Introduction

The art of cooking (cooking) is one of the most ancient areas of human activity. Finished products must meet certain requirements: the quality of confectionery products is determined by organoleptic indicators by appearance, color and smell.
In the assortment of catering establishments, along with dishes from meat, fish, vegetables, eggs, dairy products, confectionery products occupy a large place: pancakes and pancakes, pies, pies, kulebyaki, pies, cakes, pastries, muffins, cookies, gingerbread cookies, waffles.
Flour confectionery products are of great importance in nutrition. Since the raw material from which they are prepared is the main source of energy, plastic material for building tissue cells.
The composition of flour confectionery products includes fats of animal and vegetable origin, which are involved in fat metabolism and contribute to the normal functioning of the central nervous system. Proteins, which contribute to the construction of cells, carbohydrates, which serve as the energy material for muscle work. Vitamins A, B 1, B 2, B 6, B 12, PP, C, D, as well as E and K, which are involved in all vital biochemical processes occurring in the body.
Puff pastry products are distinguished by great variety and high quality.
Target: analyze the importance of flour confectionery products made from puff pastry, develop a cooking technology for apple strudel, learn how to make technological and economic calculations, and select equipment.
Object of study: purpose and characteristics of puff pastry products, technology for preparing flour confectionery products from puff pastry.
Subject of study: products made from puff pastry.
Tasks, set when writing the work:

Carry out a sequence of technological operations for preparing products from puff pastry
Analyze the purpose and characteristics of puff pastries using a specific example (test work).
Develop technological maps for the production of flour confectionery products from puff pastry.
Describe the operating principles and operating rules of technological equipment used in the manufacture of puff pastry products.
Consider methods for assessing the quality of flour confectionery products, signs of their poor quality and ways to eliminate defects
Draw conclusions about the work done.

Chapter I Equipment for the process of preparing flour confectionery products from puff pastry

1.1 Characteristics of puff pastry and products made from it
Pies, vol-au-vents, apples in puff pastry, kulebyaki, kurniks, puff tongues, puff pastries, as well as strudels are made from puff pastry.

The peculiarity of preparing puff pastry is to roll it out into very thin layers, between which there are layers of butter.
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 indoors at a temperature not exceeding 20°C. If the temperature is higher, the oil between the layers will melt and get into the dough, causing the quality of the gluten to deteriorate.
When baking, the dough should not be shaken, as it may cause “hardening” - sticking of the layers. If the baking temperature is low, “hardening” of the dough also occurs, poor layering results, and oil leaks out.
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.

1.2 Equipment
Dough mixing machine MTM-15. (Appendix 5) The main parts of the machine are the machine drive, a tank with a grid cover and two z-shaped blades.
The operating principle of the machine. Rotation from the electric motor is transmitted to the blades through worm and cylindrical gears. The product in the tank is mixed with blades and saturated with air. The top of the tank is covered with a removable lid-grid.

Dough sheeter MRT-60M. (Appendix 6) The machine consists of a frame, a drive, two rolling working shafts, a mechanism for adjusting the thickness of the dough layer, a belt conveyor, an inclined guide plane and a flour seeder.
The frame of the machine is made of angle iron and the outside is lined with iron shields. It is divided into two parts by a tray: the lower part, where the electric motor and worm gearbox are located, and the upper part, where there are two rolling working shafts for rolling out the dough. A flywheel is located at the end of the machine to change the thickness of the dough rolling in the range from 0 to 50 mm, which is controlled by a scale located on the upper right rack.
A flour machine is installed above the rolling rollers, which sprinkles flour on the dough during operation to prevent it from sticking to the working rollers.
To feed the dough to the rollers, there is a loading table, which has a safety grid with automatic self-locking. The unloading device is a conveyor belt, under which there is a tray, into which excess flour is poured.
The operating principle of the machine. The prepared dough, no more than 10 kg, is placed on an inclined table and directed to rotating rollers, which capture and roll it out. The dough in the form of a belt is lowered onto a conveyor, which places the dough on a pallet.
Electric sectional modular bakery cabinet ShPESM-3. (Appendix 7)
The bakery cabinet has three working chambers, each of which is closed with an individual hinged door. The base of the cabinet is a welded frame mounted on height-adjustable supports. At the bottom of the cabinet there is a control unit on which signal lamps, six package switch handles and three temperature sensor-relay dials are located. A batch switch is installed on each group of heating elements, through which the heating is turned on and controlled separately. The lower heating elements of each section are covered with a bottom sheet.
Refrigerator cabinet ШХ-0.4М (Appendix 8) The application consists of a refrigerated chamber and a machine room, which is located at the bottom. The cabinet body is lined on the outside with painted sheet steel and on the inside with sheet aluminum. Between the facings there is a layer of thermal insulation. On the front of the cabinet there is a door with a seal and a lock. There are shelves for food inside the cabinet. The evaporator is installed in the upper part of the chamber, and the hermetic refrigeration unit is located below, in the engine room. The temperature sensor-relay regulates the automatic operation of the refrigeration machine within the range from 1 to 3°C.
Public catering establishments use refrigerated cabinets of the ShKh type of various modifications, which differ from each other in the number of doors, the capacity of the refrigeration chambers - T2-125, T-60M, ShKh-1.12, ShKh-0.6.

Chapter II Technology for preparing products from puff pastry.

2.1 Organization of the workplace.

Brief characteristics of raw materials.
To prepare confectionery products, various main and auxiliary products are used, which, depending on their type, structure, and purpose, are subject to preliminary preparation and processing.
The main types of raw materials when kneading puff pastry are flour, butter, eggs, and salt.
Using the weighing equipment of tabletop dial scales, we weigh each type of raw material.
Flour premium wheat - powder product. Quality of flour: very soft, finely ground, white color with a slight creamy tint, sweetish taste. When sifting flour, foreign impurities are removed, it is enriched with oxygen, which helps the dough rise better.
Butter produced from cream, it contains up to 82.5% fat, vitamins A, O, E. The butter should be free of foreign odors and tastes, with a uniform color (from white to cream). If the surface of the oil is dirty or covered with mold, then the oil is cleaned. Butter increases the calorie content of products, improves taste, and enhances their aroma. It is recommended to store the oil at a temperature of 2-4°C in a dark place in a carefully closed container; When exposed to light and oxygen in the air, the oil deteriorates.
Sugar is a white crystalline powder. Granulated sugar contains 99.7% sucrose and 0.14% moisture, completely dissolves in water, has no foreign taste or odor, tastes sweet, and feels dry to the touch. Before use, sugar is sifted through a sieve with cells no larger than 3mm.
Apples– contain up to 12% sugars, organic acids, vitamins. Peel and cut into thin slices.
Raisin - ( dried grapes with seeds ) or raisins (dried grapes without seeds. Wash the raisins and pour boiling water until they swell.
Almonds – There are two types: bitter - with a strong aroma and sweet - less aromatic.
Cinnamon – dried bark of a brown tree with a sweetish taste and spicy odor.
Citric acid obtained by fermenting sugar with a fungus or extracting it from a lemon. Before use, the acid should be dissolved in water at a ratio of 1:1.
Melange represents mixture of whites and yolks, frozen in tins at tfrom -18 to -25°C. The jars are first disinfected and thawed.

Salt is a crystalline sodium chloride, soluble in water, without foreign odors. Before kneading the dough, the salt is dissolved in cold water and filtered.

Kneading puff pastry.
Preparation of the dough consists of the following operations: kneading the dough, preparing the oil, layering.
Water is poured into the bowl of the dough mixing machine, melange, 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.
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, which prevents 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 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 into four pieces with a knife and rolled out 20-25 mm thick.
Place chilled butter in the middle of the layer and wrap the dough in an envelope. File with flour and, starting from the middle, roll out the dough into a rectangular layer 10 mm thick (Appendix 1).
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. The dough is placed in the refrigerator for 35-40 minutes to cool to 12-14°C. When cooling, the mechanically damaged structure of the dough and the elasticity of the gluten are restored, as a result, when the dough is further rolled out, the layers do not tear.
After cooling, the dough is rolled out two more times and folded 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 considered to be of the best quality and consists of 256 layers.
The technological scheme of preparation and the technological map of products made from puff pastry are in Appendix 2, 5.
When rolling out dough on a machine, the sequence of operations is the same as when rolling out manually (Appendix 3).
Cutting and baking. Puff pastry is baked in a whole layer and individually. To bake Apple Strudel, roll out the dough into a layer of no more than 5 mm and cut out the products using metal corrugated grooves, always with sharp edges. If the edges are dull, the dough is pressed and layering is impaired. Do not crush the edges of the prepared products with your fingers.
When greasing the surface of the product, it is not recommended to touch the sides, as this will impair the rise of the dough and cause the layers to stick together.
The molded products are placed on dry sheets and baked at 250°C for 20-25 minutes.
The dough layer is transferred to a pastry sheet, moving from the edges to the middle, pierced in some places to avoid swelling on the surface, and left for 15-20 minutes. Bake the dough at a temperature of 240°C for 25-30 minutes.
“Apple strudel from puff pastry” Roll out the dough into a rectangular shape and sprinkle with breadcrumbs. Peel the apples, cut each apple into four parts, remove the core, cut into thin slices, mix with raisins, peeled and chopped almonds, granulated sugar and cinnamon. Spread the mixture evenly onto the dough sheet. Roll the dough into a tube. Place the strudel on a baking sheet moistened with water and brush with melted butter. Bake in a preheated oven at 220 degrees for 30-40 minutes. Grease again with butter and sprinkle with powdered sugar.

2.2 Quality requirements
Layered Apple Strudel. light brown in color with pronounced layers of dough, dry. Humidity 7.5%,

Conclusion

Having fulfilled the goal and solved the problems, I believe that flour confectionery products made from puff pastry such as Apple Strudel are of great importance in nutrition and should become part of all national cuisines. They have many positive qualities: beautiful appearance, good taste, aroma and are easily absorbed by the body.
As a result of writing the work, it was found that the peculiarity of preparing puff pastry is rolling it into very thin layers, between which there are layers of butter.
The finished semi-finished puff pastry consists of thin layers of baked dough that are easily separated. The outer layers are hard and the inner layers are soft.
Cookies, cakes, pastries, pies and other products are mainly made from puff pastry.
In this work, I examined the technology for preparing products from puff pastry. The quality of raw materials was determined, preparation and dosage were carried out. The dough was kneaded and the product was prepared on the basis of the data in the main regulatory document - the Collection of recipes for bakery and flour confectionery products, and the knowledge gained in theoretical classes, industrial training lessons, and during practical training at the enterprise.
I also reviewed and selected the devices and operating principles of the main and auxiliary equipment for preparing dough and filling.
The procedure for performing the operations of the technological process of preparing “Apple strudel from puff pastry” is presented. As a result, the goal of the work set before writing has been fulfilled, the problems have been solved, the work can be used as a teaching aid for confectioners when preparing puff pastry.
The topic of the work is relevant, as it will expand the range of products produced by confectionery shops and sell them to people.

Literature

Abashina A. Newspaper. Magic pot. Nizhny Novgorod. No. 6 (11) 2006. – 8 p.
Baranovsky V.A. Confectioner: a textbook for students of colleges and secondary vocational schools. Rostov-n/D: Phoenix Publishing House, 2000. – 320 p.
Botov M.I., Elkina V.D., Golovanov O.M. Thermal and mechanical equipment for trade and public catering enterprises. - M.: Publishing center "Academy". 2003. - 464 p.
Buteykin N.G. Technology of preparation of flour confectionery products: textbook for secondary vocational education / A.A. Zhukova. – 2nd ed., erased. - M.: Publishing center "Academy". 2003. - 304 p.
Denisova T.S. Homemade baking. T.: Mekhnat, 1994. – 352 pp.: ill.
Zolin V.P. Technological equipment for public catering establishments. - M.: Publishing center "Academy". 2003. - 248 p.
Cooking. MP "Aurika". 1993. – 560 p.
Kitchenette. Newspaper. No. 2, October 2005. 18 p.
Matyukhina Z.P. Fundamentals of physiology of nutrition, hygiene and sanitation. - M.: Publishing center "Academy". 2003. - 184 p.
Morozov A.T., L.A. Starostina, T.I. Zakharova and others. Culinary recipes - M.: Economics, 1993. - 447 p.
Novikova A.N., Golubkina N.S. Grocery research and organization of trade in food products. - M.: IRPO; Publishing center "Academy". 2000. - 480 p.
Usov V.V. Organization of production and service at a catering enterprise. - M.: Publishing center "Academy". 2003. - 416 p.

Annex 1

Making puff pastry
a – placing chilled butter on the dough;
b – folding the dough into four layers.

Appendix 2

Technological scheme for preparing products from puff pastry

Appendix 3
Sequence of operations when rolling out dough on a machine

Appendix 4

Disadvantages that may arise when preparing dough and their causes.

Appendix 5

Dough mixing machine MTM-15
1 - gearbox, 2 - platform, 3 - removable tank,
4 - grid, 5 - kneading blades.

Appendix 6

Dough sheeter MRT-60M
1 - housing, 2 - push-button switch, 3 - working roller, 4 - inclined table,
5 - microswitch, 6 - enclosing shield, 7 - mukosey lock, 8 - mukosey,
9 - dough thickness control scale, 10 - auxiliary tray, 11 - conveyor,
12 - pallet, 13 - flywheel for changing the thickness of the rolled dough.

Appendix 7

Bakery cabinet SHPESM-3
1-control panel; 2-handle; 3-door; 4-valve; 5.7-facing; 6-stand,
8-thermal insulation; 9-thermal bulb of temperature sensor-relay; 10-top heating elements;
etc.................

Technology for making products from yeast puff pastry: preparing the dough, dividing into pieces, preparing butter or margarine, rolling out and laminating the dough. Temperature conditions. Manufacturing of products. Range

When making yeast puff pastry, two methods of loosening are used: loosening with the help of carbon dioxide produced by yeast and creating the same layering as in the making of unleavened puff pastry.

The dough making process consists of the following operations: preparing yeast dough, laminating the dough, shaping the product and proofing. Proofing in this case is necessary since during the preparation of puff pastry most of the carbon dioxide evaporates and it takes time for it to accumulate again.

The dough is prepared using the sponge and straight method of medium thickness. When layering it with butter or margarine, the temperature of both should be 20-22. At this temperature, the butter does not melt and does not penetrate into the dough, but forms plastic layers between them, which ensures good loosening and facilitates the formation of products. Lamination of the dough is done in two ways.

FIRST METHOD. Butter or margarine is softened to a plastic state without lumps. If according to the recipe the product contains a large amount of sugar, then part of it is added when kneading the dough and part is combined with butter.

The chilled dough is rolled out into a layer 1-2 cm thick; part of the layer (2/3) is covered with softened butter or margarine. The layer is folded in three so that you get two layers of butter and three layers of dough. The edges of the rolled layer are carefully pinched so that the oil does not leak out. Then turn the dough sheet 90 degrees, sprinkle it with flour and roll it out again to a thickness of 1 cm, sweep away the flour and fold the sheet in four. Thus, there are eight layers of butter in the dough. When making dough with a large amount of butter, roll it out again and fold the layer in half, three or four times, resulting in 16, 24 or 32 layers. With further rolling, thin layers of dough and layers may break and the layering of the dough will deteriorate. In addition, the layers of butter will be so thin that after baking the layering of the dough will not be noticeable.

SECOND METHOD OF SLITTING THE DOUGH.

Pieces of dough weighing no more than 5 kg are cooled to 17-18 degrees, rolled out into a layer 15-20 mm thick and half of the layer is greased with butter or margarine softened to the consistency of sour cream. The layer is folded in half and the rolling is repeated again, lubricating half of the layer with margarine. After this, the dough is melted for 20-30 minutes and rolled out to a thickness of 5-6mm. The rolled out dough is greased again with melted margarine and products are formed from it.

Lamination and cutting of the dough is carried out at 20-22 degrees. At higher temperatures, the dough is periodically cooled while making sure that the butter or margarine does not harden.

After cutting, the products melt for 10-12 minutes at a temperature not exceeding 35C. At higher temperatures, the oil may soften and leak out, resulting in dry and hard products. If proofing continues for a longer time, the oil penetrates into the dough and its layering disappears.

Products are baked at a temperature of 240-250C. At a higher temperature, you cannot bake products as a crust will quickly form on their surface and the product will not bake well. If the baking temperature is lower, the products warm up slowly and the oil may leak out.

Below are the disadvantages of products made from puff pastry dough and the reasons for its occurrence.

From puff pastry you can make: puff pastry with jam puff pastry with marzipan puff pastry puff pastry puff pastry.

Puff pastry with jam. Flour 3950 granulated sugar 790 eggs 344 margarine 980 salt 50 water 1400 yeast 120. Dough weight: 7600. For filling - jam 985. For lubrication: eggs 146 fat for sheets 25. Yield 100 pieces, 75g each.

Yeast dough prepared using the straight method is sandwiched with margarine and, after cooling, rolled out into a layer 1 cm thick and cut lengthwise into strips 10 cm wide. The middle of the cut dough strips is filled with jam from a pastry bag. One edge of the strip is brushed with egg and wrapped in a rope which is cut into individual buns. The buns are placed on pastry sheets, brushed with egg and baked at 250C until done.

Products of rectangular shape, lush layering, well-defined color, light brown, shiny surface.

Puff pastry with marzipan. Flour 5270 granulated sugar 800 margarine 1545 including for rolling 1145 melange 955 salt 50 water 1600 yeast 165. Dough weight 10000.

For filling: granulated sugar 150 melange 300 nut kernel 820 marzipan 1200.

For lipstick: granulated sugar 620 water 180. Weight of lipstick 760.

For lubrication: eggs 200 fat 25.

Yield: 100 pieces of 100g or 200 pieces of 50g.

The strips are divided into pieces, giving them the shape of a triangle with a base of 10-12 cm. The marzipan filling is placed at the base of the triangle. The dough is wrapped around the filling to give the product a horseshoe shape. The formed products are placed on pastry sheets pre-greased.

After proofing, the products are brushed with egg and baked. 30-40 minutes after baking, the products are finished with warm fudge and sprinkled with chopped nuts. The marzipan filling is made by mixing and grinding the toasted nut kernels with sugar and melange.

The shape of a horseshoe with pointed edges at the break, the layering is well expressed, the top is glazed with fondant, the color is light brown, the crumb is fluffy and springs when pressed.

Bun "Envelope". Roll out the dough into an even rectangular layer 5-8 mm thick on a table dusted with flour. The dough layer is cut with a knife into square pieces measuring 8 by 8 cm and weighing 55 g; The corners of the dough pieces are folded into the center and lightly pressed with your finger. Place the buns on a greased baking sheet and grease them with butter where one bun touches another, otherwise the products will stick together during proofing and baking.

Bun “Book”. The square of dough is folded in half and the dough is folded in the shape of a book; the edges are lightly pressed with a knife or shallow cuts are made on them.

Products that are fluffy and soft when pressed quickly return to their previous shape. Products that are “hardened”, insufficiently baked, or deformed are not allowed for sale.

Foreign inclusions are not allowed in all flour products. The surface of the products must have a uniform color without burnt marks. Products must be uniformly porous and well baked.

The weight of the product is checked by weighing at least 10 pies; the deviation downward can be no more than 2.5% for pies weighing 75-100g and more than 3% for pies weighing 50g.

Pies that are underweight, broken, deformed, with exposed filling, burnt, stale, unbaked, or with signs of spoilage should not be sold.

Horns made from puff pastry. Roll out the puff pastry dough into a layer 1 cm thick and cut into wedge-shaped pieces. Place a teaspoon of filling on each piece and wrap the dough with the filling into a roll. When placing on a greased baking sheet or sheet, slightly stretch out the end sides of the roll and bend the thin ends, giving them a horseshoe shape. Allow the products to sit for 40-50 minutes. Brush the surface of the products with beaten egg and sprinkle with fried chopped almonds and nuts or flour crumbs. Bake the horns for 15-20 minutes at a temperature of 240-260°C. For 3 cups of wheat flour - 1 1/2 tbsp. spoons of granulated sugar, 1/2 teaspoon of salt, 2 eggs, 10 g of yeast, 1 glass of milk or water; for the layer - 300-400 g butter or margarine. For the filling - 1/2 cup jam, jam or 200 g fresh apples, 2 tbsp. spoons of sugar: For flour topping - 1 tablespoon each of wheat flour, butter, sugar, 1 egg yolk.

Horns made from puff pastry. Roll out the puff pastry dough into a layer 1 cm thick and cut into wedge-shaped pieces. Place a teaspoon of filling on each piece and wrap the dough with the filling into a roll. When placing on a greased baking sheet or sheet, slightly stretch out the end sides of the roll and bend the thin ends, giving them a horseshoe shape. Allow the products to sit for 40-50 minutes. Brush the surface of the products with beaten egg and sprinkle with fried chopped almonds and nuts or flour crumbs. Bake the horns for 15--20 minutes at a temperature of 240--260°C. For 3 cups of wheat flour - 1 1/2 tbsp. spoons of granulated sugar, 1/2 teaspoon of salt, 2 eggs, 10 g of yeast, 1 glass of milk or water; for the layer - 300-400 g butter or margarine. For the filling - 1/2 cup jam, jam or 200 g fresh apples, 2 tbsp. spoons of sugar: For flour topping - 1 tablespoon each of wheat flour, butter, sugar, 1 egg yolk.

Buns made from puff pastry dough. Roll out the puff pastry dough into a layer 1 cm thick and cut into squares. Bring all four corners of each square together in the center, press with your fingers and place on a greased sheet or baking sheet. Grease the edges of the products with oil, allow 50-60 minutes to separate, then brush the top with egg. Bake the buns in the oven at a temperature of 230-- 250°C for 10--15 minutes. For 2 cups of wheat flour - 1 tbsp. spoon of sugar, 8 g of yeast, 1/2 teaspoon of salt, 1 glass of milk or water, 1 egg for greasing; 200--300 g butter for the dough layer, 2 tbsp. spoons of oil for lubrication.

Curls made of puff pastry dough. Roll out the puff pastry dough into a layer 1 cm thick, cut into narrow strips and weave into flagella, then stretch these flagella a little and roll them into curls, giving them any shape. Place the folded curls on a greased baking sheet, leave for 40-50 minutes, brush the surface with egg, sprinkle with granulated sugar, as well as chopped almonds or nuts. Bake for 10--15 minutes at a temperature of 240--260°C. For 2 cups of wheat flour - 1 tbsp. a spoonful of granulated sugar, 8 g of yeast, 1/2 teaspoon of salt, 1 glass of milk or water, 1 egg for greasing; 200---300 g butter for the layer.

Requirements for the quality of dough and baked semi-finished products

Baked dough products must have a correct, non-spreading shape, a smooth, shiny surface without tears or cracks, and a golden or light brown crust. The crumb is porous, without voids, elastic, without hardening, not crumbly, and fits tightly to the crust. The most common defects in unleavened puff pastry and products made from it are:

• * flaky semi-finished product with poor rise, thick stuck together 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 is dry and hard. Reasons: the layer was not rolled out enough, the baking temperature was low (the oil leaked out), the oil was at a low temperature;
• * puff semi-finished product has a dense crumb with hardening. 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 puff pastry product is dark. Reason: high baking temperature.

In accordance with quality requirements, tongues must have an elongated shape, a surface covered with granulated sugar crystals, a light yellow color, a dry dough, and a layered structure when cut.

Finished products should be stored in clean, dry, well-ventilated areas. The products are placed in one row in wooden or metal trays with lids, the bottom of the trays is lined with parchment. During storage, the storage conditions and periods must be strictly observed.

Semi-finished dough products can be stored at a temperature of 2...4 °C and a relative air humidity of 75% from 0.5 to 3 days. The shelf life of puff pastry is 24 hours.

Draw up a technological diagram of the product “Baked puff pastry pies”

PIE BAKED FROM Puff pastry

Pies from yeast puff pastry Prepare yeast dough using a straight method, cool it to room temperature and roll it into a layer 1-1.5 cm thick. Put softened butter (50% of the norm) in the middle of the layer, cover it with part of the layer, on which you also put butter, then cover with the third part of the layer. This will result in 3 layers of dough and 2 layers of butter. In this case, there will be 8 layers of oil in the formation. The dough with a large amount of butter should be rolled out again and the layer folded in half, three or four times, resulting in 16, 24 or 32 layers of butter. It is not recommended to roll out the dough any more, as the layers may tear. The dough should be prepared and cut at a temperature of 17-20; at a higher temperature in the room, the dough should be periodically cooled, making sure that the butter does not harden (hardened butter crumbles when rolled out and breaks the layers of dough, and leaks out during baking). Roll out the finished puff pastry into a layer 5 mm thick and cut it lengthwise into strips 12-13 cm wide. Place the filling along the strip. Fold one edge of the dough strip (lengthwise) in half, cover the filling and, stepping back a little from the edge, press it with your hand. Cut the resulting tube into pieces weighing 85-90 g with a sharp knife. Place the formed patties on a sheet greased and leave for complete separation at a temperature of 25-30. During layering, there should be no draft in the room so that a crust does not form on the dough. Before baking, brush the pies with egg or melange; bake the products for 8-10 minutes at a temperature of 220-240. For puff pastries, the same fillings are used as for pies made from yeast dough.

For the dough: flour 3200, butter margarine 1500, melange 200, citric acid 5, salt 40, water 1050; test output 5800; minced meat 3000; melange for greasing pies 150. Yield 100 pcs. 75 g each

Technological diagram of the product “Baked puff pastry pies”.

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 semi-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 products, 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 out 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 baked amount 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)

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

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"

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:

1. dry protein 13%
2. gluten 30-32%,
3. P(dough elasticity)=90,
4. W(breaking energy) > 320,
5. Ie (elasticity index)=55,
6. G =20-24,
7. 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;
• - care must be taken to ensure that the fatty acid content is not excessive, so 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 purchase 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 is 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.

Cooking process unleavened puff pastry includes the following operations:

• - preparing thick unleavened dough;
• - soaking it for swelling of gluten proteins;
• - preparing butter or margarine;
• - rolling and lamination;
• - molding of products.

Flour for making puff pastry is taken with a high gluten content. Cold water, citric acid solution, melange, salt, flour are poured into the bowl of the dough mixing machine and the dough is kneaded for 15-20 minutes until a homogeneous mass is obtained. The kneaded dough is placed on a table sprinkled with flour and left for 20-30 minutes for the gluten to swell. In parallel with kneading the dough, margarine is prepared. To do this, cut it into small pieces, put it in a dough mixing machine, add flour (10% of the margarine mass) and mix. Then the mass is laid out on the table, shaped into rectangular layers 20 mm thick and cooled in the refrigerator to a temperature of 12-14 °C. The dough is rolled out into rectangular layers with a thickness of 20-25 mm in the center, and somewhat thinner along the edges - 17-20 mm. Prepared margarine is placed in the middle of these layers (the dough layer is approximately twice as large as the margarine layer), the ends of the dough are joined at the side and pinched. The prepared dough with margarine is rolled out on dough sheeters that have one pair of rollers, the distance between which can be changed within 1-50 mm. First, a large gap (about 20 mm) is set between the rollers and the dough is passed through. The resulting layer is folded into four layers and passed through rollers with a smaller gap. Next, repeat the operation, fold the dough into four and cool for 30-40 minutes in the refrigerator. After cooling, the operation of rolling out the dough, folding it in four and cooling is repeated twice. Then the dough is rolled twice between rollers with a gap of 10 and 6 mm.

Layers of dough with margarine can be rolled out by hand on a table sprinkled with flour. The prepared dough is shaped into a ball, a cross-shaped cut is made on it and rolled out to a thickness of 20-25 mm in the middle part and 17-20 mm at the edges, resulting in a cross-shaped layer with four oval ends. The flour is swept away from the layer and prepared margarine is placed in the middle of it, which is covered with the free ends of the dough. The edges of the dough are pinched to create an envelope with a layer of margarine inside. 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 folded in half again and placed in a refrigerator at a temperature 2~4 °C for 30-40 minutes. Rolling out the dough, folding it into four layers and cooling is repeated three more times. The finished dough consists of 256 layers.

To prevent the dough from tearing when rolled out repeatedly, it must be elastic, so it is better to use flour with strong gluten. Citric acid added to the dough promotes the swelling of gluten proteins. Processing margarine with flour prevents the layers from sticking together during baking, since the flour binds moisture. Periodically cooling the dough while preparing it prevents the butter from melting and leaking out.

Pies, kulebyaki, vol-au-vents, tongues, cakes, pastries are made from puff pastry; apples are also baked in it.

• - For cooking pies The puff pastry is rolled out into a layer 6-7 mm thick and the pies are shaped into a circle, semicircle, or triangle. For round pies, cut out circles from the rolled out dough using a smooth or corrugated notch - two for each pie. Place half of the cut out circles on a baking sheet moistened with water and grease with melange. Place minced meat in the middle of the circle, place a second circle on it and press the dough around the minced meat with a smaller notch. For pies in the shape of a semicircle, oval-shaped cakes are cut out of the rolled out dough with a notch and greased with melange. Place the minced meat in the middle and connect the opposite ends of the flatbread. For triangle-shaped pies, cut out square pieces from the rolled out dough. The surface is greased with melange and minced meat is added. A piece of dough is folded diagonally and the edges are pressed. The formed pies are brushed with egg or melange and immediately baked at a temperature of 240-250 °C for 20-25 minutes.
• - Kurnik prepared weighing at least 500 g, usually served whole. The puff pastry is rolled out into a layer 5-6 mm thick and two cakes are cut out of it: one with a smaller diameter (main), and the other with a larger diameter (lid). 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 meat is laid in layers, each layered with pancakes. The edge of the bottom cake is brushed with egg, then the top layer of minced meat is covered with a pancake and a larger cake, the edges of which are pressed tightly against the bottom cake. Kurnik is greased with egg, or melange, or a mixture of eggs and milk, decorated with figures cut out of dough and baked for 35-45 minutes at a temperature of 220-230 °C. Minced meat for chicken is prepared in the following way: the flesh of the boiled chicken is cut into small pieces and seasoned with oil; boil fluffy rice, season it with oil and add 1/4 of the norm of boiled and chopped eggs; fresh porcini mushrooms or champignons are cut into slices, fried and mixed with poached and sliced ​​chicken scallops; boiled eggs are finely chopped and seasoned with oil and chopped dill or parsley.

In accordance with quality requirements kurnik, or Russian layer cake, should have a dome shape, light brown color, the dough is dry, easily flaky: the section clearly shows the individual layers of minced meat layered with pancakes; the surface is decorated with dough figures.

For cooking Volovans The dough is rolled out in a layer 5 mm thick and two cakes are cut out for each vol-au-vent (diameter 5-6 cm) using a corrugated notch. Place half of the cakes on a baking sheet moistened with water and brush with egg. From the rest of the cakes, cut out the middle with a notch of smaller diameter. The resulting rings are placed on the first half of the cakes, pressed, greased with egg and baked at a temperature of 250-260 ° C for 25-30 minutes.

Vol-au-vents are used to serve cold and hot snacks. For vol-au-vents in the form of croutons (flurons), flat cakes are cut out of the rolled dough with an oval corrugated recess, which are placed on a baking sheet moistened with water, brushed with egg or melange and baked. Croutons (flurons) are used to serve second courses. In accordance with quality requirements The dough of products in the form of containers (cups or tartlets) or croutons must have good rise, dry, and not hardened.

• - For cooking apples in a puff paste The dough is rolled out into a layer 5 mm thick, cut into square pieces of such a size that an apple can be wrapped in each of them. Prepared apples (without the seed nest and skin) are placed on the dough, the hole formed is filled with sugar, wrapped in an envelope in the dough, brushed with egg and baked in the oven; When serving, sprinkle with powdered sugar.
• - Puff tubes are made from rolled out dough 5 mm thick, which consists of strips 2 cm wide. The strips are wound in the form of a spiral onto a conical metal tube, brushed with egg and baked at a temperature of 240-260 ° C. The baked tubes are cooled and filled with cream.