|
Name |
The amount of raw materials per 1 piece |
Quantity of raw materials for 10 pieces |
||
|
Margarine |
||||
|
Mass of jam |
||||
|
Exit, c. |
10 pieces. 100 g |
Technology of preparation of the product "Cheesecake with jam"
There are two ways to prepare yeast dough: paired and unpaired.
The cooking method is selected depending on the amount of muffin added. In rich thick dough, unfavorable conditions for fermentation are created, since a large concentration of sugar and oil inhibits the vital activity of yeast cells, fermentation proceeds sluggishly, and gluten is of poor quality. To create yeast conditions for normal fermentation, first knead the dough. After the dough ferments well, muffin and the rest of the flour are added to it. The method of preparation is called sourdough. If all products are laid at the same time, then the cooking method is called safe.
Cheesecakes with jam are made from yeast-free dough. To do this, pour water heated to 35-40 degrees, put prepared yeast, salt, sugar, eggs or melange, mix, add flour and knead the dough, melted butter or margarine is added 2-3 minutes before the end of the kneading. Knead the dough until a homogeneous consistency is obtained, and until the dough sticks to the dishes and to the hands. The kneaded dough is covered with a lid or a clean cloth and put in a warm place for fermentation for 3-3.5 hours, when the dough increases in volume, it is punched 1-3 times. The dough is considered fermented when it increases in volume by 2.5 times, the surface will be convex, an alcohol smell will appear, when pressed with a finger, the dimple is slowly leveled.
Yeast dough preparing for cheesecakes sponge method. Balls weighing 58 or 29 g are formed from the dough, placed seam down on a greased sheet, incomplete proofing is given, and then a recess is made in them with a wooden pestle 5 cm in diameter, which is filled with filling of 30 g or 15 g, respectively.
After complete proofing, the cheesecakes are smeared with melange and baked at a temperature of 230-240 ° C for 6-8 minutes.
When preparing cheesecakes with melange marmalade, only the edges of the dough are lubricated, while the edges of the dough should be lubricated before the cakes are filled with jam.
The jam is kneaded with a veil, sugar is added and heated to a boil. Liquid jam is boiled down to 107°C.
On the product "Cheesecake with cottage cheese"
Application area
1.1 This technical routing applies to the product "Cheesecake with cottage cheese" produced and sold in the hotel "Metropol" LLC.
List of raw materials
2.1. For the preparation of the product "Cheesecake with cottage cheese" raw materials should be:
2.2 The raw materials used for the preparation of cheesecakes with cottage cheese must comply with the requirements of regulatory documentation, have certificates and a quality certificate.
3. Recipe for the product "Cheesecake with cottage cheese"
Technological process.
4.1 The preparation of raw materials for the production of the product "cheesecakes with cottage cheese" is carried out in accordance with the collection of recipes for dishes and culinary products for catering establishments.
4.2. Cooking technology: Prepare yeast dough from flour, milk, eggs, sugar, butter, yeast and salt, let it rise (put in a warm place). Balls are formed from the yeast dough, recesses are made into which the minced curd is laid. They are ironed out on a baking sheet, greased with oil, and baked at a temperature of 230-240 ° C for 10-12 minutes until the formation golden brown on curd. Cottage cheese mince: Cottage cheese is passed through a masher, then eggs, sugar are added and mixed thoroughly.
Quality requirement:
Appearance: the product is round, the edges are smooth, minced meat is laid in the middle.
Consistency: minced meat - homogeneous; bases - baked, elastic, not sticky.
Colour: golden to light brown.
Taste and smell: characteristic of freshly baked products with baked minced curd meat, with vanilla aroma.
Registration, submission, sale and storage
5.1 Decorate with powdered sugar.
5.2 Released on a dessert plate of 105 g
5.3 The product supply temperature should be +8ºС ... +10ºС.
5.4 Implementation period 24 hours.
5.5 Shelf life of cheesecakes with cottage cheese "according to SanPin 42-123-4117-86 - 36 hours at a temperature of +2 ° to +6 ° С.
6.Quality and safety indicators
6.1. Organoleptic characteristics of the product:
Appearance: the product is round, the edges are smooth, minced meat is laid in the middle. Consistency: minced meat - homogeneous; bases - baked, elastic, not sticky. Colour: golden to light brown. Taste and smell: characteristic of freshly baked products with baked minced curd meat, with vanilla aroma.
6.2. Physical and chemical indicators:
Mass fraction of solids - in laboratory conditions
Mass fraction of fat - in laboratory conditions
Mass fraction of salt - in laboratory conditions
6.3. Microbiological indicators:
The number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of the product - under laboratory conditions.
Bacteria of the Escherichia coli group - in laboratory conditions;
Caugulase-positive staphylococci - in laboratory conditions;
Pathogenic microorganisms, including salmonella - in laboratory conditions.
Nutritional and energy value.
APPROVED Director of Metropol LLC
(Zakharov A.K. 01.01.18)
Technical and technological map No. 3
On the product "Rum Baba"
Application area
1.1 This technical and technological map applies to the product "Rum Baba" produced and sold in the hotel "Metropol" LLC.
List of raw materials
2.1. For the preparation of the product "Rum Baba" follows the raw materials:
| Wheat flour | GOST R 52189-2003 |
| Butter | GOST R 52969-2008 |
| Sugar | GOST 21-94 |
| Melange | GOST 30363-2013 |
| Salt | GOST R 51574-2000 |
| Yeast | GOST 28483-90 |
| Raisin | GOST 6882-88 |
| vanilla powder | GOST 17481-72 |
| Cognac | GOST 31732-2014 |
| Rum essence | GOST 33458-2015 |
| Water | GOST R 51232-98 |
| Syrup | GOST R 52060-2003 |
| 2.2 The raw materials used for the preparation of rum baba must comply with the requirements of regulatory documentation, have certificates and a quality certificate. 3. Recipe for the product "Rum Baba" |
|
Recipe
Technological process.
4.1 Preparation of raw materials for the production of the product "Rum Baba" is carried out in accordance with the collection of recipes for dishes and culinary products for public catering establishments.
4.2. Cooking technology: The remaining amount of water, granulated sugar, saline, melted margarine or butter, flavoring, candied fruit or raisins, all mixed. Next, add flour and knead the dough until a homogeneous consistency is obtained. Duration of dough fermentation 80...90 min. After 40 ... 50 minutes after the start of fermentation, it is recommended to punch the dough. The initial temperature of the dough is 29 ... 31 ° C, the final acidity is 2.5 ... 2.8 degrees, the moisture content of the dough is 31 ... 33%. The finished dough is divided into pieces using dough dividers RMK-60, RDO, etc. the mass of a piece of dough (57 ... 58 g) is set based on the mass of finished products, taking into account the size of the bake and shrinkage. Pieces of dough are laid out in heated forms, pre-lubricated with oil and put on proofing for 80 ... 90 minutes, depending on the production conditions. The volume of dough during proofing approximately doubles, so the form is filled no more than 1/3. After proofing, the dough should fill no more than 3/4 of the mold. Forms for rum women use cone-shaped, smooth or corrugated. Large forms have a tube in the middle, thanks to which the product bakes better, cools faster and is more convenient to soak. To facilitate the work during baking, the forms are installed in frame-type fixtures. This allows you to simultaneously load a large number of forms into the oven. Baking parameters are set by the laboratory and may vary depending on the design features of the ovens. The duration of baking in FTL ovens is 23 ... 24 minutes at a temperature of 210 ... 220 ° C. Ready semi-finished product cool in molds for 2...3 hours; then released from the forms and stand during the shift.
Ingredients:
Wheat flour - 460 g Butter - 30 g Milk - 200 g Sugar - 40 g Chicken egg - 1 pc. small. Yeast - 18 g live. Cottage cheese - 400 g Chicken egg - 1 pc. For filling. Wheat flour - 30 g for the filling. Sugar - 30 g for the filling. Vanilla sugar - 1 tsp For filling. Chicken egg - 1 pc. for lubrication. Salt - 1 pinch(s) Water - 50 g Icing sugar - optional for serving.
Cooking: 1. Technological map No. 28.
2. Cooking technology and quality requirement.
3. Since we have yeast dough, everything will be cooked for a long time, but you will make very little effort.
Dilute fresh yeast in a small amount of water, about 50 grams. If you have it straight from the freezer, then defrost at room temperature, and only then breed.
Sift 200-250 grams of flour into a bowl, add diluted yeast, 120 grams of warm milk and knead the dough. Sprinkle it on top with a little flour. This is our dough and it goes to a warm place to rise, for about one and a half to two hours.
4. I always put a bowl of dough in my electric oven, I turn on a light bulb that heats it up to 28-30 degrees, and after an hour and a half my dough looked completely "ripe".
5. Melt the butter.
In a mug, mix the egg with sugar, remaining milk and salt. Pour this mixture into a bowl to the dough, sift the remaining flour there and start kneading the dough. When you already see that it is quite homogeneous, but rather sticky to your hands, then it's time to add butter. Pour in two batches, mixing thoroughly each time to fully incorporate into the batter. After this simple manipulation, the dough becomes soft, smooth and not sticky at all.
6. Cover the dough with a towel and again send to a warm place to rise. It will rise in time for an hour and a half or two. During this time, about an hour later, take it out, knead it and let it rise again. For me, it has more than doubled in volume already after 45 minutes. I crumpled and after another 40 minutes it completely rose again. Everything, the dough is ready.
7. Now it is most convenient to weigh the dough, divide by 15 (that's how much it is calculated) and measure in portions. I got about 50 grams for each cheesecake.
Line a baking sheet with baking paper and lay out the formed koloboks (flatten a little) of the dough at equal, considerable distances from each other. Cover everything with a towel and let rest for another 15 minutes. In the meantime, you will have time to prepare the curd filling.
8. Turn on the oven to heat up to 200".
Grind cottage cheese through a sieve, it should be tender and uniform. I noticed that in stores you can find already grated cottage cheese, which is very convenient. If it is dry, you can add a tablespoon of sour cream.
Mix the egg, simple sugar and vanilla to the cottage cheese (or take vanilla essence, vanillin, or do without all this), flour and mix everything well. Let's go back to our pan with buns. We take a wooden pestle or, for example, a mug with a bottom diameter of about five centimeters and make a recess for the filling in each future cheesecake.
9. The dough will rise back quite quickly, so you can take turns - deepening and filling immediately. The filling, like the dough, is also more convenient to weigh and measure in portions. Put the formed curd ball in the middle, press down. And so 15 times.
10. Stir the egg for lubrication well and pass through a sieve, so it will become more uniform. Gently grease the dough of each cheesecake. Bake in preheated oven for approximately 10 minutes. The longer you bake, the less fluffy our cheesecakes will be. I baked for 8 minutes and turned on the fan for another 2 to brown the top.
11. That's it, our cheesecakes are ready. Sprinkle with powdered sugar, if desired, and serve. Good appetite!
Name of products Cheesecake with cottage cheese
Recipe 1058 Collection of recipes OOO Izd. "Arius", 2011
| Name of products | Calculation of raw materials, g | Cooking technology | |
| Gross weight (g) | Net weight (g) | ||
| Wheat flour | Yeast dough for cheesecakes is prepared in a non-dough way. The finished dough is rolled out in the form of a bundle with a diameter of 3 cm, divided into pieces weighing 58 g and rolled into balls. They are placed on a confectionery sheet at a distance of 6-8 cm from each other and lightly pressed by hand. After a 15-minute proofing with a wooden pestle or the end of a rolling pin with a diameter of 5 cm, a recess is made in the buns; the thickened edges are smeared with an egg, and minced meat or jam is released into the recess from the pastry bag. Cheesecakes with minced curd should be lubricated with an egg after filling with minced meat and proofing. Cheesecakes are baked at 230-240°C for 6-8 minutes. | ||
| table margarine | |||
| Melange | |||
| Salt | |||
| Yeast | |||
| Water | |||
| test output | |||
| Minced curd | |||
| Vegetable oil for sheets | |||
| Melange for lubrication | |||
| Output | 10 pieces. by 75g. |
Routing
Name of the dish Minced cottage cheese
Recipe 1096 Collection of recipes OOO Izd. "Arius", 2011
ROUTING
Name of dish, product Bun School
Product preparation
Determining the quality of raw materials:
Produce organoleptic evaluation product quality in terms of appearance, color, smell, taste.
Raw material preparation:
Weigh raw materials.
Cooking technology:
The dough is prepared in a safe way. On a floured table ready dough divided into pieces weighing 47 g and form balls, which are placed on confectionery sheets with a seam down at a distance of 3-4 cm from each other. The duration of proofing products in a warm place, a humid place is 25-30 minutes. 5-10 minutes before baking, the buns are smeared with melange and baked at 250-270C for 8-10 minutes.
Formulation and submission:
When serving, lay out on a dish.
Quality requirements:: buns are round, from golden yellow to light brown; the surface is shiny, the dough is well baked.
Additional control questions.
1. What influences the proofing time of a product before baking?
2. What is the difference between kulebyaka and other products made from yeast dough?
3. Set the cooking time for the buns.
Make a report (fill out the form)
Name of the dish _____________________________
Determining the quality of raw materials:
Preparation of raw materials: __________________________________________________________________________________________________________________________
The sequence of the cooking technology of the dish: __________________________________________________________________________________________________________________________________________
Formulation and submission:
__________________________________________________________________
Appearance: __________________________________________________________________
Taste and smell:
__________________________________________________________________
Color: __________________________________________________________________
Consistency: _________________________________________________________________
Brioche bun
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