Kyata Yerevan is a product in the form of a round cake made from yeast fancy puff pastry, filled with butter, powdered sugar and flour. The surface is smeared with yolk.
1 kg contains 2 pcs.
Humidity - 11,0 ± 2,0%.
Technological scheme of production
Kneading dough and fermentation.
Preparation of the filling.
Proofing the blanks.
Baking and packaging products.
For the production of Kyaty Yerevan, they use top-grade flour, powdered sugar, melted butter, yeast, yolks, and salt.
Kneading and fermentation of dough. The dough is prepared straight way. Yeast is diluted with a small amount of water at a temperature of 29 — 30 ° C, then mixed with salt, melted butter and flour to a uniform consistency. At the end of the kneading, the temperature of the dough is 18 — 20 ° С, the humidity is 30 — 35%. The kneaded dough is left to ferment on 40 — 60 min at 29 — 30 ° C.
Cooking stuffing. Cooled to 10 ° С, melted white melted butter is ground with powdered sugar, after which the flour is gradually injected and everything is thoroughly mixed until a homogeneous crumbly mass is obtained with the humidity 8-10%.
The finished dough is divided into portions of 500 — 600 g. Each portion is sprinkled with flour and rolled to a thickness of 4 — 5 mm. Rolled dough 2 — 3 fold fold after preliminary in each case, lubricated with oil. Thus, a puff pastry is obtained, which is then rolled up in the form of a roll and divided into portions by 200 g. Each portion is rolled up in the form of a screw, flattened from top to bottom and rolled into a round cake. 175 g of filling is put on the cake, then the edges are joined and the billet is again rolled out into a round cake with a thickness of 15 — 20 mm. Flapjack placed on sheets, oiled.
Proofing the blanks.
The Yat Yeryanuka laid out on sheets is left for proofing in the workshop room on 10 — 15 min. Before planting in the oven, the products are smeared with egg yolk and stuffed with a fork.
Kyatu is baked at a temperature of 200 — 220 ° С for 30 — 35 min.
Cooled products are sent for packaging.
The product is in the form of a sweet puff pastry with filling. It has a round shape. The surface is smeared with yolk. Produced by weight. 1 kg contains at least 2 pcs.
Humidity 11,0% ± 2,0.
|name of raw materials||Mass fraction of solids,%||Consumption of raw materials to finished products 1 t (without wrapping materials), kg|
|actually||in dry matter|
|Premium wheat flour in the filling||85,5||240,6||205,7|
|Icing Sugar in the Filling||99,85||123,4||123,2|
|Ghee in the filling||99||90,3||89,4|
|Ghee on interlayer||99||30||29,7|
|egg yolk||46||15||6,9 -|
|Egg yolk for lubrication||46||15||6,9|