EntranceTechnological process of preparation of unleavened puff pastry. The most detailed description of the manufacturing technology of puff products
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State budgetary educational institution of secondary vocational education
Zagorsk Technological College
GRADUATIONQUALIFYINGWORK
Bytopic: Making puff pastry
Branch: Food technology
F.AND.O. student: Antonov Ivan Petrovich
Supervisorwork: Ukropova Tatyana Semyonovna
1. Products from puff pastry
2. Puff pastry (basic recipe)
3. Product range
Bibliography
1. Characteristics of raw materials
The main types of raw materials in the production choux pastry are flour, sugar, butter, eggs. Along with them, dairy products, fruits, nuts, cognac, essences, etc. are used.
The quality of raw materials entering production must meet the requirements established by state standards and specifications, and dyes - the requirements of current sanitary rules. In this regard, it is very important to properly organize the storage of raw materials and products.
In conditions modern production the confectioner must have certain knowledge and the necessary practical skills. According to the qualification characteristic, the confectioner must know: the main properties of raw materials and semi-finished products used for cooking confectionery; types of flour and its properties; requirements for the quality of products, types of defects and ways to prevent and eliminate them, and so on.
So, let's consider the raw materials used in terms of commodity characteristics.
Flour
Wheat flour is a powdered product that is obtained by grinding wheat grains.
In confectionery products use the highest, first and second grade. Flour is used in the production of choux pastry premium.
Wheat flour of the highest grade - very soft, fine grinding, white color with a slight creamy tint, sweet taste. The quality of flour is determined by color, humidity, grinding size, smell, taste, acidity, content and amount of proteins, carbohydrates, fats, enzymes, minerals, harmful and metallic impurities.
The chemical composition of flour depends on the composition of wheat, the type of flour and the grinding mode.
The color of the lower grades of flour is darker and more heterogeneous. It depends on the color and amount of bran. Flour of the highest and?? first grades is white with a creamy tint. By color, in many cases it is possible to roughly determine the grade of flour.
The moisture content of flour is of great importance both during storage and in the preparation of choux pastry products from it. According to the standard, flour consists of 14.5% and should not exceed 15%. All recipes are designed for this humidity.
Sugar
It is a white crystalline powder produced from sugar cane and sugar beets.
Sugar - juice contains 99.7% sucrose and 0.14% moisture, dissolves completely in water, tastes sweet. Sugar is stored in a dry, ventilated area, otherwise it becomes sticky. Adds taste to flour and confectionery products, increases calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar inflames the dough: the products are glassy.
Before use, sugar is sifted through a sieve (to eliminate) with cells of no more than 3 minutes, you can use a flour sifter, dissolve.
Sugar powder
It is used in the manufacture of creams, wafers, cookies, etc. It should be finely ground and sifted through a sieve to eliminate larger particles. In the absence of powdered sugar, it is prepared from sugar by grinding.
On the enterprises public food use refined powder cooked from Sahara refined sugar.
Oil creamy
Butter - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, without foreign odors and flavors, with a uniform color (from white to cream). Before use, the butter is sometimes melted, filtered through a sieve and added to the dough, lubricated forms and sheets for cutting. Butter increases the calorie content of products, improves taste, enhances their aroma.
Butter is not salty, you can replace it with salty, but taking into account the salt it contains. In the manufacture of cream salted butter can not be used. In the manufacture of all confectionery products, except puff, butter biscuit and cream, butter can be replaced with ghee (1 kg of butter corresponds to 840 g of ghee), it is recommended to store the butter at t 2-4C in a warm room in a carefully closed container, under the influence of light HO2 the butter deteriorates.
Milk
Milk consists of water and solids, or dry residue, which includes milk fat, proteins, milk sugar and other substances.
Milk is a valuable nutrient pleasant taste and contains almost all the nutrients necessary for the body. For the preparation of confectionery, fresh milk is used and canned food. They improve the taste of the product and increase their nutritional value.
Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without foreign tastes and odors.
Milk is mainly used for cooking yeast dough and creams. It quickly deteriorates (turns sour), in connection with this it should be immediately realized, and if necessary, storage should be heated to boiling point. Before use, the milk is filtered through a sieve with meshes of 0.5 mm. Store milk in the refrigerator at t not higher than 8C and not lower than 0C for no more than 20 hours. Milk of all kinds must be pasteurized.
Sweetened condensed milk obtained by evaporating up to 1/3 of the volume of whole or skimmed milk with the addition of syrup sugar. Store it in a hermetically sealed container in a warehouse with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40C, and then filtered through a sieve with 0.5 mm cells.
Eggs
Eggs are a high-calorie product widely used in the manufacture of confectionery products, containing proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products, give them porosity.
Egg protein has binding properties, is a good? other types of test.
The volume of protein, when whipped, increases seven times, the addition of sugar reduces the volume by 1.5 times.
The yolk of an egg is rich in proteins, fats and vitamins (A, D, B1, B2 and PP). Thanks to lecithin, the yolk is a good emulsifier. A large number of yolks allows you to get in batter a stable emulsion of water and fat, which is used in the manufacture of wafers and biscuits. Yolks improve the structure of the dough, give delicate taste products.
Only used in confectionery chicken eggs and products of their processing.
In enterprises Catering only chicken eggs are used, waterfowl eggs are not used, because they are seeded with salmonella microbes.
Melange
It is a mixture of proteins and yolks (either proteins or yolks alone), frozen in tin cans at t from 18 to 25C.
Melange is thawed directly before use, before opening the jar, disinfected, rinsed. Rectangular jars are opened with a “triangle” knife, a round one with an oval knife. Banks with melange are thawed for 2.5-3 hours, on a food warmer at t 40-50C. The prepared melange is filtered through a sieve and immediately used, because the shelf life of the thawed melange is 3-4 hours.
Vanillin
Vanillin is a white crystalline powder obtained by artificial synthetic means, it has a very strong aroma and a bitter burning taste. It dissolves well in hot water and wine spirit (in different parts). Crystals of undissolved vanillin cause an unpleasant sensation in the mouth, an excessive amount of vanillin in the dough worsens the quality of the product. It is introduced into chilled cream, syrup and into the same dough products as vanilla.
AT confectionery production enterprises use food acids to give sour taste fruit and berry jelly, used for decorating cakes and pastries: to increase the swelling of flour proteins and the elasticity of gluten, in the manufacture of puff pastry: to obtain a stable?? we - whipped protein mass for protein cream; for inversion of sucrose during the preparation of invert syrup and lipstick.
The most commonly used citric, tartaric, lactic and acetic acids.
Lemon acid
Citric acid is obtained by a biochemical method using moldy fungi or isolated from plant materials. These are colorless or slightly yellowish crystals containing at least 99.5% citric acid.
Syrup
A colorless or light yellow viscous thick liquid obtained by saccharification of starch in the presence of acids, molasses is used in the manufacture of lipstick and added to sugar syrups, which protects them from sugaring. Molasses introduced into the dough delays the hardening process finished products. Treacle is stored in wooden and metal barrels at t 8-12C. Before use, they are heated to t 200C.
cocoa powder
- it is a product obtained from cocoa cake by grinding it, sieving and adding vanillin.
Cocoa powder contains (%): fat - up to 17.5, sugar -3.5, starch -25.4, fiber -5.5, organic acids - 4, minerals -3, theobromine and caffeine -2.5.
According to organoleptic parameters, it is a powder from light to dark brown in color, having a soft, uniform, free-flowing consistency without lumps. The taste is bitter, the smell is pleasant, without foreign tastes and smells. Mass fraction moisture not more than 6%. When cooking with water for 2 minutes, a thin suspension without sediment should be obtained.
In catering establishments, cocoa powder is supplied in paper bags or from polymeric materials weighing no more than 5 kg.
Store cocoa powder in dry warehouses at a temperature of 17C and a relative humidity of 70% for up to 10 days.
In the confectionery industry of enterprises, cocoa powder is widely used for the preparation of chocolate creams and lipstick, and is added to the dough.
Water
In the confectionery industry, water is used as a raw material for the preparation of yeast, custard, puff pastry. It is also included in syrups for soaking cakes, fondant and jelly, which are used to decorate confectionery. For these purposes, they take tap water that meets all the requirements of the current standard for drinking water.
Water, according to the standard, should be clear, colorless, without foreign odors and tastes. The total amount of minerals in it should not exceed the established norms. Water temperature 8-12 C. Water hardness, depending on the content of calcium and magnesium salts in 1 liter of water according to the standard, should not exceed 7 mEq / dm3 (1 mg-eq) dm3 hardness corresponds to the content in 1 liter of water 20 mg calcium or 21.1 mg magnesium.
According to sanitary standards, drinking water should be free of pathogenic microbes. The total number of microorganisms in water is strictly established - no more than 100 in 1 cubic cm and the content of Escherichia coli - no more than three in 1 liter of water. From properties drinking water depends on the quality of the test. So, hard water helps to strengthen the gluten of the dough and positively affects the quality of yeast and choux pastry products made from weak flour.
Salt
Salt contains 96.5 - 99.2% sodium chloride per dry matter and a small amount of calcium, magnesium, potassium salts, which determine its hygroscopicity. By quality, salt is divided into 4 commercial grades: extra, highest, 1st and 2nd. A 5% salt solution should have a purely salty taste, without foreign tastes and odors.
It can be concluded that the raw materials used in the production of choux pastry and other confectionery products must meet all the requirements normative documentation. And also the rules of transportation and storage must be observed in order to avoid premature deterioration of raw materials.
2. Puff products unleavened dough
The loosening of this type of dough is achieved by rolling it into very thin layers, separated from one another by layers of fat. In order to be able to obtain very thin tear-resistant layers, it is necessary to prepare puff pastry from flour with a gluten content of at least 40% and obtained by grinding soft wheat varieties.
When kneading, salt and organic acids are added to the dough: citric, tartaric or acetic, which contribute to the swelling of proteins and improve the elasticity of gluten. If there is little salt or acid in the dough, then the finished products are vague with a non-relief pattern. With an excess of salt and acid, the taste of products deteriorates, in addition, they are deformed (compressed).
When adding not a large number vodka or cognac, the products are loosened more and more volume is obtained, since the alcohol evaporates at a lower temperature than water, and forms vapors already during the coagulation of proteins at 78 °. Thus, the dough is loosened earlier, and this facilitates the penetration of heat into the product. At 100°, the water turns into steam and further loosens the dough.
If you add egg yolks to the dough instead of eggs or 1 kg flour 50--100 G oils, the products will turn out to be more delicate in structure. When kneading dough on milk, yolks or from flour with poor gluten, oil should not be added.
The quality of puff products largely depends on the temperature of the dough (dough elasticity, rise of products).
Doughpuff
Flour 670 (including 8-10% for mixing with butter and 5-18% for sprinkling and rolling dough), cream margarine 447, melange 34, salt 5, citric acid 9, water 286. Exit after leakage 1000 G.
Dough kneading
Salt and acid are dissolved in water (3/4 of the total amount of water is taken according to the norm), eggs are added, then flour and the dough is kneaded in a machine or by hand, gradually pouring in the remaining water; the dough should be homogeneous. Puff pastry is best when kneaded with hard water.
The kneaded dough is left on the table for 30 minutes. for gluten swelling. During this time, after 10 min. do one punch. Humidity test 41--44%.
Before rolling into the dough, the butter is softened in a machine or by hand on the table until the lumps disappear, and then mixed with flour; in this case, the flour absorbs some of the moisture and the oil becomes drier and slightly sticky, which contributes to an even distribution of the oil between the dough layers. Butter without adding flour slides between the layers, and the thickness of the dough layers is not the same. Butter mixed with flour is molded into rectangular layers.
Rolling outtest
The rested dough is rolled out in the form of a small rectangle so that the edges are slightly thinner than the middle. A piece of butter is placed in the middle of the dough and wrapped in the form of an envelope. It is very important that the prepared dough and butter are of the same consistency. If the dough is softer than butter, then already at the first rolling it will be noticeable that the dough spreads along the edges of the layer, and oil remains in the middle, and, conversely, if the dough is kneaded more steeply than butter, then during rolling, the oil spreads along the edges of the layer, sometimes breaks out outside, leaving the dough in the middle.
Wrapping butter on dough
The dough is rolled out on machines with two pairs of rollers, the distance between which can be changed within 0.3--50 mm.
First, a large gap is set between the first rollers - about 20 mm, and between the second pair a little less-- 18 mm and by loading into the machine a certain amount of "prepared dough (usually 10 kg), roll the sheet of dough. After each rolling, the distance between the rollers is gradually narrowed, and a piece of dough is rolled into four layers.
The test rolling mode is shown below.
When making a large amount of dough to speed up work, the distance between the rollers is changed after rolling out all the pieces of dough in this batch. Small pieces of dough for puff tongues roll out only on the first pair of rollers, folding the movable part of the platform between the first and second pair of rollers. Then the dough immediately after the first pair of rollers will go down to the belt conveyor. After rolling (salt formation) the dough is cooled again and cut.
cuttingandbakery products
When cutting puff pastry, make sure that the knives or notches are sharp, as blunt equipment crumples the edges of the dough, and this prevents it from rising. It is also impossible to crush the edges of prepared products with your fingers.
So that the dough layers laid on the baking sheets do not deform during baking, they are not rolled out according to the size of the baking sheets, but slightly longer and wider. When laying on baking sheets moistened with water, the dough is shifted from the edges to the center.
The surface of the puff is smeared with an egg; do not grease the edges of the products, as they harden during baking, and this impairs the rise of the dough. A puff that is sprinkled with sugar should not be lubricated with eggs mixed with water, sugar dissolves in water, and when baking, the product becomes unattractive. Puffs are baked at a temperature of 210 - 230 degrees without moisture, very carefully, without shaking, otherwise the products will settle and a raw layer will form - hardening.
During baking, the butter between the layers of the dough melts, the moisture from the dough evaporates into the space between the layers, the volume of the products increases by 2-3 times, the products become fluffy and layered. Before baking, some products are calcined in several places, otherwise they are severely deformed.
Below are the disadvantages that can occur in the manufacture of puff pastry, and the reasons for their occurrence.
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Wealth |
Causes |
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Products with poor lift Products with bad layers Products with uneven lift Products are compressed The crumb is dry and hard The crumb is dense with temper Product surface gray Product surface dark |
The dough is layered or between the rolls did not stand; rolled out with strong pressure (quickly) and the layers broke Bad gluten dough; little salt or acid; dough and butter were not the same consistency Dull knives or notches; grease or fruit filling leaked to the edges Lots of salt and acid. The dough has not rested for a long time before baking. Little oil; when laminating, the sprinkles were poorly swept from the dough; grease partially leaked out because the oven was not heated enough High oven temperature. During baking, the product was shaken *or removed early Low oven temperature High oven temperature |
3. Range of puff pastry products
fresh puff pastry recipe
Recipes for 1 m puff pastries
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Semi-finished product and raw materials |
Napoleon |
puff pastry |
Apple in puff |
Cheesecake with fruit |
Fruit strip |
Puff tongues |
Clutches |
Cake with cream finish |
Cake sprinkled with sugar |
tubules |
Puff pastry with tubules with marmalade |
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Rolls with cheese |
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Recipe puff |
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Recipe oil cream |
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Prescription protein cream - |
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fruit filling |
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apples, fruits, |
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Granulated sugar. |
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Powdered sugar. |
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Crumb puff recipe - |
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Biscuit crumb |
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Egg or yolk |
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Cheese filling |
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Scraps from puff |
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Humidity, % |
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Humidity deviation, % (±) |
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The weight of the cake (small and |
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big) Mr. |
Puff cake "Napoleon" ("Puff With cream")
Cake "Napoleon" is a rectangular strip cut from layers of puff semi-finished product glued together with cream; the surface of the cake is covered with cream, plentifully sprinkled with puff crumbs and sprinkled with powdered sugar. Strip dimensions 40X90 mm. Cakes can be made two-layer or three-layer: from two or three baked layers of a puff semi-finished product. For a two-layer cake, the thickness of the dough layer on the sheet should be 4--5 mm, for three-layer -- 3 mm.
After the baked layers have cooled, one of them is placed on an aluminum or plywood sheet with the bubble side up and covered with an even layer of cream. On top of the first layer, a second layer is applied with the bubble side down, which is lightly pressed with a plywood board or sheet. The surface of the glued layers is covered with an even layer of cream and sprinkled with crumbled scraps of puff, formed during the trimming of the layers.
A measuring aluminum ruler 90 wide is applied to the prepared layers with the left hand. mm with a handle in the middle and a knife in the right hand, cut the layers into longitudinal strips. It is desirable to have a knife in the form of a saw with low (2--3 mm) teeth. When cutting, the blade of the knife should be in contact with the edge of the ruler; turn it by 90 ° and use the same ruler to cut the workpiece across into cakes, adjusting them to the required mass. In places of cut, the evenness of the crumbly surface is disturbed, it is leveled by lightly pressing the ruler. The surface of the cake is sprinkled with powdered sugar.
cakesappleandfruity
This group of cakes includes the following varieties: “Puff pastry with apple filling”, “Apple in a puff”, “Puff pastry with fruit”, “Puff strips with fruit”, “Puff tongues”.
"Puff cake With apple stuffing"
The cake is a square strip cut from two layers of puff semi-finished product glued with apple filling. The thickness of the bottom layer of dough before baking 3--4 mm, top -- 5--6 mm. Before baking, the top layer is smeared with an egg and the blunt side of the knife is marked on it.
Gluing puff layers apple stuffing.
Square contours of cakes, and then inside each square, diagonal and prickly short lines are drawn. The pattern of an apple branch can also be outlined, for which a special knife with a round end is used.
For 3--4 min before the end of baking, it is recommended to grease the upper layer sugar syrup, which will give the surface of the cake a gloss.
After baking and cooling the layers, the lower layer is covered with an even layer of apple filling, on which the upper layer is placed, slightly pressing it to the bottom one. The glued layers are cut with a saw-knife, adhering to the intended lines, into square cakes.
The recipe for this type of cake provides for cinnamon, which is finely ground into the apple filling, stirring it.
"Vol-au-vents"
Flour 2265, table margarine 1505, melange 200, vinegar essence 80% 3.5, salt 25, water 800, melange for lubrication 100. Output ilOO pcs. 40 each G.
The puff pastry is rolled out to a thickness of 5 mm. Cakes are cut out from this layer of dough with a round notch. Half of the cakes are placed on a baking sheet moistened with water and greased with an egg, the middle of the rest of the cakes is cut out * with a smaller notch, after which they take the form of rings. These rings are placed in the form of a side on the cakes laid on a baking sheet. Lubricate the products with yolk and bake for 25-30 minutes. at a temperature of 250--260 °. After cooling, the flounces are filled with stuffing.
Requirements to quality: round-shaped products with a good rise; in the upper part there is a hole filled with minced meat.
"Languages puff "
Flour 3300, cream margarine 11700, melange 220, vinegar essence 80% share 5, water 1000; sugar for sprinkling products 650. Yield 100 pcs. 50 each G.
From puff pastry, rolled out with a layer 5-6 thick mm, sweep flour and then with a corrugated oval notch measuring 7X10 cm cut out cakes. On a table sprinkled granulated sugar, put the cakes and roll them out in length, pressing them to the sugar. After that, the products are placed on a sheet moistened with water, so that the side covered with sugar is at the top. So that the tongues do not swell during baking, a strip is drawn along the middle with a notched cutter. Tongues are baked at 220-250 ° until the sugar on the surface begins to melt slightly, which gives the products a shine.
You can use a special device for rolling tongues or roll them out on the "first pair of rollers of the machine.
Requirements to quality: products of an elongated oval shape, the surface is covered with sugar crystals, a layered structure in the section; light yellow color; the dough is dry, brittle, easily delaminates,
"Bricks puff "
Puff pastry is rolled out into a layer with a thickness of 7-- 8 mm, its surface is smeared with an egg and sent with sugar. When the sugar dries a little to the dough, cut the layer into sticks with a width of 3 cm and length 12 cm, put the sticks on a baking sheet moistened with water and bake for 15-20 minutes. at a temperature of 200-220°.
"Horns puff With jam"
For test: wheat flour of the highest or 1st grade 3300, table margarine 1700, melange 220, acetic acid(essence 80%) 5, salt 40, water 1000; for toppings: jam.2000; for toppings: powdered sugar 500. Output 100 pcs. by 70
Roll out the puff pastry with a rolling pin to a thickness of 5 mm and a round corrugated recess with a diameter of 90 mm cut out circles (59 G), which roll in the same direction. With a confectionery bag in the middle of the rolled out layer, a strip of jam (20 g) h
The edge of the mug is smeared with an egg and the second edge is pressed against it. Laying on a sheet, the horns are slightly bent. After baking and cooling, the horns are sprinkled with powdered sugar.
Requirements to quality: crescent-shaped products, light yellow in color, sprinkled with powdered sugar on top. On the section, a layered structure, the filling is visible. The dough is dry and brittle.
Literature
1. Buteykis N. G. Preparation of flour confectionery products. Publisher: Rostov - on - Don "Phoenix" 2000. 354 p.
2. Marhel Cooking cakes and pastries. Publisher: Moscow Agropromizdat 1986 380 s.
3. Reference technologist of public catering. M., 1984.
Uspenskaya N.R. A practical guide for the cook. M., 1982.
4. Commodity science of grain flour and confectionery products: Proc. For universities / N.A. Smirnova, L.A. Nadezhnova, G.D. Selezneva, E.A. Vorobyov. M.: Economics, 1989. 352 p.
5. Commodity research and examination of consumer goods: Textbook. M.: INFRA-M, 2001. 544 p.
6. Commodity research of food products: Textbook for trade.-econ. And accounting-economy. fak. bargain. universities / Afanasyeva L.R., Bazarova V.I., Borovikova L.A. etc. M.: Economics, 1982. 376 p.
7. Technology of food production / L.P. Kovalskaya, I.S. Shub, G.M. Melkin and others; Ed. L.P. Kovalskaya. M.: Kolos, 1999. 752 p.: ill. (Textbooks and study guides for students of higher educational institutions).
8. General technology of food production / [N.N. Nazarov, A.S. Ginzburg, S.M. Grebenyuk and others]; ed. N.I. Nazarov. M.: Light food industry, 1981. 360 p.
9. GOST 27668 - 88 Flour and bran (acceptance and sampling methods).
10. Shepelev A.F., Kozhukhova O.I., Turov A.S. Commodity research and examination of grain flour products. Tutorial. Rostov-on-Don: publishing center "Mart". 2001.
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Fresh puff pastry
The process of preparing unleavened puff pastry consists of the following operations:
Preparation of thick unleavened dough;
Excerpts it for swelling of gluten proteins;
‣‣‣ preparation of butter or margarine;
Rolling and foliation;
Product mouldings.
Flour for making puff pastry is taken with a high content of gluten. Cold water, a solution of citric acid, 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 laid out 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, it is cut into small pieces, put in a dough mixer, pour flour (10% of the mass of margarine) and mix. Next, the mass is laid out on a table, shaped into rectangular layers 20 mm thick and cooled in a 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 about 2 times larger than the margarine layer), the ends of the dough are connected on the side and pinched. The prepared dough with margarine is rolled out on dough sheeters with one pair of rollers, the distance between which can be changed from 1 to 50 mm. First, a large gap is set between the rollers (about 20 mm) and the dough is passed through. The resulting layer is folded into four layers and passed through rollers with a smaller gap. Then the operation is repeated, the dough is folded four times and cooled for 30...40 minutes in the refrigerator. After cooling, the operation of rolling the dough, folding it four times 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 molded into
6.14. Dough products
de ball, make a cruciform incision on it and roll it out to a thickness of 20 ... 25 mm in the middle part and 17 ... 20 mm along the edges, this results in a cruciform layer with four oval ends. Flour is swept 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, an envelope is obtained, inside of which there is a layer of margarine. 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 with a temperature of 2 ... 4 "C for 30 ... 40 min Rolling out the dough, folding into four layers and cooling is repeated three more times.The finished dough consists of 256 layers.
So that the dough does not tear when repeatedly rolled out, it must be elastic, in this regard, it is better to use flour with strong gluten. Lemon acid͵ added to the dough, contributes to the swelling of gluten proteins. Processing margarine with flour prevents the layers from sticking together when vyshechka, as the flour binds moisture. Periodic cooling of the dough during its preparation prevents the melting and leakage of butter.
Pies, kulebyaki, vol-au-vents, tongues, cakes, pastries are prepared from puff pastry, apples are also baked in it.
Pies. Puff pastry is rolled out into a layer 6 ... 7 mm thick and pies are formed in the form of a circle, semicircle, triangle. For pies, a round shape is cut out of the rolled dough with a smooth or corrugated notch, mugs - two for each pie. Half of the cut out circles are placed on a baking sheet moistened with water and smeared with melange. Minced meat is placed in the middle of the mug, a second circle is placed on it and the dough is pressed 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, which are smeared with melange. Minced meat is placed in the middle, the opposite ends of the cake are connected.
For pies in the shape of triangles, square-shaped pieces are cut out of the rolled out dough. Surface smeared
712 __________________________
melange, put minced meat. A piece of dough is folded diagonally and the edges are pressed.
The molded pies are smeared with egg or melange and immediately baked at a temperature of 240 ... 250 ° C for 20 ... 25 minutes.
Kulebyaki. The dough is rolled out into a layer 4 mm thick, cut into strips, the width of which is 12 ... 14 cm, and the length is slightly less than the width of the baking sheet. Strips at intervals of 5-6 cm are placed on a baking sheet moistened with water. Minced meat (meat, cabbage, fish, rice with egg, etc.) is placed in the middle of the strips along all lengths and the edges of the dough are greased with an egg (for gluing). The stuffing is closed with a second, wider, strip of dough and the edges are slightly pressed. On the surface of the product, decorations are made from strips of dough. After that, the formed kulebyaki are smeared with melange or an egg, the surface is pierced in several places (so that the steam comes out during baking) and baked at a temperature of 210 ... 230 "C for 35 ... 45 minutes.
Kulebyaka can be prepared with two or three types of minced meat, placing them in layers one above the other. For example, the top and bottom layers are boiled rice mixed with screech or eggs, and between them is boiled fish, cut into thin slices; can be boiled crumbly rice put a layer of hard-boiled eggs, cut into circles, and minced meat on top.
So that the bottom layer of dough on the inside of the finished pie does not turn out to be wet, less juicy minced meat is first placed on the dough, and more juicy meat, fish, mushrooms seasoned with sauce are placed on it. For the same purpose, on the dough for minced meat and on top of it, you can put thin pancakes baked from unleavened dough. Pancakes are also placed between the layers of minced meat so that they do not mix when shaping and cutting the finished kulebyaka. If the kulebyaka is cooked with juicy minced meat, then the bottom strip of dough can be pre-baked until half cooked. For a kulebyak with a mass of 1 kg, 630 g of dough and 530 g of minced meat are used. Its height is at least 5 cm. In places of contact with the filling, the dough should be well baked. Hardening of products is not allowed.
Kurnik. It is prepared weighing at least 500 g, served mostly as a whole. The puff pastry is rolled out into a layer 5 ... 6 mm thick and two cakes are cut out of it: one is of a smaller diameter
6.14. Dough products
(main), and the other - a larger diameter (lid). A smaller cake is placed on a baking sheet moistened with water, covered with a pancake, and minced chicken, mushrooms, rice, and eggs are placed on it. Minced meat is laid in layers, shifting each with pancakes. The edge of the bottom cake is smeared with an 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 smeared with an 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 chicken is prepared in the following way: boiled chicken flesh is cut into small pieces and seasoned with oil; friable rice is boiled, seasoned with oil and 1/4 of the norm of boiled and chopped eggs is added; fresh porcini mushrooms or champignons are cut into slices, fried and mixed with chicken scallops, stewed and sliced; boiled eggs finely cut and seasoned with butter and chopped dill or parsley.
Vol-au-vents. They are used for serving cold and hot snacks. The dough is rolled out with a layer 5 mm thick and two cakes are cut out with a corrugated notch for each vol-au-vent (diameter 5-6 cm). Half of the cakes are placed on a baking sheet moistened with water and brushed with egg. From the rest of the cakes, a recess of a smaller diameter is cut out in the middle. The resulting rings are placed on the first half of the cakes, pressed, brushed with an egg and baked at a temperature of 250 ... 260 ° C for 25 ... 30 minutes.
For vol-au-vents in the form of croutons (flurons), flat cakes are cut out of rolled dough with an oval corrugated recess, which are placed on a baking sheet moistened with water, greased with an egg or melange and baked.
Croutons (flurons) are used for serving second courses.
In accordance with the quality requirements, the dough products in the form of containers (cups or tartlets) or croutons should be with a good rise, dry, without hardening.
Puff languages. The dough is rolled out with a layer 5 ... 6 mm thick and pieces of 70x110 mm oval shape are cut out of it with a corrugated notch, give them the shape of a tongue, rolling them out with a rolling pin.
714 __________________________ 6. Production finished products
The surface of the table on which the dough is rolled out is sprinkled with sugar. The molded products are placed on a baking sheet moistened with water, so that the surface with sugar is on top. Bake at a temperature of 220 ... 230 "C until the sugar on the surface begins to melt slightly.
Apples in a puff. 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 a seed nest and skin) are placed on the dough, the resulting hole is filled with sugar, wrapped in an envelope in the dough, brushed with an egg and baked in an oven; Sprinkle with powdered sugar when serving.
Sliced cakes. The baked puff pastry sheets are cooled. One sheet is smeared with cream, covered with another sheet, which is also covered with cream and decorated with puff pastry crumbs, cut into separate pieces and sprinkled with powdered sugar.
Puff tubes. Strips 2 cm wide are cut from the rolled dough 5 mm thick, they are wound in the form of a spiral on a conical metal tube, greased with an egg and baked at a temperature of 240 ... 260 ° C. The baked tubes are cooled and filled with cream.
Unleavened puff pastry - concept and types. Classification and features of the category "Unleavened puff pastry" 2017, 2018.
Puffs and croissants.The technology for preparing yeast puff products is quite complicated and to obtain good result requires a good experience of the baker, the equipment of the workshop with equipment, appropriate conditions in the workshop.
Necessary equipment:2-speed dough mixer, ice maker, refrigeration unit (preferably a freezer or a shocker), sheeting machine, proofing and oven naturally.
Terms:in the workshop for the production of puff products, strict observance of optimal conditions is necessary, excluding overheating of the dough and its dilution - the temperature in the workshop should be 16-20 0 C. To do this, enterprises create separate closing zones or entire rooms with air conditioners. In the absence of the opportunity to create these conditions, it is impossible to seriously engage in puff pastry - this will turn into torture for the workshop employee in the fight against dough dilution with subsequent loss of quality.
Recipe:
Wheat flour - 100%
Water (with ice 50/50) - 45-47%
Pressed yeast - 5%
Salt - 1.6-1.8%
Sugar sand - 10%
Margarine in dough - 5%
Powdered milk - 5%
Egg - 5%
Margarine for puffing - 45%
For the manufacture of puffs, only premium quality flour with a high gluten content is used. It is not uncommon for flour under a puff before kneading to be kept in cold rooms so as not to provoke overheating of the dough from it.
Water is supplied with ice in a ratio of 50/50, in summer you can increase the proportion of ice, but if it is cool in the workshop, it is allowed to reduce accordingly. When using dry yeast, we reduce the dosage by three times. When making premium croissants, you can replace water with milk, and margarine with butter.
Lamination uses a special lamination margarine with a higher melting point (40-44 0 C) and the method of molding - in layers of 2 kg. In summer, more refractory margarines are used (42-44 0 C), in winter they switch to softer (40 0 FROM). Fat content is usually 82%, but sometimes 70%. Oil for foliation is also imported, which differs only in shape - a layer of 1 kg.
For the production of puffs in large enterprises, special improvers are almost always used, which contain gluten and emulsifiers for a good volume of products and the development of puff porosity.
batch. All raw materials are dosed together and kneading is carried out according to the scheme - 3 minutes at a quiet speed and 6-8 minutes at a fast speed until a slightly extensible gluten is formed - this important point: full development of gluten during kneading is not allowed on the puff, because with further resting and rolling, the properties of the dough will decrease.
In addition to the direct method of dough making, it is possible to make puffs on sponges or sourdoughs. For the sponge method, a liquid poolish dough (flour / water 1 to 1) is recommended, with the addition of 30-40% flour to the dough. This puff has a more pronounced aroma, softer and better stored.
Dough temperature after kneading: 18-20 0 С.
Dough rest: after kneading, the dough must be removed to the refrigerator to rest for 10-20 minutes (the warmer the dough, the longer the resting time). In this case, the dough must be distributed in a thin layer, and not in a piece, to avoid heating the dough, otherwise the outer layers will cool in the refrigerator, while in the inner layers the yeast will become active.
The whole point of keeping the conditions cold while making the puff is to prevent the yeast from going into an active state. If the dough begins to ferment, it will become difficult to work with it, and the layering of the finished products will be broken. Therefore, fermentation of the dough is excluded until the proofing stage, where the products should grow.
Margarine preparation.Margarine for lamination must be thawed - i.e. warm up to room temperature. If it is too hard, when rolling out, it will tear the dough and be poorly distributed in it. Ideally, the consistency of dough and margarine should be the same.
Before adding to the dough, margarine is rolled to reduce the thickness and increase plasticity. Unprepared margarine should not be added to the dough.
Adding margarine:the dough after rest is rolled out to add margarine, then the margarine is placed in the center of the layer in the dough and the dough is pinched tightly.
rolling. Next, the gradual rolling of the dough begins on a rolling machine to a thickness of 5-6 mm.
After that, the test is folded.
For croissants, the optimal lamination scheme is two fours, i.e. two foldings of 4 layers (book), total 16 layers (4 * 4); for other puff products, both two fours and three threes (27 layers) are used. More layers result in finer porosity.
Foliation "Four (book)". When folding, the seam should not be in the center, but should be mixed to the side (2 figure)
Foliation "Troika"
After folding, the workpiece is rotated by 90 degrees and again rolled up to 5-6 mm, folding with a book is repeated. After this second folding, the dough is placed in the refrigerator for resting for 15-30 minutes.
Final stretch.After resting, the dough is ready for rolling out for cutting. The dough is rolled in width to the required size, and then unfolded 90 0 and carefully rolled out to 3-4 mm, depending on the need and the possibility of rolling machine. After that, the dough is transferred either to the cutting table or to the puff line.
When cutting manually, the surface of the dough must be sprayed with moisture from a spray bottle. The dough is cut into the necessary blanks and molded as we need.
The question often arises at what stage to add the croissant filling. From the point of view of quality - only after baking: during baking, an empty cavity almost always forms, the filling partially either boils away, or flows out, or thickens, which is not good. In addition, the filling slightly sags the products, sometimes forming a temper at the bottom. But from the point of view of convenience, dosing before baking is more correct.
proofingcarried out in rasteochnyh chambers at a temperature of 30-35 0 C with 75% humidity. A higher temperature is not allowed, because possible melting of margarine in the dough with loss of layering. For the same reasons, croissants in butter do not melt in proofing chambers - the melting point of butter is 30 0 With and in proofing, the butter will simply melt. Therefore, the conditions of the workshop are sufficient, while the duration of the proofing will increase. The duration of proofing is 60-90 minutes.
54. Unleavened puff pastry and products made from it. Preparation and use.
Puff pastry (semi-finished product)
Flour 658, butter 438, melange 33, salt 5, citric acid 0.8, water 237. The finished puff semi-finished product consists of thin layers of baked dough, easily separated. The outer layers are hard, and the inner layers are soft.
The peculiarity of the preparation of puff pastry is rolling it 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.
You need to prepare the dough indoors at a temperature not higher than 20 * C. If the temperature is higher, then the oil between the layers will melt and fall into the dough, which will worsen the quality of the gluten.
The preparation of txt consists of the following operations: dough kneading, oil preparation, layer formation.
Test batch. Water is poured into the bowl of the mixer, melange, salt, acid and flour are added (7% of the flour is left for sawing, 10% for preparing the butter). Knead the dough for 15-20 minutes so that the gluten swells better.
Oil preparation. Simultaneously with the kneading of the tssta, the oil is prepared. It is cut into pieces, placed in the bowl of a dough mixer, flour is added and mixed until a homogeneous consistency. Flour is added to butter in order to bind the moisture of the butter. If this is not done, then during the rolling of the dough, the layers stick together, which prevents uniform layer formation. The prepared butter is molded into rectangular flat pieces of a certain mass and put in the refrigerator for 35-40 minutes to cool to 12-14 * C. A lower temperature is not recommended, as the butter will crumble and break the dough layers when rolling.
Layering. The finished dough is rolled out into a rectangular layer 20 mm thick or a piece of dough is rolled up in the form of a ball, which is then cut crosswise with a knife into four parts and rolled out 20-25 mm thick.
Chilled butter is placed in the middle of the layer and wrapped in an envelope. Dust with flour and, starting from the middle, roll out the dough into a rectangular layer 10 mm thick (Fig. 18).
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 applied to the other. Roll out again to a thickness of 10 mm and fold into four layers. You need to roll it out in all directions smoothly, slowly. With fast and sharp rolling, the dough layers are torn, and the products are obtained with a poor rise. The dough is placed in the refrigerator for 35-40 minutes to cool down to 12-14*C. During cooling, the mechanically disturbed structure of the dough, the elasticity of 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 2 more times and folded into four layers. The wrapped dough is placed in the refrigerator for 30 minutes to cool and restore gluten, and then rolled into a layer of the required thickness. Total a - laying on a tcsto of chilled butter: roll out And fold the dough into four layers 4 times. The dough prepared in this way is considered the best in quality and consists of 256 layers.
If you cook the dough with fewer layers, then during baking the oil flows out and the products become hard. With a large amount of oil, the layers become rigid, easily torn during rolling, products are obtained with poor lift.
For some products, butter in the dough is replaced with margarine.
When rolling out the dough on the 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 piece by piece. For baking, piece by piece, the dough is rolled into a layer of the required thickness and products are cut out with metal notches, always with sharp edges. If the edges are blunt, then the dough is pressed and layering worsens. Do not crease the edges of prepared products with your fingers.
The molded products are placed on dry sheets and baked at a temperature of 250*C for 20-25 minutes.
For baking with a whole layer, the dough is rolled out with a thickness of 5-6 mm, a little larger than a confectionery sheet, since it shrinks during baking. To reduce the compression of the dough, the sheets are moistened with water. A layer of dough is transferred to a confectionery sheet, shifting from the edges to the middle, pierced in some places so that there are no swellings on the surface, and left for 15-20 minutes. The dough is baked at a temperature of 240*C for 25-30 minutes.
Readiness is determined by the light brown color of the layer, lifting its corner with a knife. If the whole layer rises, then the dough is ready, and if the corner is bent, it is not ready yet.
When baking, the dough should not be shaken, as “hardening” is possible - sticking together of the layers. If the baking temperature is low, there is also a “hardening” of the dough, poor layering is obtained, oil flows out.
During baking, the butter between the layers melts and enters the nearby dough layers. Water vapor from the dough enters the space formed between the layers. Under the pressure of these vapors, the distance between the layers increases in volume by 2-3 times.
Quality requirements: puff semi-finished product of light brown color with pronounced layers of dough, dry. Humidity 7.5%.
Puff pies with various minced meats
Puff pastry 600, minced meat 300, melange for greasing 15.
Output 10 pcs. by 75
Puff pastry is rolled out into a layer 6-7 mm thick and pies are formed in the form of a circle, semicircle or triangle. Dough weight 60 g, minced meat - 30 g.
Round pies are formed from two circles cut from the layer with a smooth or corrugated notch. Half of the cut circles are placed on a sheet and their edges are smeared with melange (egg). Minced meat is placed in the middle of the circles, covered with the rest of the circles and pressed around the minced meat with a smaller notch or with your hands. For pies in the shape of a semicircle, oval-shaped cakes are cut out of the rolled out dough with a smooth or corrugated notch, the edges of which are smeared with melange; minced meat is placed in the middle of them. The opposite edges of the cake are connected and clamped. For pies in the shape of triangles, square-shaped pieces are cut out of the rolled out dough. The edges are smeared with melange and minced meat is placed in the middle. A piece of dough is folded in half obliquely, closing the stuffing so that the opposite corners coincide. The edges of the tssta are pressed.
Formed pies are laid in rows on a sheet moistened with water at a distance of 2-3 cm from one another, smeared with melange and baked immediately. Minced meats for pies are used for meat, vegetable, fish, fruit and cottage cheese. Baking temperature 240-250*C.
Puff pastry with various minced meats
Puff pastry 630, minced meat 530, melange for lubrication 10. Yield 1000.
Two-thirds are separated from the finished puff pastry and a 4 mm thick layer is rolled out for the base of the pie. Having laid the base on a confectionery sheet moistened with water, they pierce it in several places so that there are no swellings. The layer is baked at a temperature of 230-240 "C almost until cooked. The cooled layer is cut lengthwise into 4-5 strips according to the size of the pie and the filling is placed on each cake; the edges of the baked strips are smeared with melange.
The remaining dough is rolled out and cut into strips of the appropriate size. The base with minced meat is covered with raw puff pastry, pressed a little to the bottom of the baked part, smeared with melange on top. Kulebyaka is baked at 210-230 "C for 35-40 minutes.
After cooling, the product is cut into portions of 100 or ISO g. Baking the base of the kulebyaki separately prevents "hardening".
You can bake the kulebyaka right away, for this, a strip of dough is placed on a sheet moistened with cold water, and minced meat is placed in the middle at full length. The minced meat is covered with another strip of dough, which should be somewhat wider than the first, so that, without stretching, it can cover the minced meat and the edges of the lower layer of dough, previously smeared with melange. The top layer of the dough is tightly pressed against the minced meat and the edges of the lower layer, giving the kulebyaka an even shape along the entire length, after which the excess dough is cut off from the edges.
Kulebyaka is smeared with melange and decorated with thin stripes or various figures (crescents, stars, etc.) cut from the same dough. After that, it is again smeared with melange, the surface is pierced in several places so that steam comes out during baking, and the pie is baked at 220-230 * C.
Kurnnk
Fresh puff pastry 500, baked pancakes 100. For minced meat: chicken 450, chicken scallops 30, rice 60, eggs 80, fresh white mushrooms 150, butter 50, parsley or dill 10, salt 6, pepper 0.2, melange for lubricants 10. Output 1000.
Kurnik is prepared with a mass of at least S00 g and served either as a whole for 4-5 people, or in portions of 100-150 g.
Puff fresh tssto is rolled out into a layer 5-6 cm thick and two cakes are cut out of it. A smaller cake is placed on a baking sheet moistened with water, covered with a pancake, and minced chicken, mushrooms, rice, and eggs are placed on it. Minced meat is laid in layers, shifting each with pancakes. The edge of the lower cake is smeared with melange, then the hill of minced meat (arranged with pancakes) is covered with a second cake, the edges of which are pressed tightly against the bottom cake. Kurnik is smeared with an egg, decorated with figurines cut out of thinly rolled dough, once again smeared with melange and baked at a temperature of 220-230 * C.
Minced meat for a kurnik is prepared as follows: boiled chicken meat is cut into slices and seasoned with oil; rice crumbly porridge season with oil and add to it "/ 4 norms of steep chopped eggs; fresh porcini mushrooms, sliced \u200b\u200band fried in butter, mixed with chicken scallops, stewed and sliced; eggs are finely chopped and seasoned with oil and herbs. "
puff tongues
Puff pastry 590, granulated sugar for sprinkling when cutting 65.
Yield 500 (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 7 * 11 cm. The table is sprinkled with granulated sugar and the cut pieces are rolled out on it in length with a thin rolling pin, giving them the shape of a tongue. Finished products are placed on a confectionery sheet moistened with water. A line is drawn along the products with a serrated cutter to protect their surface from swelling. The tongues are baked at 240-250 * C until the granulated sugar on the surface begins to melt slightly, which gives the products a shine.
"Ears puff"
Puff pastry 529, granulated sugar for sprinkling 130.
Yield 500 (10 pcs. 50 g each).
The finished puff pastry is rolled out with a layer of 3 mm on a table sprinkled with sugar. The rolled cake is rolled from both ends to the middle in the form of a roll, then cut into products weighing 65 g, placed on a confectionery sheet and baked at 240-250 "C.
Cheesecakes with cottage cheese or jam
Puff pastry 290, minced meat 150, melange for greasing 7.
Output 10 pcs. by 35
The puff pastry is rolled out on a table dusted with flour to a thickness of 5 mm and round cakes with a mass of 29 g are cut out of it.
The edges of the cakes are pinched to make the sides. Products are laid on sheets, pierced with a fork, filled with minced meat (if curd, then smeared with an egg on top) and baked at a temperature of 230-250 "C for 15-20 minutes. Cheesecakes can be baked with a mass of 75 g (dough mass 58 g , fillings - 30 g).
Puff pie with jam
Puff pastry 780, jam 400. Yield 1000.
The finished puff pastry is rolled out into two layers 5 mm thick, placed on a baking sheet or sheet moistened with water. One layer is smeared with an 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 240-250 * C. A uniform layer of jam is applied to one layer and covered with a second layer, smeared with melange. You can make a pie with apple filling or rhubarb. The technology of its preparation is similar to the preparation of kulebyaki. Pies are baked by weight or piece by S00 g.
Vol-au-vents
Puff pastry 470, melange for lubrication 10. Yield 10 pcs. by 40
Vol-au-vents are prepared in the form of tartlets and cakes. To prepare tartlets, the dough is rolled out into a layer 5 mm thick. Cakes are cut out from this layer with a round notch. Half of the cakes are placed on a baking sheet moistened with water and smeared with melange, the middle of the rest of the cakes is cut out with a smaller notch, after which they take the form of rings. These rings are placed in the form of a side on cakes on a baking sheet, smeared with melange and baked. For vol-au-vents in the form of flat cakes, oval pieces are cut out of the rolled dough with a corrugated recess, which are laid on a sheet, smeared with melange and baked at 250-260 * C. After cooling, the flounces are filled with stuffing or used as croutons for serving hot second courses.
For the filling, caviar, salads, guys, fruits, etc. are used.
For example, a vol-au-vent puff with an egg is baked in the following way: a vol-au-vent is molded from the vol-au-vent and a half of a hard-boiled egg is placed in a puff-foil ring, the surface is smeared with a raw egg and baked for 25-30 minutes at a temperature of 250 ° C.
In strips of puff pastry, you can bake sausages in the oven, after wrapping tssto on them. Instead of sausages, you can use sausage, meatballs or ham.
Apples in a puff
Puff pastry 55, granulated sugar for apples 150;
for sprinkling powdered sugar 5, eggs for lubrication 4. Yield 135.
The finished puff pastry is rolled into a layer 1 cm thick and cut into squares, the edge is greased with oil. A peeled apple with the core taken out is placed on each square, into which granulated sugar is poured. The corners of the dough square are lifted, connected with a knot over the apples and firmly pinched along the seam.
Small circles are cut from the dough and placed on top of the nodules. The surface of the products is smeared with an egg and placed on a baking sheet moistened with water.
Products are baked at a temperature of 200-220 "C. Ready-to-serve apples in a puff are sprinkled with powdered sugar.