Yeast pancakes technological map. Delicious yeast pancakes according to GOST “like at school. Important points in making pancakes

I recently had the opportunity to attend a traditional alumni meeting at my home school. Only now do you realize what a golden time it was!

• Did you also jump in rubber bands during all breaks?
• Did you also jump rope and draw hopscotch on any free patch of asphalt in the school yard?
• Did you also play “battleship” and “tic-tac-toe” during recess?
• Did you also run to the dining room in time to buy the legendary dish - bread and cutlet?

If yes, then my today recipe - school yeast pancakes according to GOST, - just for you.

So at the alumni meeting we recalled funny stories from school life, teachers, classmates who could not come. And somehow imperceptibly the conversation turned to, what do you think? About the pancakes that were baked in all school canteens before. Yes, yes, those same ones fluffy pancakes, generously sprinkled with apple jam. How delicious it was! I immediately wanted to go to school again...

Our school canteen clearly appeared before our eyes. Our cooks were wonderful. Almost every other day we were given these delicious yeast pancakes. How delicious they were on the plate! And there was nothing tastier in the whole wide world! Your mouth immediately fills with saliva - it smells like childhood. I wish I could go back to school...

Today I’ll work as a good fairy :) and tell you a way to bring back your school days, at least for a little while. Repeat the taste of school pancakes from the cafeteria in your kitchen - and your dream will come true.

I have been looking for a long time for a recipe that will make pancakes like those in the school cafeteria. The old one helped technological map from the times of the USSR, which, as it turned out, was preserved in our dining room, as a kind of talisman.

Leaving the meeting, I carried away in my paws a carefully rewritten treasured recipe, which I will share with you today.

Let's call it school pancakes according to GOST. Since previously the proportions were observed very strictly - everything in the recipe was measured by gram.

I will give the original proportions and next to them I will give the weight, which I converted into a more familiar form for us.

Delicious yeast pancakes according to GOST “Like at school”

Delicious yeast pancakes according to GOST “Like at school”

1. Dissolve the yeast in warm water (if using “wet” yeast). Add egg, salt, sugar and mix with a blender for 5-10 seconds. I recommend increasing the amount of sugar if you are going to taste pancakes without jam. If with jam, do not increase it, otherwise it will turn out too sweet.
2. Add sifted flour and knead the dough like pancakes.
3. If you are using dry yeast, mix it with flour and pour it all into a liquid mixture of water, eggs, sugar and salt. Mix with a fork and then with a blender for 5-10 seconds.

   

   This is what the dough looks like after kneading

4. Cover with film and place in a warm place for 45 - 60 minutes.

   

   Before the first stirring

5. Reduce the dough slightly and leave to rise for another hour.
   The dough will increase greatly in volume.

   

   In another hour, just a little more, and it would have “escaped” from the bowl

6. Bake the pancakes in a preheated frying pan (covered) over low heat on both sides.
   
7. The result is very fluffy and porous pancakes, with holes. Place them on a napkin and let the excess oil absorb.
   
8. Place in a bowl and cover briefly. During this time, go get a jar apple jam. I found a jar of jam made using this wonderful recipe - apple jam with condensed milk and white chocolate (remember, we cooked it

Name of dish: Pancakes with condensed milk

№168

Type of processing: Roasting

Pancakes with condensed milk No. 168

Name of dish: Pancakes with condensed milk

Technological map ( culinary recipe) №168

Source (collection): Directory of recipes for meals for students of educational institutions in Moscow, issue 4, 2003.

Type of processing: Roasting

Recipe (layout of products) for 90 grams of net dish:

Nutritional value, calories and chemical composition dishes (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Pie with jam No. 177

Name of dish: Pie with jam

Technological map (culinary recipe) №177

Type of processing: Baking

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Goulash No. 65

Name of dish: Goulash

Technological map (culinary recipe) №65

Type of processing: Extinguishing

Recipe (layout of products) per 100 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Goulash No. 65

Name of dish: Goulash

Technological map (culinary recipe) №65

Type of processing: Extinguishing

Recipe (layout of products) for 60 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Meat schnitzel No. 99

Name of dish: meat schnitzel

Technological map (culinary recipe) №99

Type of processing: Cooking

Recipe (layout of products) for 70 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Meat schnitzel No. 99

Name of dish: meat schnitzel

Technological map (culinary recipe) №99

Type of processing: Cooking

Recipe (layout of products) for 80 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing dishes at school:

Pancakes have been prepared in Rus' since time immemorial. It's very tasty and hearty dish. It can be served as a dessert, topped with jam, honey or sour cream, or as an appetizer, with meat or vegetable filling. Pancakes can be called good only if they are tender and fluffy. To prepare them like this, you need to know more than one secret. How to bake pancakes correctly - read on.

For the test:

1. Milk – 500 ml;
2. Flour – 3 tbsp;
3. Live yeast – 32 g;
4. Eggs – 3 pcs.;
5. Sugar – 2-3 tbsp. l.;
6. Salt – 0.5 tsp;
7. Vegetable oil – 2 tbsp. l.

Used for frying vegetable oil how much dough will take.

How to cook pancakes with milk and yeast

This classic recipe a pancake that has been used for several hundred years. The taste of pancakes made with milk and yeast has been familiar to us since childhood. This is exactly the dish that is served for breakfast in kindergartens and this is what millions want to repeat.

Compared to kefir pancakes, yeast pancakes are higher in calories, but they are easier to prepare, so if you decide to cook such a dish for the first time, we advise you to start with the yeast version.

Due to the addition of yeast, the pancakes according to this recipe are airy and fluffy. They can be served with jam, honey or sour cream.

Cooking pancakes with yeast and milk step by step:

1. Heat the milk to a temperature of 40 degrees. Dissolve the yeast in warm milk and add half the prepared sugar and all the flour. Cover the dough with a towel and leave to rise in a warm place for an hour.
2. Beat the eggs with the remaining sugar and salt using a whisk. The eggs should have a uniform consistency and the sugar should be completely dissolved.
3. Add the egg mixture to the risen dough, mix well and leave to rise for another half hour.
4. Place pancakes in hot oil in a frying pan. For each pancake you need to pour a couple of tablespoons of dough.
5. Fry the pancakes until the crust is golden brown on both sides. Overcook all the dough in this way.

These pancakes can be eaten both cold and hot. To make the taste of this dish more unusual, you can add finely chopped vegetables, fruits, cheese or meat products to the dough.

Pancake making technology

In order to learn to cook delicious pancakes One proven recipe may not be enough. After all, it often happens that by precisely following the steps described in the instructions, you prepare a dish different from the original. This happens due to incorrect implementation of the technology.

Important points in making pancakes:

1. If you buy live yeast, then you need to knead the dough and let it rise 2 times. Fast-acting dry yeast only needs 20 minutes to display all its properties.
2. Milk for pancakes must be warm, and it is better to use eggs by heating them to room temperature.
3. If you choose a yeast-free method to prepare pancakes, the dough only needs to steep for 10-15 minutes.
4. Fry the pancakes on the first side over moderate heat until the dough on the second side tightens and bubbles form - this will take about 2-3 minutes. The other side of the pancakes should be fried for about 30 seconds.
5. It is better to place the finished pancakes, immediately after frying, on a napkin to remove excess fat.

Cooking technology is what largely determines the taste and appearance of a dish. No matter how high-quality ingredients you use, if you do not take into account all the nuances associated with frying the pancakes and kneading the dough, you will not be able to cook them as needed.

How to cook pancakes with sour cream

Pancakes made with sour cream are not only airy, but also very juicy. They taste somewhat like cupcakes, but by adjusting the amount of sugar and salt, you can serve them as a snack or dessert.

The fat content of sour cream does not in any way affect the final taste of the pancakes, but the acidity is of great importance; the higher it is, the tastier the dish will be.

In these pancakes you can add all the meat, cheese or fruit ingredients that you have left over from yesterday's dinner. The main thing is that the dough is not too thick.

How to cook pancakes with sour cream:

1. Beat 300 g of sour cream with a couple of eggs, a drop of salt and powdered sugar.
2. Add half a teaspoon of baking soda to the mixture.
3. Add a glass of flour into the mixture of sour cream and eggs in small portions. You should have a fairly thick and homogeneous dough.
4. Let the dough sit for 10 minutes until bubbles appear on the surface.
5. Place the pancakes in a frying pan in small heaps and fry until cooked on both sides.

Pancakes made with sour cream are higher in calories than those made with yeast, but this only makes them tastier. They can be served with caviar, chocolate, fruit toppings or whipped cream.

How to cook pancakes (video)

Pancakes are a dish in which the consistent addition of ingredients and step by step execution all processes described in the recipe. However, do not think that preparing delicious and airy pancakes you can't do it. Try it and you will definitely succeed!

TECHNOLOGICAL CARD No. 12019

Pancakes with apples

Cooking technology: The dough for pancakes is prepared in accordance with technological map No. 473. Fresh apples, peeled and seeded, cut into small cubes or thin strips, are added to the pancake dough and mixed.

The pancakes are placed on a heated baking sheet, greased with oil, and baked in an oven or broiler at a temperature of 180-200 ° C for 8-10 minutes until cooked.

Dispense pancakes, 2-3 pieces per serving, with boiled butter or sour cream sauce.

Serving temperature: not lower than 65 °C.

Implementation period: no more than three hours from the moment of preparation.

TECHNOLOGICAL CARD No. 12022

Cheesecake with homemade cottage cheese

In 100 grams of this dish contains:

Cooking technology: yeast dough is prepared using a straight method: milk heated to a temperature of 35-40°C is poured into the bowl of a dough mixing machine, previously diluted in water with a temperature of no higher than 40°C and strained yeast, sugar, salt, pasteurized Melange is added, flour is added and everything is mixed in for 7-8 minutes. After this, add melted butter and vegetable oil, knead the dough until it acquires a uniform consistency and is easily separated from the walls of the bowl. The bowl is covered with a lid and left for fermentation for 3-4 hours in a room with a temperature of 35-40°C. When the dough has increased in volume by 1.5 times, knead for 1-2 minutes and again leave for fermentation, during which the dough is kneaded another 1-2 times. Dough made from flour with weak gluten is kneaded once.

To prepare minced cottage cheese, the cottage cheese is passed through a grinding machine, then eggs and sugar are added and mixed thoroughly.

Cooked yeast dough for cheesecakes, place it on a table dusted with flour, cut off a piece weighing 1 - 1.5 kg, roll it into a rope and divide it into pieces from which they are formed into balls. Place the balls, seam side down, on a pastry sheet greased with vegetable oil, allow for partial proofing, and then use a wooden pestle 5 cm in diameter to make a depression in them, which is filled with minced curd. After complete proofing, the edges of the cheesecake are greased with well-mixed pasteurized liquid egg product. Cheesecakes are baked in the oven at a temperature of 230 - 240°C for 10-12 minutes until the cottage cheese forms a golden brown crust. The finished product is cooled to room temperature.

Serving temperature: 25±2°С.

Implementation period: no more than 16 hours from the moment of preparation.-Pumpkin pie 159 ... cook soup or make vegetable casserole that the family will enjoy in... use these beans as a layer in casserole with tortillas (Mexican flatbread), rice, ...