Name of the dish: Fritters with condensed milk
№168
Type of processing: frying
Fritters with condensed milk №168
Name of the dish: Fritters with condensed milk
Technological card (culinary recipe) №168
Source (compilation): Handbook of recipes for meals for students of educational institutions of the city of Moscow, issue 4, 2003
Type of processing: frying
Recipe (layout of products) for 90 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Pie with jam №177
Name of the dish: Jam pie
Technological card (culinary recipe) №177
Type of processing: baking
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Goulash №65
Name of the dish: Goulash
Technological card (culinary recipe) №65
Type of processing: Extinguishing
Recipe (layout of products) per 100 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Goulash №65
Name of the dish: Goulash
Technological card (culinary recipe) №65
Type of processing: Extinguishing
Recipe (product layout) for 60 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Meat schnitzel №99
Name of the dish: meat schnitzel
Technological card (culinary recipe) №99
Type of processing: Cooking
Recipe (product layout) for 70 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Meat schnitzel №99
Name of the dish: meat schnitzel
Technological card (culinary recipe) №99
Type of processing: Cooking
Recipe (product layout) for 80 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking at school:
TECHNOLOGICAL CARD No. 12019
Fritters with apples
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Product name |
Consumption rate of products for 1 serving |
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Gross weight, g |
Net weight, g |
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Wheat flour 1 grade |
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Melange pasteurized |
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Dried yeast |
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Sugar |
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Mass of dough for pancakes: |
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fresh apples |
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Semi-finished product weight: |
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Butter |
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Exit: |
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Nutrients, g |
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Carbohydrates |
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Minerals, mg |
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Vitamins, mg |
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Cooking technology: the dough for pancakes is prepared in accordance with the technological map No. 473. Fresh apples are added to the dough for pancakes, peeled from the skin and seed nests and cut into small cubes or thin straws, mixed.
Pancakes are laid out on a heated baking sheet, greased with oil, and baked in an oven or oven at a temperature of 180-200 ° C for 8-10 minutes until cooked.
Release pancakes 2-3 pieces per serving with boiled butter or sour cream sauce.
Serving temperature: not lower than 65 °С.
Implementation period: no more than three hours from the moment of preparation.
TECHNOLOGICAL CARD No. 12022
Cheesecake with cottage cheese of own production
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Product name |
The consumption rate of products for 1 serving with a net weight of 100 g |
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Gross weight, g |
Net weight, g |
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UHT milk enriched with DP |
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Sugar |
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Salt enriched with reduced sodium content |
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Melange pasteurized |
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Dried yeast |
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Butter |
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Vegetable oil |
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Test weight: |
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Wheat flour of the highest grade enriched |
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Cottage cheese 9% fat. |
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Melange pasteurized |
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Sugar |
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Wheat flour of the highest grade enriched |
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Butter |
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Melange pasteurized |
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Semi-finished product weight: |
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Vegetable oil |
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Exit: |
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100 grams of this dish contains:
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Nutrients, g |
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Carbohydrates |
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Minerals, mg |
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Vitamins, mg |
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Cooking technology: yeast dough is prepared in a non-dough way: milk heated to a temperature of 35-40 ° C is poured into the bowl of a dough mixing machine, previously diluted in water with a temperature not exceeding 40 ° C and strained yeast, sugar, salt, pasteurized melange is added, flour is added and everything is mixed into within 7-8 min. After that, melted butter and vegetable oil are introduced, the dough is kneaded until it acquires a uniform consistency and is easily separated from the walls of the bowl. The bowl is closed with a lid and placed for 3-4 hours for fermentation in a room with a temperature of 35-40°C. When the dough has increased in volume by 1.5 times, it is punched for 1-2 minutes and again left for fermentation, during which the dough is punched 1-2 more times. The dough made from flour with weak gluten is punched 1 time.
To prepare minced curd cheese, the curd is passed through a mashing machine, then eggs, sugar are added and mixed thoroughly.
The prepared yeast dough for cheesecakes is laid out on a table dusted with flour, a piece weighing 1–1.5 kg is cut off from it, rolled into a tourniquet and divided into pieces, from which balls are formed. The balls are laid seam down on a confectionery sheet greased with vegetable oil, they are given incomplete proofing, and then a recess is made in them with a wooden pestle with a diameter of 5 cm, which is filled with minced curd. After complete proofing, the edges of the cheesecake are smeared with a well-mixed liquid pasteurized egg product. Cheesecakes are baked in an oven at a temperature of 230 - 240 ° C for 10-12 minutes until a golden crust forms on the curd. The finished product is cooled to room temperature.
Serving temperature: 25±2°С.
Implementation period: no more than 16 hours from the moment of preparation.-Pumpkin pie 159 ... cook soup or make vegetable casserole that the family will enjoy in ... use these beans as a layer in casserole with tortillas (Mexican flatbread), rice, ...
I recently had a chance to attend a traditional meeting of graduates in my native school. Only now you understand - what a golden time it was!
- Did you also jump into the "rubber band" at all the breaks?
- Did you also jump rope and draw "hopscotch" on any free patch of asphalt in the school yard?
- Did you also play "sea battle" and "tic-tac-toe" during recess?
- Did you also run to the dining room in order to have time to buy the legendary dish - bread with a cutlet?
If yes, then my today's recipe - school yeast pancakes according to GOST - is just for you.
So we recalled at the meeting of graduates funny stories from school life, teachers, classmates who could not come. And somehow imperceptibly the conversation turned, what do you think, about what? About pancakes, which were baked in all school canteens before. Yes, yes, those same lush pancakes, generously poured with apple jam. What a delicious treat it was! I want to go to school again...
Our school canteen clearly appeared before my eyes. Our chefs were amazing. We were given these delicious yeast pancakes almost every other day. How appetizing they were on a plate! And there was nothing tastier in the whole wide world! The mouth immediately fills with saliva - it smells like childhood. Would like to go back to school...
Today I will work as a good fairy :) and I will tell you a way how to return school years at least for a while. Repeat the taste of school pancakes from the canteen in your kitchen - and your dream will come true.
I have been looking for a recipe for a long time, according to which pancakes will turn out, like in a school cafeteria. The old technological map from the times of the USSR helped, which, as it turned out, was preserved in our dining room, as a kind of talisman.
Leaving the meeting, I carried away in my paws a carefully rewritten cherished recipe, which I will share with you today.
Let's call it - school pancakes according to GOST. Since earlier the proportions were observed very strictly - in the recipe everything is measured out in grams.
I will give the original proportions and next I will give the weight, which I translated into a more familiar form for us.
Delicious yeast pancakes according to GOST "Like at school"
Delicious yeast pancakes according to GOST "Like at school"
- Dissolve yeast in warm water (if using "wet" yeast). Add the egg, salt, sugar and mix with a blender for 5-10 seconds. I recommend increasing the amount of sugar if you are going to taste pancakes without jam. If with jam - do not increase, otherwise it will turn out too sweet.
- Add the sifted flour and knead the dough like a pancake.
- If you are using dry yeast - mix it with flour and pour it all into a liquid mixture of water, eggs, sugar and salt. Mix with a fork and then with a blender for 5-10 seconds.
This is what the dough looks like after kneading
- Cover with cling film and let rise in a warm place for 45-60 minutes.
Before the first mixing
- Set aside the dough a little and let it rise for another hour.
The dough will increase greatly in volume. 
An hour later, a little more, and it would "escape" from the bowl
- Bake pancakes in a preheated pan (covered) over low heat on both sides.
- It turns out very lush and porous pancakes, with holes. Lay them out on a paper towel and let the excess oil soak in.
- Place in a bowl and cover briefly with a lid. During this time, go for a jar of apple jam. I found a jar of jam prepared according to this wonderful recipe - apple jam with condensed milk and white chocolate (remember, we cooked it
Fritters have been cooked in Russia since time immemorial. This is a very tasty and satisfying dish. It can be served as a dessert topped with jam, honey or sour cream, or as an appetizer with meat or vegetable filling. Good pancakes can only be called if they are tender and lush. To cook them like this, you need to know more than one secret. How to bake pancakes - read on.
For test:
- Milk - 500 ml;
- Flour - 3 tbsp.;
- Live yeast - 32 g;
- Eggs - 3 pcs.;
- Sugar - 2-3 tbsp. l.;
- Salt - 0.5 tsp;
- Vegetable oil - 2 tbsp. l.
For frying, vegetable oil is used, how much the dough will take.
How to cook pancakes in milk with yeast
This is a classic pancake recipe that has been used for hundreds of years. The taste of pancakes with milk and yeast has been familiar to us since childhood. It is this dish that is served for breakfast in kindergartens and millions want to repeat it.
Compared to kefir pancakes, yeast pancakes are higher in calories, but they are easier to prepare, so if you decide to cook such a dish for the first time, we advise you to start with the yeast version.
By adding yeast, the pancakes according to this recipe are airy and fluffy. They can be served with jam, honey or sour cream.
Cooking fritters with yeast and milk step by step:
- Heat milk to 40 degrees. Dilute the yeast in warm milk and add half of the cooked sugar and all the flour to it. Cover the dough with a towel and let it rise in a warm place for an hour.
- Whisk the eggs with the remaining sugar and salt using a whisk. The eggs should have a smooth consistency and the sugar should be completely dissolved.
- Add the egg mixture to the risen dough, mix well and leave to rise for another half hour.
- In hot oil in a frying pan, put the pancakes. For each pancake you need to pour a couple of tablespoons of dough.
- Fry the pancakes until golden brown on both sides. Overcook, thus, all the dough.
These pancakes can be eaten both cold and hot. To make the taste of this dish more unusual, you can add finely chopped vegetables, fruits, cheese or meat products to the dough.
Technology for making fritters
In order to learn how to cook delicious pancakes, one proven recipe may not be enough. After all, it often happens that by exactly following the steps described in the instructions, you cook a dish different from the original. This is due to the incorrect implementation of the technology.
Important points in the preparation of pancakes:
- If you buy live yeast, then you need to knead the dough and let it rise 2 times. Fast-acting dry yeast takes just 20 minutes to show all its properties.
- Milk for pancakes must be warm, and it is better to use eggs by heating them to room temperature.
- If you chose a yeast-free method for making pancakes, the dough needs to be infused for only 10-15 minutes.
- Fry the pancakes on the first side over moderate heat, until the dough is tightened on the second side and bubbles form - this will take about 2-3 minutes. Fry the other side of the pancakes for about 30 seconds.
- Ready pancakes, immediately after frying, it is better to fold on a napkin to remove excess fat.
Cooking technology is what largely determines the taste and appearance of the dish. No matter how high-quality ingredients you use, if you do not take into account all the nuances associated with frying pancakes and kneading dough, you will not be able to cook them the way you need.
How to cook pancakes on sour cream
Pancakes on sour cream are not only airy, but also very juicy. They taste somewhat like cupcakes, but at the same time, by adjusting the amount of sugar and salt, you can serve them as a snack or dessert.
The fat content of sour cream does not affect the final taste of pancakes, but acidity is of great importance, the higher it is, the tastier the dish will turn out.
In such pancakes, you can add all the meat, cheese or fruit ingredients that you have left from yesterday's dinner. The main thing is that the dough is not too thick.
How to cook pancakes on sour cream:
- Beat 300 g of sour cream with a couple of eggs, a drop of salt and powdered sugar.
- Add half a teaspoon of baking soda to the mixture.
- Introduce a glass of flour into the mass of sour cream and eggs in small portions. You should have a fairly thick and uniform dough.
- Let the dough infuse for 10 minutes so that bubbles appear on its surface.
- Put the pancakes in a frying pan in small slides and fry until cooked on both sides.
Pancakes on sour cream are more high-calorie than on yeast, but this only makes them tastier. They can be served with caviar, chocolate, fruit toppings or whipped cream.
How to cook pancakes (video)
Pancakes are a dish in which the consistent addition of ingredients and the step-by-step execution of all the processes described in the recipe are very important. However, do not think that cooking delicious and airy pancakes is beyond your power. Try it and you will definitely succeed!
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