-finished products intended for delivery to customers and paid for by them

Dough for flour confectionery products

The recipe is designed in such a way that the yield of finished products is in the range from 1 to 2.5 kg.

ROUNDS FROM SORRY YEAST DOUGH

Flour 12.5 cups (This means a glass with thin walls), or 2 kg
Water 5 glasses
Granulated sugar 1 teaspoon
Salt 1.5 teaspoons
Yeast 50 g

The yeast is dissolved in one glass of warm water with the addition of one teaspoon of granulated sugar and one glass of sifted flour. Mix everything well and place in a warm place for 20–25 minutes until the volume increases 2–3 times. Then the rest of the water is poured into the mass, flour and salt are added. The pan with the kneaded dough is tied with a napkin and placed in a warm place to rise for 1.5-2 hours. During the first rise (2-3 times), the dough should be kneaded. It is best to place the dough on a special board sprinkled with flour, beat it well, and then put it on the rise again. During 1.5-2 hours of ripening the dough, it is beaten twice. After this, the dough is rolled into rolls of a certain size, which are placed in a special metal form or on a metal sheet, greased and sprinkled with flour, and then left to proof in a warm place for 20–25 minutes. Well-proofed buns are baked at a temperature of 180–200°. Before placing in the oven, the buns are optionally sprinkled with flour or moistened with water.

PIES, PIES, COOKINGS FROM YEAST DOUGH (KNEADING USING THE SPOUND METHOD)

Flour 8 cups
Butter or margarine 0.5 cups
Milk or water 3 cups
Eggs 4 pieces
Granulated sugar 0.5 cups
Salt 2 teaspoons
Yeast 70 g
Filling

Yeast is diluted in heated milk with four cups of flour and one spoon of granulated sugar. The dough mixed in this way is placed in a warm place for 40–50 minutes until the volume increases 2–3 times and small bubbles appear on the surface of the dough. When the dough begins to settle a little, pour in the cooked eggs, remaining flour, sugar, salt and butter (preferably with a consistency like thick sour cream). All this is kneaded until it becomes a homogeneous elastic mass. Well-kneaded dough does not stick to your hands or the board on which it is kneaded. After kneading, the dough is put back into the pan, covered tightly with a napkin and placed in a warm place for 25–30 minutes, knocked out again on the board and raised again until it increases in volume by 3–4 times. Only after this the finished dough goes for cutting: for pies, pies, etc.

COOKWARE WITH COOK FROM YEAST DOUGH (KNEADING WITH A SAFE METHOD)

Flour 4 cups
Butter or margarine 6 tablespoons
Milk 1.5 cups
Granulated sugar 2 tablespoons
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Filling

The dough is made without steaming. Yeast is diluted in heated milk and the dough is kneaded according to the layout indicated above. The well-kneaded dough is placed in a warm place to rise for 40–60 minutes, after which it is thoroughly knocked down and placed again in a warm place for 25–30 minutes. The finished dough is laid out on a board and rolled out into a long rope, from which small pieces are cut; the latter are formed into round balls and placed on a board sprinkled with flour, then the dough balls (buns) are placed in a warm place to proof for 15–20 minutes. The spaced dough buns are pressed in the middle with the end of a rolling pin or the bottom of a small glass, and cottage cheese, pureed with one egg, sour cream and sugar, is placed into the resulting depression. The finished cheesecakes are greased with oil or egg and placed on a metal sheet greased with oil. Cheesecakes are baked at a temperature of 220–240° for 15–20 minutes.

LARGE COOKIE MADE OF YEAST DOUGH

Flour 6 cups
Milk 1.5 cups
Butter 3/4 cup
Granulated sugar 3 tablespoons
Eggs 3 pieces
Salt 1.5 teaspoons
Yeast 50 g
Filling

The dough is made without steaming. A piece of the finished dough is rolled out on the table (This means that the board for cutting the dough is placed on the table, which is mentioned when describing the kitchen utensils.) with a rolling pin to the size of the sheet or large frying pan on which the cheesecake should be baked. The rolled out dough is rolled onto a rolling pin and transferred to a sheet or frying pan greased with oil. The laid out dough is leveled with your hands and the edges are trimmed. Then the side is folded up and pressed. After this, the prepared cottage cheese is applied, which is leveled to the sides using a knife. Raisins are laid out on the surface of the cottage cheese or a binding is made from the same dough. It is recommended to mix a little flour into the binding dough to make its consistency stronger. This makes the binding look more beautiful. Bindings are made in different ways. In one case, a piece of dough is rolled out in a thin, even layer and cut into narrow strips 1 cm wide. The strips are first applied in one direction, starting from the middle, from corner to corner. Then these strips are greased with eggs and a second row of strips is placed across. The finished binding is brushed with egg. A more beautiful binding is obtained when pieces of dough are rolled out into thin, even flagella with a diameter of approximately 0.5 cm and laid out in the same way as in the first case. The proofing time for a large cheesecake is very moderate, approximately 15–20 minutes. The cheesecake is baked at a temperature of 200–220°.

BUNS WITH JAM

Flour 7 cups
Milk 2 cups
Butter 3/4 cup
Granulated sugar 3/4 cup
Eggs 5 pieces
Salt 1.5 teaspoons
Yeast 50 g
Filling:
Jam 1.5 cups
Egg 1 piece

The dough is made using the sponge method. The finished dough is laid out on the table and cut into even pieces, which are formed into buns and placed on a metal sheet greased, and then left to proof for 15–12 minutes, covering them with a napkin. You need to lay out the buns taking into account their increase in volume after proofing. Then, in the middle of the spaced buns, a depression is made with a pestle, which is filled with jam. The buns are brushed with egg and left to proof for 10–15 minutes. Bake them at a temperature of 250–260° for approximately 10–15 minutes.

BUNES

Flour 7 cups
Granulated sugar 3/4 cup
Butter 1 cup
Eggs 6 pieces
Milk 1.5 cups
Salt 1.5 teaspoons
Yeast 50 g

The dough is made using the sponge method. The finished dough is placed on a table sprinkled with flour and rolled into a rope. The rope is cut into small pieces, which are formed into buns, laid out immediately on the table or on a board sprinkled with flour, and left to proof for 15–20 minutes. After proofing, the buns are rolled out with a rolling pin into round flat cakes 1 cm thick. The flat cakes are greased with Russian butter of a thick consistency (like sour cream); If desired, they are sprinkled with sugar, sugar with poppy seeds, or sugar with cinnamon and rolled into tubes with the greased side inward. The tubes are cut lengthwise with a sharp knife and given any shape: heart, pattern, bow.
The formed buns are placed on a metal sheet greased with Russian butter and left to proof in a warm place for 30–60 minutes. Then they are brushed with egg and after 8-10 minutes they are baked in an oven at a temperature of 200–230° for 10–15 minutes.

BAGELICS

Flour 7 cups
Granulated sugar 1 cup
Ghee 0.5 cup
Eggs 6 pieces
Milk 2 cups
Salt 1.5 teaspoons
Yeast 50 g
1 cup seedless jam

The dough is placed using the sponge method. The finished dough is laid out on a table dusted with flour, rolled out with a rolling pin into a layer 1 cm thick and cut into rhombuses with very elongated sides. Jam is placed in the middle, the dough is rolled from corner to corner, and then bent into a crescent shape. The formed bagels are placed on a sheet greased with oil and left to proof for 40–50 minutes. After proofing, the bagels are brushed with egg and placed in the oven after 8-10 minutes.
Bagels are baked at a temperature of 220–230°. Baking time is 20–25 minutes.

SIBERIAN SHANEZHKI

Flour 7 cups
Milk 2 cups
Eggs 6 pieces
Granulated sugar 1 cup
Butter 1 cup
Salt 1.5 teaspoons
Yeast 50 g

Sour cream mass:
Sour cream 6 tablespoons
Oil 2 tablespoons
Granulated sugar 1 tablespoon
Flour 2 tablespoons

The dough for shanezheki is kneaded using dough. Yeast, four cups of flour and a tablespoon of sugar are stirred in warm milk. The dough is placed in a warm place. The eggs, salt and remaining flour, ground with sugar, are placed into the finished dough, everything is mixed well and only then the butter is beaten into the dough. The well-kneaded dough is beaten on the table again until it begins to lag behind the hands. Then the dough is put back into the bowl and placed in a warm place to rise for 1.5-2 hours.
The finished dough is formed into small egg-sized buns, which are placed on a metal sheet greased with oil and left to proof for 40–45 minutes in a warm place. The finished buns are greased with sour cream: a teaspoon of sour cream is placed on each bun and carefully spread over the entire surface of the bun.
Bake the shanezhki at a temperature of 220–230° for 20–25 minutes.
Preparation of sour cream:6 tablespoons of sour cream are combined with sugar, flour and butter, everything is beaten well until the lumps disappear.

PIES WITH SORREL

Flour 7 cups
Milk 2 cups
Egg yolks 5 pieces
Sugar 1.5 cups
Butter 1 cup
Salt 1 teaspoon
Yeast 50 g
Filling

The dough for pies is prepared using the sponge method. Two glasses of milk. heated until steamed, and yeast and 4 cups of flour are diluted in milk. Place the dough in a warm place. Add yolks, ground with sugar, salt, flour and butter in pieces into the finished dough, mix it all well and beat it on the table until the dough comes off your hands. The beaten dough is placed in a warm place to rise. When the dough is ready, cut it into small pieces (larger than a walnut) and form into buns, which are laid out on the table to proof for 10–15 minutes, after covering them with a napkin. The proofed buns are rolled out into round flat cakes with a rolling pin, onto which a teaspoon of sugar and a pile of finely chopped sorrel sprinkled with potato flour are placed. The pies are pinched with a string, brushed with egg, and baked at 220–230° for 15–20 minutes.

CINNAMON ROLL

Flour 3.5 cups
Milk 1 glass
Eggs 3 pieces
Butter 0.5 cups
Sugar 0.5 cups
Salt 1 teaspoon
Yeast 30 g
Crushed cinnamon 1 tablespoon
Chopped nuts 0.5 cups

The dough is prepared using the sponge method. Products according to the recipe are placed in the finished dough; The dough is kneaded well and beaten out on the table, after which it is placed in a warm place to rise. The finished dough is rolled out with a rolling pin on the table into a layer 1 cm thick. The surface of the layer is greased with butter, sprinkled with cinnamon and sugar and wrapped in a roll, which is cut with a sharp knife in the middle along the roll, not completely (the cut should not reach 3-4 cm to the edge). The cut halves are twisted into a rope, but separately, and then joined together and twisted again. The roll, curled with a rope, is placed on a baking sheet with three sides, greased with oil, where the roll is given the shape of a half roll. Then the roll is placed in a warm place to proof for 60–70 minutes. The roll, greased with egg and sprinkled with chopped nuts, is baked at a temperature of 200–210° for 40–50 minutes.

ROLL WITH POPPY

Flour 3.5 cups
Milk 1 glass
Eggs 2 pieces

Granulated sugar 1 cup
Salt 1 teaspoon
Yeast 30 g
Poppy filling

The dough for the poppy seed roll is also placed on the dough, as for the cinnamon roll. The finished dough is rolled out on the table into a layer 1 cm thick. The prepared poppy seed is placed on the rolled out layer, leveled over the entire layer, which is then rolled into a tube. After this, the roll is placed on a metal sheet greased with Russian oil and placed in a warm place to proof for 40–60 minutes. Then the roll is brushed with egg and after 5–6 minutes it is placed in the oven for baking at a temperature of 200–210° for 40–50 minutes.

PAYER WREATH

Flour 7 cups
Milk 1.5 cups
Granulated sugar 1.5 cups
Egg yolks 10 pieces
Butter 1 cup
Salt 1.5 teaspoons
Yeast 60 g
Raisins 1/2 cup
Almonds 1/2 cup
Vanilla sugar 1/3 powder
Powdered sugar

The wreath dough is kneaded using a dough made from whole milk, yeast, four cups of flour and one tablespoon of sugar. The dough is placed in a warm place to rise. The yolks are ground until white with sugar, butter and vanilla sugar are added to them, everything is beaten into a homogeneous mass. Add the remaining flour, salt and whipped mixture to the suitable dough. Mix the dough well and add raisins to it. After this, the dough is placed in a warm place to rise, then kneaded again and put to rise a second time.
The finished dough is laid out on a board and rolled out into an oblong layer 1–1.5 cm thick. The layer is greased with butter, sprinkled with sugar and rolled into a roll, trying to stretch it longer. The roll is lightly flattened and cut into three strips in length, but not all the way, leaving 2–3 cm. The cut layers are braided and given the shape of a wreath. The wreath is placed on a baking sheet with three sides, greased with oil, and placed in a warm place to rise for 50–60 minutes. 10 minutes before planting in the oven, brush the wreath with egg and sprinkle with chopped almonds.
Before baking, the wreath must be pierced in several places with a fork, otherwise it will swell.
Bake the wreath at a temperature of 200–210° for 50–60 minutes. The finished wreath is sprinkled with powdered sugar.

SHEET CAKE

Flour 7 cups
Milk 2 cups
Butter 1 cup
Granulated sugar 1.5 cups
Eggs 10 pieces
Salt 1 teaspoon
Yeast 70 g
Vanilla sugar 1/3 powder

The dough is prepared using the sponge method.
For the dough, use the entire amount of milk, yeast and four cups of flour. Sugar, eggs, salt, and flour are mixed into the prepared dough. Knead all this, then add oil, beat the dough with a paddle and place it in a warm place to rise. The dough for this pie has a very weak consistency. Cut it on a table sprinkled with flour. The dough is shaped into a rectangular block, which is rolled out into a layer 2 cm thick and approximately the size of the baking tray on which the pie will be baked. The rolled out layer is rolled onto a rolling pin and laid out on a metal baking sheet, prepared in advance (greased and sprinkled with flour).
The pie laid out on a sheet is left to proof for 20–25 minutes, then brushed with egg and thickly sprinkled with flour and vanilla sugar. Then the surface of the pie is decorated with thinly sliced ​​candied orange or lemon peels, and small pieces of butter are placed on the candied fruits.
The pie is placed to bake on. 30-35 minutes at oven temperature 210-220%.

SHEET CAKE WITH AIR CREAM

Flour 7 cups
Butter 1 cup
Milk 2 cups
Granulated sugar 1 cup
Eggs 8 pieces
Yeast 50 g
Salt 1 teaspoon
Vanilla sugar 1/3 powder

Finish:
Butter 2 tablespoons
Walnuts 1 cup
Powdered sugar 1 cup

For the dough, all the required milk, heated to a steamed state, and yeast are used, and flour is taken at half the norm. Place the dish with the dough in a warm place and cover it with a napkin. The yolks are ground with sugar until white. The butter is kneaded until soft and mixed with mashed yolks and vanilla sugar.
Combine everything with the finished dough and add the remaining flour and salt. Knock the dough with a paddle until it easily comes away from the walls of the dish and the paddle, then put it in a warm place for 50–60 minutes and during this time beat it with the paddle once. The finished dough is cut on a table sprinkled with flour. The pie is rolled out into a layer 1.5–2 cm thick, then rolled onto a rolling pin and laid out on a metal baking sheet, greased and sprinkled with flour. The edges of the pie are greased with egg and strips of dough are placed in the form of sides on the greased area, the top of the pie is sprinkled with coarsely chopped walnuts. After this, the pie is left to proof for 15–20 minutes. 5 minutes before placing in the oven, brush the side of the pie with egg. Bake the pie at a temperature of 220–230°. The baked pie is filled with whipped cream, which is prepared when the pie comes out of the oven. The top of the cream is sprinkled with powdered sugar and butter, finely chopped and mixed with flour in the form of grits. After this, the pie is put back in the oven for a few minutes to brown.

PIE WITH JAM

Flour 7 cups
Butter 1.5 cups
Granulated sugar 1 cup
Eggs 6 pieces
Milk 1.5 cups
Salt 1 teaspoon
Yeast 40 g
Jam or marmalade 2 cups

Yeast is diluted in warm milk with four cups of flour and a spoonful of sugar. The dough is placed in a warm place until ready. The prepared dough is filled with ingredients according to the recipe, except for jam and one egg. The mass is well kneaded and beaten out on the table, after which it is placed in a warm place to ferment for 1.5-2 hours. The finished dough is laid out on a table sprinkled with flour and shaped into a bar. A small piece of dough is cut from the block to decorate the pie. The formed block is rolled out into a rectangle if the pie is intended for baking on a baking sheet, or a circle if the pie is intended for baking in a large frying pan.
The rolled out layer is placed on a previously prepared baking sheet, leveled with your hands and jam is applied, placing it evenly throughout the pie; The edges of the pie are slightly bent upward. From the remaining piece of dough, roll out a long thin rope, which is laid in the form of a lattice on the pie. Brush the edges of the pie with egg or water and place a welt of dough. The pie is left to proof in a warm place for 15–20 minutes. After this, the side and lattice of the pie are greased with egg. Bake the pie at a temperature of 220–240° for 40–60 minutes.

SIBERIAN PIE WITH GROUND CHERRY

Flour 7 cups
Butter 1 cup
Milk 2 cups
Granulated sugar 1 cup
Eggs 6 pieces
Salt 1 teaspoon
Yeast 50 g
Bird cherry filling (dried ground)

Yeast is diluted in warm milk (full norm) with four cups of flour. The bowl with the dough is tied with a napkin and placed in a warm place. Sugar, eggs, salt and the remaining flour are added to the finished dough, and soft butter is added last. The dough is kneaded until it easily comes away from your hands or a paddle, put in a warm place to double or triple its volume, knead again and rise again. The finished dough is placed on a table dusted with flour and rolled out into a layer 1.5 cm thick. The rolled dough is leveled on the sheet on which it will be baked, rolled onto a rolling pin, and laid out, leveling it well, on a sheet greased with oil. A welt is laid along the edge of the formation. Leave the sheet with the cake to proof in a warm place for 10–15 minutes. Then the cherry filling is placed on the pie in a layer of approximately 1–2 cm.
The pie is placed in the oven for 30–50 minutes, the oven temperature should be 200–210°. The baked pie is laid out on a table covered in several rows with paper so that the bottom of the pie does not sweat. The completely cooled pie is covered with sour cream or cream whipped with sugar.

PRETENDEL

Flour 8 cups
Milk 2.5 cups
Butter 1.5 cups
Granulated sugar 1.5 cups
Raisins 1 cup
Powdered sugar
Almonds 1/2 cup
Ground cinnamon 1 tablespoon
Eggs 7 pieces
Salt 1 teaspoon
Yeast 50 g

Yeast and four cups of sifted flour are dissolved in heated milk. The dough is kneaded well and placed in a warm place to rise. Eggs, sugar, flour, salt, and butter are added to the prepared dough. All this is thoroughly kneaded and placed in a warm place until the volume of the dough approximately doubles. The finished dough is laid out on the table and raisins, finely chopped almonds, and cinnamon are mixed into it. Mix everything well and leave on the table for 15–20 minutes, covering the dough with a napkin. Then roll up a large pretzel and place it on a three-sided metal baking sheet that has been greased with oil. Place the pretzel in a warm place for 20–25 minutes.
Bake the pretzel at a temperature of 200–210°. The finished pretzel is glazed with fondant or sprinkled with powdered sugar.

COMBINED PIE

Flour 7 cups
Butter 1 cup
Milk 2 cups
Granulated sugar 1 cup
Yolks 4 pieces
Salt 1 teaspoon
Yeast 50 g

Filling:
Jam 1.5 cups
Ghee 1 cup
Powdered sugar with vanilla sugar 2 tablespoons

Yeast and four cups of flour are diluted in warm milk (2 cups). The dough is placed in a warm place; when it doubles in volume, add the remaining products to it. The dough is kneaded well and placed in a warm place to rise. When the dough has risen again, it is laid out on the table and rolled into a rope, which is cut into small pieces the size of a walnut. The pieces are formed into buns and placed on the table to proof for 10–15 minutes, covered with a napkin. The formed buns are rolled into round flat cakes, onto which jam is placed one teaspoon at a time. The pies are pinched into a knot and dipped in melted butter, then placed very closely one to the other in a deep pan. The pan with the pies is placed in a warm place to proof for 20–25 minutes; after proofing, the assembled pie is baked at a temperature of 210–220°. The finished cake is removed from the mold and sprinkled with powdered sugar.
For baking the pie, you need to take a mold (pan) such that its height is three times the height of the stacked pies, since they rise greatly during baking.

CREAM CAKE

Flour 5 cups
Cream 1.5 cups
Butter 1 cup
Granulated sugar 1 cup
Yolks 8 pieces
Almonds 1/2 cup
Raisins 1/2 cup
Candied fruits 1/2 cup
Salt 1 teaspoon
Yeast 100 g
Vanilla sugar 1/2 powder
Icing for finishing Easter cake

Yeast and half the total amount of flour are diluted in heated cream, and the dough is placed in a warm place. While the dough is rising, grind the yolks with sugar until white. Pounded yolks are combined with white-pounded butter. The raisins are sorted and washed. When the dough is ready, add mashed yolks with butter, raisins, chopped candied fruits, and almonds. Stir the mixture well and add salt, remaining flour, and vanilla sugar. Then everything is mixed on the table, placed in a bowl and placed in a warm place for 60–80 minutes - until it doubles in volume. After this, the dough is knocked out again on the table and placed in a warm place again.
A small bun is formed from the finished dough and placed in a mold with high walls, greased with oil, the bottom of the mold and the walls are covered with oiled paper. The dough in the mold should occupy 1/3 of the height. Place the form with the dough in a warm place to proof for 60–80 minutes. Bake the cake at a temperature of 200–220° for 60–70 minutes. When the top of the cake darkens, you need to cover it with damp paper. You can’t shake the Easter cake while baking, it may settle. The finished cake is carefully laid out of the mold onto a soft mat covered with paper and a napkin.
The cooled Easter cake is coated with a thin layer of glaze on top, and the remaining glaze is placed in a paper cone envelope, the tip of which is cut off with scissors; By squeezing out the glaze, they make a design on the Easter cake. The surface of the Easter cake can also be decorated with candied fruits, marmalade, and fudge.

CAKE WITH YOLKS

Flour 7 cups
Milk 2 cups
Butter 1 cup
Yolks 7 pieces
Granulated sugar 1.5 cup
Salt 1 teaspoon
Yeast 70 g
Cognac 1 tablespoon
Vanilla sugar 1/2 powder

The dough is made using the sponge method, the yolks are ground with sugar and poured into the finished dough, after which the remaining flour, butter, cognac, vanilla sugar, and salt are added. Place the kneaded dough in a warm place. During the rise, the dough must be kneaded twice, and after the third rise, the dough is laid out on the table and divided into pieces for Easter cakes, which are placed in molds lined with oiled paper. The dough should occupy 1/3 of the pan. Then the dough in the molds is left to rise in a warm place for 60–80 minutes. Easter cakes are baked at a temperature of 200–210°. The finished cooled Easter cakes are coated with glaze.

CANDIFIED KULICH

Flour 4 cups
Butter 3/4 cup
Milk 1 glass
Granulated sugar 3/4 cup
Eggs 6 pieces
Candied orange peel 1/2 cup
Small raisins 1/2 cup
Salt 1 teaspoon
Yeast 70 g
Vanilla sugar 1/3 powder

The dough is prepared using the sponge method. The finished dough is placed in a cake pan (or in a pan with high walls), covered with oiled paper, filling 1/3 of the pan and left to proof until the volume of the dough increases to approximately 3/4 of the pan. After this, the dough is placed in the oven at a temperature of 200–210°. The finished cake is glazed.

BABA

Flour 6 cups
Butter 3/4 cup
Milk 1.5 cups
Granulated sugar 1/2 cup
Eggs 10 pieces
Salt 1/2 teaspoon
Yeast 50 g

Blot:
Granulated sugar 1/2 cup
Water 1 glass
Cognac 4 tablespoons
Fudge 4 tablespoons

The dough is prepared from half of all the flour, warm milk (1.5 cups) and yeast. The dough is placed in a warm place until it increases in volume and bubbles appear on its surface.
Add butter, pounded with sugar, to the prepared dough. The eggs are broken and placed one at a time, all the time knocking out the dough with a paddle. The dough is beaten until all the eggs are added. Then add salt and the rest of the flour. Knock the dough until fluffy and place in a warm place for 1.5 hours - until it doubles in volume.
The finished dough is laid out on the table and shaped into rolls, which are placed in molds, greased and sprinkled with flour (if you don’t have a mold, you can put them in small pans). The dough, which should occupy 1/3 of the mold, is put to proof. When the dough in the mold has risen to 3/4 of its height, it is placed in the oven at a temperature of 210–230°.
The finished rum baba is carefully removed from the molds and soaked in pre-prepared syrup. The syrup is made by dissolving sugar in water, adding cognac or a few drops of rum essence.
The top of the woman is glazed with fondant. If desired, you can add cocoa, butter, cranberry juice, etc. to the fudge.

NUT BURN

Flour 8 cups
Butter 1/2 cup
Milk 2 cups
Granulated sugar 1 cup
Eggs 3 pieces
Cahors 1/2 cup
Cocoa 1 tablespoon
Walnut kernels 300 g
Salt 1.5 teaspoons
Yeast 100 g

The dough for nut loaf is prepared using a straight method. Yeast is diluted in heated milk and ground until the lumps disappear. Pour in Cahors, add sugar, eggs, salt, cocoa, butter, flour, finely chopped nuts - everything is completely normal; then the mass is mixed and knocked out on the table. After this, the dough is placed in a bowl, tied with a napkin and placed in a warm place for fermentation. When the dough has doubled in volume, knock it out on the table a second time and place it in a warm place until ready. The finished dough is formed into one large loaf, placed on a metal baking sheet, greased with oil, and placed in a warm place to proof for 60–80 minutes. Then the loaf is baked at a temperature of 200–210° for 1–1.5 hours.
The readiness of the loaf can be determined by the color of the crust and the weight of the loaf. The finished loaf has a brown crust color and is light in weight. The top of the bun is covered with glaze from a paper pastry bag, applying various Russian-style ornaments to it.

FRIED PIES AND DONUTS

Flour 7 cups
Butter 1/3 cup
Milk or water 2 cups
Eggs 2 pieces
Yeast 60 g
Salt 1 teaspoon
Frying fat 500 g
Filling

Yeast is diluted in heated milk. Carefully shake and add the remaining products. The well-kneaded dough is placed in a warm place for 1–1.5 hours. The finished dough is laid out on the table and rolled into a long rope, from which small pieces of dough the size of an egg are cut. These pieces are formed into buns and left for 10-15 minutes, covered with a napkin for proofing, after which they are rolled out into round flat cakes. The filling is placed in the middle of the flatbread and the edges of the flatbread are sealed with a pie. Place the cut pies on a sheet sprinkled with flour or greased with butter and leave to proof for 15–20 minutes. Then the pies are placed in a frying pan with the pinch down and fried in heated fat. The fried pies are turned from one side to the other so that they are browned on all sides. Frying time is approximately 5–7 minutes.
Donuts are prepared in the same way as fried pies. Unlike pies, they are round in shape and require more fat to fry. The finished donuts are sprinkled with powdered sugar. After frying pies and donuts, the fat is poured into another container, as it can be used again by adding fresh oil,
Before frying, pies and donuts are shaken off of flour, since flour caught in hot fat burns and clogs the fat, and the products turn out dark in color.

PIE WITH FRESH CABBAGE

Flour 7 cups
Milk 2 cups
Fat 4 tablespoons
Granulated sugar 1 tablespoon
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Filling

Small-bread pies and pies are made from dough with a very soft consistency. The dough is placed using the sponge and straight method. For a large pie, divide the finished dough into two pieces. From one piece, roll out a layer approximately 1 cm thick. Roll out the dough in an even layer on a table sprinkled with flour. The rolled out dough is then rolled onto a rolling pin and transferred to a well-greased metal sheet or baking tray with three sides. Place minced meat on the spread out dough and distribute it over the entire baking sheet. The edges of the pie are lifted and wrapped in minced meat. The rolled out second layer of dough is placed on the pie and the edges are pinched. The prepared pie is left to proof in a warm place for 10–15 minutes, then brushed with butter or egg. If the pie is greased with butter, then the surface of the pie is sprinkled with crushed breadcrumbs. After greasing, punctures are made on the surface of the pie with a knife in several places so that the top crust does not swell during baking. The pie is baked at a temperature of 210–220° for 25–30 minutes.
The finished pie is transferred to a table covered with paper and covered with a napkin; If the pie crust turns out to be hard, then you need to cover it with a damp cloth.
The dough for a pie with sauerkraut is prepared in the same way as for a pie with fresh cabbage.
CARROT CAKE

The dough for carrot pie is prepared in the same way as for cabbage pie. The finished dough is placed on the sheet with corners. The filling is laid out and leveled, the corners are wrapped in an envelope and pinched, the pie is greased with egg or butter and left to proof for only 8-10 minutes. The top crust of the pie is pierced in several places with a knife.
Bake the pie at a temperature of 210–230° for 25–30 minutes.

PIES WITH MUSHROOMS AND RICE

Flour 7 cups
Milk 2.5 cups
Butter 2 tablespoons
Granulated sugar 1 tablespoon
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Fat for frying 400 g
Filling

Using warm milk, a dough is prepared from yeast and flour, taken in half the norm. The well-kneaded dough is placed in a warm place to rise. All remaining products are placed in the finished dough. The dough is kneaded until smooth and left to rise for 1–1.5 hours. After this, beat the dough twice more, placing it on a table dusted with flour. On the table, the dough is cut into small buns, which, after a short proofing (for 10–15 minutes), are rolled out into round flat cakes. Mushroom mince is placed on the flatbreads. The edges of the cakes are pinched and given the shape of a pie; The formed pies are left to proof for 10–15 minutes, after which they are fried in a frying pan with melted fat or vegetable oil. During frying, turn the pies with a fork from one side to the other so that they brown. These pies can also be baked on metal sheets, but in this case the dough must be kneaded a little more steeply.
PIES WITH EGGS AND GREEN ONIONS

Flour 7 cups
Milk 2 cups
Butter or margarine 2 tablespoons
Granulated sugar 1 tablespoon
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Filling

The dough is prepared using a straight method. The finished dough is placed on a table dusted with flour and rolled out into a layer 0.5 cm thick. From this layer, round cakes are cut with a mold or glass, onto which pre-prepared minced meat is laid out. The pies are pinched and placed pinch-side down on a greased metal sheet, then left to proof in a warm place for 15–20 minutes, covered with a napkin. After this, the pies are greased with egg or butter and placed in the oven at a temperature of 220–230° for 18–20 minutes. These pies can also be deep-fried.

PIES WITH VIZIGI FILLING

Flour 7 cups
Milk 2 cups
Butter 2 tablespoons
Granulated sugar 1 tablespoon
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Filling

The dough is placed in a non-steamed manner. The finished dough is laid out on the table and the cakes are made in the same way as for pies with eggs and green onions. Minced meat is placed on the finished flatbreads. The pies are pinched, placed on a metal sheet greased with oil, pinch side down, and left to proof for 10–15 minutes. 5-6 minutes before placing in the oven, the pies are brushed with egg. Bake the pies at a temperature of 220–230° for 18–20 minutes.

PIES WITH SAGOO FILLING

Flour 7 cups
Milk 2.5 cups
Butter 2 tablespoons
Granulated sugar 1 tablespoon
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Fat for frying 400 g
Filling

The dough is prepared in the same way as for pies with eggs and green onions, but its consistency is slightly weaker. Place minced meat on the finished flatbreads and leave the pies to proof for 8-10 minutes, covering them with a light napkin or gauze. After proofing, the pies are fried in hot fat or vegetable oil. During frying, the pies are turned over with a knife or fork so that the crust is fried evenly on all sides.
These pies can also be baked on sheets.

PIES WITH EGGS AND RICE

Flour 7 cups
Milk 2 cups
Butter 3 tablespoons
Granulated sugar 2 tablespoons
Eggs 3 pieces
Salt 1 teaspoon
Yeast 50 g
Filling

The dough is made in the same way as for pies with eggs and onions. The finished dough is rolled out into a layer and cut into a recess or a glass of flatbread, onto which the prepared minced meat is laid out. The pies are pinched, placed on a metal sheet greased with oil, and left to proof in a warm place for 10–15 minutes, covered with a light napkin. Five minutes before planting, the pies are greased with egg into the oven and baked at a temperature of 220–230° for 20–25 minutes.

PIES WITH SALTED MUSHROOMS

Flour 7 cups
Milk or water 2 cups
Vegetable oil 3 tablespoons
Granulated sugar 1 tablespoon
Salt 1 teaspoon
Yeast 40 g
Fat for frying pies 400 g
Filling

The dough is prepared in the same way as for pies with eggs, vizig, etc.
The finished flatbreads are filled with minced mushroom, pinched and placed on a board dusted with flour or on a metal sheet greased with oil. After proofing for 10–12 minutes, the pies are deep-fried.

PIES WITH LIVER FILLING

Flour 7 cups
Milk or water 2.5 cups
Butter 2 tablespoons
Granulated sugar 1 tablespoon
Salt 1 teaspoon
Yeast 40 g
Fat for frying pies 300–400 g
Filling

The dough for liver pies is prepared in the same way as for mushroom pies. The prepared minced liver is laid out on the finished flatbreads, the pies are pinched and left to proof in a warm place for 8-10 minutes. After this, the pies are deep-fried.
PIES WITH BEEF MEAT FILLING

Flour 7 cups
Milk 2.5 cups
Butter 1 tablespoon
Granulated sugar 1 tablespoon
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Frying fat 300–400 g
Filling

The dough for meat pies is prepared in the same way as for liver pies. Place minced meat on the finished flatbreads, pinch the flatbreads and immediately start frying the pies; these pies are not left to proof to avoid juice leaking out of the filling.

BELYASHI

Flour 3.5 cups
Milk or water 1 glass
Fat 3 tablespoons
Salt 0.5 teaspoon
Yeast 20 g
Fat for frying 300 g
Filling
(for the filling you can take 500 g boneless beef, 5 onions, 1/2 cup broth, salt, pepper, herbs to taste)

The finished yeast dough is kneaded well and rolled into a rope, which is cut into small buns. The buns are rolled out into small flat cakes (this portion of dough yields 20 whites). Minced meat is placed on the flat cakes. The edges of the flatbread are wrapped in minced meat in the form of a cheesecake. The finished belyashi are fried in heated fat in a frying pan, placed in the frying pan with the meat side down; When the top is well browned, turn the bottom down and fry until done. The duration of frying the whites is 8-10 minutes.

FISH PIE

For the test:
Flour 7 cups
Milk or water 2 cups
Butter (vegetable can be used) 4 tablespoons
Eggs 2 pieces
Granulated sugar 1 tablespoon
Salt 1.5 teaspoons
Yeast 50 g

For minced meat:
Fish (sturgeon, nelma, pike perch, catfish, etc.) 1.5 kg
Onion 2 heads
Bay leaf 2 leaves
Crushed crackers 3 tablespoons
Salt 1.5 tablespoons
Pepper to taste
Rice 300 g
Oil (vegetable can be used) 4 tablespoons

Knead the dough using warm milk and place it in a warm place to rise for 1–1.5 hours. When the dough has doubled in volume, knead it on a table dusted with flour. The finished dough is rolled out into two layers 1 cm thick, one layer is rolled onto a rolling pin and transferred to a three-sided metal sheet greased with oil. A thin layer of minced vizigi, sago or rice is placed on a layer of dough, and raw, pre-salted fish is placed on top in small pieces, finely chopped onions and bay leaves are placed on the fish, sprinkled with lightly pepper and sprinkled with oil. Place a second layer of dough, pinch the edges and leave the pie to proof for 4-5 minutes. The top of the pie is greased with butter and sprinkled with finely crushed breadcrumbs. The top crust of the pie is pierced with a knife to allow steam to escape.
The pie is baked at a temperature of 210–220°, baking time is 50–60 minutes. The finished cake is transferred from the sheet onto a table covered in several rows with paper and covered with a damp cloth.
The fish is prepared as follows. In sturgeon fish. breeds, the head is cut off, the fins and dorsal bugs are cut off and cut in half lengthwise along the ridge. Then the fish is dipped in boiling water for 2-3 minutes and the side bugs are cut off with a knife so that the surface of the fish is completely smooth and does not scratch your hands. If the bugs are difficult to remove, then the fish is immersed in boiling water again for 1–2 minutes. After cleaning, the fish is washed a second time, cut into small pieces, placed in a bowl and salted.
Before cleaning, fill the pieced fish with cold water for 20–30 minutes. Then they clear the scales, carefully cut the abdomen, take out the gills and entrails, and cut off the head and fins. After this, the fish is washed, flattened, and if possible, the spinal bones are cut out. Cut the fish into small pieces, place in a bowl and salt for 1–2 hours.
Fresh frozen fish is poured with cold water to thaw. Salted fish is soaked in cold water for 20–24 hours, changing the water 3–4 times. Then the fish is cleaned of scales and cut into the required pieces.

FISH PIES
Flour 7 cups
Milk 2 cups
Butter 2 tablespoons
Granulated sugar 1 tablespoon
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Fish 300 g (Sturgeon, chum salmon, pike perch, salmon, salmon are used for pie.)
Minced rice (Minced rice for pies can be replaced with minced sago or vizigi.)

The prepared dough is rolled out on a table dusted with flour into a large layer 0.5 cm thick. Circles are cut into circles using a notch or a glass, which are lightly rolled out with a rolling pin, and minced rice is placed on each circle. Place a piece of fish in the middle on top of the minced meat. The edges of the pie are pinched, leaving the middle open. Pies prepared in this way are placed on a sheet greased with oil and left to proof for 15–20 minutes. Pies brushed with egg are baked in the oven at a temperature of 220–230°. The baked pies are greased with butter, laid out on a metal sheet and covered with a damp cloth.
Savarin with nuts

1.5 cups flour
3/4 cup milk
3 eggs
1/2 cup sugar
1/2 cup raisins
1/2 cup ground nuts
2 tbsp. spoons of butter
0.5 l canned fruit compote
100 g marmalade
1 packet vanilla sugar

Dissolve yeast in heated milk, add sifted flour, sugar, salt, beaten egg whites, knead the dough, pour in melted margarine or butter and continue kneading until the dough completely absorbs the margarine. Cover the prepared dough with a towel and place in a warm place for 2-2.5 hours to ferment. When the dough has risen, knead it, let it rise again, put in the mashed yolks with powdered sugar, crushed walnut kernels, well-washed raisins, pour in the egg whites whipped into foam, carefully knead from bottom to top so as not to settle.
In a tall ring mold, grease the bottom and walls with oil, sprinkle with flour, fill 1/3 of the height with the prepared dough, let rise in a warm place for 15 minutes, place in the oven and bake until done (20 minutes).
Remove the finished savarin from the mold, cool slightly, lower it into a bowl filled with canned syrup (from compotes) mixed with white wine, let the savarin soak in it, and then transfer it to a dish.
Place the remaining fruit from the canned compote in the middle of the savarin, pour the heated ready-made marmalade on top and let it harden, then cut into portions with a sharp knife.

Placinda with apples

2.5 cups flour
1 glass of milk
1/3 cup sugar
pinch of cinnamon
3 eggs
6 apples
4 tbsp. spoons of powdered sugar
1/2 stick of yeast
2 tbsp. spoons of ghee

Dissolve yeast in heated milk, add sifted flour, sugar, salt, beaten eggs, knead the dough, pour in melted margarine or butter and continue kneading until the dough completely absorbs the margarine. Cover the prepared dough with a towel and place in a warm place for 2-2.5 hours to ferment. When the dough has risen, knead it and let it rise again. After the second approach, transfer the dough to a board sprinkled with flour, knead, cut into small pieces, roll into balls, and roll out thin flat cakes from them. Place minced fresh grated apples sprinkled with sugar and cinnamon in the middle of each flatbread. Bring the edges of the dough on four sides together in the center, glue, place on a greased baking sheet, let stand in a warm place for 30-40 minutes, then brush each piece with beaten egg, sprinkle with sugar, and place in a hot oven. Bake for 25 minutes until golden brown.
Remove the finished placemats from the cabinet, grease with melted butter or sprinkle with powdered sugar.

Russian bun with nuts

4 cups flour
1/2 cup butter
1 glass of milk
4 eggs
1/4 glass of wine
50 g yeast
1/2 cup walnuts
1 teaspoon cocoa
1 teaspoon salt
1/2 cup fudge

Dissolve yeast and flour in warm milk, pour in 1/4 cup of Cahors wine, add sugar, egg, salt, cocoa, melted butter, chopped walnut kernels, mix the whole mass, transfer to the table and continue beating until the dough stops stick to hands. After this, roll the dough into a ball, put it in a bowl, cover with a towel, and place in a warm place to ferment. When the dough has risen and doubled in volume, transfer it back to the table, knock it out well, roll it into a ball again and repeat the above procedure.
Place the dough prepared in this way on the table, roll into one large loaf, place on a greased baking sheet, place in a warm place to proof, then place in a hot oven. Bake for 1 -1.5 hours at a temperature of 200-220°C.
Determine the readiness of the loaf by piercing a wooden needle to the entire depth of the loaf; if there are no traces of dough on the needle, the loaf is ready. Before serving, decorate the bun, if desired, with icing or fondant from a paper bag. You can pour pink fondant over the cooled bun and sprinkle with caramel crumbs or nuts.