Technology for preparing products from unleavened puff pastry. Unleavened puff pastry. Pies baked with various minced meats

Puff pastry There are two types - yeast-free and yeast.

In puff pastry without yeast, the rise of the dough occurs only due to the work of the oil: evaporating during baking, it pushes the layers of dough apart, and then the melted fats are absorbed into the layers of dough and prevent them from sticking together.

In puff pastry dough, the rise of the dough occurs both due to the action of oil and the activity of yeast, which loosens the layers of dough and makes it even more fluffy.
Yeast - key ingredient in yeast puff pastry, ensuring the occurrence of all enzymatic and physicochemical reactions that affect the formation of the structure and elasticity of the dough, as well as the porosity, taste and aroma of the finished baked goods.

In general, the technology for producing puff pastry of both types is the same: a layer of margarine is placed on a layer of dough rolled out into a square, after which the dough is pinched with an envelope and rolled out. The main task of margarine is to isolate the layers of dough from each other and prevent them from sticking together when rolling and cutting.
Lamination occurs by successively rolling and folding the dough with a layer of margarine into 3-4 layers in the form of a book. Puff pastry without yeast contains, as a rule, 144 - 288 layers, in yeast dough there are fewer of them - from 24 to 160 layers.

The quality and appearance of puff pastry products depends on the rise of the dough during proofing and baking, and this in turn is related to the gas-holding capacity of the dough. Good flour with strong gluten is the main component and Provides good dough rise.

Flour

The baking properties of puff pastry flour should be higher compared to flour used in traditional dough methods. The quality of flour largely determines the properties of the dough obtained from it. The quantity and quality of gluten in flour is especially important. The quality of the gluten itself, along with its quantity, also significantly affects the physicochemical properties of the dough, therefore, for various types of flour confectionery products, it is recommended to use flour with gluten of different qualities.

For example, to prepare puff pastry, you need flour with the following characteristics:

dry protein 13%
gluten 30-32%,
P(dough elasticity)=90,
W(breaking energy) > 320,
Ie (elasticity index)=55,
G =20-24,
P/L=1.

If necessary, you can add dry gluten (from 2 to 4% depending on the quality of flour used)

Quality of the Chopin alveogram test:

- the elasticity indicator tends to 100%. Intentionally shifting the viscoelastic equilibrium towards greater gluten elasticity can sometimes make the process of kneading and shaping the dough difficult. At the same time, this contributes to better dimensional stability of the dough pieces during the process of thawing and fermentation, and this is very important;
- the dough rise rate should be from 20 to 22 units;
- amylase activity should be weak. For hypodiastatic flour (with a known small amount of enzymes) and in need of improvement, additional enzymes or improvers with minimal proteolytic activity are required;
- the content of damaged starch should be as low as possible;
- It is necessary to ensure that the fatty acid content is not excessive, therefore the use of soy flour is not allowed.

Yeast

Typically, fresh compressed yeast is used for puff pastry. Domestic yeast must be dosed approximately twice as much as in regular dough (up to 10%), since when cooled, its gas-forming ability - the rate of release of carbon dioxide, which loosens the dough - is greatly reduced. There are special yeasts produced in Europe, which, thanks to special strains and cultivation technologies, are much more resistant to cold. For traditional puff pastry, it is recommended to use the freshest possible compressed yeast, preferably osmotolerant or instant osmotolerant yeast. From the assortment of the Lesafre company, the yeast “Saf-instant gold” (instant) and “Record blue” (pressed yeast) are optimally suited.

Water
The water for mixing must be taken clean, meaning not highly saturated with mineral salts or coagulants. Plain tap water can be used as long as it is not overly fluoridated or chlorinated. Water should be used at temperatures close to zero (1-2C). If ice makers are available, crushed ice is used to produce cold dough.
Its dosage should ensure that the dough has a strong, dense consistency, thereby limiting the phenomena of spreading and sticking of dough pieces during operation. In puff pastry that will be frozen, the dose of water is reduced by 20% compared to regular dough.

Sourdough starters

Natural starters acidify the dough and thereby strengthen the gluten framework of the dough and increase its strength and elasticity. Lactic and acetic acids give a unique taste and aroma, and also have bacteriostatic and fungicidal effects. The acidity of sourdough for puff pastry is the most important indicator: pH should be in the range of 4.5-5, titratable acidity 8-9. In order to obtain this acidity, it is necessary to use a long-term dough making scheme, which includes numerous stages of sourdough preparation and long-term fermentation of the dough.

Enhancement Additives
For the production of puff pastry, various improving additives are used, consisting of various oxidizing agents, reducing agents, emulsifiers, enzymes and modifiers.

Additives affect the porosity, texture, volume and shelf life of the dough in the frozen state, increase its stability and gas-holding capacity.

One of them oxidizer- ascorbic acid. Its use seems highly appropriate due to its ability to strengthen the protein framework of the dough and thereby provide better strength and elasticity. It is necessary to avoid overdose of ascorbic acid. Otherwise, problems may arise when mechanically processing dough that is too dense.

Gluten should be added in limited quantities as it does not always contribute to good dough quality.

Emulsifiers- These are fat-like substances obtained through chemical synthesis. They stabilize a system of two components that do not mix under normal conditions. Emulsifiers form complexes with starch amylose, thus significantly inhibiting the retrogradation process and improving the mechanical workability, extensibility and gas-holding capacity of the dough. In home cooking, when preparing puff pastry yourself, chicken eggs are usually used, the yolks of which contain a lot of lecithin.
Enzymes(malt and its extracts, soy flour, enzymatic complexes, etc.) should be used very sparingly. To do this, you need to make sure that they do not have proteolytic activity that could lead to the phenomenon of dough pieces spreading. The use of special alpha-amylases is shown, which cut starch (amylopectin) in strictly defined places, forming dextrins. Dextrins, in turn, give softness when chewing.

Hydrocolloids are products of extraction of natural components (grain, algae, acacia...). These are locust bean gum (E410), guar gum (E 412), carboxymethyl cellulose (E 466). They significantly increase hydration, reduce water migration and help achieve greater volume (better softness).

Salt.
Of course, salt greatly affects the taste of the product, especially if the puff pastry is not intended for a sweet filling. In addition, table salt improves the strength of gluten. For this reason, its dosage is in the range of 1.5-2% for yeast puff pastry (1 gram of salt increases the osmotic pressure, like 6 grams of sucrose!) For yeast-free puff pastries, salt is added in amounts up to 4-5% of the weight of flour.
Sahara.
Adding sugar to the dough, in addition to improving the taste, creates a nutrient medium for yeast and helps speed up the fermentation process. For yeast puffs, sugar is dosed into the dough at a rate of about 15% or even more. It is necessary to take into account the greater water-absorbing capacity of sugar, so it is necessary to introduce it during kneading without disturbing the development of gluten, moistened and provide a slightly larger dosage of water.

As you know, glucose (dextrose), glucose syrup, invert sugar, molasses, and honey retain moisture better than sucrose. Therefore, when making puff pastry, it is recommended to replace part of the sugar with monosaccharides (invert sugar, glucose). Since glucose has less sweetness compared to sucrose, it needs to be added more. From the point of view of the effect on the fermentation process, with a higher dosage the osmotic pressure will be higher. The dosage of sugar for traditional puff pastries is in the range of 15-20%.

Fats.
The addition of fats to the dough provides lubrication of the gluten and a more uniform distribution of water in the dough, facilitating the relative sliding of the structural components of the dough and its gluten frame and the starch grains included in it. Thanks to this, the ability of the gluten framework of the dough to stretch without breaking under the pressure of gas bubbles growing in volume increases. The presence of fat also prevents dehydration of the semi-finished product, making the dough elastic and soft, however, for this, an effective emulsifier (yolk) must be added to the dough. The fat in the dough is largely bound by proteins, starch and other components of the solid phase of the dough. Some of the fat that is in the dough in a liquid state may be present in the liquid phase of the dough in the form of tiny fat droplets. Fatty products with a melting point of 30-33° C do not bind to the components of the solid phase of the dough, but remain in it in the form of solid particles that will begin to melt only during the baking process.

We must not forget that fats will also affect the plasticity and resistance when rolling.
According to old Soviet technologies, fats were not added to the puff pastry - it was believed that the part of the margarine that was used for puff pastry would be enough. But with this technology there was always not enough fat in the dough mass. The plasticity of the dough was low and it was never possible to make dough with a large number of layers, as is done in Europe.

Egg products.
The yolk of the egg contains a very effective emulsifier - lecithin. In addition, eggs add a delicate flavor and color to the dough. The use of eggs, in addition to organoleptic properties, imparts stability to the starch-protein-lipid system (that is, it affects shelf life).

Fresh eggs are used for home baking, but in production the requirements for egg processing are very strict, so in Soviet times only frozen egg mass was used - melange, which affected the quality. Currently, high-quality egg powder obtained using modern technology is widely used.

Dairy products.
Milk enriches the dough, giving it a special taste due to the presence of lactose, milk sugar and fat. The addition of liquid milk forces us to reconsider the dosage of liquid for the dough, so powdered milk is added to the dough. Most often, cheaper whey powder is used instead of milk powder. For dough, cheese whey powder does not differ at all from skimmed milk powder in terms of the required qualities, but is cheaper to produce.

Kneading puff pastry.
For puff pastry, intensive kneading is required to promote maximum development of the gluten framework.
The basic rules of kneading are:

late addition of yeast during kneading;
obtaining cold dough to slow down the onset of fermentation;
maximum development of dough gluten to ensure better gas and shape stability;
preparing strong but plastic dough for subsequent rolling and to limit the phenomenon of spreading;
slow proofing of dough in the cold.

When kneading yeast puff pastry, especially chilled water (in the form of ice chips), an acid solution, an egg solution and fat, sugar and salt are poured into the bowl, then chilled flour and an improver. At the very end, yeast is loaded, previously diluted in some cold water. It is very important that the yeast is evenly distributed throughout the dough and that the kneading is very good.

After kneading, the dough is not left in the bowl for proofing, but placed on the table in the refrigerator. The main concern when preparing yeast puff pastry is to prevent the yeast cells from waking up prematurely and starting to work. At the same time, it is necessary to rest the dough to form the gluten frame, so all processes must take place at a temperature no higher than 12 degrees. Cold mixing of the dough will allow you to obtain a product with good structure and high quality.
According to outdated technologies, it was really recommended to keep the dough warm, otherwise the butter or regular margarine will not be soft and will crumble in the dough, the layers will stick together. But in a warm dough, the yeast begins to work and there can no longer be any question of correct subsequent dough handling and lamination.

Lamination of dough and molding of blanks.

Fats for layering

Of great importance is the quality of the fat and its correct formation before starting the process of rolling out the dough. The butter or margarine that you place on the dough layer should be in the shape of a square with the same layer height throughout the entire area. Otherwise, during the rolling process, the oil will be distributed unevenly, and as a result, some of the finished products will simply bleed during baking, while others will not separate well. In both the first and second cases, the quality of the products and their appearance will be far from desired. The simplest solution is to buy preformed butter in the form of ready-made blanks.

The old 30-year-old Soviet technology involved using regular margarine or butter in puff pastry. At that time, margarines with high melting points were not used and few people knew about calibrated layers of margarine. It was recommended to dust with flour during lamination so that the layers would not move relative to each other during the rolling process.

It is important not to get carried away with dusting with flour - excess flour will dry out the dough.
For high-quality puff pastries, the quality of the fat is very important, so modern technology uses special margarine with high plasticity; When purchasing margarine, you should be careful - margarines for yeast and yeast-free doughs must differ in plasticity, emulsifiers and melting point. If you are offered “universal” margarine for puff pastry, and even in blocks of 10 or 20 kg, then in most cases this is ordinary table margarine, no matter how beautiful it is called. There will be no harm from it, but you will not achieve professional quality puff pastries. With good specialized margarine, the layers acquire a fragile, crispy and very delicate structure. The layers of puff pastry literally melt in your mouth.

The melting point of fat is of extremely important technological importance:

If the temperature of the dough is too high, it becomes very soft and the layers of dough stick together when rolled out. At low temperatures, fat loses its plasticity; at the moment of rolling, the fat layer inside the dough breaks, at the same time tearing the layers of dough. Subsequently, when baking, instead of rising the dough, steam escapes at the places of ruptures, the product becomes deformed and loses its presentation.

The melting point of margarine for puff pastry dough is 36°C, for unleavened dough it is about 43°C. This allows the dough to be rolled out at room temperature, but the temperature of the dough should never reach the melting point of the butter.
Professional margarines contain special types of emulsifiers, which ensure increased plasticity and rolling out of puff pastry to a thickness of tenths of a millimeter without the risk of rupture. Margarines for layering are produced in calibrated layers with a thickness of 20 or 18 mm, each layer weighs 2 kg and is packaged separately in a foil shell.
If you are forced to use regular margarine or butter for puff pastry, you will need to purchase a press that allows you to do this forming.

The consistency of fat and dough when layering should be exactly the same.

Between several rollings or after each, a short resting layers of dough

at 20°C for yeast-free dough, and

at a temperature of 10°C for yeast.
Such short-term resting periods of 15-20 minutes serve not only to cool, but also to relax the dough and relieve stress, which is subject to intense mechanical stress during rolling.

When the specified number of layers is reached, the finished puff pastry is rolled out into a layer up to 5-7 mm thick and goes for cutting and shaping into blanks.

The sharpness of the cutting elements is very important. With dull knives, the edges of the product become jammed, and they then merge.

Main conclusion- keep the dough very cold.

To do this, use cold water, chilled raw materials and low temperature of working surfaces and rooms.

Defrosting, proofing and baking products.

The principle of proper thawing is to raise the temperature of the dough to a temperature equal to cryoscopic temperature (at which water changes from solid to liquid) or slightly higher. The purpose of defrosting is to turn the ice crystals into water gradually so that it can be absorbed by the dough protein colloids.
For defrosting and proofing, the products are laid out on a baking sheet immediately with sufficient distances between them - you need to take into account the increase in size, so you won’t have to move them later.
The duration of defrosting depends on the product recipe, its shape, thickness, weight, defrosting method, temperature and air speed used as a coolant.

Products made from puff pastry.

Equipment for preparing dough.

Organization of a confectionery shop.

5. Sanitary and hygienic requirements during work.

Conclusion.

Bibliography.

Application.

Technology for preparing yeast puff pastry.

Products made from it are the most delicate, soft, more crumbly than from ordinary yeast dough, and do not go stale for a very long time.
This dough should not be confused with rich yeast dough.
If we look at the product as a cut, then this dough after baking is not just porous, but its air bubbles look like holes elongated in width, dividing the dough into layers. For proper ripening of the dough, the basic condition must be met - after kneading, the dough must rise in a cold place. And the longer the separation time, the tastier and more layered the products will be. The minimum delamination time is 1.5 hours, the optimal is 12 hours. If you leave the dough in a warm place to prove, reducing the time for the rise accordingly, you will end up with a regular rich yeast dough. (This dough also has another name - yeast chopped puff pastry.)

3 cups flour, 200g butter or margarine, 7g dry (=23g wet) yeast, 1 teaspoon salt, 1 cup liquid (milk + water + 1 egg), 3 teaspoons sugar. Dissolve yeast in 1/3 cup of warm water and add 1 teaspoon of sugar. Sift the flour, mix with salt and the remaining sugar and chop with butter or margarine. You can rub the flour and butter together with your hands, without allowing the butter to become too soft. But it’s best to take frozen butter and grate it into flour.
Pour the egg into the yeast water and beat well with a fork.
Add enough warm milk to make a total of 1 cup of liquid.
Pour the liquid into the flour mixture and knead into a smooth dough. If necessary, add 1~2 tablespoons of water or a little flour.
Cover the dough with plastic wrap and refrigerate for at least 1.5 hours. Form the products, brush with egg and bake at 200°C.

A whole egg is too much to lubricate the products, so you can put the white in a glass with yeast and set aside the yolk. To lubricate, the yolk should be mixed with 0.5~1.5 teaspoons of water.

Puff yeast dough

Compound:
0.5 kg flour
20 g yeast
80 g sugar
2-4 eggs
200 ml water or milk
0.5 teaspoon salt
for sandwiching - 80-400 g butter or margarine
optional - a pinch of vanilla sugar

Preparation:
Puff pastry is made from regular yeast dough prepared using the sponge or straight method. Cool the already risen yeast dough to 10-20°C (so that the butter does not melt on it), and roll it into a rectangular layer 5-8 mm thick.
Using the blunt side of a knife, mark the dough layer into 3 equal parts (do not cut the dough, just mark the “fold” lines on it).
Apply a layer of butter softened to a creamy state on the middle part of the layer. Cover the oiled middle part with the left end of the layer, and also grease the resulting second layer with oil.
After this, cover the oiled layer with the remaining free right end of the dough.

The result is a pastry consisting of 3 layers of dough and 2 layers of butter.
Sprinkle the roll with flour and roll it out into a layer 1-1.5 cm thick.
Then clean the surface of the dough from flour and fold the resulting layer in four - we get a layer of dough with 8 layers of butter.
Roll out this layer again and fold it in half, three or four times, resulting in a layer with 16, 24 or 32 layers of butter.
When rolling 80-100 g of butter, the dough made from 1 cup of flour must have at least 24-32 layers of butter, otherwise the butter will leak out during baking.
If we roll up 20-80 g of butter, then the dough from the same amount of flour needs to be made into 8-16 puff layers, otherwise the layers will be completely invisible in the finished products.
The yeast dough is layered at a temperature not exceeding 18°C.
Place the finished, already layered dough in a cold place and you can start shaping the products.

To improve the layering of products made from puff pastry, the butter intended for layering should be sprinkled with sugar (half the amount of sugar provided for in the recipe).

Proofing of products formed from puff pastry dough should be carried out at a temperature of 25-28°C.

Puff pastry dough.

Preparing puff pastry is very easy and quick. ~100g of any fat - butter, margarine or rendered pork fat
DOUGH
4+2/3 cups flour, 2 teaspoons salt, 2 tablespoons sugar, 2 tablespoons dry milk, 1+1/2 teaspoons dry yeast, 1 egg, 4 tablespoons vegetable oil, 1+1/2 cups water or milk

Prepare yeast dough. Roll out the dough into a square 5~8mm thick. Spread a thin layer of soft (but not melted) fat, not reaching the edges 5 cm. Fold the edges in the form of an envelope - 1/3 of the length on the left, right, top and bottom. Roll out the dough again into a square of the same size. Roll out carefully so that the layers do not tear.
Grease the dough layer again, fold and roll out. Repeat these steps 3~4 times. Use a sharp knife to cut the puff pastry so as not to crease the edges. Puff pastry products should be baked at a temperature of 220~250°C, and the oven should not be opened for the first 5~7 minutes of baking, otherwise the products will settle.

Recipe for yeast puff pastry for sweet pies

Ingredients:
600 grams of flour, 1.25 glasses of milk, 125 grams of butter, 25-30 grams of yeast, 2 egg yolks, 1.5 teaspoons of salt, a tablespoon of sugar; a teaspoon of lemon zest (for currant and strawberry filling) or star anise (for cherry filling) or cinnamon (for apple filling) or cardamom (for nut and poppy seed filling).
Knead flour, milk, yeast, yolks, salt and 25 g of butter into the dough, knead thoroughly and let rise at cool room temperature.
Mix the risen dough, roll it out into a layer about 1 cm thick, grease it with a thin layer of butter, fold it in four, and then put it in the cold for 10 minutes. Then roll out again and grease with butter, folding the layers and repeating this operation three times, then let the dough rise in a cold place. After this, without kneading, cut the dough into a pie.

Yeast puff pastry

Prepare ordinary yeast dough, let it rise for 3 hours, then roll it out into a layer 1 cm thick, grease it with soft butter, not reaching the edge of the layer 1 cm. Then fold the layer with an envelope from the edges to the center, then fold it in half again and roll it out carefully with a rolling pin, so that the dough does not tear and the oil does not leak. Then fold in half again and roll out to a thickness of 1.5 cm. Repeat the last procedure 2 times.

Puff pastry recipe

Prepare regular yeast dough, but without adding fat. When the dough has risen, place it on the table and roll it out to a thickness of about 0.5 cm. Then take 100 grams of very soft butter or margarine and spread it in small pieces over the surface of the dough. Fold the dough into an envelope and roll it out again. then fold it again and roll it out again. And so 3-4 times. Then, as usual, make the pies, place them on a layer and bake.

Puff-yeast dough

Ingredients:
For yeast. test:
500 g flour
1 pack dry yeast
80 g sugar
250 ml warm milk
80 g sl. oils
1 egg
1 tsp. salt
For sandwiching:
200 g sl. oils
2 tbsp. flour

Knead the yeast dough from the indicated ingredients and leave to rise for 40 minutes in a cool place. To layer the dough, prepare a homogeneous mass from flour and butter, cool it until it hardens.
Roll out the yeast dough into a rectangle approx. thick. 3 cm. Cut the butter mass into thin slices and spread on half of the layer of yeast dough. Cover with the other half. Lightly pinch the tap. Roll out the layer from the middle to the open edges into a strip approx. thick. 1 cm. Fold the ends inward and fold the strip in half again. Now the dough is folded into quarters. Refrigerate the dough for 1/2 hour.
Repeat step 4 three to four times.

Puff yeast dough

For 30 pies:
600 g flour,
100 g sugar,
60 g live yeast,
350 ml butter,
300 ml kefir,
4 eggs.

Mix yeast with 1 tsp. sugar and 1 tbsp. l. warm water. Knead the butter with your hands, add a quarter of the flour, mix, form a rectangular briquette, wrap it in film, put it in the refrigerator. Combine the remaining flour, sugar, salt, eggs. Mix everything, gradually adding kefir. Add yeast mixture. Knead the elastic dough and let it stand at room temperature for 20 minutes. Roll out the dough into a rectangle, thinner along the left and right edges. Roll out the butter and flour briquette and place it on the left edge and in the middle of the dough. The oil should cover 2/3 of the rectangle. Cover the butter with the right edge of the dough, then cover the doubled dough with the left edge. This will result in a wrap made from three layers of dough and two layers of butter. Roll it into a rectangle. Fold the right and left edges inward so that they meet in the middle. Fold the dough along the resulting seam, cover with film and place in the refrigerator for 1 hour.
Roll it out again, fold it, roll it out, fold it and put it in the refrigerator for 30 minutes. Roll out the resulting puff pastry to a thickness of 7 mm. Cut out circles with a diameter of 6 cm using a round notch. Place the filling in the middle (approximately 1 tbsp for each pie), connect the edges of the dough. Transfer the products to a baking sheet lined with parchment. Let the dough rise a little. Brush the pies with egg yolk and bake for 7 minutes. in an oven preheated to 200° C.

Puff pastry yeast

To prepare the dough you will need:

Flour - 500g
- water - 150 ml
- sugar - 80g
- yeast - 20g
- egg - 2 pcs.
- salt - 1 tsp.
- butter for lamination - 200g

Prepare regular yeast dough of medium thickness. The finished dough is cooled to 20-22 degrees and rolled out into a layer 1-2 cm thick.
Cover 2/3 of the butter layer with mashed butter. Turn the dough layer 90 degrees, sprinkle with flour and roll out again to a thickness of 1 cm. Fold the layer in four (8 layers of butter should form in the dough). If desired, you can fold the dough in half, triple, or quadruple in this manner until you have 16, 24, or 32 layers. Further rolling out of the dough is undesirable, as the layers may rupture.

APRICOT PIE

For the cream: 150 ml whipped cream, 3 egg yolks, 150 g granulated sugar, 1 bag of vanilla sugar, 1 tbsp flour, 2 tbsp. spoons of rum.
For the crust: 2 packages of frozen puff pastry (300 g each).
For the filling: 1 large can of canned apricot halves (450 g), 1 tbsp. spoon of chopped pistachios.
In addition: 4 tbsp. spoons of almond leaves, 2 tbsp. spoons of apricot marmalade, 1 tbsp. spoon of rum.
Cream. Mix cream, egg yolks, sugar, vanilla sugar, flour and rum. Place the pan on the stove and bring to a boil over medium heat, whisking constantly. Then cool completely.
Korzh. Thaw the puff pastry. Place the dough sheets on top of each other and roll them out to a thickness of 1 cm on a floured work surface. Cut out the crust using the side of the mold. Line a baking tray with baking paper and place a circle of dough on it.
Place the pieces of remaining dough one on top of the other and also roll out on the work surface. Using cutters, cut out small circles from it and set them aside.
Preheat the oven to 220°. Spread the cooled cream onto the dough and smooth it out with a spatula. Leave the edges about 4 cm wide free.
Drain syrup from canned apricots. Place the fruit halves on the cream with the convex side up. Sprinkle with chopped pistachios.
Using a pastry brush, brush the edges of the dough with warm water. Place the circles cut out from the dough in a circle and press them lightly. Also lubricate their surface with water. First bake the cake for about 20 minutes at 220°. Then reduce the temperature to 200° and continue baking for another 20 minutes.
Brown the almond leaves in a frying pan without adding fat, stirring constantly.
Mix the marmalade thoroughly with rum and spread it on the still warm pie. Sprinkle the edges with almond leaves.

Containers for kneading dough

To knead the dough, it is convenient to use a kneading bowl - a large (10-30 l) wooden tub made of dense, heavy wood (oak or beech). The dough should be well planed from the inside, smoothly hewn and cleaned so that the chips do not come off when washing or kneading the dough. The yeast dough is placed in such a tub for a large rise. Thanks to the living wooden structure, the dough mixed in the kneader always rises well and turns out fluffy, fragrant, and smooth.

After using the dough, you must wash it first with cold and then with hot water and mustard (hot water coagulates the proteins in the dough, and they stick more firmly to the walls of the vessel). Do not use chemical grease removers! The wood will absorb the soap or chemical solution, and even after several washes, its residue will remain on the surface.

It is possible to use convenient and hygienic cast iron utensils with an enamel coating for kneading dough, which adheres to the cast iron quite firmly.

It is convenient to use enamel pans for kneading liquid or semi-liquid dough - such dishes are resistant to organic acids, table salt, and protein. Enameled dishes are neutral and retain heat well - the dough starter will rise evenly and the dough will be smooth.

Under no circumstances should you ferment dough in a plastic container, since active yeast, as well as oil and fat-containing products - eggs, milk, kefir - can extract chemical products from plastic.

Do not wash enamel cookware with too hot water - the enamel may be damaged, and then such cookware cannot be used. The water should be such that your hands can tolerate it.

You should also not use aluminum utensils for fermenting dough or kneading dough, since you can contaminate the products with aluminum oxides, which react to acids, alkalis, and fats contained in food. The dough in such a container will not rise as it should, the yeast will ripen unevenly, etc. As a last resort, you can use aluminum dishes when preparing dough for early-ripening pancakes baked in small quantities (the dough should be in an aluminum pan for no more than half an hour, it should not contain active yeast).

It is possible to use heat-resistant glass utensils for fermenting and kneading dough. Such dishes retain heat for a long time, which means the dough will rise quickly and evenly. Heat-resistant glassware is also good for preparing dough dishes in the microwave - this will diversify their taste and improve the quality of the product.

Cutting boards

To knead stiff dough, it is convenient to use large (50x50 cm) flat wooden boards made of wood with a dense, long-fiber structure (for example, birch). It is advisable not to use chipboard, since kitchen boards have to be washed frequently, and the glue used in chipboard is not waterproof, which quickly renders the equipment unusable.

Large kitchen boards are convenient to use for rolling out dough into sheets. In general, it is beneficial for the dough to come into contact with wood; as a result, it becomes softer and more elastic.

To roll out the dough, you can also use large (half the size of the countertop) boards made of food-grade (neutral) plastic or a well-washed surface of the table itself.

Smaller kitchen boards (25x25, 30x40 cm) are used for cutting certain products (for fillings - grating vegetables, eggs, chopping herbs) or chopping dough. It is advisable to have its own board for each product - separately for greens, separately for onions or fish, meat, etc.

It is also convenient to place small pies and pies on medium-sized boards for layering before placing them on baking sheets.

Small boards can be used to determine the size of portioned pies (kulebyak, chicken pies, pies with jam, etc.).

To wash wooden kitchen boards, you can use only neutral detergents - mild kitchen soap without a strong odor, soda, mustard (1 tbsp per glass of warm water). Do not use chemicals to wash metal or glassware - wood easily absorbs residual chemicals that do not wash off even after several rinses. Remember, the tree should smell fresh, not soap or powder!

Dough mixers

When preparing a large amount of dough, it is rational to use dough mixers - specially equipped kitchen machines (they are available with attachments for different types of dough - liquid, semi-liquid, hard; different capacities, starting from 20 liters).

At home, you can use a food processor, but you should not use it to knead stiff dough. Using a mixer, you can prepare dough for pancakes using kefir or soda - the active, uniform supply of oxygen into the dough ensures its rise and uniformity. A food processor or mixer can be used to mix various fillings that require an even distribution of the ingredients (ground meats, fruit fillings).

Rolling pins

It is interesting that the rolling pin, as a kitchen utensil, has existed for many centuries and even millennia: smoothly planed round sticks with handles are found in excavated settlements of a wide variety of cultures - from Africa to Ancient China. And now nothing better than this wonderful invention has been invented in home cooking technology.

When rolling out the dough, it is convenient to use a wooden rolling pin - a round, smoothly hewn stick with handles made on both sides (40-50 cm long). The wood for the rolling pin should be heavy enough - this will make it easier to press on the dough being rolled out, which in turn will ensure an equal thickness of the layer.

It is useful to have two or three rolling pins of different sizes and different weights (from different types of wood). For example, a long and thick rolling pin is convenient to use for rolling out a particularly thin and large layer of dough, which is then rolled onto the rolling pin to dry. A smaller, heavier rolling pin can be used to roll out small amounts of pie dough.

Wash rolling pins in the same way as other wooden utensils.

If you are kneading a dough that is not very stiff (such as is prepared, for example, for fried pies), you can use a bottle filled with cold water instead of a rolling pin - the dough will roll out well and will not stick to your hands.

Spatulas, spoons and paddles

To mix the fillings evenly, it is convenient to use wooden spatulas of different sizes or stainless steel spatulas. It is convenient to knead the batter using stainless steel paddles.

It is not advisable to leave thin metal devices (spoons, forks, paddles, spatulas) in dough, water or other liquid, as this will make them dull. Immediately after use, they should be wiped with a damp cloth or paper, washed in warm water and wiped dry again.

Baking trays

For baking pies in an oven or oven, baking trays are used - large (50x50, 50x80 cm, 0.3-0.5 cm thick) sheets of hardened iron with low curved edges.

If the baking sheet is slightly burnt, you can clean it with warm water with the addition of soda or mustard - soak it briefly, and then wipe it with a soft sponge or brush.

There are two ways of baking - on cold baking sheets, which are placed in a hot oven, or on sufficiently heated sheets. To prevent the dough from sticking and burning to the surface of the baking sheet, dry sheets are powdered with a small amount of fine flour; hot sheets are greased if necessary (it is convenient to grease with a piece of margarine or butter pinned on a fork, or a cloth soaked in vegetable oil).

If the cake sticks to the baking sheet, you can remove it entirely by carefully placing it in a container of cold water. It is necessary to ensure that water does not get on the cake. After the pie is removed, the bottom of the baking sheet must be wiped dry.

Frying pans

For frying small and medium-sized pies (up to 15-18 cm long), frying pans with high walls are used: cast iron, hardened metal, stainless steel, Teflon coated.

For frying dough products, it is convenient to use cast iron frying pans - they heat up evenly, so the fat in which the dough is fried does not stick to the bottom of the frying pan. Teflon-coated frying pans are very convenient to use - the pies turn out fluffy, light, and do not burn. Remember that when using a Teflon-coated frying pan for baking or frying, you should not use metal spoons; use a special wooden spatula.

If the frying pan is burnt, immediately after baking you need to wash it: pour a little water on the bottom of the frying pan, adding soda and soap, and bring this solution to a boil. Carefully clean off the carbon deposits from the bottom and rinse with warm and then cold water.

When washing Teflon-coated pans, you should be very careful - the coating can be damaged by strong friction or sudden temperature changes. A frying pan with a damaged coating cannot be used.

In the history of cuisines of different nations, there are a variety of types of frying pans and baking trays for baking dough products. For example, in Georgia and Scotland, baking sheets do not have sides - they are smooth round sheets of hardened iron. And in Vietnam, flatbreads are baked on the inner walls of large cast-iron cauldrons, dug into the ground and heated evenly on all sides.

Conclusion.

Puff pastry yeast dough is a dough in the preparation of which two methods of loosening are used: with the help of carbon dioxide produced by yeast, and the creation of such layering as in the manufacture of puff pastry.

Leaven:

Sourdough mass: 810 g

Dough weight: 3523 g

Margarine for puff pastry - 705 g

Product Information:

Bibliography

1. Anfilova N.A. Tatar. L.L. Cooking.

2. Technology for preparing flour and confectionery products.

3. Kharchenko N.A Food preparation technology.

4. Tatarskaya L.L. Laboratory and practical work for cooks and confectioners.

5.Suchkova S.M. Big book of cakes and pastries.

6. Zolen V.P. Technology and equipment of public catering establishments.

7. Radchenko L.A. Organization of production at public catering establishments.

Application.

Pie

Technology for preparing yeast puff pastry.

LESSON TOPIC (LESSONS):

TECHNOLOGY FOR PREPARING FRESH Puff Pastry

Flour - 658, including sawn - 67, butter - 438, eggs - 33, salt - 5, citric acid - 0.8, water - 237. Yield - 1000 g

The finished puff pastry product consists of thin, easily separated layers of baked dough. The outer layers are hard and the inner layers are soft.

A special feature of preparing puff pastry is rolling it out into very thin layers, between which there are layers of butter. To make the dough of good quality, you need to take flour with a high gluten content (up to 40%).

To improve the quality of gluten, food acid is added to the dough, since in an acidic environment the viscosity of flour proteins increases and the dough becomes more elastic and elastic.

The dough should be prepared in a room with a temperature no higher than 20°C. If the temperature is higher, the oil located between the layers will melt, get into the dough and deteriorate the quality of the gluten.

Preparation of the dough consists of the following operations: kneading the dough, preparing the oil, layering.

Kneading the dough. Water is poured into the bowl of the dough mixing machine, eggs, salt, acid and flour are added, 7% of the flour is left for dusting, 10% for preparing the oil. Knead the dough for 15-20 minutes so that the gluten swells better. The finished dough has a humidity of 40% and a temperature of no higher than 20°C.

Oil preparation. At the same time as kneading the dough, prepare the butter. It is cut into pieces, placed in the bowl of a dough mixing machine, flour is added and mixed until smooth. Flour is added to the butter to bind the moisture of the butter. If this is not done, then during rolling out the dough the layers will stick together and interfere with uniform layering. The prepared butter is formed into rectangular flat pieces of a certain mass and placed in the refrigerator for 35-40 minutes to cool to a temperature of 12-14°C. A lower temperature is not recommended, as when rolling, the butter will crumble and tear the layers of dough.

Layering. The finished dough is rolled out into a rectangular layer 20 mm thick, or a piece of dough is rolled into a ball, which is then cut crosswise with a knife into four parts and rolled out 20-25 mm thick.

Place chilled butter in the middle of the layer and wrap the dough in an envelope. Dust with flour and, starting from the middle, roll out the dough into a rectangular layer 10 mm thick.

The resulting layer is folded into four layers: two opposite ends are connected, but not in the middle, but closer to one edge, and then one layer is placed on top of the other. Roll out again to a thickness of 10 mm and roll into four layers. You need to roll out in all directions smoothly and slowly. When rolling quickly and sharply, the layers of dough are torn and the products come out with poor rise. Place the dough in the refrigerator for 35-40 minutes to cool the dough and butter to 12-14°C. When cooled, the mechanical properties are restored.

ki the broken structure of the dough, the elasticity of the gluten, as a result, when the dough is further rolled out, the layers do not tear.

After cooling the dough, roll it out two more times and fold it into four layers. The wrapped dough is placed in the refrigerator for 30 minutes to cool and restore the gluten, and then rolled out into a layer of the required thickness. In total, roll out and fold the dough into four layers 4 times. The dough prepared in this way is of the best quality and consists of 256 layers.

If you prepare the dough with fewer layers, then the oil leaks out during baking and the products become tough. With a large number of layers, they become thin, tear easily when rolled out, and the products come out with poor rise.

For some products, butter in the dough is replaced with margarine.

When rolling out dough on a machine, the sequence of operations is the same as when rolling out manually.

Cutting and baking. Puff pastry is baked in a whole layer and individually. To bake individually, the dough is rolled out into a layer of the required thickness and the products are cut out using metal recesses with sharp edges. If the edges are dull, then the dough is pressed and layering worsens; you should not crush the edges of the prepared products with your fingers.

It is not recommended to touch the sides when lubricating the surface of the product, as this will worsen the rise of the dough - the layers will stick together. The formed products are placed on dry sheets and baked at 250°C for 20-25 minutes.

To bake in a whole layer, the dough is rolled out to a thickness of 5-6 mm, slightly larger than the size of a pastry sheet, since it shrinks during baking. To make the dough shrink less, the pastry sheets are moistened with water. The dough layer is transferred to a pastry sheet, moving from the edges to the middle, pierced in several places so that there are no blisters on the surface, and left for 15-20 minutes, and then baked at 240°C for 25-30 minutes. Readiness is determined by the light brown color by lifting the corner of the layer with a knife. If the entire layer rises, then the dough is ready, but if the corner bends, it is not.

During baking, the butter between the layers melts and flows into the nearby layers of dough. Water vapor from the dough enters the resulting space between the layers. Under the pressure of these vapors, the distance between the layers increases in volume by 2-3 times.

The dough should be baked without shaking, as “hardening” may occur, i.e. adhesion of layers. Baking at low temperatures also leads to “hardening” of the dough, poor layering, and oil leakage.

Quality requirements: puff semi-finished product, light brown in color, with pronounced layers of dough, dry. Humidity - 7.5%.

Pies baked with various minced meats

Puff pastry (semi-finished product) - 440, minced meat - 260, eggs for greasing - 12. Yield - 10 pcs. 60 g each

The puff pastry is rolled out into a layer 6-7 mm thick and the pies are shaped into a circle, semicircle or triangle. Dough weight - 44 g, minced meat - 26 g.

Round-shaped pies are formed from two circles cut from the layer with a smooth or corrugated notch. Half of the cut circles are placed on a sheet and their surface is greased with egg. Place minced meat in the middle of the circles, cover with the remaining circles and press the dough around the minced meat with a smaller recess or with your hands. For pies in the shape of a semicircle, oval-shaped flat cakes are cut out of the rolled out dough using a smooth or corrugated notch, greased with egg, and minced meat is placed in the middle. The opposite edges of the cake are connected and clamped. For triangle-shaped pies, cut out square pieces from the rolled out dough. The surface is greased with egg and minced meat is placed in the middle. A piece of dough is folded in half obliquely, covering the minced meat so that the opposite corners coincide. The edges of the dough are pressed.

The formed pies are placed in rows on a sheet moistened with water at a distance of 2-3 cm from one another, brushed with egg and baked immediately. Minced meat for pies is made from meat, vegetables, fish, fruit and curd. Baking temperature - 240-250°C.

Quality requirements: products of various shapes, light yellow color, crumbly dough, without “hardening”, filling without drips.

Puff pastry kulebyaka with various minced meats

Puff pastry (semi-finished product) - 630, minced meat - 530, eggs for greasing - 10. Yield - 1000 g

Two thirds are separated from the finished puff pastry and a layer is rolled out to a thickness of 4 mm for the base of the kulebyak. Having placed the base on a pastry sheet moistened with water, pierce it in several places to avoid swelling. Bake the layer at a temperature of 230-240°C until almost done. The cooled layer is cut lengthwise into 4-5 strips the size of the kulebyaki and the filling is placed lengthwise on each flatbread; The edges of the baked strips are brushed with egg.

The remaining dough is rolled out and cut into strips of appropriate size. The base with minced meat is covered with raw puff pastry, slightly pressed against the bottom baked part, and brushed with egg on top. Bake the kulebyaka at 210-230°C for 35-40 minutes.

After cooling, the product is cut into portions of 100 or 150 g. Baking the base of the kulebyaki separately prevents “hardening”.

You can bake the kulebyak immediately; to do this, place a strip of dough on a sheet moistened with cold water, and put minced meat in the middle along its entire length. The minced meat is covered with another strip of dough, which should be slightly wider than the first so that it can cover the minced meat and the edges of the lower layer of dough, previously brushed with egg. The top layer of dough is pressed tightly against the minced meat and the edges of the bottom layer, giving the kulebyak an even shape along its entire length, after which the excess dough is cut off from the edges.

The kulebyaka is greased with egg and decorated with thin strips or various figures (crescents, stars, etc.) cut from the same dough. After this, it is again greased with egg, the surface is pierced in several places to allow steam to escape and baked at a temperature of 220-230°C.

Kulebyaka can be prepared with two or three types of minced meat, placing them in layers one above the other. For example, boiled rice mixed with vizig or eggs is placed in the top and bottom layers, and boiled fish, cut into thin slices, is placed in the middle between them, or a layer of hard-boiled eggs, cut into circles, is placed on top of boiled crumbly rice, and minced meat is placed on top.

To ensure that the bottom layer of dough on the inside of the finished kulebyak does not turn out wet, less juicy minced meat is first placed on the dough, and meat, fish, mushrooms seasoned with sauce are placed on top of it with more juicy ones. For the same purpose, very thin pancakes baked from unleavened dough can be placed on the dough under the minced meat and on top. Pancakes are also placed between layers of minced meat so that they do not mix with each other during molding and when cutting the finished kulebyaki into portions.

If the kulebyaka is cooked with juicy minced meat, the bottom layer of dough is baked until almost done, and then, so that the lower part of the kulebyaka does not burn, reduce the heat from below.

Kulebyaku can be shaped into a rectangular or square pie. These kulebyaki are served hot whole and cut into pieces while eating.

Quality requirements: the surface of the kulebyaki should be shiny, light brown in color, the product should be decorated with puff pastry figures, the filling should be juicy, the dough in the places of contact with the filling should be well baked, “hardening” is not allowed.

Kurnik

Unleavened puff pastry (semi-finished product) - 500, baked pancakes - 100, minced meat (chicken) - 450, chicken scallops - 30, rice - 60, eggs - 65, fresh porcini mushrooms - 150, butter - 50, parsley or dill - 10, salt - 6, pepper - 0.2; minced meat yield - 520, melange for lubrication -10. Yield - /000 g

Kurnik is prepared weighing at least 500 g and served either whole for 4-5 people, or in portions of 100-150 g.

Puff pastry is rolled out into a layer 5-6 cm thick and two flat cakes are cut out of it. Place a smaller flatbread on a baking sheet moistened with water, cover it with a pancake, and place minced chicken, mushrooms, rice, and eggs on it. The minced meats are laid in layers, each layered with pancakes. The edge of the bottom flatbread is brushed with egg, then the mound of minced meat (arranged with pancakes) is covered with a second flatbread, the edges of which are pressed tightly against the lower flatbread. Kurnik is greased with egg, decorated with figures cut out of thinly rolled dough, greased with egg again and baked at a temperature of 220-230°C.

Minced meat for chicken is prepared as follows: the cooked chicken flesh is cut into slices and seasoned with oil; crumbly rice porridge is seasoned with oil and 1/4 of the norm of hard-boiled chopped eggs is added to it; fresh porcini mushrooms, sliced and fried in oil, mixed with chicken scallops, poached and sliced, eggs finely chopped and seasoned with oil and herbs.

Quality requirements: the pie is dome-shaped, the surface is decorated with figures made of puff pastry, the cut shows individual layers of minced meat arranged into pancakes, the color is light brown, the dough is dry, fragile, easy to separate, the minced meat is viscous and juicy.

Tongues puff

Puff pastry (semi-finished product) - 590, granulated sugar for sprinkling when cutting - 65. Yield - 500 g (10 pcs. 50 g each)

The finished dough is rolled out into a layer 5-6 mm thick, the flour is swept away and oval-shaped pieces are cut out with a corrugated recess measuring 7x11 cm. The table is sprinkled with granulated sugar and the cut pieces are rolled out lengthwise with a thin rolling pin, giving them the shape of a tongue. The finished products are placed on a pastry sheet moistened with water. A line is drawn along the products with a serrated cutter to protect the surface from swelling. The tongues are baked at 220-250°C until the sugar on the surface begins to melt slightly, which gives the products a shine. You can use a special device for rolling out tongues or roll them out on the first pair of rollers of the machine.

Quality requirements : products of elongated oval shape, the surface is covered with granulated sugar crystals, the cross section has a layered structure, the color is light yellow, the dough is dry, brittle, easy to separate.

Layer pie with jam

Puff pastry (semi-finished product) - 780, jam - 400. Yield -1000 g

The finished puff pastry is rolled out into two layers 5 mm thick and placed on a baking sheet or sheet moistened with water. One layer is brushed with egg and decorated with figures cut out of dough. Both layers are pierced with a knife in several places and baked at a temperature of 220-230°C. An even layer of jam is applied to one layer and covered with a second layer, brushed with egg. You can make a pie with apple or rhubarb filling. The technology for its preparation is similar to that of kulebyaki. Pies are baked by weight or in pieces of 500 g.

Quality requirements: The cake is rectangular in shape, golden in color, the dough is fragile, easy to separate, without “hardening”.

review questions

List the steps for preparing puff pastry.

What raw materials are used to make unleavened puff pastry?

How to increase the strength of flour?

How many layers do you get when making unleavened puff pastry?

Defects of puff pastry and their causes.

Calculate the bake when preparing unleavened puff pastry.

What products can be made from unleavened puff pastry?

Draw up a technological diagram of unleavened puff pastry.

Draw a table of disadvantages.

Task No. 2: Fill in the first and third columns in the table (listing the types of defects and indicating methods of elimination)

Types of defects in puff pastry	Causes	Remedies




	Baking temperature is high; during baking, the sheet was subjected to mechanical stress; insufficient baking time
	Low baking temperature
	High baking temperature

Task No. 2: Fill in the second and third columns in the table

Types of defects in puff pastry	Causes	Remedies



Puff p/f dry and hard
Puff pastry has a dense crumb with a “hardening”
The surface of the puff paste is pale with a gray tint
The surface of the puff paste is dark

COMBINED TEST

Topic: “Preparation of unleavened puff pastry”

Mandatory answer for rating "3"

Task No. 1: Arrange in the correct sequence the processes necessary when kneading unleavened puff pastry.

6. Molding 6

Additional response to rating "4"

Task No. 2: Fill in the third column in the table

Types of defects in puff pastry	Causes	Remedies
Layered p/f with poor rise, with thick stuck together layers	Flour with low gluten content; lack or absence of acid; insufficient cooling of the dough; excessive amount of rolling; low baking temperature
Layered p/f with uneven rises, has swelling	Blunt notches; the edges are brushed with eggs; the layer was not pierced enough before baking
Puff paste is deformed (compressed)	Excess acid or salt; the sheets were not wetted with water
Puff p/f dry and hard	Not rolled out enough; low baking temperature; reduced amount of fat; the oil had a low temperature when cooled

The base dough is a stiff dough made from wheat flour, which is then layered. Although puff pastry without yeast does not have a sweet taste, it is used for confectionery products, such as cake layers, zubki with further filling with cream, for curd pies and yurts, sherudels and small-piece baked goods, such as “pig ears”.

Unleavened dough rises during baking only through a physical process - water vapor and melted fat create layers in the final product.

In Western Europe, there are 3 types of puff pastry.

German: fat is wrapped in dough

French: the dough is “wrapped” in fat

Dutch: pieces of fat are laid out on the dough

All options are then toured.

The French version is almost never used anymore. With this method, it is necessary to add about 10% flour to the butter and process it cold. Works like German puff pastry, but the resting phases may be shorter.

The Dutch version is the fastest. 1 piece of fat is laid out on the kneaded and rolled out dough, the dough is folded and rested in the cold for 20 minutes. The dough is then proofed without any resting phases.

The dough for puff pastry without yeast is kneaded on a spiral dough mixer and all components of the dough should be as cold as possible. First add 5% flour to the fat for layering, form a rectangular block and cool. The oil for touring should have a temperature of 15°C; it is recommended to work 10% flour into the oil.

After turing, the dough is rolled out to a thickness of approximately 2 mm and then shaped according to the desired product. It is important that cutting or carving is done with a sharp knife - do not squeeze the layers as you cut. The molded dough pieces must undergo a final proofing in the cold for about 30 minutes, so that the dough rests and the layers do not “pull together” during baking.

Rice. 9.

To achieve the quality of a typical puff pastry product, it must be baked properly: a baking temperature of 200 to 220°C and a baking time of 20 to 30 minutes. In most cases it is baked with steam humidification.

Puff pastry without yeast is not subject to rapid aging like yeast and yeast puff pastry, so it can be produced rationally in large quantities and stored in the cold or freezer, remembering to cover the dough with film to protect the surface of the dough from drying out. Puff pastry without yeast rises due to the internal pressure of water steam held back by a waterproof layer of fat - the physical principle of loosening.

In puff pastries made from yeast dough, in addition to the physical leavening by steam, the biological leavening of the dough due to the work of yeast is added.

Kneading puff pastry

For the production of puff pastry, intensive kneading of the dough is necessary, which contributes to the maximum development of the gluten framework: obtaining cold dough to slow down the onset of fermentation; preparing the dough with a very strong consistency to limit the phenomenon of spreading during defrosting; exclusion of yeast fermentation until freezing.

When kneading yeast-free puff pastry, cold water, a solution of lactic or citric acid is poured into the bowl of the dough mixing machine, egg powder or melange, whey or milk powder, salt are added, then cooled flour and flour improver, after all, vegetable oil or liquid margarine is added and the dough is kneaded. for 10-20 minutes (depending on the dough mixer) until a homogeneous mass is obtained.

The well-kneaded dough is left in the bowl for 20-30 minutes for the proteins to swell (preliminary resting). For yeast-free dough, its temperature at any time during the kneading and resting process should not exceed 18 degrees.

After kneading, the dough is not left in the bowl for proofing, but placed on the table in the refrigerator. The main concern when preparing a yeast puff is to prevent the yeast cells from waking up prematurely and starting to work. At the same time, it is necessary to rest the dough to form the gluten frame, so all processes must take place at a temperature no higher than 12 degrees.

Various recipes indicate dough temperatures of 20 degrees or more. When using butter using outdated technologies, you really have to keep the dough warm, otherwise the butter or regular margarine will not be soft and will crumble in the dough, the layers will stick together. In the warm dough, the yeast begins to work and there can be no talk of any subsequent freezing of the semi-finished product.

The use of specialized margarines for puff pastry eliminates these disadvantages. The ego stage is the main one. It immediately follows the formation of dough pieces. The final freezing temperature should be 30-35 degrees C. Lower temperatures can lead to irreversible negative consequences.

- processing temperature in a quick-freezing chamber at -(50-65)° C for 20 minutes (up to a temperature of 0° C in the thickness of the dough;
- air exchange rate of at least 4 m/sec, which results in a freezing rate equal to approximately li p.C per minute.

Principles of storage and transportation

The storage duration can range from several days to several months. It directly depends on the quality of raw materials (flour, yeast, improvers) and on compliance with the standards of the production cycle (kneading, molding, freezing).

Store frozen dough at temperatures from -12 to -20° C.

This operation is the most vulnerable in correct and effective technology. The chain of cold storage of dough pieces should not be interrupted under any circumstances. Particular attention should be paid to the fragility of frozen semi-finished products, and the resulting risk of breakage.

Placement of delivered products at the baking site must be done in freezers (laris) with a temperature of at least -10 C. Re-freezing of defrosted semi-finished products is not acceptable. If accidental defrosting occurred during transportation, then this batch can be stored in the refrigerator at 0 degrees for only a couple of days.

Defrosting, proofing and baking products:

1. Immediate defrosting in a proofer. This is a fairly common method in Russia, however, even at moderate temperatures (about 28 ° C), too rapid heating reactivates the yeast on the surface of the dough piece, while in the core the lifting force remains small, where the temperature remains low. As a result, finished products may have uneven crumb density, which is a defect.
2. Defrosting at room temperature followed by fermentation in a proofer. This method is a disadvantage of the first method and is added to the weathering of the surface of the dough pieces due to prolonged exposure to air.
3. Defrosting in a cabinet programmed to perform defrosting first (at a temperature of 0° C - minimizing the inevitable effect of condensation), while the process of thawing and swelling of proteins and starches occurs. Then the proofing stage occurs (with a gradual increase in temperature to 30-32° C), while it is necessary to ensure maximum humidity in the proofing cabinet. This method is the most accurate and is widely used abroad.

There is a delayed baking method. After cutting, the finished products are not immediately frozen, but are sent for proofing beforehand. In the latter case, the preparation time for baking is significantly reduced: such products are defrosted for 15-20 minutes at room temperature and baked immediately without additional proofing.

Typically, rotary or rack conventional ovens are used. The surface of the baking trays must be in perfect condition to prevent the phenomenon of product sticking. It is best to line it with SILIDORA silicone paper.

Due to the excess of fermentable sugars, the baking temperature should be slightly lower than usual in order to limit the surface of the products from browning too quickly. As a result, the baking time will be slightly longer than usual.

Typically, the baking temperature is set at 180-200°C, and the baking time is 15-18 minutes (the surface of the products should be evenly painted to a golden color).

This type of test belongs to elastic-plastic-viscous systems. The characteristic layering of the baked semi-finished product is achieved by using raw materials with certain properties, repeated folding and rolling of the dough layer and the presence of a fat layer between the layers.

To obtain an elastic-elastic dough, wheat flour with a high content of strong gluten is taken, resulting in a structure that is highly resistant to tearing of individual thin layers of dough during rolling. The use of food acids when kneading dough improves the elastic properties of the dough. The process of preparing puff pastry includes kneading it, preparing margarine and lamination. Rolling out the dough three times is carried out after wrapping margarine (a flat piece of coal with 10% flour, cooled to 12 - 14 ° C) into the dough and folding the dough into four layers. At each stage of rolling, the dough is cooled (20 - 30 minutes) and the distance between the rollers in the dough sheeter is reduced.

Pour cold water (19 - 20 °C) into the bowl of the dough mixing machine, dissolve citric acid and salt in it, add melange, add wheat flour and knead the dough for 15 - 20 minutes until a homogeneous mass of elastic consistency is obtained. The dough is left in the bowl for 20 - 30 minutes for the proteins to swell.

The margarine is cut into small pieces, put in a strong machine, add flour (to bind the moisture contained in the margarine) and mix. Then the mass is laid out on the table, shaped into rectangular flat cakes measuring 150 x 300 mm, 20 mm thick and cooled in the refrigerator to 12 - 14 ° C.

The finished dough is laid out from the bowl onto a table sprinkled with flour and divided into pieces weighing 5 kg, which are then rolled into rectangular layers measuring 300 x 600 mm. The thickness of the layer and the middle part is 20 - 25 mm, and slightly less at the edges. Chilled layers of margarine weighing 2 kg are placed in the middle of the rolled out dough, and the ends of the dough are connected in the form of an envelope. The prepared dough with margarine is rolled out on dough sheeters with one pair of rollers, the distance between which can be varied from 1 to 50 mm. The dough is passed through rollers with a gap of 20 mm, and then the dough layer is folded into four layers and passed through rollers with a reduced gap. Next, the operation is repeated, the dough is folded in four and cooled for 30 - 40 minutes in a refrigerator or cabinet, which is necessary to preserve the layers of butter and dough and prevent oil from leaking out of the layers. After cooling, rolling out the dough, folding it in four and cooling is repeated twice. Next, the dough is rolled 2 times between rollers with distances of 10 and 6 mm. The finished dough should have 256 layers.

Layers of dough with margarine can be rolled out by hand on a table sprinkled with flour. After kneading, the dough is shaped into a ball, a cross-shaped cut is made on it and left for 15 - 20 minutes for the gluten to swell. When rolled out, a cross-shaped layer of dough with four oval ends is obtained. From the middle of the dough, sweep away the flour and place a layer of prepared margarine on it. The edges of the dough are brought together and pinched, creating an envelope with a layer of margarine inside. The dough with margarine is dusted with flour and rolled out with a rolling pin, starting from the middle, into a rectangular layer 10 mm thick. Sweep the flour from the dough and fold it in half so that the opposite edges meet in the middle of the layer, and then fold it in half and cool at 2 - 4 ºС for 30 - 40 minutes. Rolling out the dough, folding it into four layers and cooling is repeated 3 more times.

Unleavened puff pastry is prepared with a flour:fat ratio of approximately 1:0.7. The puff pastry is baked at 220 - 250 ºС. At a lower temperature, “hardening” (sticky layers of dough) is formed; at a higher temperature, the semi-finished product burns.

3. Air semi-finished products. They are obtained by intensively beating egg whites with sugar until the mass is completely saturated with air. Whipping must be carried out in the complete absence of fat, as it prevents the formation of foam.

The egg whites are cooled to 2 ºС and beaten for 2 - 3 minutes at a broom speed of 180 min-1. The volume of the mass increases by 2 - 2.5 times. Then the speed of rotation of the broom is increased to 240 - 300 min-1 and the mass is beaten until the initial volume increases almost 7 times (for a portion of protein of about 6 kg, the beating duration is 25 - 30 minutes). A well-beaten mass is a stable, non-spreading foam, the properties of which depend on the pH, temperature and duration of protein storage, the amount of sugar in the recipe, fat admixtures in the yolk, and the speed of whipping. Whipped whites turn into a dense, homogeneous, foam-like, snow-white mass, on the surface of which folds are firmly preserved, and is held on the blade.

Add sugar and vanilla powder to the whipped whites in small portions, reducing the speed of the whisk. 3 months lasts 1 - 2 minutes. The introduction of sugar leads to some settling of the whipped mass, but in general the volume in relation to the original increases by 5 - 6 times; at the end of the whipping, citric acid can be introduced to increase the stability of the mixture. The mass for the airy semi-finished product is immediately deposited or pi smeared onto sheets greased or covered paper, Baking is carried out at a low temperature (PO - 135 ° C), which ensures normal baking and does not change the white color characteristic of the semi-finished product. Higher temperatures lead to darkening of the surface of the semi-finished product and the formation of a viscous crumb.

The baked semi-finished product is light and fragile due to the lack of flour in it.

Almond-nut dough. The semi-finished product is prepared from flour, egg whites, granulated sugar and various nuts (almonds, hazelnuts, cashews, peanuts).

For almond dough, use flour containing 28 - 36% weak or medium gluten.

Prepared nuts (cleared of impurities and shells) are mixed in a kettle with granulated sugar and 75% of the proteins required in the recipe, and then passed through a rolling mill or meat grinder.

The mass is heated to 30 - 35 ºС and the dough is kneaded in a beater or in the bowl of a dough mixing machine while gradually adding the remaining amount of proteins and flour.

The finished dough can be stored for 24 hours at a temperature of 5 °C.

The baking dough is deposited with a pastry bag in the form of round cakes onto sheets greased with oil and lightly dusted with flour or covered with paper. The cake batter is spread onto the sheets with a knife. The surface of the dough is greased with water and the semi-finished product for cakes is baked at 190 - 200 ºС for 18 - 22 minutes, and the semi-finished product for cakes - 25 - 35 minutes at 150 - 160 ºС. Baking at a higher temperature results in overcooked crumbs and the formation of a thick crust with large cracks on the surface.

The baked semi-finished product should have developed porosity, a rough surface of light brown or dark brown color with characteristic cracks and have a pleasant nutty taste.

The most common are the following defects unleavened puff pastry and products made from it: puff pastry with poor rise, thick sticky layers. Causes: flour with a small amount of gluten, lack or absence of acid, high temperature of the room where the dough is prepared, insufficient cooling of the dough, excessive rolling, low baking temperature; flaky semi-finished product with uneven rise and swelling. Reasons: blunt notches, the layer was not pierced before baking; puff pastry product is dry and hard. Reasons: the layer was not rolled out enough, the baking temperature was low (the oil leaked out), the oil had a low temperature when cooling; The flaky semi-finished product has a dense crumb with a hardened texture. Reasons: high baking temperature, during baking the baking sheet was subjected to mechanical stress, insufficient baking time; the surface of the semi-finished product is pale, with a gray tint. Reason: low baking temperature; the surface of the layered semi-finished product is dark.

Reason: high baking temperature.