Candied fruits with raisins (for school catering establishments, 1959)

[Welding:]

Candied fruits with raisins (for school catering establishments, 1959)

Category: Yeast bread

Ingredients
Welding:
wheat flour 2 grades	17gr
water (boiling water)	116gr
red malt	12gr
Dough:
wheat flour 2 grades	320gr
water	129gr
pressed yeast (if dry -1 / 3 h. l.)	6gr
whole brew
Dough:
all dough
wheat flour 2 grades	213gr
water	65gr
salt	9gr
sugar	30gr
syrup	10gr
raisins	30gr

Cooking method

• For a long time I have not come across a bun that would be so interesting and unobtrusively good in taste. All their charm is in the preliminary brewing of a small amount of rye malt and flour. Rye malt for perfectly wheat products is also rarely found, but how good they are! When my husband tried it for the first time, he walked around and painfully remembered what they remind him of. Rye custard bread with raisins, which is sold in our store. But let me remind you that from rye flour in these rolls there are only 12g of malt and 10g of molasses (mine is also rye).
• The recipe is designed for schoolchildren's nutrition, was approved by the USSR Ministry of Trade, therefore it is proposed to mold them 100g with buns, and not bread and crispbread. In short, in portions: 1 bun for 1 school muzzle))).
• They were made only from wheat flour of the 2nd grade. I simply did not see other options. There are very few candied fruit recipes, in fact, and far from every literature is found. There are enough raisins in them, believe me. Resist the temptation to swell there more. It tastes like no wheat bun. Rather wheat-rye taste with a very mild special flavor. The raisins in it are an unobtrusive shading additive. And it should be just a little.
• So the technology:
• Includes 6 stages.
• 1) Flour and malt brewing.
• The malt and flour for brewing are placed in a glass and, with continuous stirring, very hot water is poured, and then boiling water. You can pour in just boiling water right away. It is more convenient to take a fork or a small whisk. For large volumes, the mixture is first topped up with half of water at a temperature of 60g., Stirred, and then with boiling water. The initial brewing temperature should be 65-70g (in short, hot to be). It is left for 5-10 hours in a warm place for malting. Maltose is the process of saccharification of starches (their partial transition to sugar - maltose, which results in a sweetish pleasant aftertaste).
• I put it in the fermenter, and just put it in a bag and wrapped it in a terry towel - in different ways.
• 2) Dough making
• Warm water, flour for dough and yeast are added to the brew, cooled down to 35 degrees (it's good to put it in the fermenter - hurray to the owners of Orson!))). Stir and leave to ferment for 2.5-3.5 hours. The dough will be sticky, viscous. I must ferment to a state - I begin to fall off. Its initial temperature is 27-30 degrees, that is, it is quite warm.
• 3) Dough making
• We put all the ingredients for the dough into the dough, knead, let it ferment for 1.5 hours, and after an hour we knead and let it ferment for another half hour. Fermentation temperature is 29-32 degrees.
• 4) Dough cutting
• Shaped into 100g round buns. Therefore, from the indicated amount, 9-10 loaves are obtained.
• 5)Proofing 35-40 minutes
• 6)Bakery products
• Before baking, they are moistened with water (sprayed), baked for 10-12 minutes at 230-250 degrees (meaning, of course, a traditional oven. I baked with convection and steam at 210). After removing from the oven, spray again with water.
• 

The dish is designed for

9 pcs. 100gr each

Note

About the monstrous grams indicated in the recipe (129 or 17, etc.) and temperature conditions.Of course, I am not stating that everything should be gram to gram. These are the numbers obtained from a simple division of the recipe, because it was originally designed for just over 100 kg of flour and an output of 1000 rolls. I didn’t round it, because I’ll round it, then you round it up during manufacturing and we get plus or minus half a bucket. Therefore, I give - exactly the original, and you can correct it a little. I also give temperatures out of pedantry (so they know how it should be), but no one runs around the kitchen with a thermometer, honestly.

There was a lot of text, but in fact they are not difficult. Very high quality crumb, which completely spreads when squeezed. And their special taste, I think you will appreciate ...

[Nata]

Natawhat a fine fellow! I dug up such a recipe! I have never even heard of such rolls, we were not fed like that in childhood.

Candied fruit

I haven't even heard such a word. Thank you for the enlightenment. The rolls should be airy

And for some reason I remembered, in connection with this recipe, conversations about whisk / forks))). There were such disputes somehow - why do we need a small rim? the fork replaces it ... Nie-fi-ha. It does not replace!))) I have been using it for many years and I cannot get enough of it, as without hands. No fork can match the stirring quality. I have teskomovsky:

[Scarecrow]

Scarecrow, Nata, thanks for the interesting rolls!
I have never heard of such, and even more so have not tried.
There will be a reason to bake.
Current needs to be braced, the recipe is too long, but I think it's worth it!

[Trishka]

Trishka,

And on the forum there are candied fruit with sourdough, by the way. This is one of the recipes for candied fruit, simply counted for sourdough.

Yes, for a long time, I agree. But the best quality bread is obtained with good fermentation. Moreover, there are not so many real movements. Most of the time, you just have to wait.

[Natus]

Natus, here I am sitting now in the room where the baby sleeps and read in the dark about your candied fruit, and soooo I wanted to cook them, here I want to go!
And I, by the way, am now in Croatia, and I, by the way, here I’m like to rest from cooking (as my husband ordered).
Well, it seems like I have already rested from her darling (in three days). That's after all itching to do that!
Bulkoff, in short, I want to bake ... but I will not, because I gave my word not to cook

[IRINA]

IRINA, you envy the rolls, and we will quietly envy you (it's great when your husband says - don't do it!).

[Irina F]

Irina F,

Ir, you can and should have a rest from what is really annoying, tired and in general. And how can you rest from being high?))

[Natul]

Natul, it's just that my husband says to me, what's the use of you going on vacation, if nothing changes on vacation?
It is necessary that rest from non-rest is different)))

[Scarecrow]

Scarecrow, Nat, but in a bread maker you can use it, do you think? I really want to do it, help me adapt. Or is it basically nothing?

[Irina F]

Irina F,

It is logical!))) But why should it be different in that you will not do what you love?

It may differ in that you do not wash the floors, go to the beach, spa, etc. We went to Sochi with the cartoon now in winter. Because this is not Italy for you, where restaurants are on every corner. Especially in winter. In winter, even in Italy, the resort town is not full of places to eat. Wow, beauties. Rice with stew is delicious!)))

[Scarecrow]

Scarecrow, Nat, but in a bread maker you can use it, do you think? I really want to do it, help me adapt. Or is it basically nothing?

Sure you may. You can do it without dough - just make a brew in advance, and then dump everything into HP and set the Dough program. One BUT. There is very little yeast because it is based on dough. Yeast should be increased to 20 grams. Or withstand technology (ideal). That is, on the Pelmeni mode (or Pasta, which one is easy for you to mix?), Mix the tea leaves with the products for the dough. leave her alone for 2-3 hours. Pour / pour the remaining components on top, set the shortened Dough program (do you have something like this?) And then cut.

[Scarecrow]

Scarecrow, I will try, I liked the recipe, I want to implement it.

Natasha! I defeated them! Did everything as instructed. I’m actually an executive. The cut will be tomorrow. Today, here
They are very beautiful and gorgeous.

Gal, pretty! 👍🏻

[dog gray]

dog gray,
Galya, it's very interesting how this miracle of Soviet public catering will be for you))). Write your impressions, okay? Toka honestly. If you don't like it - what to do, just write: you are a sheep, they say, Natasha!)))
Quite a rare item and a rare recipe. Not every collection contains.

[candied fruit.]

I barely survived until morning. So I wanted to taste the bread as soon as possible. Natasha, he liked me and my husband. I'll bake. He is not confusing even once. I like the cost price. And the taste suits me too.

I would like to repeat it right there, bake more. I'll miss the stove on the trip. Living in good and great hotels will certainly corrupt me. But I will quickly, upon arrival, take over my mind. And I will bake again candied fruit.



So. Until I forgot. The malt was just rye. Didn't understand why red? Flour, essno, I did not have 2 varieties at all. Was bought on your own tip, 1st grade and multi-grain. I mixed them 2-1. It turned out something similar to 2 grade flour. The rest is truncated according to the recipe. We need to bet more. After all, a lot of dough remains on the hands. In public catering, they write off the shrinkage-wrinkle. But, not from an eight-hundred-gram loaf. After all, the same amount of dough will always stick to your hands. I will bet more.

[dog gray]

dog gray,

Because there is fermented rye malt (red) - that's what you need. It is similar in color to coffee grounds. It is used for Borodino bread. And then there is rye unfermented white malt. It is white-gray in color. It is used for bread in Riga. It has a much less pronounced taste and color.

I seemed to have red. Judging by your description, it is.

And I just have 2 bags of 2nd grade flour ... I'm all going to try Karelian bread, but I just can't get myself together! And here is such an interesting recipe.
I'll study it more closely.

Where do you get flour? Second-rate.

[Galya]

Where do you get flour? Second-rate.

Galya, The shops are full of different manufacturers. Send?

Where do you get flour? Second-rate.
Galya, The shops are full of different manufacturers. Send?

I’m probably blind. What is she like?

What is she like?

in packs of 2 kg)))) Grayish. Go to the bakery and ask. In! You will go to Russia and buy flour in every town

Where do you get flour? Second-rate

Yes, just in one shop in the market. Where they sell different flour, cereals, seasonings, nuts, spices.
My husband saw, asked me, I said NADA!
Here is my one.

You will go to Russia and buy flour in every town

Chezh so late advised - I will not have time to grind the sack.

[Galya]

Galya, dog grayYou know what. There is flour Nekrasovskaya grade 1 .. So, it is quite suitable for the second grade. The behavior is the same as for second grade flour. She's gray

[Nata]

Nata! Not all unfermented malt is light gray, as you write. I had a fair one, it was over, I sent my husband to the store for a new one. It turns out unfermented malt can be brown shoe polish!
The husband did not find the fermented one.
But the smell of what you bought is not the same as that of the fermented one, you can't put it twice as weak in my country bread - it will be dark, but it should be gray, nor in the candied fruit - there will be no smell ... I was upset. I wanted to bake your candied fruit, and with such shoe polish they will generally have an incomprehensible smell.

Malt photo

[Tricia]

Tricia,

Something incomprehensible. How can it be unfermented of this color? It's called that - white. Even on their website (bread house) unfermented malt is called white and white in the photo. This is a bug with packages.

[Nata]

Nata, I even took a picture of the packaging! Itself is shocked!
Before that, I always took malt from another company, I will look for the same one again.

I'm not sure if this is a direct mistake - some of the particles are light, there are just dark ones, which give the color of shoe polish. We can make mistakes in the cooking process.

And my fermented malt is generally blackening and aromatic.

Natasha, I'm not the first with rolls But the first with Candied Bread *, as I called it for myself ...
Sorry!



and cutter

The rolls will be next. times obligatory. It tastes differently in the oven. I know.
But I wanted to test the method itself. And try 2 grade flour, as they say ... "solo" ...
The taste pleased.
Thank you very much for the great recipe and all the details. I walked step by step, but in HP.

[mamusi]

mamusi,

What do you think about the taste? What are your feelings?

What are your feelings?

I'm delicious! It's delicious for my son ... for breakfast together with my son (an adult uncle), they drank 1/3 of a loaf with coffee and curd.
What can I say ~ unexpected, sweetish ~ rye notes. Raisin sourness. The scent ... so rich. Khlebny. I will repeat. And bread in HP. For it is very convenient. And buns, when the heat subsides, I'll cook in the oven.