Fillings, sauces and glazes for preparing fruit in syrup. Sweet sauces Making filling sauce and glaze for desserts
Preparation of creams, glazes, fillings
You need to beat the whites in a clean and dry bowl, preferably porcelain or glass. The whisk should also be clean and dry.
Ways to speed up the whipping of egg whites into a thick foam:
Add a pinch of salt to the white;
Add a pinch of salt and a little lemon juice (or a few citric acid crystals) to the protein.
Add a little lemon juice and a pinch of powdered sugar to the protein;
Add a few drops of vinegar to the white;
Cool the whites.
The presence of fat, yolk particles, drops of water on the broom or bowl in which the whites are beaten interferes with their whipping. There is no need to beat eggs in an aluminum bowl (in which the whites darken and the yolks become ashy-greenish) or in an enamel bowl, especially with cracks in the enamel or places where there is no enamel (tiny particles of enamel can fly off and get into the food).
You need to beat the whites starting with slow movements and gradually speeding them up to fast ones at the end of the process. It is not advisable to take breaks or changes in the direction of hand movement during the beating process. You can thicken the whipped whites with a small addition of sugar or a few drops of lemon juice.
The mixture (yolks, dough, etc.) to which the whipped whites are added must be stirred carefully during the addition process in order to retain air in the protein foam (otherwise the mixture will settle and be excessively liquid, and the product will not be completely baked). To make the sour cream whip better, add egg whites and cool.
You can make it easier to start whipping the butter by first cutting it into pieces and placing them in a bowl immersed in hot water to soften. When preparing cream by hand with the addition of flour, it is better to use a long whisk (the cream will be smooth) and, when stirring the cream, use the whisk to make figure eights rather than circles (with circular movements the cream will be more viscous and sticky).
The buttercream should be applied to the dough product only after it has cooled completely. The glaze on the surface of the dough product will turn out smooth if, while smoothing it, you often immerse the knife in hot water.
The glaze will not spill over the surface of the dough product if it is sprinkled with a small amount of starch immediately after application. A cake soaked in syrup will be stable if the amount of syrup decreases from the top layer of the cake to the bottom. To prevent the cake, when decorating it with fruit, from absorbing excess juice from them and from softening as a result, it is necessary to grease its surface with protein in advance.
The jam is a little runny for filling pies. Therefore, you need to either boil it or add 2-3 tablespoons of crushed crackers or corn flakes to it - it will be even tastier. To ensure that raisins, chopped figs, candied fruits and similar dough additives are evenly distributed in the dough, they should be washed in hot water and rolled in flour.
When preparing a pie with berries, you do not need to put sugar in the filling. It is better to make the dough sweeter and sprinkle the finished pie with powdered sugar.
Recipes for making glazes, fillings and creams can be used for any confectionery product - pies, rolls, gingerbread, cakes, cookies, cones, cakes.
Glazes
White glaze without heating. Mix 300 g of sifted powdered sugar until smooth with 2 egg whites and the juice of 1/2 lemon.
Heated white sugar icing. Pour 300 g of sugar into water (100 g) and cook over moderate heat until tender. (The finished glaze will form bubbles if you dip a wire ring in it and blow on it). During cooking, remove the sugar foam with a wooden spoon. Pour the hot sugar syrup onto a tray and stir with a knife until it becomes solid. Knead the cooled, hardened mass with wet hands, place in a bowl and melt over steam. You can make colored icing from unheated and heated icing sugar by adding food coloring of the desired color.
Coffee glaze. Just like white sugar glaze, you can make coffee glaze, but instead of water, add 100 g of strong black coffee instead of sugar.
Chocolate icing for all cakes. Place 100 g of chocolate in a small saucepan, add 20 g of water and dilute. In a separate saucepan, melt 50 g of butter and add it in small doses to the diluted chocolate until you get the mass of the desired consistency. The surface and edges of the cakes must be coated with this glaze twice.
Creams
Vanilla cream. Add vanillin, 20 g flour, 120 g sugar to 500 g milk and cook over moderate heat, stirring continuously, until a thick mass is obtained. Then remove the cream from the heat and stir until it is lukewarm, add 120 g of butter and continue stirring until completely cooled.
Hazelnut kernel cream. 500 g of milk, 120 g of sugar, 1 pack of vanilla powder, 100 g of toasted ground hazelnut kernels, 20 g of flour, stir well and cook over moderate heat, stirring continuously, until a thick mass forms. Remove the cream from the heat, stir to cool slightly, add 120 g of butter and continue stirring until completely cooled.
Almond cream. In the same way as hazelnut or walnut cream, you can prepare almond cream.
Lemon cream. Lemon cream is prepared in the same way as vanilla cream, with the difference that grated zest from one lemon is added to it, mixed before adding it to milk with a small amount of sugar.
Orange cream. Mix one pack of vanillin (powder) with 20 g of flour, dilute in 500 g of cold milk and add 80 g of sugar. Boil the mixture for 2-3 minutes. (from the moment of boiling), stirring continuously until thick. Add grated orange zest, pre-mixed with 40 g of sugar, to the hot mixture and stir until completely cooled. Add 120 g of butter to the cooled cream.
Strawberry cream. Boil 150 g of ripe strawberries with 140 g of sugar until thick and dilute with 250 g of milk. Dissolve a pack of vanilla powder and 20 g of flour in 250 g of milk. Mix both masses and boil with constant stirring, remove from heat, cool and stir in 120 g of soft butter.
Chocolate cream. Beat 4 egg whites into a strong foam, add to it 100 g of sifted powdered sugar, 3 slices of grated chocolate and 1/2 pack of vanilla sugar. Knead all products until smooth. This cream is also suitable for glazing.
In the same way, you can prepare cream from roasted ground walnut and hazelnut kernels, replacing chocolate with nuts and increasing the dose of sugar to 150 g.
Chocolate cream with butter. Grind 4 egg yolks well with 160 g of powdered sugar and 1/2 pack of vanilla sugar. Cook the mixture over hot steam until thick, then, adding 100 g of milk, remove from the steam, stir until completely cooled, add 2 slices of finely grated chocolate and creamed butter (100 g).
Special chocolate cream. 5 egg yolks, 180 g of powdered sugar, 1/2 pack of vanilla sugar, 100 g of cream, cook until thick over hot steam. After removing from the steam, stir the mixture until completely cooled, add 3 slices of grated chocolate and 150 g of butter.
Chocolate orange cream. Mix 5 egg yolks, 150 g of sugar, 1/2 pack of vanilla sugar, cook until thick and put in a cool place. Pass 200 g of orange peel in sugar (glazed) through a meat grinder, mix with 2 slices of grated chocolate and 180 g of soft butter. Mix both masses well. Instead of glazed orange peel, you can use grated orange zest.
Nut cream. Boil 120 g of ground walnut kernels, 100 g of sugar, 150 g of milk into a thick mass and cool. To the cooled cream add a mixture of butter (120 g) kneaded into foam and 1/2 pack of vanilla sugar. At the end, add 2 teaspoons of rum or cognac.
Hazelnut cream. Cook 120 g of powdered sugar, 4 egg yolks, 1/2 pack of vanilla sugar and a little milk (approximately 70-100 g) until a thick mass is obtained, then cool it. Add 150 g of toasted ground hazelnut kernels and 120 g of heated butter to the cooled mass.
Homemade coffee cream. 2 egg yolks, 150 g of sugar, 1/2 pack of vanilla sugar, 30 g of flour (the flour should first be diluted in a small amount of milk to prevent lumps from forming), 200 g of milk and 100-120 g of strong natural black coffee, boil over moderate heat until thick, remove from heat and stir until cool. Add 120 g of butter to the cooled mass.
Rum punch cream. 4 egg yolks, 150 g of sugar, 1 pack of vanilla sugar, 120-150 g of strong sweet red wine, cook over hot steam until thick, remove from steam, add 2 teaspoons of rum, cool and add 150 g of butter, mashed into foam.
Orange cream. 3 egg yolks, 100 g sugar, 20 g flour, 1/2 pack of vanilla sugar, strained juice from 2 oranges, cook until thick. Mix grated orange zest with 1 tbsp. spoon of powdered sugar, add to the cream, and at the end add 120 g of butter.
Fillings
Homemade walnut filling. 200 g ground walnut kernels, 1/2 pack of vanilla sugar, grated zest from 1 lemon, 100 g sugar, 50 g raisins, 1 tbsp. mix a spoonful of white crushed sifted crackers, mix 200 g of water and cook over hot steam until thick.
Special nut filling. 350 g of ground walnut kernels, 300 g of milk, 1 pack of vanilla sugar, grated zest from 1 lemon, 200 g of sugar, cook until thick. Remove the mixture from the stove and stir until completely cooled. During cooling, add 50-80 g of peeled chopped almonds, 2-3 tbsp. spoons of apricot jam and strong foam from 2 egg whites. At the end add 1 tbsp. a spoonful of rum or cognac.
Homemade poppy seed filling. 300 g ground poppy seeds, grated zest from 1 lemon, 200 g sugar, 1 tbsp. a spoonful of sifted crackers, boil 200 g of water until thick and add 50 g of raisins.
Poppy filling with honey. 400 g ground poppy seeds, 200 g honey, grated zest from 1 lemon, 1 pack of vanilla sugar, 200 g milk, cook until thick, remove from heat and add 5 g raisins, 1 tbsp. a spoonful of rum and strong foam from 2 egg whites.
Special cottage cheese filling. Grind 4 egg yolks, 60 g sugar and 1 pack of vanilla sugar until foam forms, add 50 g raisins, 400 g grated cottage cheese, 2 tbsp. spoons of thick sour cream and mix everything well. At the end add a strong foam of 4 egg whites.
Homemade cottage cheese filling. 2 egg yolks, 60 g butter, 1/2 pack of vanilla sugar, 50 g raisins, 2 tbsp. Mix spoons of sour cream, 500 g of grated cottage cheese and 100 g of sugar well and add strong foam from 2 egg whites.
Special foamy hazelnut filling. Strong foam from 5 egg whites, 200 g of toasted ground hazelnut kernels, 200 g of sugar, juice and grated zest of 1 lemon, 1/2 pack of vanilla sugar, one egg, 1 tbsp. lightly mix a spoonful of sifted crackers in a deep bowl.
Vanilla sugar for sprinkling confectionery products. Mix 500 g of powdered sugar well with 2 packs of vanilla sugar, ground into powder. Store vanilla sugar in a tightly sealed tin.
Assortment of sauces, fillings and glazes for desserts.
Assortment and quality requirements for industrially produced ready-made mixtures for the preparation of sauces for desserts.
Rules for storing ready-made industrial mixtures.
Rules for selecting main products and additional ingredients for them of the required type, quality and quantity in accordance with the technological requirements for sauces, fillings and glazes for desserts.
The main criteria for assessing the quality of main products and additional ingredients for them and their compliance with the requirements for the quality of sauces, fillings and glazes for desserts.
Requirements for the quality of ready-made sauces, fillings and glazes for desserts.
Methods for preparing sauces, fillings and glazes for desserts: grinding, mixing, dissolving, whisking, bringing to a boil, straining, adding additional ingredients, cooling, heating, portioning.
Options for combining different methods of preparing sauces, fillings and glazes for desserts.
Selecting methods for preparing different types of sauces, fillings and glazes for desserts.
Temperature and sanitary conditions and rules for preparing different types of sauces, fillings and glazes for desserts.
Types of technological equipment and production tools used in the preparation of sauces, fillings and glazes for desserts.
Using the necessary production tools and technological equipment for preparing sauces, fillings and glazes for desserts, taking into account safety requirements when: grinding, mixing, dissolving, whipping, bringing to a boil, straining, introducing additional ingredients, cooling, heating, portioning.
Options for combining staple foods with other ingredients to create harmonious sauces, toppings and dessert glazes.
Techniques for performing actions in accordance with the type of sauces, fillings and glazes for desserts: rubbing, mixing, dissolving, whipping, bringing to a boil, straining, adding additional ingredients, heating, portioning.
Technology for preparing cold and hot sauces for desserts in accordance with the preparation methods and type of dessert sauces: berry sauces, fruit sauces, cream sauce, classic sabayon, coffee sabayon, chocolate sauce, yogurt sauce, spicy sauce.
Technology for preparing fillings for cold and hot desserts in accordance with the preparation methods and type of filling for desserts: creamy fillings, fruit fillings, berry fillings, nut fillings, fruit and nut fillings.
Technology for preparing glazes for cold and hot desserts in accordance with the preparation methods and type of glaze for desserts: sugar glazes, fruit glazes, chocolate glazes.
Organoleptic methods for determining the degree of readiness and quality of sauces, fillings and glazes for desserts.
Options for selecting sauces, fillings and glazes for individual cold and hot desserts.
Current trends in preparing and finishing sauces, fillings and glazes for desserts.
Methods of serving and serving sauces for cold and hot desserts.
Options for decorating desserts using sauces and glazes.
Temperature for serving sauces for cold and hot desserts.
Rules for cooling and heating sauces, fillings and glazes for desserts.
Requirements for the safety of storing prepared sauces, fillings and glazes intended for subsequent use.
Provide new, little-known, exotic dishes with beautiful cardboard vignettes, which can contain any interesting facts about this dish or explain in what capacity (first, second, dessert, salad) it is presented on the table and how it should be eaten. In a friendly, family circle, it is also appropriate to add a recipe to the vignette (if you do not want to keep it secret).
Topic 1.3 Technology for preparing fruits in syrup.
1. An assortment of fruit dishes in syrup. Preliminary preparation of fruits for desserts. Combining different methods of preparing fruit in syrup. Fillings, sauces and glazes for preparing fruit in syrup. Design and technique of decorating fruits in syrup.
2. Serving and serving fruit in syrup. Temperature and sanitary conditions for preparing and serving fruit in syrup. Safe ways to store fruit in syrup. Quality control of safety of finished fruits in syrup.
Syrup is a concentrated solution of individual sugars (sucrose, glucose, fructose, maltose) or their mixtures in water or natural fruit juice. It is a transparent viscous liquid with the aroma of the corresponding fruits. Sugar content from 40 to 80%.
To prepare the syrup, dissolve sugar in hot water, add citric acid (if sweet fruits and berries are used), bring to a boil, and boil for 10-12 minutes. The fruits are immersed in the prepared syrup. Cook apples and pears at low boil for 6-8 minutes. Quick-cooking apples and pears are not boiled, but placed in boiling syrup, the heating is stopped and left in the syrup until cooled.
Oranges, tangerines, raspberries, strawberries, watermelons, bananas are not boiled, but placed in bowls or glasses, poured with warm syrup and cooled.
3. Fillings, sauces and glazes for preparing fruit in syrup.
Sweet sauces used for decoration or as a side dish before serving cold and hot sweet dishes (mousses, sambuca, creams, ice cream, puddings, etc.), selecting them taking into account compatibility in taste and color contrast. They are widely used as gravy for cereals (cutlets, meatballs, puddings) and flour (pancakes, pancakes) dishes. Some sauces (from lingonberries, gooseberries, apples) are served with fried poultry, game, and rabbit.
Raw materials for preparing sweet sauces(except for sugar) there are fresh fruits and berries, their processed products (jams, jams, juices, syrups), eggs, starch, grape wines, cognac, liqueurs, chocolate, cocoa powder. To flavor sauces, various spices are used (cinnamon, cloves, nutmeg, vanillin), lemon and orange zest, etc. They are served both cold and hot.
Prepared berries and fruits for strawberry, raspberry and cherry sauces are sprinkled with sugar and left for 2... An hour in a cold place to release the juice. Then cook until the sugar is completely dissolved and cool. Use the sauce as a garnish for ice cream. Before serving with casseroles, puddings, and pancakes, these sauces are prepared with starch. The berries and fruits are pureed, sugar is added to the puree, the water is brought to a boil, potato starch diluted with boiled water is added and brought to a boil again. This sauce can be used hot or cold.
Apricot sauce They are often prepared from dried apricots, which are boiled with sugar until tender, pureed and heated until thickened.
Applesauce exists in two versions - with and without starch. In the first case, apples, boiled until tender, are pureed and mixed with the broth. After adding sugar and citric acid, bring the mixture to a boil, then add starch diluted with a cooled broth and let it boil again. Cereal cutlets, meatballs, casseroles, and pancakes are served with this sauce.
For sauce without starch apples cook in two stages. First - until ready (with the addition of lemon juice, zest and nutmeg), evaporating the water to less than a third of the original volume, and then wipe, add sugar and boil for another 10 ... 12 minutes. At the end of cooking, you can add white wine. This sauce is served hot with fried poultry (geese, duck) and meat.
Chocolate sauce prepared using cocoa powder or chocolate. Condensed milk with sugar is diluted with hot water, boiled, cocoa mixed with sugar is added, brought to a boil again, filtered and cooled. The sauce is flavored with vanilla.
For cognac sauce Condensed milk is mixed with boiled water and whole milk, eggs ground with sugar are diluted with this mixture, heated for 10 minutes at 85 ... 90 ° C, cooled and cognac is poured in.
Depending on the type of main product, the amount of sugar in sweet sauces prepared without starch ranges from 30 to 60%, with starch - within 10 ... 20%.
Syrups widely used in the preparation of non-alcoholic and alcoholic drinks, for the decoration of many sweet dishes (jelly, frozen).
Sugar syrup prepared by dissolving granulated sugar in hot water (650 g per 1 kg of syrup). The solution is filtered and allowed to boil with constant stirring. At the end of cooking, add citric acid. The finished syrup is cooled.
For lemon and orange syrups The juice is squeezed out of the fruit, the pulp and skin are finely chopped, boiled for 5...10 minutes at a low boil, left for half an hour and filtered. Dissolve granulated sugar in the broth, boil for 10...15 minutes, add the squeezed juice and bring to a boil again.
By adding a solution of vanillin in warm water (1:20), an infusion of cloves or mint to the finished sugar syrup, you get vanilla, clove, mint syrups. Bring the cloves to a boil in hot water, leave for 15...20 minutes, filter through a sieve with holes no larger than 1...1.2 mm. Dried mint leaves are poured with boiling water and left in a sealed container for 40...50 minutes, then filtered.
For coffee syrup ground coffee is poured with hot water, brought to a boil, left for 10...15 minutes, filtered, added sugar and brought to a boil.
Chocolate syrup prepared by diluting cocoa powder with hot water, ground with sugar. The mixture is brought to a boil, flavored with vanillin dissolved in warm water.
By infusing crushed nuts in hot coffee syrup, you get nut syrup.
All syrups are cooled after preparation.
Topic 1.4 Technology for preparing cold jelly desserts
1. Assortment of gelled cold desserts, their classification. Preliminary preparation of raw materials, gelatin for gelled cold desserts. Resource-saving technologies in the preparation of gelled cold desserts. Cooling and freezing bases for making jellies, mousses, sambukas, creams.
2. Combining various methods of preparing jellies, mousses, sambukas, creams. A combination of basic products with additional ingredients to create harmonious jellies, mousses, sambucas, creams. Fillings, sauces and glazes for jellies, mousses, sambukas, creams. Design and decoration techniques for complex jellies, mousses, sambucas, creams.
3. Art make-up when decorating jelly desserts. Serving and serving jellies, mousses, sambucas, creams. Temperature and sanitary conditions for preparing and serving different types of jellies, mousses, sambucas, creams. Safe ways to store jellies, mousses, sambucas, creams. Quality control of safety of jellies, mousses, sambucas, creams.
Jelly dishes include jelly, jellies, mousses, sambuca and creams. When cooled, they have a jelly-like consistency, as gelling agents are added to them. Jelly dishes can be unwhipped (jelly, jelly) or whipped (mousses, sambukas, creams).
To give the dish a gelatinous consistency, gelling substances are added to it: starch (potato and maize), gelatin and agar.
Potato starch and gelatin produce an elastic, transparent jelly; maize (corn) - cloudy, so it is used only in the manufacture of milk jelly. Agar produces a coarser jelly than gelatin. It is mainly used only for making jelly.
To preserve valuable nutrients (vitamins, mineral salts, organic acids), as well as coloring and aromatic substances in gelled sweet dishes, juice is squeezed out of peeled berries and fruits, the juices are boiled and a dish is prepared using the resulting decoction, into which the squeezed juice is then added.
It must be remembered that when frozen, shaken and stored for a long time, gelled foods may collapse and release liquid.
Kiseli. These are old Russian national dishes. The process of their preparation consists of two operations: preparing the syrup and brewing the starch. The syrup is prepared differently depending on the type of product, but it is brewed in the same way: the starch is diluted with a small amount of water or chilled syrup, stirred well, poured into the boiling syrup and, stirring quickly, brought to a boil (brewed).
Depending on the amount of starch, jelly is: thick (80 g of potato starch per 1 kg of jelly), medium-thick (45-50 g of potato starch per 1 kg of jelly), semi-liquid or liquid (30 g of potato starch per 1 kg of jelly). Thick and medium-thick jelly is sold as an independent dish. Semi-liquid (liquid) jelly is used as sauces for sweet dishes, cereal casseroles, puddings, etc.
The assortment of jelly is very large. They are prepared from fresh fruits, berries, rhubarb, rosehip decoctions, dried fruits, blueberries, fruit juices and syrups, jam, marmalade, berry extracts, milk, cream, tea with wine and citric acid, kvass, etc. d.
The technological scheme for preparing jelly from juicy fruits (cranberries, currants, cherries, blueberries, blueberries, etc.) includes the following operations: squeezing juice from sorted washed fruits; - preparing a decoction from the pulp; preparing syrup from the decoction; brewing starch; combining the finished jelly with the squeezed juice; cooling.
The operations of the technological scheme for preparing jelly from strawberries, wild strawberries, raspberries, and blackberries are as follows: rubbing the berries and obtaining a puree; preparing a decoction of pulp; obtaining syrup from decoction; brewing starch; combining hot jelly with puree; cooling.