Baklava Baku - the product of the biscuit dough soaked in sugar syrup and honey, with six layers of walnut filling. The surface is finished with a nut. Form - diamond-shaped.
In 1 kg contains at least 10 pieces.
Humidity - 12,0 ± 3,0% •
Technological scheme of production
Kneading dough and fermentation.
Preparation of the filling.
Baking and packaging products.
For the production of the Baku baklava use white flour, sour cream, melted butter, eggs, yeast, sa Harney sand core hazelnut, cardamom, saffron, honey.
Test Preparation are bezoparnym way.
Ghee, sour cream, melange and water are loaded into a kneading machine, mixed for 5 minutes, then yeast, previously diluted in a small amount of water with a temperature of 30–32 ° С, is added with continuous stirring. The total water consumption for the preparation of the dough is 25-30% in relation to the amount of flour spent on the preparation of the products. After adding the yeast with continuous stirring, add flour and continue kneading for another 5 minutes. The moisture content of the dough after kneading is 35–36%, and the temperature is 18–19 ° С.
Zameshennoe dough left about 2 hour fermentation at 29-30 ° C.
Preparation of the filling. To prepare the stuffing shredded blemishes mixed with sugar and cardamom. Humidity filling - 3-4%.
Cutting test performed on the table, podpilennom flour.
The dough is divided into 300, 600 and 5 pieces. by 180 Each portion was rolled into a bun, which rolled into the reservoir 2-4 mm thick.
On the iron sheet, oiled, put the rolled dough layer weighing 300 g, the surface of it is oiled and a layer of nut filling thickness of 1-3 mm is applied. After that, it is covered with a layer of weight 180 g, again oiled and a new layer of nut filling is applied. Then again cover with a layer of weight 180 g, which is also lubricated with oil and superimposed the filling. This operation is repeated 3 more times. The fifth layer weighing І80 g, lubricated with oil, is covered with a layer of nut filling with a layer of dough weighing 600. Thus, Baklava Baku has six layers of nut filling. The edges of the upper and lower test beds are joined and tied.
SPLIT products are left to stand for 20 minutes.
Before planting in the oven surface products smeared egg, mixed with saffron, and cut to pieces in the form of rhombs. Each diamond trim walnut.
Baking Baklava Baku is carried out at a temperature of 190-200 ° C in two steps.
Through 35-40 minutes after the landing of products into the oven they are taken out and pour the heated sugar-honey syrup in the amount of 400-500 g on each sheet and then put in the oven.
The total duration of baking - 40-45 minutes. After cooling, the product is sent for packaging.
Butter product, sandwiched six layers of walnut filling and soaked in sugar-honey syrup. The surface is finished with a nut. It has a diamond shape. Available Loose. In 1 kg contains at least 10 pieces.
Humidity 12,0% ± 3,0%.
|name of raw materials||Mass fraction of solids,%||Consumption of raw materials to finished products 1 t (without wrapping materials), kg|
|actually||The dry substances|
|Sugar in the filling||99,85||246,1||245,7|
|Sugar to fill||99,85||49,3||49,2|
|The core of the hazelnut stuffing||94||246,1||231,3 '|
|Cardamom in nachinku||100||3,1||3,1|
|Honey to fill||78||17,7||13,8|
|walnut kernel to finish||94||7,8||7,3|