Scheme for preparing pudding. Technological scheme for preparing vanilla soufflé

Pudding is an English dessert made from eggs, zucchini, milk and beans that are cooked in a water bath. Add fruit and spices to the pudding. Cooling of the pudding is carried out in a special form, although it is not too heavy. Serve chilled.

What kind of pudding

Pudding - it’s not surprising at first glance. Initially, the puddings were made entirely from leftovers, scraps of other herbs, and melted together. Thus, the technology for preparing puddings transfers ready-made milk, which can be mixed with various ingredients, lightly heated and combined. The basis of puddings is pre-cooked rice and white bread, and the toppings are oil, fat and various meat and fruit ingredients. Serve as a squeaky filling for puddings, either eggs mixed with milk or small amounts of alcohol - rum, cognac, which speed up not only the fermentation of the products included in the pudding, but also play the role of “cleaning” the ingredients, especially meat, trimmings.

Zagalni rules

Zagalny note . Puddings are prepared in different ways. Some are boiled in a servet, others are cooked in a pan, steamed, and the third is baked in the oven. Before puddings, prepare charlottes, soufflés and pies.
Licorice puddings are served with 3 servings, on the remaining side, and meat, fish and vegetable puddings can be served on 2 servings.

Foreign rules.
1. When preparing puddings, it is necessary to pay special attention to those who make sure that the mass with which the pudding is mixed is beaten and beaten with a spatula until it becomes smooth and no bulbs can be seen on it. Then add the beaten egg whites.

2. Eggs are the freshest in puddings.

3. It is better to grind the zhovtki with the zukr until white in a warm place.

4. Trim and beat the whites in a cold place. They need to be beaten before they are used, most likely with a spiral beater or a wooden fork. Start beating as hard as you can, and in the end everything gets faster and faster. As soon as the whites rise into a thick layer, stir them carefully, face down, with the prepared butter and immediately place in a hot oven or steam.

5 . Once the pudding is cooked from a loaf, then, having cut the crust from it and cut the pulp into pieces, pour boiling milk over it, cover, let stand for 1/4 of a year until the loaf has become soft, then grind it until smooth.

6. The butter is of the finest grade and dry.

7. The butter is the freshest, table or top, soft, or not melted.

8 . Olive cream, eggs and beard are added to the pudding for relish. Rodzinki, currant, sweet almonds - dried, lubricated and poured, bitter almonds, candied orange peel, vanilla, lemon zest, lemon oil, cloves, cinnamon, nutmeg. Ale spices tsikh godi bulo put a lot, because. stinks can drown out the natural taste of the poison. It is best to prepare them from the zucchini, and then: mix the lemon zest, vanilla, and cardamom with a large amount of zest and save it in closed plaques. Before living, brighten up.
9 . If there is no prepared zest with spices, then in the pudding for 6 separate layers, put 5 grains of peeled peelings and ground cardamom, or 1/2 top of vanilla zest, or 1/2 teaspoon of ground cinnamon, or lemon zest of 1/2 lemon . grated, or 7-4 drops of lemon oil, or 10 pieces of hot almond.

10 . Candied orange peel must be cut into thin slices - slices or cubes - and soaked in rum so that they do not stick.

Banana - date pudding

150 g mlintsia borosna 1 tsp. fluff for dough 130 g top butter|mastila| 2 large eggs 1 banana 150 g dates
50 g peeled hair peas For the sauce:
200 g white chocolate 100 ml tops fat content 9% rosin oil for greasing molds

Preparation time: 45 hv.
Servings: 8
1 serving: 450.7 kcal,
proteins - 6.8 g, fats - 27.4 g, carbohydrates - 44.2 g

1 Sift thoroughly into a bowl, mix and fluff.
2 Halve the dates, remove the stems, and finely chop the pulp. Coarsely chop the peas with a knife. Peel the banana and mash it into a puree.
3 Vershkov oil|mastila| heat to room temperature, place in a beard mixture and stir. Add zukor, eggs, chopped dates, peas and banana puree. Stir until a homogeneous mass is obtained.
4 Heat the oven to 180°C. Grease 8 small pudding molds with olive oil. Spread the dough behind the molds, put them on the stove and bake for 20-25 minutes. Dati cool in the forms.
5 Prepare chocolate sauce.
6 Pour tops into a small saucepan. Break the chocolate into pieces and add to the top. Heat over high heat, stirring steadily, leave|dock| The chocolate will not rot at all. Turn the cooled pudding onto serving plates; know the form. Drizzle chocolate sauce over pudding.
When serving, you can garnish the pudding with fresh berries - for example, half or canned fruit.

Jalebi Pudding

1 video

Pudding with half and apricots

Necessary products:
half-brown - 250 g
apricot - 250 g
lemon zest - 1 piece
tsukor for pudding – 50 g and for cream – 3 tbsp. spoons
red currant juice – 130 ml
starch - 2 tbsp. spoons
milk - 400 ml
vanilla zukor - 1 teaspoon
gelatin - 8 g
egg pan – 4 pcs.
high-fat tops – 200 ml
grilled meat - 50 g
lemon balm - 1 spoon
feijoa chi grapes for decoration

Method of preparing the recipe:
For the pudding, cut the half-full halfway through. Remove the stems and skin from the apricots, cut the pulp into slices. Pour 80 ml of juice over the fruit, add zest, zest and boil. Mix the starch with the juice; when it is too much, add it to the fruit with a thin spoon, stirring gradually. Boil and cool. Remove the zest.

English pudding

We need:
vershkova butter|mastila| - 2 tbsp. spoons
eggs – 4 pcs.
tsukor - 3/4 bottles
migdal - 140 g
candied fruit – 1 tbsp. spoon
sliced ​​jammed fruit – 2 tbsp. spoons
pechivo - 100 g
cognac - 1 glass
tsukor-refined sugar - 4 pieces
alcohol – 1 teaspoon
margarine - 1 teaspoon

Roast beef with Yorkshire pudding and gravy sauce

Serves 4-6

1.2 kg of cowhide (from the back); 1 tbsp. Boroshna; 2/3 tbsp. milk; 2 eggs; 1 tbsp. meat yowl broth; 2 tbsp. l. roslin oil; cowhide fat; 1 tbsp. l. honey; salt, black pepper

Pepper the meat, coat it with olive oil, fry it in a frying pan on high heat from the sides, place it on the grill with a tray, cover with bacon, cook in the oven at a temperature of 220C for 20 minutes, then another 20 minutes at 17 0C (skin 5-10 chills ) the meat appears to be juice). It took him an hour to prepare the dough for Yorkshire puddings: beat 2 eggs into a bowl, add salt, whisk in the milk and water.

Bread pudding with berries

A copy of the post from the LiveJournal website

Entry tags: desserts, snacks Bread pudding with berries
This pudding or casserole can be served as a snack or dessert. The pudding is very simple to prepare, and it is also a good way to turn out not fresh bread. The bun can be soaked in the evening, and the wrap can be eaten before consumption.

for 2 servings

dimensional proportions

100 g of flat bread (I’m using yesterday’s baguette)
2 eggs
1/2 cup of milk or 1/2 cup
2-3 tbsp. l. tsukru
200-250 g of berries (frozen berries should NOT be thawed. I call vikorista frozen sumish - raspberries, chornitsa, polunitsa, ozhina)

Cut the bun into cubes. In a bowl, mix eggs, sugar and milk. Place the bun in the egg mixture and stir well. Cover with pan and place in the refrigerator for 30 minutes - 1 year, otherwise the bread will not absorb all the bread.

Preheat oven to 450°F (230°C).

Grease the molds with oil and sprinkle with breadcrumbs. Add berries to the bakery. Mix well and place the mixture in the mold, tamping down firmly. Squeeze the top side down.

The reference technical and technological map is divided according to GOST 31987-2012 and is expanded to include the Rice Pudding dish, which turns out to be an object of a huge meal.

1. VIMOGI TO SIROVINI

Food products, grub products and prepared drinks that are cured for the preparation of herbs must comply with the requirements of official regulatory documents, and other supporting documents that confirm their safety and viability (certificate of data, sanitary and epidemiological regulations, safety and health information, etc.).

3. RECIPE

4. TECHNOLOGICAL PROCESS

Brew some rice porridge. Grate the peeled apples. The porridge has been cooled to 70* with prepared apples, rodzinki, ground with powder, almonds. Add beaten egg whites into the pan, pour into a greased pan, sprinkle with oil, sprinkle with sugar powder and bake.

1. VIMOG BEFORE FORMULATION, IMPLEMENTATION AND SAVING

Serve: Strava is prepared for the preparation of a friend, vikorist according to the recipe of the main herb. The term is saved and implemented according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map is stored on the stand of the transaction certificate.

Features of design. Strava is served on plates of 200 g per serving, poured over the jam.

Podnya rules. Strava is served on a plate for dessert, t 65-75 about C. Terms of implementation and saving. The fruits that are on the bain-marie can be sold no later than 3 years after their preparation.

Umovi transportuvannya. Each batch of culinary products, which is sold in the food hall of a large food industry, must be accompanied by information about the susceptibility of the designated name of the manufacturer-producer, the regulatory document behind which it is issued products, conservation term, mass of packaging unit, product price.

1. INDICATORS OF COMPREHENSION AND SAFETY

6.1 Organoleptic characteristics of yummy:

External look - well preserved form with evenly baked crust

Consistency- tender, twisted, lightly springy, crispy

Color – surface: golden to light brown

Relish - sweet with a hint of components, which is included in the warehouse

Smell - characteristic of products that are included in the herbal formulation.

6.2. Physico-chemical indicators

6.3. Microbiological indicators

1. Indicators of food storage and energy value of food

Technological engineer.

Grind the eggs with peel, dilute with cold milk, then pour in vanilla crackers (broken into pieces) and add 15 quills to swell. Then, when the crackers swell, add mash, candied bread, and then carefully fold in the beaten egg whites. After this, mix the mixture and place in a greased mold and let it bubble in the oven.

The pudding can be steamed. Sizzle the molds with zuccer, fill 2/3 of the volume with the prepared butter and cook.

Vimogi until the bitterness:

External appearance - on the surface of the rouge of the pijarista there is a sparkle; cous – licorice; color – from light yellow to light brown; consistency - rich, well baked.

Laboratory robot No. 3 4

TOPIC: COOKINGFOLDING HOT DESSERTS:VEGETABLE CAKES, GURY PORRIDGE, SNEEZHKOV, CHOCOLATE FRUIT FONDUE, FLAMBEED DESSERTS.

Meta robots: Repeat and consolidate theoretical knowledge on the topic “hot desserts”. Practice the basics of preparing desserts, adjusting heat treatment modes, and serving rules.

Tools, equipment and utensils: 2 saucepans, 2 liters each. for boiling semolina, 2 saucepans of 1 liter each. for preparing egg-milk mixture, confectionery casserole for grinding butter, 4 casseroles of 2 liters each. for water lazna, 4 saucepans of 1 liter each. for melting chocolate, confectionery cauldron for beating butter. Cook's three knives, medium and small, two pouring spoons, 3 wines, 3 wooden spatulas, sieve, 3 wooden spatulas. Portion pans.

Zavdannya 1: Before the hour of preparation for laboratory work, it is necessary to write down the recipe and technology for the preparation of herbs from the methodical instructions in the laboratory work.

Vegetable cupcake;

Sheep cake;

Sheep cake with cheese;

Guryevska porridge;

Chocolate snowballs;

Chocolate - fruit fondue;

Chocolate fondue;

Zavdannya 2: During laboratory work it is necessary to: - prepare the herb until it is bitter; conduct brokerage.

Power supply for self-verification:

1. Is the consistency of Gurievskaya porridge viscous?

2. Grind from the zherk, add the cooled porridge to 60-70 0 C?

3. Place the porridge in balls on a portioned frying pan?

4. Does the oven blow at a temperature of 210 -220 0 C?

5. For apricot sauce, can fresh apricots be replaced with dried apricots?

6. Are the skins removed from fresh apricots?

7. To prepare a vegetable muffin with cheese, cut the zucchini and zucchini into large cubes?

8. Bake in the oven for 50 minutes?

9. Do you need to cut the frozen cabbage for the vegetable muffin if necessary?

10. Do I chop the potatoes and cut the peppers using a skimmer?

11. To prepare chocolate snowflakes, do you beat the egg whites while they are cold?

12. Place the beaten masa in cold water and bring to a boil?

13. To prepare chocolate and fruit fondue, melt the tops, chocolate, olive oil and liqueur in a water bath?

14. To prepare chocolate fondue, don’t you cut the fruit into small cubes?

15. Are bananas lubricated on olive oil?

Cake with vegetables

Grate carrots into thirds. Cut zucchini, zucchini and celery into cubes. Melt the oil, add the vegetables and lightly coat them. Add milk and eggs to the boroshno. Stir. Eat vegetables and cheese, add salt. Bake in the oven for 30-40 minutes at a temperature of 180 degrees.

Vimogi until the bitterness:

External appearance – there is a hint of blush on the surface; relish - what to enter the vegetable warehouse; color – from light yellow to light brown; consistency - rich, well baked.

Shepherd's cupcake

Tear the frozen cabbage into pieces. They cut it for consumption. Cut the pepper into small cubes. Mix cabbage and pepper. Add frozen spinach, cut into potato cubes. Cut the cibul. Mix the tsibul, sour cream and eggs, add salt and pepper. Place the mixture in the muffin tin and boil at 200 degrees for about 40 minutes.

Vimogi until the bitterness:

External appearance – there is a hint of blush on the surface; relish - vegetables that enter the warehouse; color – from light yellow to light brown; consistency - rich, well baked.

Sheep cake with cheese

Grate carrots into thirds. Cut the zucchini and zucchini into small cubes. Celery and olives are cut into small pieces. Grease the vegetables. Mix well and fluff, then add milk and eggs. Stir, combine with vegetables and cheese, salt. Contribute sheep cake Place the mold in a greased bowl for 15 minutes.

Vimogi until the bitterness:

External appearance – there is a hint of blush on the surface; relish - what to enter the vegetable warehouse; color – from light yellow to light brown; consistency - rich, well baked.

Porridge Guryevska

At the boiling water, put the milk, top butter, place the dishes on the side of the stove, change the heat, and with gentle stirring, boil the semolina, which sifts. Stir well, boil 5 quilins, cover with a lid and cook until ready for at least 30 quilins. The consistency of the porridge is viscous. Cool the porridge to 60-70 0 C. When the porridge is ready, add top oil, grated zher and vanilla. Then add beaten egg whites and part of the milk fronds. Place the porridge in balls in a portioned frying pan, greased with olive oil and sprinkled with breadcrumbs. Place the porridge on top, sizzle with chopped peas, cover with milk fronds skimmed from baked milk. Place another ball of porridge, sizzle with cherry powder and bake with a metal rod baked until red so that the clumps are formed on the surface, and bake in the oven at a temperature of 240 - 250C for 12 - 15 minutes. On the hot porridge, put candied fruits, canned fruits, heated in syrup, pour over apricot sauce, sprinkle with sliced ​​peas, or place halves of lubricated peas on top.

Milk foam. Pour milk into a cast-iron frying pan and place it in a greased pan (220 - 260 0 C). On the milk, which has boiled quickly, a rosy pink is created, as is known as a cook's mule. So don't worry, don't bother boiling all the milk.

Vimogi until the bitterness:

External appearance: golden-brown surface; relish - the world is sweet; color – light brown; consistency - rich, tender, without a breast of cereal, just brewed.

Apricot sauce (recipe No. 838)

Fresh apricots are soaked for 30-40 seconds in a jar, the skins are removed, cut into 4 parts, the stem is removed, the cucumber is drained, it is left to dry for 2-3 years and boiled for 5-8 years.

Sort the dried apricots, rinse, pour cold water and leave for 2-3 years. Then cook in the same water until tender, wipe until thickened. Cool the prepared sauce.

Meta robots: getting to know the assortment and gaining practical skills in the selection of licorice herbs in the restaurant market.

Assortment of herbs: 1. Jelly from fruits or fresh berries (No. 1138).

2. Musk apple, on semolina (No. 1148).

3. Vanilla cream with sour cream (No. 1165).

4. Rusk pudding (No. 1168).

Tools and inventory: casserole capacity 2, 1 and 0.5 l; fun; coward; nizh; skimmer; sieve; mixer; bowls; pudding mold; dessert plates; gravy boats.

Technology for preparing herbs.

Jelly from fruits or fresh berries (No. 1138). Gross Net

crane abo168160

currant chervona170160

black currant163160

sunitsya (sadova)

raspberry235200

sugar160160

gelatin3030

citric acid *11

Output – 1000

* When preparing jelly from crane, currant, and cherry, do not use citric acid

Sequence of the work “Jelly from fresh fruits and berries” (Fig. 6.1)

1. Soak the gelatin. Take it, put it in a saucepan, fill it with cold boiled water (1:8). Leave for swelling at 30-60 minutes.

2. Prepare the berry soup. After mixing and washing the berries, squeeze out the juice, which is preserved in the cold. Pour hot water over the pulp that is left out and cook for 5-7 minutes. Strain the broth.

3. Prepare berry syrup with gelatin. In the process, please add|add| zukor, heat to a boil, remove the foam from the surface, add|add| Prepare gelatin, stir until completely dissolved, bring to a boil again, strain.

4. Finish preparing the jelly. When preparing syrup with gelatin, add berry juice, pour into portion molds and place in the refrigerator to chill.

5. Decorate the jelly. Form into jelly, then soak them in hot water for a few seconds, drain and pour the jelly into bowls.

2. Apple mousse on semolina (No. 1148). Gross Net

apple341300

sugar150150

semolina manna8080

citric acid1.51.5

water750 750

Vikhid-1000

Small 6.1. Technological scheme for the production of weeds
“Jelly from fresh fruits and berries”

Sequence of the fruit of the “Apple mousse on semolina” (Fig. 6.2)

1. Prepare the apple. Peel the skins of the apples, remove the skin, cut them into large pieces and put them to boil.

2. Grate the boiled apple.

3. Prepare the masa for the musu. For the grated apple, add|add| boil, zukor, citric acid and bring to a boil. Then add semolina with a thin clove and cook, stirring, for 15-20 minutes. Sumish cool to 40 ° Z.

4. Finish preparing the mousse. Once cooled, beat until a thick foam-like mass is formed. Pour the masa into molds and place in the refrigerator.

5. Formalize the music.Place the molds in the mousse, then soak them in hot water for 2/3 for a few seconds, drain, pour the mousse into bowls and pour syrup over the top (20 rubles per serving).

* Mousse is not allowed to be beaten in an aluminum bowl, because The color changes and it tastes like metal.

Small 6.2. Technological scheme for the production of weeds
“Apple mousse on semolina”

3. Vanilla cream with sour cream (No. 1165). Gross Net

sour cream (36% fat) 400400

sugar200200

milk316300

eggs 2 pcs. 80

gelatin2020

vanillin0.150.15

water (for gelatin) 160160

Vikhid-1000

Sequence of the production of “Vanilla cream with sour cream” (Fig. 6.3)

1. Soak the gelatin. Prepare it, place it in a saucepan, add cold boiled water (1:8), let it swell for 30–60 minutes.

2. Leave the sour cream to cool.

3. Prepare egg-milk sumish with gelatin. In a saucepan, grate the egg with the zucchini, gradually add hot milk while stirring and heat the mixture to 70-80 ° Add softened gelatin and vanillin to the prepared mixture, stir until the gelatin is completely dissolved and cool to 40 ° Z.

4. Beat the cooled sour cream until it forms a thick, fluffy mass.

5. Finish preparing the cream. While stirring the whipped sour cream continuously, add the egg-milk mixture with gelatin. Pour the masa into the molds and place in the refrigerator.

6. Decorate the cream. Form the molds into cream by soaking them in hot water for a few seconds, draining and pouring the cream into bowls. Pour the cream over the beast with sauce - 30 g per serving (apricot, or sour cream, or raspberry).

4. Rusk pudding (No. 1168). Gross Net

vanilla crackers 4040

milk8080

eggs 1/2 pcs. 20

candied fruit1010

Vershkov oil 55

masa pudding-150

sauce No. 1087-30

Vikhid-180

Small 6.3. Technological scheme for the production of the herb “Vanilla cream with sour cream”

Apricot sauce (No. 1087). Gross Net

fresh apricots599515

or dried apricots110110

water for dried apricots400400

sugar600600

Vikhid-1000

Sequence of figuration of the work “Rusk pudding” (Fig. 6.4)

1. Prepare dried apricots. Sort the dried apricots, rinse, cover with cold water and leave for 2-3 years.

2. Strengthen egg pulp and whites.

3. Prepare crackers. Break the vanilla crumbs into small pieces and pour in the mixture from the grated zest and cold milk. Leave for swelling at 15 minutes.

4. Prepare apricot sauce. Boil the dried apricots in the same water as the dried apricots were soaked in, wipe, add the zukor and cook with stirring until thickened. Leave the sauce to cool.

5. Prepare moles. Sort and wash the rodzinki.

6. Beat the egg whites.

7. Prepare masa for pudding. Before preparing the crackers, add rodzinki, candied fruit, and beaten egg whites.

8. Finish preparing the pudding. Grease the molds with top butter and fill with pudding mixture. Place the viper in a greased bowl.

9. Decorate the pudding. When ready, transfer the pudding from the pan to a dessert plate. Sprinkle pudding with apricot sauce and serve hot. The sauce can be served okremo in a gravy boat.

Small 6.4. Technological scheme for the production of rusk pudding

Vymogi up to the berries of ready-made vegetables

The reference technical and technological map is divided according to GOST 31987-2012 and is expanded to include the dish Manna Pudding, which turns out to be the object of a huge meal.

1. VIMOGI TO SIROVINI

Foodstuffs, grub products and prepared drinks that are processed for the preparation of herbs are responsible for vimogam, and are supported by documents that confirm their safety and viscousness (certificate of quality, sanitary and epidemiological update, confirmation of safety and health, etc.)

3. RECIPE

4. TECHNOLOGICAL PROCESS

Place semolina in boiling water and milk and cook with continuous stirring for 20 minutes. Add kitchen water 5-10 minutes before the end of cooking porridge.

In the porridge, cooled to a temperature of 60 to 700 C, add crushed egg pulp, topping oil, thoroughly mix the mass, add thickly beaten egg whites into it. Then place the masa in an even ball, 4 to 5 cm high, in portioned molds or frying pans, greased with top butter and sprinkled with breadcrumbs.

Cover the top with a mixture of hot dry eggs and sour cream and bake in the oven at a temperature of 2500C to 2800C for 15-25 minutes until the temperature in the middle of the product reaches no lower than 800C and sits on the surface of the room. Yana skorinki.

1. VIMOG BEFORE FORMULATION, IMPLEMENTATION AND SAVING

Serve: Strava is prepared for the preparation of a friend, vikorist according to the recipe of the main herb. The term is saved and implemented according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map is stored on the stand of the transaction certificate.

1. INDICATORS OF COMPREHENSION AND SAFETY

6.1 Organoleptic characteristics of yummy:

The external appearance is characteristic of this herb.

Color - Characteristic for viruses that enter the warehouse of the virus.

Taste and smell - characteristic of products that enter the warehouse without any extraneous flavors or odors.

6.2 Microbiological and physical-chemical indicators:

For microbiological and physical-chemical characteristics, this herb complies with the technical regulations of the Mitny Union “On the safety of grub products” (TR CU 021/2011)

1. KHARCHOVA AND ENERGY VALUE

Technological engineer.