PRODUCTION METHOD OF MULTI-LAYERED LAZ BAKLAVA FILLED WITH CUSTARD

Abstract

The invention describes a production method for standardizing the production of multi-layered Laz baklava with a custard filling. The method involves preparing the custard by cooking milk, flour, sugar, and salt; adding butter to the hot custard; cooling the custard to approximately 40-45°C or lower; then adding whole eggs, egg yolks, and black pepper and homogenizing it. Once fully cooled, the custard is applied to approximately 600g of 40 layers of bottom pastry, topped with approximately 150g of coarsely chopped hazelnuts, and covered with approximately 400g of 30 layers of top pastry. Three clean sheets of pastry are placed on top, the product is cut into approximately 4 x 4 cm squares, approximately 300g of clarified butter is applied, and it is baked at approximately 230°C for 25-30 minutes. After baking, approximately 1,750g of hot syrup is poured over the hot product. This process results in Laz baklava with a homogeneous filling, multi-layered texture, and a standard slice structure.

Description

PRODUCTION METHOD OF MULTI-LAYERED LAZ BAKLAVA FILLED WITH CUSTARD Technical Area: The invention relates to the field of food production technologies. More specifically, the invention concerns hand-rolled... a multi-layered structure containing custard and hazelnuts between layers of phyllo dough the formation of custard by combining its components in a specific processing sequence and under specific temperature conditions. preparation of the filling between the bottom and top layers of phyllo dough positioning, cutting the product, applying clarified butter, cooking and baking multi-layered Laz pudding filled with custard, then soaked in hot syrup. It is a production method for standardizing the production of baklava. State of the Art: Baklava and similar syrup-soaked pastries are generally made using phyllo dough or other types of pastry. the creation of layers, filling materials between the layers positioning, oil application, cooking and syruping stages is being carried out. In syrup-soaked pastry products with custard filling, the method of preparing the filling is as follows: At what stage and at what temperature should the egg components be added to the mixture? the process of homogenizing and cooling the filling, the quantity of phyllo dough layers, and distribution, arrangement of filling and hazelnut layers, cooking conditions and syruping Time affects the structure of the final product, layer integrity, filling homogeneity, and syruping. It can have an effect on its characteristics. Especially when egg components are added to custard at high temperatures. Undesirable clotting in egg components and consequently in the filling structure Loss of homogeneity may occur. Also, the uncontrolled quantities and number of layers of the top and bottom pastry sheets, The variability in the amount of filling, the uneven distribution of the hazelnut layer, and 1. Performing the cooking and syruping processes under different conditions results in different outcomes. the layer integrity of the product, cuttability, filler distribution, and final product standard. This can lead to varying results. Therefore, the custard filling must be prepared in a specific order, including eggs. the addition of its components at a specific temperature level, in specific quantities and layers between the top and bottom layers of phyllo dough, which have a certain number of layers of filling and hazelnuts positioning in a specific order and cutting, greasing, baking and syruping standardized processes that ensure operations are carried out in a specific process sequence A production method is needed. Purpose of the Invention: The main purpose of the invention is to replicate the multi-layered Laz baklava filled with custard. and to ensure a standardized production method. Other purposes of the invention are: -to ensure the custard filling is prepared with a homogeneous consistency, - Egg and egg yolk components are added to the custard at high temperatures. to reduce homogeneity problems that may arise from its production, - egg components are added to the custard at approximately 45°C or lower. to ensure that it is done, -Ensuring the custard is homogenized after adding the egg and black pepper. - Creating the top and bottom layers of dough with specific numbers and quantities, - layers of custard and hazelnuts between layers of phyllo dough in a specific order. to position -a balanced and repeatable layer structure between the top and bottom layers of pastry to create, -to ensure the product is cut to a specific slice standard, -Ensure that clarified butter is applied to the product before cooking. - to carry out the cooking process under specific temperature and time conditions, -to ensure that hot syrup is applied to the hot product after cooking, 2 - to ensure that the product is obtained in approximately 108 standard square slices and -to increase the repeatability of the production process. Description of the Invention: The invention relates to a method for producing a multi-layered Laz baklava filled with custard. It is related. The method involves preparing the custard, preparing the phyllo dough, and rolling out the phyllo sheets. Creating the bottom layer of phyllo dough, placing the custard and hazelnut layers, Creating the top layer of phyllo dough, placing clean top layers of phyllo dough, cutting, plain. The process includes the stages of oil application, cooking, and hot syrup application. Preparing the custard; when preparing the custard, milk, flour, sugar and salt are mixed together. It is placed in a bowl or cooking pot. In the preferred approach; 1,000 g of milk, 260 g flour, 315 g of sugar and 2 grams of salt are used. Milk, flour, sugar, and salt are mixed together until a homogeneous custard consistency is obtained. It is cooked until... The cooking process is stopped when the custard reaches a homogeneous consistency, and Butter is added while the custard is still hot. The preferred method uses approximately 150g of butter. The butter is stirred until it is evenly distributed throughout the custard. Following this, the custard is cooled in a controlled manner. 3. The custard temperature should be approximately 40–45 °C or lower. Once it arrives, the egg components are added. In the preferred approach; 3 whole eggs, 3 egg yolks and Approximately 2 teaspoons of black pepper are used. After adding the egg, egg yolk, and black pepper to the custard, the mixture... A smooth and homogeneous texture with a blender or equivalent homogenizing equipment. It is processed until it is obtained. After the homogenization process is complete, the custard is cooled completely. Amount of prepared and fully cooled custard used for one tray of product. It is approximately 1,400 g. Thanks to this sequence of steps, the egg components are directly added to the high-temperature custard. not added and the custard before adding the egg components The temperature is reduced to approximately 45 °C or lower. Preparing the Yufka Dough; Yufka dough is made using flour, eggs, water, and salt. It is being prepared. The preferred method uses approximately 1,000 grams of flour in total. The amount of flour in question is; approximately 500 g of first-grade flour, approximately 250 g of second flour and It is formed in such a way that it will contain approximately 250 g of third flour. The dough composition also includes: 4 3 eggs, 200 ml of water and g of salt is added. The ingredients are mixed and kneaded until the desired dough consistency is achieved. The prepared dough is divided into pieces, and the dough pieces are processed either manually or by a mechanical system. It is rolled out into thin sheets using a tool. The rolled-out dough sheets are placed in the tray in single or double layers, folded, or stacked on top of each other. They are positioned in such a way that they will appear. Creating the Bottom Layer of Phyllo Dough; using the prepared phyllo dough sheets, the bottom of the tray is formed... In this section, a multi-layered bottom pastry structure is created. In the preferred method, the bottom layer of phyllo dough consists of approximately 600g of phyllo dough in total. It is made and contains approximately 40 layers of phyllo dough. Once the bottom layer of pastry is formed, it has been completely cooled. The custard is applied on top of this layer. Creating the Custard Layer; approximately 1,400 g of custard is placed on top of the bottom phyllo dough layer. The custard is served completely cooled. The custard should be spread as evenly as possible on the surface of the bottom phyllo layer. It is distributed homogeneously. In this way, the custard forms a specific filling layer within the product. is provided. Creating the Hazelnut Layer; coarsely chopped hazelnuts are placed on top of the custard layer. Hazelnut cultivation is being applied. The preferred method uses approximately 150 g of hazelnuts. The hazelnuts are separated and distributed as evenly as possible over the surface of the custard. A layer of hazelnuts is being formed. Creating the Top Phyllo Dough Layer; a multi-layered top phyllo dough on top of the hazelnut layer. The structure is being created. In the preferred method, the top layer of pastry is made from approximately 400 g of pastry dough, and It contains approximately 30 layers of phyllo dough. Once the top layer of phyllo dough is formed, the custard and hazelnut layers are placed on top and bottom. It is positioned among layered pastry structures. After the top layer of pastry is completed, 3 clean pieces of paper are also placed on the top surface of the product. The top layer of pastry is placed on top. Cutting and Clarification Application; after a multi-layered structure is created, the product It is being cut. In the preferred application, the product will form square slices approximately 4 × 4 cm in size. It is cut in this way. After the cutting process, approximately 300 g of clarified butter is applied to the top surface of the product. The clarified butter is distributed as evenly as possible across the product surface. Cooking Process: The sliced ​​product, coated in clarified butter, is placed in the oven. In the preferred application, the product is heated to approximately 230 °C for about 25–30 minutes. It is cooked for a certain period of time. 6 The cooking process involves ensuring the pastry layers reach the desired level of doneness and color. It is continued until it is provided. Syrup Preparation: The syrup is prepared using sugar, water, and lemon. The preferred composition of the syrup is: 1.650 g powdered sugar, 1,000 ml of water and It consists of half a lemon. The prepared syrup should be at a temperature suitable for use when the product's cooking process is complete. is being held. Syruping Process; the product is removed from the oven after the baking process is complete. Hot syrup is applied to the cooked product while it is still hot. The preferred method involves pouring approximately 1,750 g of hot syrup over a tray of products. is being implemented. The syrup is distributed as evenly as possible throughout the entire product. In this way, the hot product and the hot syrup are brought together, ensuring a multi-layered syrup. The dough is structured and the filling layers are distributed within it. The final product is the result of completing the process described above; -with a multi-layered pastry structure on the top and bottom, -custard filling between layers of phyllo dough, -a layer of hazelnuts on top of the custard, -clean layers of phyllo dough on the top surface, -cooked on a surface with clarified butter and -A multi-layered Laz baklava with a syrup-soaked custard filling and a final texture is obtained. is being done. 7 In the preferred method, the product is cut into square slices approximately 4 × 4 cm in size. This recipe prepares approximately 108 slices for one tray. Technical Implications of the Invention Within the scope of the invention, after the custard is cooked, butter is added to the hot custard. the egg components of the custard should be added and cooked for approximately 40–45 minutes before the egg components are added. Cooling to °C or lower, then adding the egg, egg yolk and Black pepper is added and the mixture is homogenized. Thus, the egg components are added directly to the custard at high temperatures. to reduce coagulation and homogeneity problems that may arise from processing that is intended. In addition, there are approximately 40 layers of 600g bottom phyllo dough, approximately 1400g of custard, approximately 150 g hazelnuts, approximately 30 layers of phyllo dough (400 g total), and 3 clean phyllo dough sheets. the filling and pastry layers in the product are arranged in a specific layer sequence. It ensures that it can be generated in a repeatable manner. After slaughtering, apply approximately 300 g of clarified butter, then bake at approximately 230 °C for 25–30 minutes. Cook for minutes, and after cooking, add approximately 1.750 g of hot syrup to the hot product. implementation of the process in a specific sequence of operations is provided. This process ensures a characteristic layered structure and homogeneous custard. obtaining a product with a uniform distribution and standardized slice structure that is intended. How the invention can be applied to industry. The invention is relevant to the food production sector, particularly for baklava and syrup-soaked pastries. It is suitable for use in production. 8. The preparation of custard, rolling and layering of dough, filling and The process involves placing the hazelnuts, cutting them, applying clarified butter, baking them in the oven, and drizzling them with hot syrup. The stages can be performed manually, as well as by mixing, which is used in food production. Homogenization, dough rolling, and cooking can also be done using appropriate equipment. Therefore, the invention can be realized on the scale of a single production tray, as well as the same process. using appropriate production equipment, the sequence can be produced in multiple trays or more. It can also be applied in food production facilities where it can be adapted to production capacity. The invention's manufacturing method involves preparing the components in a specific sequence of processes and because the product is based on being created in a specific layered structure, production industrial food production to improve repeatability and final product standardization. It can be applied to production processes. 9

Claims

1- The invention is a method for producing multi-layered Laz baklava filled with custard; a) a mixture containing milk, flour, sugar, and salt is cooked to obtain a homogeneous custard. being done, b) adding butter to the hot custard after the cooking process is complete and ensuring the butter is evenly distributed throughout the custard. c) Cooling the custard with added butter and the custard temperature when it reaches approximately 40–45 °C or lower Adding whole eggs, egg yolks, and black pepper to the custard, d) the custard containing egg, egg yolk and black pepper is blended or homogenization with equivalent homogenization equipment and completely cooling, e) a very large pastry made from hand-rolled phyllo dough, containing approximately 600g of phyllo dough and about 40 layers. creating a layered bottom phyllo dough layer, f) approximately 1,400 g of completely cooled custard on the bottom phyllo dough layer spread, g) Approximately 150 g of coarsely chopped hazelnuts on top of the custard layer. by applying the method of creating a hazelnut layer, h) a very thick layer of approximately 400g of phyllo dough and about 30 layers on top of a hazelnut layer. creating a layered top phyllo dough layer, i) placing 3 clean top sheets of phyllo dough on top of the top phyllo dough layer, j) Square slices of approximately 4 × 4 cm from the resulting multilayered structure cut in such a way as to form, k) Applying approximately 300 g of clarified butter to the cut product, l) The product, treated with clarified butter, is left at a temperature of approximately 230 °C for approximately 25–30 minutes. cooking and m) the steps of applying hot syrup to the hot product after the cooking process is complete A production method characterized by its inclusion. 2- This is the production method according to Claim 1, and approximately in the preparation of the custard. 1,000 g milk, approximately 260 g flour, approximately 315 g sugar, and approximately 2 g salt. A production method characterized by its use. 3- Production method according to claim 1 or 2, with approximately 150 g of butter. A production method characterized by the use of a specific quantity. 4- The production method is according to any of options 1 to 3, and the custard contains 3 pieces. Add one whole egg, three egg yolks, and about two teaspoons of black pepper. A production method characterized by its... 5- The production method is according to any of options 1 to 4, and the phyllo dough... Using a total of approximately 1,000 g of flour, 3 eggs, 200 ml of water, and 10 g of salt. A production method characterized by its preparation. 6- Production method according to claim 5, where approximately 500 g of a total of approximately 1,000 g of flour with the first flour containing approximately 250 g of second flour and approximately 250 g of third flour The characterized production method. 11 7- The production method is according to any of items 1 to 6, and the bottom layer of dough... It is made from approximately 600g of phyllo dough and consists of approximately 40 layers of phyllo dough. The characterized production method. 8- The production method is according to any of options 1 to 7, and the top layer of dough... It is made from approximately 400g of phyllo dough and consists of approximately 30 layers of phyllo dough. The characterized production method. 9- Production method according to any of claims 1 to 8, and custard layer It is characterized by applying approximately 150 g of coarsely ground hazelnuts on top. The production method used. 10- The production method is according to any of options 1 to 9, and the top layer of dough... After completion, place 3 clean top sheets of pastry on the top surface of the product. A production method characterized by its placement. 11- The production method is according to any of claims 1 to 10, and the product is approximately 4 × It is characterized by being cut into square slices measuring 4 cm. The production method used. 12- The production method according to any of claims 1 to 11, and the cut product Applying approximately 300g of clarified butter to the product and the product with clarified butter It is characterized by being cooked at a temperature of approximately 230 °C for about 25–30 minutes. The production method used. 13- The production method is according to any of the options 1 to 12, and the syrup is made from 1,650 g of powder. It is characterized by being prepared using sugar, 1,000 ml of water, and half a lemon. The production method used. 12 14- The production method according to any of claims 1 to 13, and the cooking process by applying approximately 1,750 g of hot syrup to the finished hot product. The characterized production method. 15- The production method is according to any of claims 1 to 14, and it refers to a tray of products. to form approximately 108 square slices, each approximately 4 x 4 cm in size A production method characterized by its preparation. 13