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 Before you start making a confectionery, you must carefully read the recipe and technology, then prepare the main products. The latter include flour, eggs, sugar, butter, milk, sour cream, salt, yeast.
Flour is the basis of almost all confectionery products. They use mainly premium and first grade flour.
Remember! The same type of flour can have a different gluten content and different moisture absorption, therefore, when adding liquid (milk, sour cream, water), it is necessary to adjust its dose even in cases where the amount is precisely indicated in the recipe.
Sift the flour before use.
Chicken eggs are part of the recipe for all confectionery products. The yolks pounded with sugar or salt give the product a beautiful color and friability. Proteins make it hard, and whipped whites with loose Yolk, whipped with sugar, grease confectionery (pies, rolls).
Before eating, the eggs are washed in a weak baking soda solution, rinsed in clean water and wiped. This is necessary in order to avoid getting into the dough germs, which are abundant in eggshells.
In order for the white to separate from the yolk, the shell is broken in half without damaging the yolk. The latter should remain entirely in one half of the shell. Then, the protein is poured from the second half of the shell into a bowl, and the yolk is shifted in its place and poured into another bowl.
To make the whites easier to whisk, cool them before whipping.
Powdered sugar or sand added in small portions at the end of whipping egg whites prevent curdling and improve the structure of the protein mass. If the egg whites are not beaten well enough, large air bubbles form in them, which are destroyed when the dough is stirred, and the products become dense. Excessively whipped whites have small bubbles with very thin walls, when heated in an oven, the bubbles burst, and the products "shrink".
Sugar improves the taste and enhances the nutritional value of confectionery.
Remember! Excess sugar prevents the yeast from acting and the dough burns on top when baked, but does not bake inside.
Powdered sugar or granulated sugar is used to decorate the products, and refined sugar or coarse granulated sugar is used for glaze.
Fat is the main product in the manufacture of flour confectionery. Use butter and ghee, margarine, lard and vegetable oil.
Remember! From an excessive amount of fat, the dough rises worse, so it is better to put melted or well-rubbed fat into the yeast dough and only at the end of the kneading.
In products where protein is the only baking powder, well-ground fat is also used.
For creams and interlayers it is better to use butter.
To make the butter whip faster, cut it into pieces, put it in a bowl, and put the last in a bowl with hot water. When the butter has softened, it is brought out into the cold and whipped.
Lemon and orange peels fresh and dried. In both cases, only grated zest is put into the dough.
Walnuts before use, pastries (cakes, pastries), poured in the oven. If the kernels are dry, it is necessary to hold the whole nuts (in the shell) for 5-6 days in slightly salted water, and they will acquire their original taste.
Almond (without shell) is covered with a thin brown skin, which is removed before use. To do this, the almonds are scalded with boiling water and after a few minutes the water is drained: the skin is easily removed.Then it is dried and ground or chopped with a knife.
Sweet almonds are used in yeast dough, cakes, pastries, etc.; bitter - as a spice for macaroons and creams.
Natural coffee is used to color and improve the taste of various creams and masses. To obtain a coffee extract, 100 g of ground coffee is poured into 1 liter of boiling water, covered with a lid and allowed to brew for 20 minutes, and then filtered.
Natural honey can be replaced with an artificial one.
To icing was shiny and did not fade, the glazed products are placed in a cool oven for 5-6 minutes, and the door is left ajar.
Biscuitcooked with heating is more crumbly than without heating.
To cut a hot pie, a knife is soaked in hot water and then ignited over a flame.
Apet T. K. Handbook of the pastry chef.
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