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Галилео

Пушной

СТС

Galileo

наука

science

еда

пирожные

производство

00:00:01

Previously, there was a tradition of

00:00:04

showering participants in carnival balls and

00:00:06

weddings with sweets, they were called confetti

00:00:10

from the Italian word candied, which is why the

00:00:13

candies are called

00:00:15

candies,

00:00:16

so they showered everyone with these candied

00:00:20

candies and thought it was a little

00:00:21

expensive, and then they came up with the idea of replacing

00:00:25

these sweets with small pieces of

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multi-colored paper,

00:00:29

but the words for them remained confetti

00:00:33

let there be school friends ate

00:00:45

[music]

00:00:53

kolyan

00:00:54

his van flew out of work where to go now

00:00:58

working

00:00:59

hard for the boss they managed

00:01:02

to do a little bit of everything

00:01:04

such masters should be torn off with their hands they must

00:01:07

where to put their rich experience and

00:01:10

skills it’s time to move up the career

00:01:14

ladder

00:01:15

but everyone in their own way,

00:01:19

but

00:01:21

put aside sentimentality, if you don’t have

00:01:26

bread, eat cakes, this phrase is attributed to

00:01:30

Marie Antoinette,

00:01:31

but Kolyan is now assigned to

00:01:34

the production of cakes,

00:01:36

yes, this is not a job, but a dream, a

00:01:39

real paradise for those with a sweet tooth, but

00:01:43

before you eat the cakes, we need to prepare them, let’s

00:01:47

make a test batch of three copies a

00:01:50

novice cook Kolyan will cook

00:01:53

independently

00:01:54

under the guidance of an experienced and strict pastry

00:01:57

chef Yulia Yuryevna we will

00:02:00

start with the simplest basket we will

00:02:04

need shortbread dough

00:02:07

nuts and the king for the shortbread

00:02:11

dough itself you cannot do without flour

00:02:14

sugar butter and eggs

00:02:17

shortbread it is not called at all because it

00:02:20

contains sugar sand and

00:02:23

because of her race pci graze the

00:02:26

first task for the hookah roll out the

00:02:29

dough in the process from wheat flour

00:02:32

gluten is released

00:02:34

which connects all the components of the dough into a

00:02:37

single mass

00:02:38

[music] let's

00:02:42

compare the student and the master

00:02:46

she

00:02:48

Kolyan wants to have lunch as soon as possible and is in a hurry he does

00:02:52

n’t really care about beauty

00:02:54

crookedly but quickly, and Yulia Yurievna

00:02:59

takes her time and carefully trims the edges with a

00:03:02

pastry scraper so the baskets

00:03:06

turn out perfectly even;

00:03:10

bake the baskets for 10 minutes at a

00:03:13

temperature of 160 degrees; enough to

00:03:19

admire; there’s still a lot of work; in 10 minutes

00:03:25

you need to make caramel for the

00:03:27

filling;

00:03:28

essentially, caramel is sugar boiled with a

00:03:31

small amount of water for taste,

00:03:34

add cream to the caramel

00:03:39

in the meantime, the baskets are baked, the

00:03:42

shortbread basket is traditionally filled with

00:03:45

fruit,

00:03:46

but Yulia Yuryevna has her own signature

00:03:49

filling:

00:03:50

nuts,

00:03:51

walnuts, almonds, hazelnuts and pistachios,

00:03:58

quickly before our klutz eats everything

00:04:01

[music]

00:04:05

pour all the hot ones with caramel, the

00:04:09

first cake is ready with shortbread dough

00:04:13

we figured it out,

00:04:15

but the tea party is still far away now Kolyan

00:04:21

needs to make a sponge cake,

00:04:25

it needs chocolate

00:04:26

sponge cake and custard almond flour let's

00:04:32

start with the dough almond flour eggs

00:04:41

powdered sugar sugar separate the white from the

00:04:50

yolk

00:04:51

now Kolyan has been given a really difficult

00:04:54

task to carefully separate the white from the

00:04:57

yolk it won't work for everyone it’s not like

00:05:01

rolling a rolling pin the more kolyans make

00:05:05

mistakes the further the end of the working day the

00:05:09

white should be without and do it again

00:05:12

[music] the

00:05:15

white is lighter than the yolk and therefore flows down on its own

00:05:18

but the yolk strives to jump

00:05:21

after it if it’s completely impossible to

00:05:24

take it out of the egg better yolk with a teaspoon you

00:05:29

rule the yolks separately the whites separately the

00:05:32

pure egg white is mixed with sugar and

00:05:35

beat the mixture is saturated with many

00:05:39

small air bubbles the

00:05:41

egg whites increase in volume

00:05:44

eight times and become snow-white

00:05:47

if the yolks were included in the mixture the foam would not

00:05:50

turn out the fat is very heavy and is not

00:05:53

saturated with air whites whipped with sugar

00:05:58

add almond flour now

00:06:01

Kolyana must spread the dough, it looks like he is in

00:06:05

too much of a hurry sponge cake translated from

00:06:08

Italian baked twice

00:06:10

but it’s too early for us to bake Kolyana

00:06:13

formed layers not evenly enough the

00:06:16

layer of sponge dough should be

00:06:19

the same thickness

00:06:21

but

00:06:26

finally in the oven the articles have a delicate taste

00:06:29

We owe the biscuit to the reaction of combining

00:06:32

amino acids from egg whites with

00:06:35

carbohydrates from sugars under the influence of

00:06:37

high temperature.

00:06:39

The biscuit will not be baked for long. Kolyan

00:06:42

is instructed to quickly make a

00:06:45

custard for the layer. Fat egg yolks are

00:06:48

mixed with starch and sugar, then

00:06:52

poured with hot milk. The thickening of the

00:06:55

custard occurs under the influence of

00:06:57

high temperature.

00:06:59

starch. becomes a gel and the yolk

00:07:02

curls up

00:07:05

meanwhile the layer of biscuit dough is

00:07:07

ready at the next stage you can’t do without the

00:07:11

so-called pastry wheel

00:07:14

now Kolyan must cut out

00:07:17

identical round cakes from the dough

00:07:20

[music]

00:07:24

Kolyan works so slowly that Yulia

00:07:27

Yuryevna even managed to get hungry

00:07:30

now the cakes need to be sequentially

00:07:33

laid in the mold by greasing their

00:07:35

surface cream

00:07:37

their cream and dough must be

00:07:40

the same thickness, otherwise the cake

00:07:43

will turn out crooked the

00:07:45

remains of the custard are useful for

00:07:48

filling a small pile of

00:07:51

eclairs

00:07:53

the filling is poured into a ready-made form of

00:07:56

choux pastry

00:07:58

inside of which there is just room left

00:08:05

finally at least something Kolyan did without

00:08:08

mistakes, the sponge cake is soaked in cream,

00:08:13

it’s time to decorate it with chocolate

00:08:16

chips

00:08:17

[music]

00:08:19

and powdered sugar, ready

00:08:24

for the long-awaited eating of cakes,

00:08:27

only one lesson separates you in the end,

00:08:30

Kolyan must make fruit mousse,

00:08:33

it consists of mousse sponge cake and gelatin

00:08:37

[music]

00:08:39

mix the ingredients, the basis of this

00:08:42

cake is correctly mixed muse

00:08:47

Fruit puree is added to the whites whipped with sugar,

00:08:48

then gelatin

00:08:52

and whipped cream, if the

00:08:56

ingredients are not mixed correctly, the cakes will settle

00:09:02

from the biscuit dough, they will make a frame, a

00:09:05

base that is filled with foam, yes, yes,

00:09:08

translated from French, muse is exactly the

00:09:11

foam

00:09:12

inside the frame, the mousse will harden because it contains a binder

00:09:15

gelatin

00:09:18

on top, the cake is once again coated with

00:09:22

gelatin and decorated with berries;

00:09:26

this process is not trusted in the hookah; the

00:09:31

shift is ready; the shift is over; you can

00:09:36

give the apprentice a salary with the

00:09:38

goods produced; he earned;

00:09:46

well, where did Vavan go, we will tell

00:09:49

you in one of the next issues of

00:09:51

Galileo

00:09:52

[applause]

Description:

№619 от 06.09.2010 Пирожное производство. Как делают разные виды пирожных?

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