Semi-finished products from rich unleavened dough. Unleavened dough and products made from it. Technology for preparing sweet unleavened dough

Adoption of publication designations:

Izv. - News of universities of the USSR Ministry of Higher Education and Science on the section “Food technology”. HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP - works of the Moscow, Leningrad and Kyiv Technological Institutes of the Food Industry.

Tr. UNIIP - Proceedings of the Ukrainian Research Institute of Food Industry.

Tr. VNIIHP - Proceedings of the All-Union Scientific Research Institute of the Baking Industry.

EI - Express information of the All-Union Institute of Scientific and Technical Information of the USSR Academy of Sciences on the section “Food Industry”.

NTI - scientific and technical information of TsINTIfood industry "Bread, bakery, confectionery, pasta and yeast industry." PP - collection “Food Industry”.

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

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247. M e c h a m D. K BD, 38, 2, 46, 1964; 42, 1, 26, 1968.
248. Mollenhauer H. P. BG, 4, 57, 1966.
249. Pence I. W. BD, 41, 2, 34, 1967.
250. P o m e r a n z Y. BD, 41, 5, 48, 1967; 42, 3, 30, 1968.
251. Pyler E. I., BD, 44, 1, 34, 1970.
252. Ruiter DBG, 2, 27, 1965; BD, 42, 5, 24, 1968;42, 8, 157, 1968.
253. S c h i 1 1 e r G. W. G i 1 1 i s J. A., CST. 9, 7, 256,1964.
254. Schulz A. BG, 7, 151, 1956.
255. Schulz A. BG, 11, 231, 1957; 6, 135, 1958.
256. Schulz A., Stephan H., BG, 2, 22, 1958.
257. Schulz A. BG, 6, 108, 1959.
258. S e i 1 i n g S. BD, 43, 5, 54, 1969.
259. S p 1 c h e r G. BG, 1, 27, 1960; 1, 27, 1961; 6, 113, 1961.
260. S p i 1 A. C. BG, 4, 76, 1968.
261. Stein E.B.K. 11, 5, 1956.
262. Swortfiguer M., J., CST, 8, 1, 15, 1963.
263. The Chorleywood bread process. British Industry and Engineering, 12, 1963.
264. The "No-time" blanchard process. BMPB, 16, 12, 913, 1965.
265. Thorn I. A. BD, 37, 3, 49, 1963.
266. Timm L. A. BD, 38, 5, 66, 1964.
267. Tipples K. H. BD, 41, 3, 18, 1967.
268. T r u m G. W., Snyder E. G. CST, 7, 10, 344, 1962. BD. 39, 1, 46, 1965.
269. W i e d u w i11 H. BK, 2, 37, 1960; 3, 71, 1960.
270. W i s s i n gO. BK, 2, 4, 1956; 5, 11, 1957; 4, If,’ 1958.
271. Wragg B.H. BMPB, 14, 1, 20, 1963.
272. Wade P. BG, 8, 165, 1968.
273. W u t z e 1 H. BG, 3, 45, 1967.

Dough for flour confectionery products

COOKIE FROM BUTTER DOUGH
Flour 6 cups
Granulated sugar 1/2 cup
Sour cream 2 cups
Eggs 4 pieces
Butter 1 cup
Soda 1/2 teaspoon
Salt 1/2 teaspoon
Filling

Add sour cream, butter, salt, sugar, eggs to sifted flour mixed with soda and knead the dough on the table. Make a bun from the well-kneaded dough and take it out into the cold, covering it with a napkin to prevent it from drying out, for 25–30 minutes. After this, the dough is rolled out into a layer of 0.5 cm. From this layer, circles are cut into circles using a notch or a glass and cheesecakes with cottage cheese or berries are made. The edges of the cheesecakes are wrapped with string. After this, the cheesecakes are placed on a sheet. The top of the cheesecakes is brushed with beaten eggs.Cheesecakes are baked at a temperature of 250–270° for 10–15 minutes.

PLUM PIE

The prepared unleavened dough, as well as the dough for cheesecakes, is placed in the cold. Then the dough is divided into two equal pieces. One piece is rolled out into a layer 0.5 cm thick, placed on a metal sheet lubricated with oil, and carefully leveled by hand. Then take plums, cut in half and pitted, laid on top of the dough and sprinkled thickly with sugar. Cut strips of dough 0.5 cm wide and arrange them in the form of a lattice on the pie. A welt is placed along the edges. The pie is brushed with beaten eggs and baked at 180–200° for 20–25 minutes. The finished pie is sprinkled with powdered sugar.

PIE WITH APPLES

Flour 3.5 cups
Butter 3/4 cup
Eggs 3 pieces
Granulated sugar?1/2 cup
Sour cream 1 cup
Curdled milk 2 tablespoons
Salt 1/2 teaspoon
Soda 1/2 teaspoon
Apples 1 kg
Ground cinnamon 1 tablespoon
Raisins 1 cup

The dough is prepared in the same way as for cheesecakes made from unleavened dough. Apples are peeled and grated on a coarse grater or cut into small slices. Half of the dough is rolled out into a layer 1 cm thick and placed on a metal sheet greased with oil. Place minced apples on the dough and sprinkle with sugar, ground cinnamon and raisins. Then the second half of the dough is rolled out, strips are cut from it, which are used to cover the cake in the form of a grid. The pie is brushed with egg and baked at 180–200° for 25–30 minutes.

RASPBERRY PIE

Flour 3.5 cups
Sour cream 1 cup
Yolks 4 pieces
Granulated sugar 1/2 cup
Butter 3/4 cup
Salt 1/2 teaspoon
Soda 1/2 teaspoon

Filling:
Raspberries 5 glasses
Granulated sugar 1 cup
Whipped cream 1 cup

The dough is prepared in the same way as for cheesecakes made from unleavened dough. The finished dough is rolled out into a layer 1 cm thick and placed on a metal sheet or round frying pan. The dough is well leveled and a welt is made along the edges of the pie, which is brushed with egg. The pie is baked at a temperature of 220–240°. As soon as the cake is slightly browned, carefully slide it out and place the raspberries on top so that the cake is well covered; Cover the raspberries with a glass of sugar and quickly put them in the oven for 15–20 minutes. The finished and completely cooled pie is covered with whipped cream or sour cream.

BUTTER PIES WITH RICE AND EGGS

Flour 3.5 cups
Sour cream 1 cup

Granulated sugar 1 teaspoon
Salt 1 teaspoon
Soda 1/2 teaspoon
Filling

The dough is kneaded and placed in the cold for 25–30 minutes. Then, as needed, the dough is taken in small portions so that it does not warm up. The added dough is rolled out with a rolling pin into a layer 0.5 cm thick. Cut into circles with a glass or a recess. Place minced meat in the middle of each circle. The circles are folded and pinched, giving each pie an oval or triangular shape. The formed pies are placed on a cold sheet greased with oil. The pies are brushed with egg and placed in the oven at a temperature of 240–260°.

QUICK BUTTER DOUGH

Flour 4 cups
Margarine or butter in 300 g pieces
Granulated sugar 1 tablespoon
Eggs 1 piece
Salt 1/2 teaspoon
Yeast 50 g
Milk or water? glasses

The sifted flour is mixed with sugar and salt, everything is collected in a pile on the table and chopped with a piece of butter (or margarine) until it becomes fine grains; Make a hole in the collected pile, pour in the egg and yeast previously diluted in milk or water. The dough is quickly kneaded and rolled out into a layer 0.5 cm thick, then cut into circles with a notch or a glass, on which the minced meat is placed. You can make cheesecakes, pies, and pies from the same dough.

MEAT PIES

The dough, prepared according to the “Quicky Butter Dough” recipe, is rolled out into a long rope, pieces the size of a walnut are cut from it and rolled with a rolling pin into small flat cakes, on which the prepared minced meat is placed. The edges of the cakes are connected and pinched with a string. The pies are placed on a metal sheet greased with oil and baked at a temperature of 260–270° for 15–18 minutes.

ROLL WITH POPPY

Flour 3.5 cups
Butter in pieces 150 g
Granulated sugar 1 cup
Eggs 3 pieces
Sour cream 1/2 cup
Soda 1/2 teaspoon
Salt 1/2 teaspoon

Filling:
Poppy 2 cups
Granulated sugar 1/2 cup
Chopped nuts 1/2 cup

The mixed flour and soda are sifted onto the table and chopped with a piece of butter until they form fine grains. Then they rake it into a pile, in which they make a depression, where they put pre-mixed eggs, sour cream, sugar, salt, quickly knead the dough and take it to a cool place for 15–20 minutes, after which the dough is rolled out into a layer 1 cm thick. The layer is covered with crushed poppy seeds. , mixed with sugar and nuts, and wrapped into a roll. The finished roll is placed on a metal sheet greased with oil. The top of the roll is brushed with beaten egg and sprinkled with poppy seeds mixed with sugar and chopped nuts. The roll is baked for 30–35 minutes at a temperature of 230–240°.

PRETZELS

Flour 3.5 cups
Milk 1/2 cup
Butter 1/2 cup
Granulated sugar 1/3 cup
Eggs 3 pieces
Ammonium carbonate 1/4 teaspoon
Soda 1/4 teaspoon
Salt 1/2 teaspoon

Ammonium carbonate dissolved in water is mixed with milk, which is combined with sugar, butter, eggs, shake everything until smooth, add sifted flour, salt and soda. The dough is kneaded until elastic. The consistency of this dough is weak. Place the finished dough in a cool place for 15–20 minutes, after which they begin to cut it. The dough is rolled out into a long rope, from which small pieces 16–17 cm long and 1–2 cm thick are cut, rolled out again in the form of sausages and placed on a metal sheet greased with oil in the form of pretzels. The formed pretzels are brushed with beaten egg on top and baked at 270–280° for 10–12 minutes.

BUTTER RINGS WITH ALMONDS

Flour 3.5 cups
Butter 3/4 cup
Sour cream 1/2 cup
Granulated sugar 1 cup
3 eggs (one for lubrication)
Soda 1/2 teaspoon
Almonds 1 cup

The sifted flour is collected on the table in a mound, in the middle of which a depression is made, where soda, sour cream, sugar, eggs and butter are placed. Mix everything with flour and knead with your hands until smooth. Place in a cold room for 30 minutes. The chilled dough is rolled out with a rolling pin to a layer 0.5 cm thick; Using a special round notch, rings are cut and placed on a metal sheet lubricated with oil. If there is no special recess for rings, you can cut out the circles with a glass and the middle with a glass. The top of the rings is brushed with egg and sprinkled with chopped almonds.
Bake the rings at a temperature of 230–240° for 10–15 minutes. Almonds can be replaced with any nuts.

COOKIES FOR TEA

Wheat flour 1 cup
Potato flour 1 cup
Sour cream 1/2 cup
Eggs 2 pieces

Granulated sugar 3/4 cup
Soda 1/3 teaspoon
Salt 1/4 teaspoon

Wheat and potato flour, soda are mixed and sifted. A mound is made from sifted flour with a depression in the middle, where sour cream, butter, sugar, and eggs are placed. Mix it all with a knife, then collect it with your hands into a lump, which is kneaded until elastic. The finished dough is taken out to cool for 10–15 minutes, after which it is rolled out into a layer 1 cm thick with a rolling pin. Various figures are cut into a notch and laid out on a metal sheet greased with oil.
Bake cookies at a temperature of 240–260° for 10–15 minutes. The finished cookies are removed from the sheet when cooled.

BURNING UNFRESH COOKIES

Flour 3.5 cups
Butter 1.5 cups
Sour cream 1/2 cup
Eggs 4 pieces
Sugar 1/2 cup
Salt 1/4 teaspoon
Vanilla sugar 1/2 powder

The sifted flour is collected into a pile. In the middle of the pile, make a depression where butter, sour cream, eggs mashed with sugar, and salt are placed. The dough is quickly kneaded and refrigerated for 30 minutes. If the dough gets warm, gets oily and tears, you need to fix it immediately by pouring 1 tablespoon of water or milk into it. Everything is quickly kneaded again. The dough, cooled in a cool place for 20–30 minutes, is rolled out with a rolling pin into a layer 1 cm thick and various figures are cut into special grooves or a glass. The shortbreads are laid out on a metal sheet lightly dusted with flour. The top of the shortcakes are brushed with egg and sprinkled with sugar or cinnamon sugar.
The shortbreads are baked at a temperature of 240–260°. Remove from the sheet when cold.

COOKIES WITH NUTS

Flour 5 cups
Sour cream 1.5 cups
Butter 1 cup
Eggs 6 pieces
Soda 1/2 teaspoon
Granulated sugar 1 cup
Raisins 1 cup
Chopped nuts 1 cup
Curdled milk 4 tablespoons
Salt 1/3 teaspoon

Flour mixed with soda is sifted onto the table, collected into a mound and mixed with baked goods, fried nuts and raisins, then the dough is taken out to a cool place for 15–20 minutes. The chilled dough is divided into pieces, rolled into loaves and placed on a metal sheet sprinkled with flour. The thickness of the loaf is approximately 5–6 cm. The top of the loaf is brushed with beaten egg and sprinkled with chopped unroasted nuts. The loaf is baked at a temperature of 240–250°.
The finished loaf is cut into slices when cold.

COOKIES CRUSTS

Flour 2 cups
Eggs 3 pieces
Granulated sugar 1 1/4 cups
Butter 3/4 cup
Soda 1/3 teaspoon
Vanilla sugar 1/4 powder

The flour mixed with soda is sifted, then the dough is kneaded using all the products given in the recipe. The well-kneaded dough is placed in the cold for 10–15 minutes. After this, roll the bars 3–4 cm thick and place them on a metal sheet greased with oil.
Bake cookies at a temperature of 230–240° until dry. The chilled loaves are cut into croutons, but not dried.

FRESH STRAWBERRY PIE

Flour 2.5 cups
Butter 1 cup
Granulated sugar 1/2 cup
Egg yolks 3 pieces
Salt 1/3 teaspoon
Gelatin 1 teaspoon

Filling:
Strawberries 4–5 cups
Granulated sugar 1.5 cups (0.5 cups for cream)
Cream 2 cups
Gelatin 1 teaspoon

The butter, pounded white, is combined with the yolks, pounded with sugar. Everything is mixed with sifted flour and salt. The kneaded dough is placed in the cold for 25–30 minutes. One third of the dough is left for the sides, and the rest is rolled out into a round layer the size of a large frying pan or mold. The thickness of the layer is 0.5 cm. The rolled out dough is placed in a frying pan or mold, greased with oil and sprinkled with flour. The remaining dough is rolled out into a long rope and placed around the edges of the pie in the form of a border.
The pie is baked at a temperature of 230–240°. The finished cooled pie is placed on a plate. Place washed strawberries mixed with sugar into the cavity of the pie. Whipped cream is placed on top of the strawberries.
Strawberries can be replaced with other berries, such as blueberries, cloudberries, strawberries, etc.

STRUDEL

Flour 2.5 cups
Eggs 2 pieces
Water 1 1/4 cups
Granulated sugar 1 cup

Filling:
Apples 1 kg
Cinnamon 2 tablespoons
Raisins 2 cups
Ghee 1/2 cup

Knead the dough from sifted flour, eggs and warm water and, covering it with a napkin, place in a warm place for 5-10 minutes. The finished dough is rolled out on a large napkin (tablecloth) sprinkled with flour, so that the dough becomes paper thin. Poorly stretched edges are carefully tightened. On the dough thus stretched, place an even layer of raw chopped apples and raisins, sprinkle it all with oil and sprinkle with cinnamon sugar. Using a napkin, which is taken by the edges, lift the dough with apples, roll it up and place it on a metal sheet greased with oil. The top of the strudel is brushed with egg and sprinkled with sugar.
Bake the strudel at a temperature of 220–230° for 30–35 minutes.

BLUEBERRY PIE

Flour 3 cups
Sour cream 1 cup
Eggs 2 pieces
Ghee 1/2 cup
Soda 1/2 teaspoon
Salt 1/2 teaspoon
Granulated sugar 1/2 cup

Filling:
Blueberries 3 cups
Granulated sugar 1 cup
Potato flour 1 tablespoon

The flour mixed with soda is sifted onto the table and collected into a mound, in the middle of which a depression is made into which butter, eggs, sour cream, sugar, and salt are placed. Mix everything quickly and put it in a cool place for 20–25 minutes. The cooled dough is divided into two pieces, one slightly larger than the other. A larger piece is rolled out into a layer 1 cm thick and placed in a large frying pan or in a greased mold. A wide porcelain tea cup is turned upside down into the middle of the laid layer. Blueberries, washed and mixed with sugar and potato flour, are sprinkled around the cup throughout the pie. The top of the pie is covered with a second rolled out cake and the edges are sealed. The pie is brushed with egg and pierced in several places with a knife to allow steam to escape.
Bake the pie at a temperature of 230–240°. The top of the finished pie is cut off and a cup is pulled out of it, under which berry juice collects when the pie is baked.

POPPY COOKIES

Flour 3 cups
Sour cream 1 cup
Butter 1/2 cup
Soda 1/2 teaspoon
Eggs 2 pieces
Granulated sugar 1 cup
Poppy 1 glass

Flour mixed with soda is sifted and collected into a mound with a depression in the middle. Place poppy seeds, sour cream, butter, eggs, sugar into the cavity, mix everything with a knife and knead the dough until elastic. The dough is placed in the cold for 30–40 minutes and then rolled out into a layer 1 cm thick, cut into circles with a glass, which are placed on a sheet greased with oil. The shortbreads are baked at a temperature of 230–250°.

CRUSTS WITH CINNAMON

Flour 1.5 cups
Sour cream 1/2 cup
Granulated sugar 1/2 cup
Eggs 3 pieces
Butter 2 tablespoons
Soda 1/2 teaspoon
Cinnamon 2 teaspoons

Flour mixed with soda is sifted and collected into a mound. A recess is made in the middle of it, into which the products according to the recipe are placed. The dough is kneaded and cooled for 20–30 minutes, then rolled into loaves 3 cm thick, which are placed on a sheet greased with oil. The loaves are cut diagonally and placed on a sheet.
Bake crackers at a temperature of 170–180° until browned.

APPLES IN DOUGH

Flour 3 cups
Granulated sugar 1 cup
Eggs 3 pieces
Butter 7 tablespoons
Sour cream 1/2 cup

Filling:
Apples 1 kg
Granulated sugar 1 cup

From all the products required by the recipe, the dough is kneaded, as in the previous recipes. The dough is cooled and a layer of 0.5 cm thick is rolled out from it, from which squares are cut. An apple, peeled from the core, is placed in the middle of a square cake and covered with sugar. The ends of the square cake are lifted and connected over the apple. The apples in the dough are placed on a metal sheet greased with oil. The top of the knots is brushed with egg and sprinkled with sugar.
Bake at a temperature of 220–220°. The readiness of the product is determined by the apples: baked apples become soft.

BULS WITH SOLD VASH

Flour 2.5 cups
Potato flour 1 tablespoon
Granulated sugar 1 cup
Eggs 2 pieces
Curdled milk 2 cups
Soda 1/2 teaspoon
Salt 1/2 teaspoon
Powdered sugar 1 tablespoon
Vanilla sugar 1/4 powder

The flour mixed with soda and starch is sifted and collected into a mound, in the middle of which a depression is made, where curdled milk is poured and sugar, eggs, and salt are placed. Knead everything and place it in a mold greased with butter and sprinkled with flour.
The buns are baked at a temperature of 220–230°. Sprinkle the finished bun with powdered sugar and vanilla sugar.

FRESH STRAWBERRY PIE

Flour 3 cups
Sour cream 1 cup

Eggs 3 pieces
Soda 1/4 teaspoon

Finish:
Strawberries 500 g.
Granulated sugar 1 cup
Gelatin 1 tablespoon
Juice from 1/2 lemon

The flour sifted and mixed with soda is collected into a mound with a depression in the middle. Place sour cream, butter, and eggs in the cavity. The well-kneaded dough is cooled for 15–20 minutes, after which it is rolled out into a long strip 1 cm thick and 8-10 cm wide. Excess dough is trimmed and rolled into a thin sausage. The rolled strip is placed on a metal sheet lubricated with oil. The strip is brushed at the edges with egg or moistened with water and a welt made from cut dough is placed on the moistened edges. The dough prepared in this way is placed in the oven at a temperature of 230–240° and baked until ready.
Place washed strawberries, mixed with sugar, in the groove of the cooled pie in even rows, and pour in jelly cooled to room temperature.

CORNERS

Flour 3 cups
Sour cream 3/4 cup
Butter 3/4 cup

Filling:
Walnut kernel 1 cup
Raisins 1 cup

Mix the sifted flour with sour cream and butter into a dough and place it in a cool place for 15–20 minutes.
The chilled dough is rolled out into a layer 2 mm thick and cut into strips 4–5 cm wide and 15–18 cm long. Chopped and lightly toasted nuts and raisins are placed on the edge of the strip, at a distance of about 5 mm. Then the strip is rolled up into a corner. The corners are placed on a metal sheet lubricated with oil.
Bake the ducks at a temperature of 220–240° until browned. This dough can also be shaped into bagels.

COOKIES WITH RAISINS

Flour 2 cups
Butter 3/4 cup
Eggs 2 pieces
Granulated sugar 1/2 cup
Raisins 1/2 cup
Vanilla sugar 1/3 powder

The sifted flour with chilled butter is chopped with a knife on the table until it becomes fine grains. Eggs are ground with granulated sugar and vanilla sugar and combined with chopped flour. The kneaded dough is placed in the cold for 30–40 minutes, after which it is rolled into long sausages, which are passed through a meat grinder. The dough coming out of the meat grinder is cut into even portions, preventing the dough from sticking together. The formed products are laid out on a sheet sprinkled with flour. Place several raisins on top of each product, pressing them into the dough.
Bake cookies at a temperature of 240–260° for 10–15 minutes. Remove the finished cookies when cooled.

COOKIES CROQUETTES

Wheat flour 1 cup
Potato flour 1 cup
Granulated sugar 1 cup
Butter 5 tablespoons
Eggs 1 piece
Milk 3 tablespoons
Walnut kernel 1 cup
Yeast 50 g
Salt 1/4 teaspoon
Vanilla sugar 1/4 powder

Yeast diluted in milk is ground with sugar and egg. Gradually add butter, vanilla sugar, and salt. The mass is mixed well and combined with flour and starch, previously mixed. Chopped and lightly toasted walnut kernels are added to the dough. The dough is placed in the cold for 5–6 hours. The dough maintained in this way is rolled into a rope and cut into even pieces, from which round balls (croquettes) the size of a walnut are formed. The formed croquettes are placed on a metal sheet greased with oil.
Croquettes are baked at a temperature of 220–240°.

COOKIES CROQUETTS WITH RAISINS

Wheat flour 1 cup
Potato flour 1 cup
Granulated sugar 1/2 cup
Butter 3 tablespoons
Sour cream 1/2 cup
Egg 1 piece
Soda 1/4 teaspoon
Salt 1/4 teaspoon
Raisins 1 cup
Powdered sugar with vanilla sugar 1/2 cup

The egg is ground with sugar and then sour cream, butter, and salt are added. Wheat flour is mixed with potato flour and soda and combined with the ground mass.
The dough, kneaded until elastic, is placed in the cold for 10–15 minutes. Then the dough is rolled into a loaf and cut into small pieces (the size of a walnut) and formed into balls into which the raisins are rolled. The finished balls are placed on a metal sheet greased with oil and baked at a temperature of 220–240°. The finished cookies are sprinkled with powdered sugar mixed with vanilla sugar.

POPPIES

Flour 1.5 cups
Sour cream 3 tablespoons
Butter 2 tablespoons
Eggs 3 pieces
Poppy 1.5 cups
Soda 1/4 teaspoon
Granulated sugar 1 cup

The yolks are ground with sugar until the sugar grains disappear, sour cream and butter are added and everything is beaten until smooth. Flour is mixed with soda and combined with the ground mass. The well-kneaded dough is taken out for 30–40 minutes in a cool place, after which the dough is rolled out on the table with a rolling pin into a square layer 1 cm thick and strips are cut 5–6 cm wide and the length of a metal sheet on which the poppy seeds will be baked. A long thin flagellum is rolled out of the dough scraps and placed on the edges of the strips, pre-lubricated with egg, in the form of a side. Pre-prepared poppy seeds (ground with sugar and mixed with three egg whites, whipped into foam) are placed on the strip and spread into an even layer. Poppies are baked at a temperature of 220–230°. The finished products must be cooled and cut into squares.

BOILED PRETZELS

Flour 3 cups
Faces 4 pieces
Butter 2 tablespoons
Granulated sugar 1/4 cup
Milk 3/4 cup
Salt 1/2 teaspoon

The eggs are ground with sugar, butter and salt, diluted with milk, everything is mixed well and kneaded with flour until elastic. Small pretzels are made from the finished dough and boiled in boiling, slightly salted water. The finished pretzels rise to the top, they are caught with a slotted spoon, laid out on metal sheets greased with oil and baked at a temperature of 240–260°.

COOKIES FOR COFFEE

Flour 1.5 cups
Granulated sugar 1/2 cup
Ghee 5 tablespoons
Almonds 1/2 cup
Eggs 2 pieces
Zest from 1 lemon.
Soda 1/4 teaspoon

Grind the butter until white, add sugar, eggs, lemon zest and beat everything until it becomes a homogeneous fluffy mass. The flour, sifted and mixed with soda, is combined with the mashed mass and the dough is kneaded, which is rolled out on the table with a rolling pin into a layer 1 cm thick. Using a notch (or glass), cut various circles and stars, lay them out on a metal sheet dusted with flour, brush with egg, sprinkle with finely chopped almonds and place on a sheet in the cold for 15–20 minutes. Bake at 250–260° for 8-10 minutes.

SOUR CREAM PIE

Flour 3 cups
Sour cream 1 cup
Granulated sugar 3/4 cup
Soda 1/4 teaspoon
Salt 1/4 teaspoon

Finish:
Sour cream 1 cup
Granulated sugar 1/2 cup
Vanilla sugar 1/4 powder

The flour, sifted and mixed with soda, is collected on the table in a mound, in the middle of which a depression is made, where sour cream, sugar, salt are placed and the dough is kneaded; The dough is divided into four pieces, from which cakes the size of a dessert plate are rolled out. The cakes are baked at a temperature of 220–240°.
Beat sour cream (one glass) with sugar and vanilla sugar to a thick foam and spoon it over the cooled cakes.

BOOK FOR BAKING

Wheat flour 1 cup
Potato flour 1 cup
Milk 2 tablespoons
Eggs 2 pieces
1/2 cup butter
Soda 1/4 teaspoon
Granulated sugar 1/2 cup
Vanilla sugar 1/4 powder
Salt 1/4 teaspoon
Powdered sugar 1 tablespoon.

Eggs mashed with sugar are combined with butter, salt and milk. The mixture is beaten to a thick foam and the dough is kneaded from flour mixed with soda and starch. The finished dough is placed in a frying pan, greased with oil and sprinkled with breadcrumbs, and baked at a temperature of 220–230°. The finished bun should be sprinkled with powdered sugar and vanilla sugar.

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Introduction

Section I. Types and methods of preparing dough

Section II. Unleavened dough and products made from it

List of sources used

INconducting

The products included in the recipe for dough products have high energy value and are an important source of carbohydrates (starch and sugars), fats (dough products), B vitamins, valuable minerals and dietary fiber (flour). The role of flour dishes and products is especially great in Russian cuisine, the peculiarity of which is the wide range and large proportion of flour dishes (pancakes, pancakes, noodles) and culinary products (pies, pies, etc.). 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, no more than 56% of proteins are utilized. By adding milk and eggs to the dough or preparing culinary flour products with minced cottage cheese, meat and fish, you can significantly increase protein utilization. Flour proteins are also not absorbed well enough (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 the ratio of calcium and phosphorus compounds. Proteins of 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. Minced meats significantly enrich the mineral composition of finished products, increasing the content of macro- and microelements in them, and improving the ratio of calcium and phosphorus compounds.

Unleavened dough is divided into several types according to the method of loosening:

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).

To prepare the dough, various types of raw materials are used: main ones - flour, sugar, butter or margarine, eggs or egg products (melange, egg powder) and auxiliary ones - leavening agents, dyes, flavors (vanillin, essences), organic acids (citric, etc. ), starch, etc. Dry products (flour, sugar, starch) are stored in a pantry with a relative humidity of 60-65%. The quality of raw materials supplied to enterprises must meet the requirements established by state standards.

Section I. Types and methods of preparing dough

Unleavened dough

Unleavened (yeast-free) dough is prepared as follows. Pour flour into the bowl, add eggs mashed with sugar, melted butter, sour cream, then pour in water or milk. After this, the dough is quickly kneaded. Dough that is kneaded for too long becomes stringy and difficult to roll out. Products made from such dough are not crumbly enough.

After kneading, the unleavened dough is placed in a cold place for 30-40 minutes. Chilled dough is easier to roll out and does not stick to the board or table.

Unleavened dough can be prepared with the addition of chemical leavening agents - for example, soda, ammonium. When reacting with acids or at high temperatures (during baking), they release carbon dioxide, which loosens the dough. It is better to use ammonium, since soda slightly colors the products yellow and gives them a specific taste.

The dough is made from flour with the addition of milk, water, sugar, butter, eggs, and some other products.

Unleavened dough

Unleavened butter dough is called dough prepared with sour cream, yogurt, milk or water with the addition of a small amount of butter and sugar, sometimes chemical baking powder and eggs. The consistency of unleavened butter dough resembles shortbread. It is used to make pies and pies.

To prepare rich unleavened dough for 1 kg of flour, take 2 glasses of milk or cream, 1 tablespoon of butter, 1 egg, 2 teaspoons of salt. If the dough is prepared without milk and cream, then add 500 g of sour cream or 30 g of butter, 1 teaspoon of salt per 1 kg of flour. You can put various fats into the dough - ghee or butter, margarine, hot and cooled cottonseed oil or lamb lard. If the dough is made using only eggs, then for 1 kg of flour you should take 6-7 eggs, 2 teaspoons of salt.

The preparation of the dough for each individual case is, as a rule, provided for in the recipe.

Yeast dough

Yeast is used as a leavening agent for dough. Yeast fungi, in the process of their life activity, ferment sugar, and the carbon dioxide released as a result forms bubbles that loosen the dough, giving it a porous structure.

The process of preparing yeast dough consists of two stages - kneading and fermentation. When kneading the dough, flour is combined with water or milk, while protein substances form gluten, and the dough becomes elastic and elastic. Therefore, the released carbon dioxide bubbles accumulate in the dough and give it a porous structure. At the same time, the carbon dioxide formed during the fermentation process prevents the further development of yeast fungi. To remove excess carbon dioxide, knead the dough 1-2 times.

To prepare yeast dough, take from 20 to 50 g of yeast for each kilogram of flour. The richer the dough, the more yeast you need to put in it.

Yeast dough is prepared using straight and sponge methods.

With the straight method, water or milk is heated to 26-30 degrees, yeast, salt and sugar are dissolved in the liquid, then eggs are added and sifted flour is added. Knead the prepared dough for 5-10 minutes, add melted butter at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, knead the dough 1-2 times.

With the sponge method of preparing dough, the dough is first prepared. To do this, pour water or milk heated to 26-30 degrees (60-70% of the intended liquid) into the dishes, add yeast, previously diluted in a small amount of water, and add part of the flour (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and placed in a warm place to ferment for 3-3.5 hours.

When the dough rises and begins to fall, pour the remaining water into it (salt and sugar are pre-diluted in water or milk) and all other heated products, gradually add the remaining flour and knead for 5-10 minutes. At the end of mixing, add melted butter. The dough is placed in a warm place for fermentation, during which it is kneaded twice.

The finished dough is used to form products that are placed on oiled sheets. Then place for 20-30 minutes in a warm place (30-35 degrees) for proofing. To improve the appearance of the product, brush it with egg a few minutes before baking. Dough products are baked in the oven at a temperature of 180-200C.

Sweet yeast dough

Butter yeast dough is prepared using a straight method, that is, milk, butter and yeast are kneaded in one step.

For this dough, take 35-45 g of yeast per 1 kg of flour. Dissolve the yeast in two glasses of warm milk or water, then add a little flour and 4 tablespoons of butter. Mix everything well. Then, adding a little milk and flour, knead. After dissolving 1 teaspoon of salt in water and beating eggs into the dough, add flour, knead well and, covering with a napkin, place in a warm place to rise.

Pie dough with soda

Mix flour with soda and sift. Sour cream, eggs, sugar and salt are mixed until the salt and sugar dissolve. Beat the pre-mashed butter or margarine in a bowl with a wooden spatula for 5-8 minutes, gradually add a mixture of sour cream and eggs, then flour, and quickly - for 20-30 seconds - knead the dough. The acid in sour cream, in contact with soda, forms carbon dioxide, which evaporates when the dough is stirred for a long time, making the product dense and not loosened. Instead of sour cream, you can add yogurt, kefir or other fermented milk product.

Biscuit dough

The main ingredients of biscuit dough are eggs, sugar and flour. Sometimes flour is partially replaced with starch, which makes the sponge cake more fluffy. Flavoring substances used include grated lemon or orange zest, vanillin, bitter almonds, cocoa powder, etc., as well as nuts, almonds, raisins, etc.

The quality of the baked sponge cake depends on the freshness of the eggs, the duration of beating and the correct baking mode. Egg whites do not whip if they contain a little yolk or fat. To whites that have stood for a long time and become watery, add a little salt, citric acid or a few drops of vinegar to help them beat better.

Before preparing the dough, grease the mold or baking sheet with softened butter and sprinkle with breadcrumbs or flour. It is recommended to line the baking sheet with white paper, greased with oil, and sprinkle it with breadcrumbs or flour. If the lower heat in the oven is too low, then do not place paper. Biscuit dough can be prepared in four ways.

1. Egg whites are carefully separated from the yolks. Add 2/3 of the total sugar and grated lemon zest to the yolks, and beat the mass with a wooden spoon or mixer into a light yellow foam. Beat the whites in a separate bowl, then add the remaining sugar and continue beating for a few more minutes. The egg white is whipped sufficiently if it does not spill out when the bowl is tilted. First add half of the whipped whites to the yolks, then, stirring lightly, add flour. Lastly, the rest of the proteins are kneaded into the dough to make it more fluffy.

2. Separate the whites from the yolks, beat the whites into a thick foam, gradually add sugar, beat for a few more minutes. Then the yolks are mixed alternately with the flour. The yolks can be pre-mixed with 1/3 sugar, no need to beat. This cooking method takes little time and is especially suitable for baking sponge cakes on a baking sheet. If water is added to the biscuit dough, it is mixed with the yolks, softened butter is added to the finished dough.

3. Grind the eggs with sugar in one bowl, place the container in a water bath and, whisking continuously, heat the egg mass to a temperature of 40-50C. Then place the dishes on the table, add grated lemon zest and continue beating until the foam gets stronger and cools down. Gradually add flour and mix lightly. With this cooking method, the sponge cake does not fall off during baking.

4. Beat eggs with sugar (2 tablespoons per 1 egg) until stiff foam. Add flour and mix lightly until a homogeneous dough is obtained.

If cocoa or baking powder is added to the biscuit dough, they are first mixed with flour. The biscuit dough is baked immediately after kneading. The dough is placed in a greased form (on 3 forms), on a baking sheet or on white paper placed on a baking sheet, and leveled. The sponge cake is baked in the oven at medium heat (200C). When baking on a baking sheet, the oven should be hotter. The biscuit is baked in the mold for 30-40 minutes, on a baking sheet for 5-10 minutes. The biscuit is ready if it easily separates from the walls of the mold or baking sheet; its readiness can also be checked with a thin wooden stick. The baked sponge cake is left for some time in the open oven so that it does not fall off. After this, the biscuit is removed from the mold and placed on a cutting board, covered with a napkin and allowed to cool. Transfer the biscuit from the baking sheet onto parchment paper or a board sprinkled with sugar.

Puff pastry

The components of puff pastry are premium wheat flour, butter, egg, water or milk, citric, tartaric or acetic acid. The acid promotes the swelling of the adhesive protein contained in the flour, which gives the dough elasticity. You can also add cognac to the dough, and then the pies will be especially delicate in taste and crumbly.

Puff pastry is prepared in a cool room. Preparation of the dough consists of three different operations.

1. Kneading the dough. Flour is sifted into a bowl or heaped onto a wooden board, and a well is made in the center. Mix the beaten egg, water, salt and citric acid, pour into the well and knead into a smooth dough. Since flour does not always swell equally, if necessary, gradually add a little flour or liquid. When kneading, you can also add 1-2 tablespoons of oil to the dough. Cover the dough with a napkin and leave it in the cold for at least 30 minutes.

2. Oil preparation. Cold butter is mixed with 2-3 tablespoons of flour, rolled out on a floured board in the form of a square or rectangle and placed in a cool place. The dough and butter-flour mixture should be equally stiff. If the butter mass turns out to be stronger than the dough, then when rolling, the butter will not be distributed evenly between the layers, will remain in one piece and may leak out during baking. Butter that is too soft is squeezed out when rolling.

3. Roll out the dough in layers. The dough is rolled out to form a square piece, twice the size of the butter mixture, and should be slightly thicker in the middle than at the edges. The butter is placed in the middle of the square at an angle, the edges of the dough are folded inward into an envelope. Then roll out the dough, pressing lightly, so that you get a rectangle approximately 1.5 cm thick. Fold it three or four times, cover it with a damp cloth so that the surface of the dough does not dry out, and place it in a cool place for half an hour.

Section II. Unleavened dough and products made from it

Features of preparing shortbread and butter dough.

Flour for making shortbread and unleavened butter dough is taken with a small gluten content, since flour with a large amount of strong gluten makes the dough when kneaded rubbery, non-plastic (“tightened”). Place oil in the bowl of the kneading machine, soften it, add sand, add a salt solution, eggs (melange), ammonium carbonate (ammonium carbonate), vanilla powder and mix until smooth. Then add flour and quickly (2-3 minutes) knead the dough. Increasing the kneading time can lead to the formation of a “dragged” dough, since in this case the gluten swells greatly. Products made from such dough are hard and not crumbly. The dough is rolled out into layers with a thickness ranging from 3-4 mm (for cookies and double-layer cakes and cakes with fruit filling) to 7-8 mm (for shortbread rings and tartlets). Products are cut out of the layer using a notch. The layer is also baked whole, having previously been pierced in several places so that there is no swelling from the released carbon dioxide. The baking sheets are not greased with oil. The products are baked at a temperature of 250-2°C for 12-15 minutes. Butter dough is prepared in the same way as shortbread dough, but its recipe is different. Unlike shortbread, water or sour cream is added to flour, less sugar and oil is used, and baking soda is used as a leavening agent.

Assortment of products made from butter and shortbread dough.

Pastries, pies, and cookies are made from shortcrust pastry. Pies, sochni, cheesecakes, tartlets, kurniks, etc. are made from butter dough.

Possible defects in shortbread and gingerbread dough, reasons for their occurrence.

The baked semi-finished product has a dense consistency and is hard.

Reasons: flour with a high gluten content, a large number of test scraps were used when molding products, fat content was reduced, instead of whole eggs, only egg whites were added;

The baked semi-finished product is very crumbly.

Reasons: increased fat content, egg yolks added instead of whole eggs;

The dough is not plastic, it crumbles when rolled out, the products are rough and crumbly. Reasons: the temperature of the dough during kneading exceeded 20°C, the dough was mixed with melted butter.

Similar shortcomings can be observed in butter dough.

Demonstration of labor techniques for preparing shortcrust pastry.

All the necessary equipment is prepared on the workbench: cutting board, rolling pin, knife, sieve, container for kneading dough. All necessary products have been prepared: flour, butter, salt, sugar, essence, ammonium nitrate, sodium bicarbonate.

Mix the mass of butter, sugar, melange, ammonium, salt, essence. Quickly add sifted flour and sodium bicarbonate. Knead the dough until it has a homogeneous consistency.

Safety rules for preparing shortbread and gingerbread dough products.

Safety rules when working with equipment.

Occupational safety instructions for the cook:

To avoid accidents in the workplace, the following safety rules must be observed:

Handle the knife carefully when working, hold your hands and knife correctly when processing food, store knives in special cases;

Clean up spilled liquids and food that has fallen on the floor.

Products made from unleavened dough are more ancient than products made from yeast dough and were more widespread. But gradually unleavened dough was replaced by yeast dough. Although, unlike yeast dough, unleavened dough can be prepared very quickly, which is an undoubted advantage, especially in our fast-paced age.

There are several varieties of unleavened dough, differing in both recipe and preparation technology. According to historians and ethnographers, the oldest and easiest to prepare dough appeared in Egypt. It consisted of flour and water.

In the East, unleavened flatbreads, matzo, and lavash were baked from such dough, in the middle zone - lomantsy, in the North - wickets. From unleavened dough you can make pizza, banitsa, baklava, strudels, holiday pies with all kinds of fillings, and snack pies.

In Russia, the most common product made from unleavened dough is the loaf, called differently in different regions: in Tambov - bachelorette, in Ryazan - unleavened bread, in Novgorod and Simbirsk - kurnik. This is a ritual wedding pie filled with chicken.

Unleavened dough is distinguished between ordinary and rich.

Unleavened ordinary dough (basic recipe)

1.5 kg of premium wheat flour, well dried and sifted through a fine sieve, 2 tablespoons of vegetable oil, salt to taste and as much water as the flour can absorb.

Pour flour onto a smooth table or special board for rolling out dough. In the center of the slide, make a depression like a volcano crater, pour about 1 glass of lukewarm water into it, vegetable oil and add salt to taste. Gently knead the dough, adding more and more flour. Gradually add as much water as the flour can absorb. The dough should not be too hard, but not too soft. Knead the dough with both hands until it becomes homogeneous and bubbles appear on the surface.

The distinctive features of unleavened dough largely depend on the method of rolling it out. For example, to prepare banitsa, you can use a recipe for unleavened ordinary dough, but due to its different rolling, products of different quality are obtained.

Rolling out by hand. Divide the well-kneaded dough into 3-4 round cakes and place in a deep bowl greased with vegetable oil so that the dough does not stick to the dish. Cover the top with a warm damp cloth and leave for 20-25 minutes.

Spread a clean cloth on the table and lightly sprinkle with flour. Take one of the cakes, roll it into a round sheet with a rolling pin, and then start stretching it with your hands. You should stretch it gradually from all sides, going around the table. The sheet can be stretched so thin that it will look like a spider web, but provided that the highest quality flour is used and the dough is kneaded according to all the rules. After the dough has dried well, it should be cut into smaller pieces depending on the purpose of use.

Rolling out with a thin and long rolling pin. Roll out three small flat cakes from the well-kneaded dough, grease them with melted butter or vegetable oil and place one on top of the other. Then start rolling out with a thin rolling pin in all directions. While the sheet is still small, you should not roll it onto a rolling pin.

When rolling, the table and rolling pin must be dusted with flour to prevent the dough from sticking. When the sheet increases in size, begin to roll it onto the rolling pin and at the same time roll it out with both hands. Start rolling from the middle of the rolling pin, gradually moving towards the edges. When twisted, the sheet increases in one direction. In order for the dough to be evenly stretched in all directions, it should be rolled onto the rolling pin to the end, lifted, lightly dusted with flour on the table, and then completely untwisted the dough from the rolling pin, placing it on the table so that the subsequent rolling of the dough onto the rolling pin is perpendicular to the first. After this, in the same way, start the second rolling from the middle of the rolling pin, and then again to the edges. The table must be dusted with flour each time you roll it out. To obtain the thinnest possible sheet, it should be rolled out in this way 5-6 times. Place the sheets, as thin as tissue paper, on a clean tablecloth or any other cloth lightly dusted with flour and let dry. According to the figurative expression of experienced housewives, if you blow on thinly rolled out and well-dried dough, it should take off, rustling like a dried autumn leaf. Having received the test sheet in this condition, we can assume that everything was done correctly.

Rolling out in Deliorman style. Divide the well-kneaded dough into as many small round cakes as needed for the banitsa. The number of cakes and their size depend on the size of the baking sheet on which they will be baked. Immerse round cakes for about 10 minutes in heated, but not too hot butter or lard. The oil should cover the cakes completely. Then, holding the cake suspended, use your hands to stretch it evenly in all directions from the center to the edges. The result is a very thin sheet that needs to be stretched with your hands, slightly tossing it up. Immediately place the resulting sheet of dough on a greased baking sheet. Stretch the rest of the cakes in the same way.

Place the filling in an even layer on every second or third sheet of dough. Having laid the last (top) sheet of dough, cut the banitsa into squares, lightly sprinkle with melted butter and bake for 15-20 minutes at a temperature of 230-240°C.

When the banitsa is almost ready, pour the egg-milk mixture over it and place in the oven for 5-10 minutes to bake. Prepare an egg-milk mixture from eggs (3-4 pieces) and milk (1 glass): first beat the eggs intensively, then gradually add milk.

Serve the banitsa hot, sprinkled with granulated sugar.

Rolling out the cut dough. Roll out three small cakes from the well-kneaded dough, grease them with oil and, placing one on top of the other, roll out a thin round sheet with a thin rolling pin. Grease the sheet of dough with oil and dust with flour; Make 7-8 radial cuts with a knife from the center to the edge so that the center is uncut. Raise the cut sections of dough up and cover the center with them. Roll out the cake into 7-8 layers. The resulting puff sheet can be used to prepare banitsa, strudels and other products.

Rolling out the güzleme dough. Amount of products for 6 servings:

1 kg of wheat flour, 3 eggs, 300 g of butter, approximately 350-400 g of warm water, 1 pinch of salt, 1 tablespoon of 9% vinegar and 1 tablespoon of vegetable oil.

Pour the flour into a mound, make a well in the center, pour in eggs, vinegar, vegetable oil, add salt and, gradually adding warm water, knead the dough thoroughly. The kneaded dough should not be too stiff. You need to knead the dough for about half an hour or a little more until the dough becomes homogeneous and begins to bubble. After this, divide the dough into 25-30 round cakes and place on a baking sheet greased with vegetable oil, cover with a damp cloth so that a crust does not form on the surface, and let the dough rest for 25-30 minutes. Then roll out each cake thinly and grease with butter. and place 4-5 pieces on top of each other, leaving the top cake ungreased.

Using a rolling pin, roll out the dough into thin sheets of the desired thickness. If the sheet is still thick and further rolling out is difficult, you need to wrap the sheet on a rolling pin, lift it above the table, spread a cloth dusted with flour, and continue to stretch the dough by hand. Roll out the rest of the dough in the same way, and then use them for banitsa or pie.

In this case, the result is unleavened dough with many thin layers.

A prerequisite for preparing unleavened dough is the use of high-quality flour, well-dried and sifted, in combination with the mandatory compliance with all technology requirements.

Unleavened butter dough (basic recipe)

350 g wheat flour, 90 g butter, 1 tablespoon sugar, 1 egg, 75 g milk or cream, 30 g sour cream, 1/2 teaspoon salt, 1/4 teaspoon soda.

Melt the butter, add milk or cream, sour cream, egg, sugar, salt, stir well, then add flour mixed with soda.

Sweet unleavened dough is used for pies and pies with all kinds of fillings. The ritual wedding cake kurnik is especially often baked from this dough.

Unleavened butter dough - tender, light, plastic. Drawings made from it are perfectly preserved during baking.

Therefore, pies are distinguished by their decorativeness, colorfulness, and abundance of decorations. In addition to the main one, there are other recipes.

Unleavened dough (1st option)

1 cup flour, 200 g butter, 1 cup sour cream, salt on the tip of a knife

Knead the butter until soft, add sour cream, mix thoroughly until smooth, add salt, flour and knead into a homogeneous plastic dough.

Cover the dough with a canvas napkin, put it in the refrigerator for 20 minutes, then roll it out. This dough is very fatty, tender, crumbly.

It is preferably used for pizza, tartlets with fillings of mushrooms, vegetables, as well as berries and fruits. Pies with meat, fish, and especially snack pies the size of a walnut are incredibly tasty.

Unleavened dough (2nd option)

2 cups flour, 200 g butter, 1 cup sour cream, salt on the tip of a knife.

All operations are performed as in the previous recipe. The dough is also very soft, plastic, but with less fat. You can use it to bake pies with all kinds of fillings. The advantage of this dough is the speed of its preparation - no more than 10 minutes. Wrapped in a plastic bag and stored in the refrigerator, this dough can then be used very quickly to make a pie for evening tea, especially if you use fillings that do not take much time to prepare (cottage cheese, jams, etc.).

Unleavened dough (3rd option)

2 cups flour, 200 g butter, 1 cup kefir, salt to taste.

The dough is prepared in the same way as indicated above.

Unleavened dough (4th option)

3 cups flour, 200 g butter, 2 cups kefir, salt to taste.

The dough is prepared in the same way as indicated in previous recipes. It is less greasy and can be recommended for those who are trying to maintain a slim figure. From this dough you can make pizza, pies, pies with all kinds of fillings.

Unleavened dough, chopped (5th option)

2 cups flour, 200 g butter, 1 egg, salt to taste.

Chop the butter and flour with a knife until a mass of grainy structure is obtained, then add an egg and a little water, knead the dough thoroughly and put in the refrigerator for 2 hours. Then use the dough for pies, pies, cake layers and pastries, as well as for pizza.

Unleavened dough, chopped (6th option)

2 cups flour, 200 g butter, 100 g sour cream, 2 eggs, salt to taste.

Prepare the dough as indicated in the previous recipe.

Unleavened crumbly dough (7th option)

2 cups flour, 200 g butter, 6 yolks, 1 egg, 1/2 cup rum.

Grind the butter until white, add the yolks, egg and rum, mix until smooth, add flour and knead the dough.

Unleavened dough for gates

Method 1: 2 cups rye flour, 1 cup water, salt on the tip of a knife.

Water can be replaced with milk, whey, yogurt, kefir and other fermented milk products.

2nd method: 1 glass of rye flour, 1 glass of wheat flour, 1 glass of water or fermented milk products.

Prepare the dough, mix the ingredients indicated in the recipe. The plastic, shape-retaining dough can be used for lomans, wickets, carols and fish pies.

conclusions

dough preparation assortment rolling out

The workshop produces a wide range of products from yeast, shortbread, puff pastry, biscuit and choux pastry, and also produces yeast, shortbread and puff pastry in the form of semi-finished products. As a result of the re-profiling of the production of many procurement enterprises, which occurred in recent years, the production of confectionery and flour products was divided with the formation of confectionery and flour shops.

The technological process in a flour shop is carried out according to the following scheme: preparation of products --> kneading dough --> cutting and baking products --> cooling --> stacking --> storage --> transportation.

Raw materials entering the workshop are unloaded into the daily supply storerooms. The flour is sifted in the sifting room, from where it is fed through a flexible hose to the department for kneading, cutting and baking flour products.

To obtain good quality yeast dough, a room for proofing the yeast dough is provided. Finished products are stored in the finished products pantry on racks until they are sent on an expedition.

The technological process in a confectionery shop is carried out according to the following scheme: preparation of products --> preparation and baking of dough and products --> cooling --> finishing --> stacking --> cooling and storage --> transportation.

In high-capacity confectionery shops, additional rooms may be provided for preparing biscuit dough and cooling products; in the cutting and baking department there are separate areas for preparing yeast dough and products made from it, as well as puff pastry, shortbread, biscuit and choux pastry. Each site is equipped with appropriate equipment.

Low-capacity confectionery and flour shops (up to 5 thousand products) are not divided into separate rooms - they only allocate rooms for finishing products and processing eggs; capacity up to 15 thousand products - designed with departments for daily supply of raw materials, egg processing, preparation of raw materials and dough preparation, cutting and baking, cooling and finishing of products, short-term storage of finished products, as well as with washing equipment and a refrigerator for storing finished products with cream.

The workshops are equipped with equipment that corresponds to the technological processes taking place in them: mechanical - sifters, dough mixing machines, dumpers, dividing and rounding machines, dough sheeters, machines for depositing dough pieces, whipping machines, universal drives, complexes for cleaning bags from flour dust and dough crust; refrigeration - refrigerated cabinets of various capacities, tables with a cooled surface for rolling out and cutting shortcrust and puff pastry products, refrigerated collapsible chambers for storing food, semi-finished products (puff pastry, fillings, creams, syrups, etc.); thermal - ovens, automatic machines for frying pies, three-chamber bakery cabinets, frying pans, proofers, autoclaves, complexes with three-shelf cradles for proofing dough; auxiliary - production tables, mobile racks, stock shelves, sectional tables with a refrigerated cabinet, cabinets for drying pastry bags, bowls for dough mixing machines, washing baths with mesh inserts.

Equipment in workshop premises is placed sequentially, along the technological process, in compliance with permissible distances, perpendicular to the windows to ensure normal illumination of workplaces.

The confectionery shop must have the following departments: a pantry for a daily supply of food; dough mixing; dough cutting; baked goods; finishing of products; preparation of minced meat; egg washers; dishes and containers; expedition. Further along the technological chain, work stations for dosing dough and molding products are equipped. These operations can be combined at one workplace. To dose the dough, install a table, a dividing and rounding machine or dough divider, a flour chest (under the table), a knife box (in the table), and dial scales. For rolling out dough, tables are installed with tool cabinets and pull-out chests, a dough sheeter, and a refrigerator for cooling butter and dough when making puff pastries.

Workstations for molding products are equipped with tables, pull-out chests for flour, tool boxes, mobile shelving and shelving cabinets, wall shelving - “studs”. Mobile racks are needed to transport products from the forming station to the proofing area, to the baking ovens, and then to the cooling area.

To prepare biscuit dough, set up a separate workplace near the universal drive, since the dough is beaten in a mechanical beater included in the kit of this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough into sheets or molds.

List of sources used

1. Klochnik V.P. Equipment for public catering establishments: Directory. / V.P. Kločnik M.: Economics. 2008 - 350 p.

2. Makienko N.I. The pedagogical process in schools of vocational and technical education. / N.I. Makienko M.: “Higher School”, 2010 - 360 p.

3. Zhyadelev M.A. Organization and methodology of industrial training. Edited by Professor / M.A. Zhyadeleva M., 2009 - 420 p.

4. Skakun V.A. Introduction to the profession of industrial training master. / V.A Skakun M.: “Higher School”, 2006 - 360 p.

5. Skakun V.A. Methods of industrial training. Part 1 and 2 / V.A Skakun M.: “Higher School”, 2006 - 370 p.

6. Filipov V.S. Educational work in a group. / V.S. Filipov M.: “Higher School”, 2007 - 340 p.

7. Furs I.N. Technology of production of public catering products. Tutorial. / I.N. Furs M.: New edition 2011 - 799 p.

8. Shaporinsky S.A. Questions of the theory of labor training. /S.A Shaporinsky. M.: New edition 2005 - 430 p.

9. Chebysheva V.V. Psychology of labor training. / V.V. Chebysheva. M.: New edition 2011 - 320 p.

10. Tamarin N.I., Shafarenko M.S. Reference book for industrial training master. / N.I. Tamarin, M.S. Shafarenko M.: “Higher School”, 2008-350 p.

11. Collection of recipes for dishes and culinary products for catering establishments. - M.: Khlebprodinform, 2008 - 510 p.

12. GOST R 50763 - 95. Public catering. Culinary products sold to the public. General technical conditions.

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Topic 6. Technology for preparing rich unleavened dough and products made from it.

1. The sequence of technological operations for preparing rich unleavened dough. Types of dough (sweet and savory). Recipe. Molding of semi-finished products and products, baking mode, cooling.

2. Preparation of simple and basic products from rich unleavened dough: cheesecakes and sochni with cottage cheese, pies with various minced meats, butter cookies, milk shortcakes, pies with fruit filling.

3. Requirements for the quality of finished products, deadlines for implementation. Types, causes and elimination of defects in products made from unleavened dough.

The sequence of technological operations for preparing rich unleavened dough. Types of dough (sweet and savory). Recipe. Molding of semi-finished products and products, baking mode, cooling.

Unleavened dough is:

· ordinary – consists of flour, water, sunflower oil and salt;

· Butter dough has a richer composition - in addition to flour, eggs, milk, butter, sugar, and soda are added to it.

This type of dough can be prepared both sweet and non-sweet. This aspect depends on its further purpose.

Sweet unleavened dough differs from shortbread dough in that it contains less butter (13%) and sugar (2%), but the recipe calls for liquid - water, milk, sour cream, kefir, etc. The liquid contributes to the formation of gluten, which gives the dough viscosity. Flour is taken with an average amount of gluten (28-36%).

Loosen the dough with chemical leavening agents (soda, ammonium carbonate). If the dough is kneaded with sour cream or kefir, then the lactic acid contained in them interacts with soda and the release of gas immediately begins, which increases when heated. If the dough does not contain lactic acid products, then food acids are added,

The formation of carbon dioxide in dough prepared with soda occurs in two ways: due to the interaction of soda with acids and during its decomposition during baking. Unleavened dough must be kneaded quickly and not left in a warm room, as it may lose its ability to rise.

Acid-free dough is prepared with ammonium carbonate (for Shaker Delight products). Its leavening effect only affects when baking.

Sometimes unleavened dough is prepared without baking powder, but only for baking in the form of thin sheets (for almond tubes).

Unleavened dough

For cheesecakes and sweet pies, sweet, unleavened dough is prepared, and for kulebyak and pies, unsweetened dough is prepared.

Butter or margarine is cut into small pieces, placed in a dough mixing or whipping machine and mixed for 5-8 minutes, i.e. until the fat becomes plastic. If liquid releases from the butter during mixing, mix it with a small amount of flour.

Acid and sugar are dissolved in water, eggs are added and everything is mixed, and then filtered through a sieve with cells with a diameter of 1-2 mm. This mixture is combined in small portions with butter, and lastly flour, previously mixed with soda, is added. The dough should be kneaded very quickly - 20-30 seconds, since soda, in contact with acid, forms carbon dioxide, which evaporates with prolonged stirring, and the volume of the product does not increase during baking. If the dough is kneaded with sour cream, yogurt or kefir instead of water, then no acid can be added.

The dough can be kneaded manually - by hand or with a paddle in a pan (small portions) or on the table (large portions of dough). Sift flour mixed with soda onto the table, make a funnel in it, pour in the strained liquid and mashed butter, and quickly combine everything,

Flour 3400, sawing flour 200, table margarine 400, melange 500, sugar 100, salt 40, soda 30, citric acid 30, water 1300; test output 5800; minced meat (recipe 1 -10) 2500, melange for greasing the pies 150, vegetable oil for greasing the sheet 25. Yield 100 pcs. to 75

Preparation of simple and basic products from rich unleavened dough: cheesecakes and sochni with cottage cheese, pies with various minced meats, butter cookies, milk shortcakes, pies with fruit filling.

Pies. Roll out the dough into a layer 4 mm thick and cut it in half. One layer is greased with eggs, and flat cakes are marked with a round notch on which the filling is placed. The filling is covered with an ungreased layer of dough, and using a blunt small notch, the dough around the filling is pressed to the bottom layer. Then the pies are cut out using a round smooth or corrugated recess, brushed with eggs, placed on a sheet moistened with water, and baked as described above.

Quality requirements: the pies are pinched in the middle in the form of a “rope”, evenly greased, without. burnt areas and unbaked dough around the filling.

Cheesecakes. Flour 3600, - butter margarine 400, eggs or melange 660, sugar 300, soda 30, citric acid 20, salt 40, water 1300, minced meat (recipe 11) 2000, vegetable oil for greasing sheets 25, eggs for greasing cheesecakes 200. Yield 100 pieces. 70 g

The dough is rolled out into a layer up to 5 mm thick and flat cakes are cut out of it with a round notch 8-10 cm in diameter, the edges of which are folded upward and then pinched (Fig. 34). Cheesecakes are placed on a greased sheet, their edges are greased with egg, after which, using a pastry bag, minced meat (from cottage cheese, jam or jam) is released into the middle of the cheesecake. Products are baked at 230-240°.

Quality requirements: round-shaped products are not deformed, evenly coated with egg and well baked; color gray-yellow. The dough is dense and breaks easily.

Sochni with cottage cheese

Flour 3500, granulated sugar 900, melange 1000, margarine 1600.

Dough yield 7000. For filling: cottage cheese 3300, granulated sugar 700, flour 500, eggs 140, sour cream 400. Yield 5000. Melange for lubrication 100. Yield 100 pcs. 110 g each

Knead the rich unleavened dough and keep it in the cold for 1 hour, after which it is rolled out into a layer 0.5-0.8 cm thick and cut out of it into flat cakes with a jagged round notch. Lightly roll them out and give them an elongated shape. One edge is greased with melange (egg) and the minced meat is placed; the other end of the cake is covered with it. The surface is greased with egg. For the filling, prepared cottage cheese is mixed with sugar, sour cream, melange (egg) and flour.

Butter cookies - a small-sized confectionery product of various shapes with external decoration or a layer of fillings.

Butter cookies are produced in individual varieties, as well as in the form of mixtures consisting of sets of different types of cookies in certain proportions.

According to their composition and method of preparation, butter cookies are divided into:

for sand-removal;

Sand-jigging;

Whipping (biscuit and egg white);

Almond-nut;

Crackers (cake and butter).

In addition to these products, several varieties of butter cookies are produced based on custard semi-finished products such as “Dream” and “Chestnut” cakes.

Butter cookies of removable and deposited varieties are characterized by a significant content of fat and sugar.

Biscuit-whipped varieties Butter cookies contain mainly eggs, sugar and a small amount of flour.

They are made from liquid whipped dough and have significant porosity.

Protein whipping and almond varieties of butter cookies contain a significant amount of protein and sugar, and some varieties also contain crushed nuts or almonds.

Protein-whipped butter cookies are made from fluffy whipped dough.

The products are characterized by significant porosity. Butter cookies such as crackers are high in fat, sugar and eggs.

Some varieties contain almonds and raisins.

Technological process for the production of butter cookies consists of the following stages: preparation of raw materials and semi-finished products for production; dough preparation; molding; finishing a layer of dough or molded blanks; bakery; cooling; cookie finishing; packaging, packing and storage.

Preparation of raw materials and semi-finished products.

Raw materials entering production must meet the requirements of current standards or technical specifications.

Preparing the dough.

Kneading plastic dough for shortbread cookies is carried out periodically in universal kneading machines with Z-shaped blades.

A recipe mixture consisting of
all components, except flour, as follows: during the working stroke, load
butter, margarine or other fat in a plastic melted
condition, refined powder, dairy and egg products, water, chemicals
raising agents, flavorings and stir for 10-15 minutes.

Then add flour and starch and knead for another 5-8 minutes. dough temperature - 19-22 °C; humidity depending on the type of cookie -16-20%; The moisture content of the dough for mechanized molding should be 16.5-17.5%.

Kneading dough for shortbread cookies with a creamy consistency is done in dough mixing machines with Z-shaped blades or in beaters. In a kneading machine, beat the butter with refined powder or granulated sugar for 10-15 minutes, first at a low number of revolutions of the machine blades, then at a high number of revolutions.

After this, the remaining raw materials required by the recipe are gradually added and mixed with each type of raw material for 1-4 minutes at a low speed of the machine blades.

Flour is added last.

The dough should be evenly mixed and loose.

The moisture content of the dough, depending on the variety, production conditions and operation of technological equipment, is 15-24%.

Dough temperature - 20-30 °C.

Whipped dough can be biscuit-whipped and protein-whipped.

Sponge cake cookies contain a significant amount of eggs or egg products and are prepared from a liquid, creamy dough consistency.

Protein-whipped butter cookies contain mainly proteins and sugar and are prepared
from well beaten dough.

Biscuit and egg white doughs are prepared in a batch beater.

Kneading the sponge dough is carried out in two stages: in the first stage
In a beater, egg products are beaten with sugar, essence and chemical leavening agents.

Beating is carried out first at a low speed of the machine whisk, and then gradually increase it.

The volume of the mass increases by 2.5-3 times.

At the second stage, the recipe amount of melted butter and flour are added to the whipped mass and mixed for 10-15 s
at a low speed of the machine whisk.

The finished dough should be evenly mixed and loose.
The humidity of the dough, depending on the variety, is 25-32%, the temperature of the dough is 18-20 °C.
For certain types of products, the dough is prepared by separately beating the whites and yolks of eggs with sugar (“Biscuit for chocolate”).

In a whipping machine, beat the whites for 20-30 minutes, first at a minimum speed of the whisk, then with a gradual increase.
At the end of whipping, add about 2.5% of the recipe amount of refined powder and a solution of citric acid.

At the same time, in another beater, beat the yolks with refined powder for 20-30 minutes, after which the finished mass is poured into a separate container and mixed manually with flour for 20-30 s (until the flour is evenly distributed in the mass), add the whipped egg white in two stage, mixing each portion with protein for 10-15 s. The finished dough should be well beaten and free of lumps of flour.

Dough humidity is 37-39%, temperature is 18-20 °C.

Kneading protein-whipped dough.

In a whipping machine, beat the whites first at low and then at high speeds of the whisk.

Beating duration is 20-30 minutes.

Pre-scalded and peeled almonds are passed through a meat grinder and dried.

Candied fruits are passed through a meat grinder separately.

Then the whipped egg whites, flour, sugar, chopped candied fruits and almonds are thoroughly mixed by hand in the cauldron.

Dough humidity is 29-31%, temperature is 20-22 °C.

Milk shortbreads. Beat softened margarine with sugar until it is completely dissolved, add melange and milk, dissolved baking powder and vanillin, then add flour and knead the dough for 1-4 minutes. The humidity of the finished dough is 20%. The prepared dough is rolled out into a layer 6-7 mm thick, a pattern is applied with a corrugated rolling pin, round shapes with a diameter of 95 mm are cut out, placed on sheets, greased with melange and baked at a temperature of 200-220 ° C for 10-12 minutes. Quality requirements Appearance: round shape with a corrugated shiny surface Consistency: crumbly Color: light yellow Taste: freshly baked dough Smell: freshly baked dough, pleasant.

Requirements for the quality of finished products, deadlines for implementation. Types, causes and elimination of defects in products made from unleavened dough.

Kneading the dough: The dough can be kneaded even in a dough mixing or beating machine. First, when the lever is slowly rotated, margarine or butter is softened to a plastic state within 5-8 minutes. Sometimes when mixing the butter, liquid is released, in which case it is necessary to add a little flour. Separately prepare a solution of acid and sugar in water, mix it with eggs, filter through a sieve with 1-2 mm mesh and gradually pour into softened butter. Lastly, add flour, previously mixed with soda. After adding flour, knead the dough for no more than 1 minute to prevent decomposition of the soda. recipes for butter dough are given. Small portions of the dough are kneaded with a paddle in a pan or on the table. The flour is sifted onto the table in the form of a slide, having previously been mixed with soda, a funnel is made in it, into which the strained solution of sugar and acid, eggs and mashed butter are poured, and everything is quickly mixed.
The dough is sponge and without sponge method. With the straight method, water or milk is heated to 26-30 degrees, yeast, salt and sugar are dissolved in the liquid, then eggs are added and sifted flour is added. Knead the prepared dough for 5-10 minutes, add melted butter at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, knead the dough 1-2 times. With the sponge method of preparing dough, the dough is first prepared. To do this, pour water or milk heated to 26-30 degrees (60-70% of the intended liquid) into the dishes, add yeast, previously diluted in a small amount of water, and add part of the flour (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and placed in a warm place to ferment for 3-3.5 hours.
When the dough rises and begins to fall, pour the remaining water into it (salt and sugar are pre-diluted in water or milk) and all other heated products, gradually add the remaining flour and knead for 5-10 minutes. At the end of mixing, add melted butter. The dough is placed in a warm place for fermentation, during which it is kneaded twice. The finished dough is formed into products that are placed on sheets greased with oil. Then place for 20-30 minutes in a warm place (30-35 degrees) for proofing. To improve the appearance of the product, brush it with egg a few minutes before baking. Dough products are baked in the oven at a temperature of 180-200C.

Shortbread dough
The raw materials included in the shortcrust pastry are in different states of aggregation: solid - granulated sugar, flour, baking powder, liquid - eggs or melange, hard-plastic - butter or margarine. When all components except flour are mixed, a mass is obtained that is a suspended emulsion, that is, an emulsion with the presence of crystalline sugar. Fats introduced into the dough, during the mixing process, are distributed between the flour particles in the form of films, adsorbed on the surface of protein molecules and starch grains. When baking dough, layers of fat between flour particles contribute to the formation of a porous structure and fragility of the finished product. When introduced into the dough, sugar significantly limits the swelling of flour polymers due to their dehydration. The dough becomes more plastic and viscous, and the product becomes more crumbly and soft. Dough for choux semi-finished product The semi-finished custard product is prepared by preparing the tea leaves and kneading the dough on it, followed by molding. Baking is done in ovens of various types for 35... 40 minutes at a temperature of 190...210°C. To reduce the spreading of dough pieces and maintain their shape after baking, the temperature in the oven chamber (190...210°C) must be kept constant from the beginning to the end of the process. At high temperatures at the beginning of the process, the dough pieces form a thick crust, which prevents uniform exit from them moisture. This results in large gaps . Whipped protein (puffed) semi-finished product t is a baked foamy mass made from egg whites and granulated sugar. There is no flour in the recipe of the semi-finished product and therefore it is light and fragile. may contain citric acid, roasted nut kernels and cocoa powder. If the proteins and sugar are beaten for too long, the mass may settle strongly, become glossy and liquid. It is impossible to knock down such a mass to the required volume. Citric acid should be added to it at the rate of 2 g per 1 kg of proteins. With further churning with acid, the mass becomes denser, and the semi-finished product will be denser than one prepared without acid. The resulting churned mass is immediately formed by spreading onto sheets in the form of a layer for cakes or by depositing for cakes or finishing semi-finished products. Baking is carried out at a temperature of 110... 140 ° C for 60...90 minutes depending on the type of semi-finished product. When baking an airy semi-finished product for cakes, the sheet and sides are greased with butter and lightly dusted with flour. For round cakes, stencils in the form of iron rings are used, which are placed on sheets and filled with a mass, the top of which is leveled with a knife. The semi-finished egg white product is baked at a temperature of 110... 140°C, which ensures baking and gives the products a white color. A higher temperature leads to darkening of the surface, unsatisfactory baking with the formation of a viscous crumb. The humidity of the semi-finished product is 2...4%.

Preparing school meals. Characteristics of schoolchildren's diets. Assortment of dishes. Features of the composition of dishes for schoolchildren of different ages. Features of the technology for producing dishes for school meals.

The organization of children's nutrition is extremely important, since it largely determines the health of the younger generation and, consequently, the health of the entire nation.
The main principle of organizing meals for schoolchildren is compliance with the basics of rational nutrition: – correspondence of the caloric content of the food ration to daily energy expenditure; – compliance of the chemical composition, caloric content and volume (weight) of the diet with the age needs and characteristics of the body; – a balanced ratio of nutrients in the diet (proteins, fats and carbohydrates , as well as proteins and fats of plant and animal origin); – correct culinary processing of products in order to preserve biological and nutritional value, high organoleptic properties and digestibility of nutrients; – use of a wide range of products, including vegetables, fruits, berries, herbs; – strict adherence to diet; – food safety; – compatibility of products, their interchangeability.
(14 - 17 years old). Children and adolescents should have four meals a day, with the following distribution of food amounts: breakfast - 30%, lunch - 40 - 45%, afternoon snack - 10%, dinner - 15 - 20%. The basis for the rational nutrition of children in school canteens is the recommended consumption standards for various food products. The range of dishes, their recipes and cooking technology are determined by a collection of recipes for meals for schoolchildren.
The food preparation process at school is subject to strict sanitary requirements.

Assortment of soups school canteens differ little from ordinary ones, but very spicy dishes are excluded: solyanka, kharcho, chanakhi, etc.
Borscht, sauerkraut cabbage soup, rassolnik with cereals are prepared using conventional technology, but spices are excluded and citric acid is used instead of vinegar when making borscht. A significant place in the menu of school canteens is occupied by potato soups (with cereals, legumes) and vegetables. A significant place is given to milk soups with noodles, noodles, pasta, cereals, pumpkin, various vegetables, dumplings made from wheat flour or semolina, as well as vegetable soups with milk and pureed first courses. Vegetable dishes prepared using conventional technology, mainly boiled and stewed (boiled potatoes and cabbage, vegetables in milk sauce, vegetable puree) and stewed (vegetable stew). Sometimes fried and baked dishes are prepared: vegetable cutlets (potato, cabbage), various casseroles and vegetables baked under sauce
(milk and sour cream). Friable porridges are cooked in water, and milk is served separately. Viscous and liquid porridges are cooked in milk diluted with water or with whole milk. They make mannika, krupeniki, puddings, meatballs, and casseroles from cereals. The recipes for these dishes include cottage cheese, carrots, pumpkin and
other products. Milk and dairy products are served naturally with a variety of baked goods, breads and cornflakes. To serve natural or for various dishes, cottage cheese must be wiped. It is used to prepare salty and sweet curd masses, cheesecakes and casseroles. Syrniki are prepared from cottage cheese and from cottage cheese with the addition of potatoes or carrots. For schoolchildren, culinary products are prepared from fish filleted with boneless skin, or from fish chopping. The exception is small navaga (large ones are plastered), herring and flounder. In small navaga, the bones are easily separated after heat treatment, and in herring they soften when stewed. In flounder and halibut, the flesh is easily separated from the bones. Poached fish is released with white or tomato sauce. Prepare fish stewed in oil and tomato sauce with vegetables. Fry and serve the fish as usual. Products made from fish cutting are especially widely used. Boiled potatoes and mashed potatoes serve as a side dish for fish dishes. Additionally, cucumbers, tomatoes, sauerkraut, and cabbage salad are served. Meat dishes are prepared from lean beef and pork, rabbit, chicken liver and, less commonly, lamb using conventional technology. Most dishes are prepared from boneless pulp (except for dishes from
rabbit and chickens). All types of heat treatment are used, except deep frying. Vegetable, potato, cereal and pasta dishes are used as a side dish. A wide range of sweet dishes are prepared for schoolchildren using conventional technology.

For feeding students in the school canteen, approximate
Widely assortment of vegetables. They prepare vegetable stew, vegetable marinade, salads from fresh cabbage, fresh tomatoes, carrot caviar, carrots with sugar, stewed cabbage, bean puree. Fresh and salted cucumbers and boiled beets are served for breakfast. There are two potato dishes - boiled potatoes and mashed potatoes. They go as a side dish to fish dishes. Schoolchildren receive dishes from cereals, legumes and pasta: semolina, rice, buckwheat, barley and oatmeal porridge, semolina pudding with jam, legume puree, macaroni and cheese and noodles with cottage cheese. Drinks on the menu include tea with sugar, coffee with milk, cocoa with milk, coffee drink, as well as fortified rosehip drinks and the Golden Ball drink. Jelly is prepared from sweet dishes, compotes are made from dried fruits, apples, dried apricots, and raisins. There are no raw fruits and berries. There is no pure milk or cottage cheese on any menu. Milk is used in cereals and drinks (coffee, cocoa). Prepare with cottage cheese
once every two weeks: noodle soup (menu for 10 rubles), casserole and sochen (menu for 12 rubles). There is no kefir on the menu either. This is explained by their high cost, and dairy products are especially needed by a growing child’s body. A natural omelette is prepared from eggs. Once every two weeks, the student receives one boiled egg. This is clearly not enough, since eggs contain a large amount of essential amino acids and vitamins. The menu includes such necessary products as cheese and butter. Bread is included in breakfast every day. Baked goods on the menu include: school bun, homemade bun, Vyborg bun, shortbread, baked pies with apples. Such traditional names are used, and mainly younger schoolchildren eat. In some schools, confectionery products are served with original names that are interesting for children: buns “Kolobok”, “Pink”, cake “Riddle”, “Sun”. An assortment of first courses is presented on the lunch menu. fresh cabbage borscht, pea soup, homemade soup, Leningrad rassolnik, fresh cabbage soup. But at present, first courses are not prepared in the canteen, because no one eats lunches on this menu at school.

Preparation of dietary meals and culinary products. Characteristics of diets and therapeutic diets. Product range. Features of the technology of preparing dishes and culinary products depending on the population of those eating.

Features of preparing dishes and culinary products for therapeutic nutrition

Eating according to specially developed rations (diets) is called dietary (meals in rest homes, sanatoriums, canteens and vocational schools, etc.). Its varieties are therapeutic and therapeutic-prophylactic nutrition. Often, therapeutic nutrition is called dietary, and the catering establishments where it is organized are called dietary canteens.

Medical (dietary) nutrition. Nutrition for sick and recovering people is organized according to special diets. Nutrition in this case is equated to therapeutic methods of treatment and contributes to the rapid recovery of the patient. For most diseases, medications have a positive effect only in combination with proper nutrition under medical supervision
For the purpose of thermal sparing, the temperature of hot dishes should be no higher than 60°C, and cold dishes should not be lower than 15°C, since hot dishes have a juice-like effect and weaken gastric motility, and cold dishes reduce gastric secretion and enhance its motility. By changing the volume of food, its chemical composition and temperature, you can also influence the secretion and motor activity of the intestines, the duration of food’s stay in the gastrointestinal tract. Vegetable oil, fermented milk drinks, cold vegetable and fruit juices, wholemeal bread (black), dried fruits, etc. have a laxative effect; fixing - hot dishes, flour products made from premium flour, rice porridge, strong tea, coffee, cocoa, etc. For some diseases (obesity, atherosclerosis, hypertension, etc.) fasting diets are used, the purpose of which is to ensure the most complete sparing affected functional systems, normalizing metabolism, removing excessive amounts of adversely active substances from the body. This is achieved by sharply reducing the energy value of the diet and reducing the content of nutrients that aggravate existing metabolic disorders. For example, in case of hypertension in combination with obesity, fruit, vegetable, fruit-vegetable or dairy low-calorie diets (700-1000 kcal) are prescribed, usually for 1-2 days and no more than 1-2 times a week against the background of the main (basic) diet
the sale of special dietary products (mineral waters, natural fruit, berry and vegetable juices, vitamin drinks, protein-bran bread, dietary confectionery) is organized;

a supply of raw materials is organized in the assortment necessary for the preparation of medical nutrition dishes (lean meat and fish, milk and lactic acid products, cottage cheese, vegetables with low fiber content - cauliflower, zucchini). A referral for medical nutrition is given by the attending physician or a doctor at the enterprise's first aid station. Dietary food must be provided at least twice a day. At the same time, dietary canteens (departments) must have all the necessary dishes daily, depending on the number of patients using dietary food. These dishes, both in calorie content and chemical composition, must correspond to the characteristics of diets approved by the Institute of Nutrition of the USSR Academy of Medical Sciences.

Features of cooking technology for various diets In medical nutrition canteens, the following therapeutic diets are usually provided: No. 1, 2, 5, 7/10 and 9. A detailed description of them is given in the course “Nutrition Physiology”,

Diet No. 1. Prescribed for peptic ulcers of the stomach and duodenum, chronic gastritis with preserved or increased secretion. When preparing dishes, it is prohibited to use meat, fish and mushroom broths and canned vegetable decoctions, vegetables rich in essential oils and glucosides (radish, radish, parsley, celery, onion ) and coarse fiber (cucumbers, legumes, cabbage); berries, fruits that are sour and contain a lot of fiber (apricots, grapes, plums), dry, unpureed fruits (prunes, raisins, wine berries); salted and fermented products, butter dough, pies. When preparing dishes, all types of sparing are used - mechanical, chemical and thermal. For the purpose of mechanical sparing, soups are prepared pureed (puree) or mucous. It is allowed to prepare soups with finely chopped, well-cooked products, vermicelli, and noodles. Vegetables for soups are not sautéed. Second courses are cooked boiled and pureed to avoid the formation of a rough crust on their surface. The meat is carefully lived, and the skin of the fish is removed. Most dishes made from these products are prepared minced (cutlets, meatballs, steamed puddings). Boiled dumplings (fish, chicken) are widely used. Eggs are boiled soft-boiled or steamed omelettes and soufflés are prepared from them. Vegetable dishes are also prepared pureed (mashed potatoes, carrots, beets, puddings, soufflés). Boiled vegetables containing little fiber, such as carrots, beets, pumpkin, zucchini, and cauliflower, are also used. White cabbage is not used, as it contains a lot of coarse fiber. Cereal dishes are prepared in the form of pureed or well-cooked liquid and viscous porridges. You can also use boiled finely chopped pasta and steam puddings made from them. To ensure chemical sparing, products with a pungent taste, spices, strong broths are excluded, and flour is not sautéed. Therefore, soups are cooked vegetarian, sauces are prepared without broth and tomato puree. Sauces are often replaced with butter and sour cream. Kissels, jellies and mousses are prepared from non-acidic berries. Fruits for compotes are wiped.

Diet No. 2. Prescribed for gastritis; with insufficient secretion and acidity, with chronic intestinal diseases (colitis). Products with coarse fiber, butter pies, very sour berries and fruits, pickled and salted foods are excluded from the diet. Technological processing of products for this diet should ensure mechanical sparing of the digestive tract, and mild chemical irritants are allowed. Therefore, all the requirements for technological methods that ensure mechanical gentleness in the preparation of dishes for diet No. 1 are also met for diet No. 2. However, in this case, less stringent requirements are imposed on chemical sparing: in addition to cooking and poaching, frying and baking of products is allowed, but without breading. You can use soaked herring, meat and fish broths, mushroom and vegetable broths to prepare soups. They prepare borscht, cabbage soup from fresh cabbage and beetroot soup, but with finely chopped vegetables and without sautéing them. Mild sauces are used (sour cream, white with lemon juice, milk, mushroom broth, but without mushrooms).

Diet No. 5. Prescribed for liver disease, gall bladder and other diseases accompanied by dysfunction of the liver and gall bladder. Coffee, cocoa, meat, fish and mushroom broths, sorrel, rhubarb, garlic, radishes, legumes, cereals, mushrooms, pickled and salted products are excluded from the diet. When preparing dishes for diet No. 5, mechanical sparing is not essential. There are special requirements for heat treatment - it is necessary to limit the use of animal fats as much as possible and exclude the products of their thermal decomposition. Therefore, only butter and vegetable fats are used without heat treatment. For this purpose, dishes are prepared boiled and baked, and vegetables are also consumed raw. Avoid sautéing flour and vegetables. The decrease in fat content is compensated by the increased carbohydrate content. It is necessary to reduce the content of cholesterol and nitrogenous extractives (creatine, creatinine, purine bases, etc.) in them. The first limitation is achieved by eliminating foods rich in cholesterol - eggs, animal fats, brain dishes, etc. Reducing the content of nitrogenous extractive substances is achieved in the following ways: eliminating broths (meat, fish, mushroom) when making soups and sauces; meat and fish for preparing dishes are pre-boiled; the content of meat, fish and poultry in dishes is reduced by preparing minced products, in which the content of these products is reduced due to the introduction of bread. With this diet, it is necessary to reduce the content of glucosides and essential oils in dishes by excluding them from recipes garlic, radish, radish; The onion is first boiled and then added to dishes. These restrictions also determine the set of dishes for diet No. 5. Dishes made from pureed cottage cheese (steam puddings, casseroles, etc.) are widely used; include dairy and lactic acid products; eggs are used only for preparing culinary products; they use large quantities of porridge (oatmeal, rolled oatmeal, buckwheat) and baked dishes made from them, pasta; and casseroles made from them with raisins, dried apricots, etc.; prepare salads from raw vegetables, baked and boiled vegetables (except for mushrooms, sorrel and spinach); the range of soups can be very wide: vegetarian borscht, cabbage soup, beetroot soup, milk, vegetable, fruit soups, etc. Meat and fish dishes are prepared boiled (boiled beef and veal, boiled pike perch, etc.), steamed (boiled beef, chicken fillet, veal); sauces are used in milk, sour cream, sweet (fruit and berry), white sauces on vegetable broths; sweet dishes are prepared in the form of jelly, compotes, mousses from berries and fruits of all types, except very sour ones.