RU2362306C1 - Puff cookie making method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: dough consisting of the recipe components is kneaded at first speed of kneading worm at 75 RPM during 3-4 minutes. Cooking fat is entered into dough and obtained mixture is stirred at second speed of the kneading worm at 150 RPM during 6-7 minutes. Dough lamination comprises proofing dough, puffing proved dough with margarine, proofing dough with margarine, folding proved dough into layers to obtaining necessary number of dough layers and proofing dough after each folding. Before each proofing dough is maturated for 20-30 minutes at a temperature of 17-19°C. After last proofing, dough is cooled in cooling chamber for 1-1.5 hours with subsequent folding it into four layers after pre-proofing.

EFFECT: simplifying and decreasing duration of puff cookie making method, improving organoleptical and qualitative parametres.

6 cl, 7 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used to prepare puff pastry from dough pieces and toppings.

A known method for the production of puff pastry, including the preparation of dough by mixing flour, sugar, a protein binder and a fat product, the preparation of the semi-finished product, the molding of cakes from the dough and their baking, the application of the semi-finished product between the cakes, while the semi-finished product is prepared by mixing sugar with water in the ratio of 3.5: 1 to 4.5: 1, boiling the resulting syrup to a temperature of 115-125 ° C, adding pre-soaked gelatin, citric acid, vanilla powder to the syrup or flavoring agent and whipping the resulting mixture to obtain a homogeneous mass lush with the gradual cooling thereof, is applied between the prefabricated finishing cakes when the temperature 30-50 ° C (RU 2158086 7, A21D 13/08, A23G 3/00).

A known method for the production of puff pastry, including the preparation of dough pieces by knocking margarine and powdered sugar for 2-3 minutes at high speeds of the mixer. Then, in turns, the following raw materials are added to this emulsion: - egg powder and knocked down for no more than 2 minutes; - invert syrup and bring down no more than 2 minutes; - baking soda, vanillin, preservative and knock no more than 2 minutes. Flour is added to the resulting mass, and first mixed at low speeds for no more than 1 minute. Then, at medium speed, the mixer is interfered and knocked down for 4-6 minutes. The finished mass is served for jigging and baking. Then prepare the filling. The dough pieces are baked and glued in pairs with the filling (RU 2240694 7, A21D 13/08, 2004.11.27).

However, the cookies obtained by this method have insufficiently high organoleptic properties, in particular, layering, since in the manufacture of the test by these methods there is no rolling procedure and multiple addition of the test layers, due to which the dough becomes layered. Also, the semi-finished product contains a sufficiently large amount of oil and at an elevated ambient temperature flows out, the cookies are stratified and crumble. Cookies have a low shelf life due to the rapid loss of taste of the finished semi-finished product.

A known method for the production of puff pastry, including the preparation of a dough by mixing chilled water or ice water, salt, melange, part of the flour, dough improver - sodium or potassium metabisulfite and ascorbic acid in an amount of not more than 0.013% by weight of flour, after which the dough is kneaded for 6-8 minutes at two speeds of the kneading organ, moreover, during the kneading process, 8-9% butter is added based on the weight of the flour, and at the end of the kneading the dough is filed with flour, then it is subjected to baking for 30-40 minutes, after which the dough with moisture 37- 39% are sent to rolling, and the room is maintained at a temperature of 15-17 ° C, and the remaining amount of oil cut into chips is mixed with the remaining flour in an amount of 20% by weight of the oil and the mass is mixed to a temperature of 5-7 ° C, then the finished the dough is served for rolling, for which purpose the prepared oil mixed with flour is applied to the lower dough layer, then it is covered with a second dough layer and the layer is subjected to repeated rolling and application of dough layers until the dough layers in the finished cake mix are obtained in an amount of 200-250, and then the finished layer those 5–7 mm thick slices are cut into individual blanks, greased with egg and served for baking, and the resulting scraps of dough are used in subsequent dough batches, moreover, baking is carried out in an automatic oven for 23–25 min in two modes - the first at a temperature of 210–220 ° C and the second at a temperature of 190-205 ° C - to obtain the finished semi-finished product with humidity after exiting the oven 10 (+4.5; -3.5%), after which the semi-finished product is dried to a moisture content of 6 (+4.5; -3.5%) and cooled to a temperature of no higher than 27 ° C. On one of the baked dough pieces, put cream or fruit jelly or boiled milk filling, cover with another piece and get cookies with filling (RU 2093032 6, A21D 13/08, 1997.10.20).

However, this method is difficult to perform, namely:

- when mixing the dough, use water that is pre-cooled, or use water with ice;

- the flour required by the recipe is loaded in several stages;

- the fat component is pre-cooked by mixing it with flour;

- repeated rolling and overlaying of dough layers, namely 200-250 layers.

Moreover, products obtained by this method have insufficiently high organoleptic properties due to the presence of a sufficiently large amount of butter in the dough (8-9% by weight of flour), which is well absorbed by the dough and affects the quality of gluten, which does not provide porosity and friability test when baking dough pieces, and also reduces the elasticity of the dough, the layers of which when rolled and stretched are broken and torn, which leads to a deterioration in the structure of the finished product and crumbling.

The closest analogue to the claimed solution is a method for the production of puff pastry, including kneading dough by mixing raw materials from water, melange, salt, soda, citric acid and flour for 15-20 minutes to obtain an elastic consistency test, rolling the butter mixed in the dough with flour in a ratio of 10: 1 and cooled to 12-14 ° C, cooling the resulting formation in a refrigerator, rolling the formation, adding up to four, turning through an angle of 90 ° and again rolling, cooling the formation in the refrigerator and double rolling, cl burning it into four after each rolling, cooling the formation in the refrigerator for 35-40 minutes and double rolling, adding it into four after each rolling, forming blanks of different configurations and baking at a temperature of 215-250 ° С. The moisture content of the finished dough is 41-44% ("Technology of confectionery products" edited by prof. G. Marshalkin, Food industry, 1978, p.235, 367).

The disadvantages of the known method for the production of puff pastry is the lengthy process of kneading dough (15-20 minutes) and preparing the dough.

The objective of the invention is to create a simplified method for the production of puff pastries, with improved organoleptic properties, increased shelf life without loss of taste.

The technical result is to reduce the duration and simplify the method of production of puff pastries, with improved organoleptic and quality indicators due to improved structural and mechanical properties, increased layering.

This is achieved by the fact that the method of producing puff pastry, characterized in that they knead the dough from water, melange, food salt, citric acid and premium wheat flour, its lamination, including rolling the dough, a layer of rolled dough with a fat component, rolling the dough with the fat component, folding the rolled dough into layers until the desired number of layers of dough is obtained and rolling the dough after each addition, cooling the folded dough sheet after the last rolling in the refrigerator, rolling and folding the cooling expected in the refrigerated chamber of the folded dough layer, then the blanks are formed and baked, while sugar is additionally added to the dough in the amount of 5.9-6.5 wt.% of the total mass of the dough and kneading is carried out at the first speed of the kneading organ at 75 rpm for 3-4 minutes, after which culinary fat is also additionally introduced in an amount of 2.9-3.5 wt.% Of the total amount of dough and the resulting mixture is stirred at a second kneading organ speed at 150 rpm for 6-7 minutes, as a fat component for the dough layer use margarine in an amount of 22-25 wt.% of the total amount of the dough, before layering the dough is cut into pieces of predetermined sizes, before each rolling the dough is preliminarily subjected to baking for 20-30 minutes at a temperature of 17-19 ° C, cooling the dough in a refrigerator after the last rolling is carried out for 1-1.5 hours, and folding the dough after the refrigeration chamber is carried out in four layers after preliminary rolling.

In this case, for the interlayer layers of dough, you can use granulated sugar.

Moreover, in the method, pre-baked products in the form of fruit fillings or cream fillings, or curd fillings can be applied to dough pieces before baking.

Moreover, in the method on the test pieces before baking, you can apply a semi-finished product containing food flavoring.

Moreover, in the method, the dough pieces before baking can be coated with a semi-finished product in the form of a lezone with topping and / or granulated sugar.

Moreover, in the method, when kneading dough, you can use flavoring.

The difference between the proposed solution from the known is:

- the introduction of cooking oil and granulated sugar into the dough at the stage of kneading, which improves the properties of the dough, namely its elasticity when rolling the dough. Moreover, the layers are not broken and not torn, which leads to an improvement in the layered structure of the finished products and it becomes possible to obtain a large number of layers (288-1000), providing them with a pleasant taste. Moreover, the humidity of the test obtained is lower than that of the prototype and is 35-39%, due to which the adhesion of the test during rolling decreases and crumbling after baking is reduced;

- reduction of dough kneading to 9-11 minutes;

- rolling out the dough after each addition, without cooling in the refrigerator;

- cooling in the refrigerator compartment is carried out once after the last rolling;

- before each rolling, the dough is preliminarily subjected to baking for 20-30 minutes at a temperature of 17-19 ° C.

When the dough is cured for 20-30 minutes at a temperature of no higher than 19 ° C, the dough layers are saturated with air, with which they rise during baking, the margarine between them dissolves, the moisture evaporates, and the dough layers exfoliate from each other. Baking is crispy and layered.

The proposed production method allows you to get high-quality, puff cookies. Thanks to the claimed method, fat does not follow from the products, a 100% uniform distribution of the thinnest layers of dough and margarine is obtained. The number of layers is 288 (it can be up to 1000), the effect of gentle crunching, brittleness when bitten is created.

Specific examples of the method, indicating the quantitative selection of components and process indicators are shown in examples 1-6.

For the implementation of the method used the following raw materials:

premium wheat flour - GOST R 52189-2003; vegetable fat GOST TU 9142-030-00333500-2003; water - GOST 5192-2000; granulated sugar - GOST 21-94; melange - GOST 30363-96; citric acid - GOST 908-2004; Vanillin - GOST 16599-71 SanPin 2.3.2. 1293-03; food salt - GOST R 51574-2000; Margarine GOST R 52178-2003; Confiture TU 9163-006-51764615-02; sesame seed GOST 12095-76; Vanilla flavoring GOST 16599-71; food additives (onions), curd powder - food additives, flavors, colorants in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01.

Example 1. Cookies "Tram" (without filling)

A method for the production of puff pastry is as follows. To knead the dough, raw materials are used in an amount in wt.%:

Sugar sand 5.90 Water 27.14 Melange 3.46 Cooking Fat 2.9 Food salt 1,08 Fragrance "Vanilla" 0.1 Citric Acid 0.08 Premium wheat flour 59.34

Kneading the test is carried out in a 2-speed spiral machine. All raw materials except cooking oil are loaded into a kneading machine and mixed at the first speed of the kneading organ (75.0 revolutions per minute) for 3 minutes. Then the cooking fat is loaded and mixed for 6 minutes at the second speed of the kneading organ (150.0 revolutions per minute). The finished dough is cut into pieces weighing 6 kg and laid out on a table for baking for 20 minutes in the premises of the workshop at a temperature of 18 ° C. To prevent drying of the dough, each layer is covered with a plastic film at each bedding.

After baking, pieces of dough are rolled out and layered with margarine in an amount of 24.54 wt.% Of the total amount of dough and granulated sugar in an amount of 1.8% of the total mass of dough. Then roll the dough with margarine and stack in 4 layers. Layers of folded dough undergo baking at a temperature of 18 ° C in the workshop for 20 minutes. Then the layers of the dough are re-rolled and folded in three layers, rolled again and folded again in three layers, after which they are kept in a refrigerator at a temperature of 2-5 ° C for 1 hour. The chilled dough sheets are rolled, folded in four layers and rolled again. Humidity test 37%.

The dough is formed into rectangular preforms with a length of 35 mm and a width of 70 mm, a thickness of 20 mm and baked for 15 minutes at a temperature of 210 ° C. Products after baking have a color from golden to light brown. Products are magnificent, the structure is layered with the number of layers of dough - 288.

Example 2. Cookies "Tram" with curd filling

A method for the production of puff pastry is carried out analogously to example 1. For kneading dough, raw materials are used in the following ratio of components in wt.%:

Sugar sand 6.50 Water 25.09 Melange 3.06 Cooking Fat 3.2 Food salt 1,1 Fragrance "Vanilla" 0.1 Citric Acid 0.1 Premium wheat flour 60.85

The duration of the kneading test is 10 minutes, the duration of the dough after each rolling 30 minutes. The temperature of the dough is 18 ° C. The curing time in the refrigerator is 90 minutes. The amount of margarine for the dough layer is 22 wt.% Of the total amount of dough.

The resulting dough with a moisture content of 37% is molded onto rectangular preforms with a length of 70 mm and a width of 70 mm, a thickness of 2 cm and curds are applied on top.

To prepare the curd mass, the flour mixture is initially prepared by mixing the components from premium wheat flour, cooking fat, salt, baking soda in the following ratio of components in wt.%:

Premium wheat flour 80.57 Cooking Fat 17.73 Food salt 1.29 Baking soda 0.4

Then the resulting flour mixture is mixed with curd powder, powdered sugar, vanilla and water in the following ratio of components in wt.%:

Flour mixture 51.11 Curd Powder 29.81 Water 10.22 Powdered sugar 8.52 Vanillin 0.34

Curd paste is applied to the dough pieces in the amount of 12.00 wt.% Of the total mass of the dough. On the curd paste is applied test semi-finished product in the form of a mesh. The mesh is sprinkled with sugar in an amount of 5.5 wt.% Of the total mass of the dough.

After that, the billets are baked for 30 minutes at a temperature of 220 ° C.

Products after baking have a color from golden to light brown.

Products are magnificent, the structure is layered with the number of layers of dough - 288.

Example 3. Cookies "Tram" with a layer (onions, mushrooms, herbs)

A method for the production of puff pastry is carried out analogously to example 1. The dough is prepared according to the composition of example 1.

The duration of the kneading test is 9 minutes, the duration of the dough test after rolling 20 minutes. The temperature of the dough is 17 ° C. Duration of dough in the refrigerator compartment is 60 minutes. The amount of margarine for the dough layer is 22 wt.% Of the total amount of dough.

The resulting dough with a moisture content of 35% is molded onto rectangular preforms with a length of 70 mm and a width of 70 mm, a thickness of 2 cm and a mixture for the layer containing a food supplement - onion 26.0% is applied on top (you can add different food additives - mushrooms or herbs). To prepare the mixture for the layer, the flour mixture is initially prepared according to the composition analogous to example 2, which is mixed with a food additive - onion and food salt in the following ratios of components in wt.%:

Flour mixture 73.0 Nutritional Supplement - Onion 26.0 Food salt 1,0

The test semi-finished product in the form of a net is applied to the interlayer, after which it is baked for 30 minutes at a temperature of 210 ° C. The products after baking have a color from golden to light brown. Products are magnificent, the structure is layered with the number of layers of dough - 288.

Example 4. Cookies "Runes" with fruit filling

A method for the production of puff pastry is carried out analogously to example 1.

The amount of raw material taken for the production of the dough, and the process indicators are similar to example 1, but granulated sugar is taken in the amount of 1.2 wt.% Of the total mass of the dough, and the temperature of the dough is 19 ° C.

The resulting dough with a moisture content of 35% is molded into rectangular preforms with a length of 70 mm and a width of 70 mm, a thickness of 19 mm and a confiture in the amount of 17 wt.% From the total weight of the product. The test mix is applied to the confiture in the form of a net. On the mesh, a lezon is applied in an amount of 1.0 wt.% Of the total mass of the product and sprinkled with sugar in the amount of 0.4 wt.% Of the total mass of the product, and then baked for 30 minutes at a temperature of 220 ° C. Products after baking have a color from golden to light brown. Products are magnificent, the structure is layered with the number of layers of dough - 288.

Lyezon is prepared by churning melange with water in a ratio of components in wt.%:

Melange 75.0 Water 25.0

Example 5. Cookies "News" (with sesame seeds)

A method for the production of puff pastry is carried out analogously to example 1.

The amount of raw material taken for the production of the dough, and the process indicators are similar to example 1, but after curing, pieces of dough are rolled out and layered with margarine in the amount of 25.00 wt.% Of the total weight of the dough and sugar in the amount of 1.2% of the total weight of the dough .

The dough with a moisture content of 39% is molded, cut into preforms of a rectangular configuration with a length of 70 mm and a width of 70 mm, a thickness of 19 mm and the top is applied to the lezon made according to Example 4 in an amount of 1.0% of the total mass of the dough. Sprinkle is applied to the lezon - sesame seed in an amount of 4 wt.% Of the total weight of the product. (Instead of sesame seeds, you can take different sprinkles, for example, poppy seeds or coconut flakes.) After that, the preforms are baked for 30 minutes at a temperature of 220 ° C. Products after baking have a color from golden to light brown. Products are magnificent, the structure is layered with the number of layers of dough - 288.

Example 6. Cookies "Funny" (with cream filling)

A method for the production of puff pastry is carried out analogously to example 1.

The amount of raw materials taken for the production of dough, and process indicators are similar to example 2.

A dough with a moisture content of 39% is molded onto rectangular preforms in the form of a pie, into which cream filling is placed in an amount of 17 wt.% Of the total weight of the product, and notches are applied on top of the pie, covered with a lezone in the amount of 1 wt.% Of the total weight of the product, sprinkled with sugar in the amount of 4 wt.% of the total weight of the product. Then bake for 30 minutes at a temperature of 220 ° C. Products after baking have a color from golden to light brown. Products are magnificent, the structure is layered with the number of layers of dough - 288.

Example 7 (prototype)

Puff semi-finished product is prepared by kneading dough in a universal machine. The machine is loaded with water, melange, salt, citric acid and flour. The raw materials are mixed for 15-20 minutes to obtain an elastic consistency test. Humidity test 41-44%.

The resulting dough is rolled into a layer 20–25 mm thick and in the middle of the layer place butter evenly mixed with flour at a ratio of 10: 1 and cooled to 12–14 ° C, a layer of oil is wrapped with free ends of the layer on four sides and cooled in a refrigeration chamber, after which the layer is folded four times, rotated through an angle of 90 ° and rolled again. After this, the dough sheet is folded again, cooled four times in the refrigerator for at least 35-40 minutes. The cooled layer of dough is rolled again twice, folding it four times after each rolling. The final rolling of the reservoir is carried out to a thickness of 4.5-5.0 mm.

The surface of the dough is lubricated with a lezon in an amount of 1 wt.% Of the total mass of the product, the blanks are formed into a rectangular shape with a length of 35 mm and a width of 70 mm, a thickness of 20 mm Baking is carried out at a temperature of 215-250 ° C. Products after baking have a color from golden to light brown. The structure is layered with 288 layers of dough.

Thus, the proposed method allows to obtain high-quality puff pastry. Thanks to the claimed method, fat does not follow from the products, a 100% uniform distribution of the thinnest layers of dough and margarine is obtained. The number of layers is 288 (it can be up to 1000), the effect of gentle crunching, brittleness when bitten is created.

Claims (6)

1. A method of manufacturing puff pastry, characterized in that the dough is kneaded from water, melange, food salt, citric acid and premium wheat flour, its lamination, which includes rolling the dough, a layer of rolled dough with the fat component, rolling the dough with the fat component, folding the rolled dough into layers until the desired number of layers of dough is obtained and rolling the dough after each addition, cooling the folded dough sheet after the last rolling in the refrigerator, rolling and folding the chilled in the refrigerator the chamber of the folded dough layer, then the blanks are formed and baked, while sugar is additionally introduced into the dough in the amount of 5.9-6.5 wt.% of the total mass of the dough and kneading is performed at the first speed of the kneading organ at 75 rpm minutes for 3-4 minutes, after which cooking oil is also added in an amount of 2.9-3.5 wt.% of the total amount of the dough and the resulting mixture is stirred at a second kneading organ speed at 150 rpm for 6-7 min, margarine is used as a fat component for the dough layer 22-25 wt.% of the total amount of dough, before lamination the dough is cut into pieces of predetermined sizes, before each rolling, the dough is preliminarily subjected to baking for 20-30 minutes at a temperature of 17-19 ° C, cooling the dough in the refrigerator after the last rolling carried out for 1-1.5 hours, and folding the dough after the refrigerator compartment is carried out in four layers after preliminary rolling. 2. The method according to claim 1, characterized in that for the interlayer layers of the dough use granulated sugar. 3. The method according to claim 1, characterized in that on the dough pieces before baking apply a semi-finished product in the form of fruit fillings or cream fillings, or curd fillings. 4. The method according to claim 1, characterized in that on the dough pieces before baking apply a semi-finished product containing food flavoring. 5. The method according to claim 1, characterized in that the dough pieces before baking are coated with a semi-finished product in the form of an icer with topping and / or granulated sugar. 6. The method according to claim 1, characterized in that when kneading the dough using flavoring.