RU99111176A - METHOD OF MANUFACTURING PIES WITH A FILLER USING A FROZEN PREPARATION - Google Patents

METHOD OF MANUFACTURING PIES WITH A FILLER USING A FROZEN PREPARATION

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Publication number
RU99111176A
RU99111176A RU99111176/13A RU99111176A RU99111176A RU 99111176 A RU99111176 A RU 99111176A RU 99111176/13 A RU99111176/13 A RU 99111176/13A RU 99111176 A RU99111176 A RU 99111176A RU 99111176 A RU99111176 A RU 99111176A
Authority
RU
Russia
Prior art keywords
dough
pies
forming
kneading
filler
Prior art date
Application number
RU99111176/13A
Other languages
Russian (ru)
Inventor
Юрий Викторович Лугавцов
Original Assignee
Закрытое акционерное общество "Яросвет"
Filing date
Publication date
Application filed by Закрытое акционерное общество "Яросвет" filed Critical Закрытое акционерное общество "Яросвет"
Publication of RU99111176A publication Critical patent/RU99111176A/en

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Claims (3)

1. Способ изготовления пирогов с начинкой с использованием замороженной заготовки, включающий замешивание дрожжевого теста из тестообразующих компонентов, приготовление начинки, формование пирогов, их расстойку и выпечку, отличающийся тем, что замешивание теста ведут опарным способом из тестообразующих компонентов следующего состава, вес.%:
Мука - 48,0 - 55,0
Сухое молоко - 3,0 - 4,5
Масло растительное - 5,7 - 7,5
Сахар - 0,8 - 1,0
Соль - 0,48 - 0,6
Дрожжи - 0,9 - 1,44
Вода - Остальное
в качестве замороженной заготовки используют тесто, которое после замеса выдерживают не менее 1,5 ч при температуре минус 3 - 0oC с проведением, по крайней мере, однократной обминки через 20 - 45 мин после помещения в холод, а формование пирогов ведут из холодного теста и незамороженной начинки.1. A method of making pies with filling using frozen billet, including kneading dough from dough-forming components, preparing a filling, forming cakes, proofing and baking, characterized in that the dough is kneaded using the dough-forming component of the following composition, wt.%:
Flour - 48.0 - 55.0
Powdered milk - 3.0 - 4.5
Vegetable oil - 5.7 - 7.5
Sugar - 0.8 - 1.0
Salt - 0.48 - 0.6
Yeast - 0.9 - 1.44
Water - The Rest
As a frozen billet, a dough is used, which after kneading is kept for at least 1.5 hours at a temperature of minus 3 - 0 o C with at least a single punch 20 to 45 minutes after being placed in the cold, and the forming of pies is carried out from cold dough and unfrozen stuffing. 2. Способ по п.1, отличающийся тем, что замешивание теста ведут смешиванием сначала 3 - 5 вес.% муки, 15 - 20 вес.% воды и 100% дрожжей, соли и сахара от общего количества по рецептуре, выдерживанием полученной смеси при температуре 40 - 60oC в течение 0,5 - 1,0 ч, а затем смешиванием с оставшимися по рецептуре компонентами.2. The method according to claim 1, characterized in that kneading the dough is carried out by mixing first 3 to 5 wt.% Flour, 15 to 20 wt.% Water and 100% yeast, salt and sugar from the total amount of the recipe, keeping the mixture when a temperature of 40 - 60 o C for 0.5 - 1.0 h, and then mixing with the remaining components in the recipe. 3. Способ по п.1, отличающийся тем, что пироги формуют в виде расстегаев. 3. The method according to claim 1, characterized in that the cakes are molded in the form of pies.
RU99111176/13A 1999-05-18 METHOD OF MANUFACTURING PIES WITH A FILLER USING A FROZEN PREPARATION RU99111176A (en)

Publications (1)

Publication Number Publication Date
RU99111176A true RU99111176A (en) 2001-04-27

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2483550C1 (en) * 2011-12-20 2013-06-10 Общество с ограниченной ответственностью "Весна-5" Method for production of pies of frozen semi-products and method implementation system

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2483550C1 (en) * 2011-12-20 2013-06-10 Общество с ограниченной ответственностью "Весна-5" Method for production of pies of frozen semi-products and method implementation system

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