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TECHNICAL AND TECHNOLOGICAL CARD № Banana tempura with ice cream
- APPLICATION AREA
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the Banana tempura dish with ice cream produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
- RECIPE
| Name of raw materials and products | Unit | consumption of raw materials and | ||||
| products on | ||||||
| for 1 time | ||||||
| Gross | Net | |||||
| banana sv | G | 96,000 | 60,000 | |||
| Dough for spring rolls s/m | G | 14,000 | 14,000 | |||
| TEMPURA BATTER s / r " | G | 20,000 | 20,000 | |||
| Refined vegetable oil | ml | 20,600 | 20,000 | |||
| Ice cream economy in ass | G | 52,500 | 50,000 | |||
| Powdered sugar 1 cat | G | 2,000 | 2,000 | |||
| cocoa powder | G | 2,000 | 2,000 | |||
| Toppings | G | 20,600 | 20,000 | |||
| mint sv | G | 4,000 | 2,000 | |||
| Dish yield (in grams): | 90/50/20 | |||||
- TECHNOLOGICAL PROCESS
The mint is washed and dried. A peeled banana is laid out on a sheet of dough, sprinkled with powdered sugar and cocoa powder, the roll is wrapped, dipped in tempura batter and deep-fried.
When serving, the roll is cut obliquely into 2 parts and laid out on a plate. A ball of ice cream is placed next to it, the dessert is poured with caramel topping in a zigzag pattern.
Garnish with a sprig of mint.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - Characteristic of this dish.
Color - Characteristic of the products included in the product.
Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.
6.2 Microbiological and physico-chemical parameters:
According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)
- NUTRITIONAL AND ENERGY VALUE
Technological engineer.
My family are big fans of Japanese cuisine. I even had to master the intricacies of making rolls and sushi at home, but I didn’t dare to cook Japanese desserts at home. I thought it was a very painstaking and difficult task. But you know the saying "The eyes are afraid, but the hands are doing." One fine evening, I really wanted to surprise my family and cook one of our favorite Japanese desserts, banana tempura. I must say that there is nothing difficult in preparing this dessert. It is enough just to have all the necessary ingredients and a maximum of 15 minutes of free time. According to this recipe, which I offer you, my tempura bananas turned out to be very tasty, even much tastier than they serve in restaurants. My family members were delighted and asked me to pamper them with such a dessert as often as possible.
Cuisine: Japanese.
Ingredients for 4 servings
- bananas - 400 g
- quail eggs - 4 pcs.
- cold mineral water - 150 ml.
- wheat flour - 150 g
- vegetable oil for frying
- creamy ice cream - 200 g
- powdered sugar - 100 g
- walnuts - 50 g
- mint for decoration.
Cooking banana tempura
Break the eggs into a bowl and beat with a whisk.
Pour mineral water into the eggs in a small stream and begin to beat with a mixer at medium speed until a thick foam forms. Mineral water should be highly carbonated and very cold, you can even put a few ice cubes in a glass of mineral water.
Without ceasing to beat, add flour in small portions.
We get a homogeneous dough without lumps. The dough for tempura bananas should not be liquid or thick in consistency, something in between, a bit like thick sour cream.
Bananas are peeled, with a knife we cut off the edges on both sides. Cut each banana into medium-sized pieces.
Prick slices of banana on a fork and carefully dip into the dough, carefully making sure that there is no space left on the banana without dough. Before you start frying bananas, you should take a shallow plate and line it with a paper towel.
Pour vegetable oil into the pan in such an amount that it completely covers the tempura. Gently drop the bananas one by one into the boiling oil. Banana slices should not touch each other when frying in oil, so it is best to fry in small portions. Fry bananas in tempura over medium heat until golden brown on one side and on the other for 20-30 seconds.
Using a slotted spoon, spread the fried bananas on a paper towel to absorb excess oil.
My family are big fans of Japanese cuisine. I even had to master the intricacies of making rolls and sushi at home, but I didn’t dare to cook Japanese desserts at home. I thought it was a very painstaking and difficult task. But you know the saying "The eyes are afraid, but the hands are doing." One fine evening...
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If you are looking for a dessert recipe that is sure to taste and quick to prepare, we recommend choosing Tempura Bananas. You can combine a delicacy with creamy ice cream.
My family are big fans of Japanese cuisine. I even had to master the intricacies of making rolls and sushi at home, but I didn’t dare to cook Japanese desserts at home. I thought it was a very painstaking and difficult task. But you know the saying "The eyes are afraid, but the hands are doing." One fine evening, I really wanted to surprise my family and cook one of our favorite Japanese desserts, banana tempura. I must say that there is nothing difficult in preparing this dessert. It is enough just to have all the necessary ingredients and a maximum of 15 minutes of free time. According to this recipe, which I offer you, my tempura bananas turned out to be very tasty, even much tastier than they serve in restaurants. My family members were delighted and asked me to pamper them with such a dessert as often as possible.
Kitchen: Japanese.
Ingredients for 4 servings
- bananas - 400 g
- quail eggs - 4 pcs.
- cold mineral water - 150 ml.
- wheat flour - 150 g
- vegetable oil for frying
- creamy ice cream - 200 g
- powdered sugar - 100 g
- walnuts - 50 g
- mint for decoration.
Cooking banana tempura
Break the eggs into a bowl and beat with a whisk.
Pour mineral water into the eggs in a small stream and begin to beat with a mixer at medium speed until a thick foam forms. Mineral water should be highly carbonated and very cold, you can even put a few ice cubes in a glass of mineral water.
Without ceasing to beat, add flour in small portions.
We get a homogeneous dough without lumps. The dough for tempura bananas should not be liquid or thick in consistency, something in between, a bit like thick sour cream.
Bananas are peeled, with a knife we cut off the edges on both sides. Cut each banana into medium-sized pieces.
Prick slices of banana on a fork and carefully dip into the dough, carefully making sure that there is no space left on the banana without dough. Before you start frying bananas, you should take a shallow plate and line it with a paper towel.
Pour vegetable oil into the pan in such an amount that it completely covers the tempura. Gently drop the bananas one by one into the boiling oil. Banana slices should not touch each other when frying in oil, so it is best to fry in small portions. Fry bananas in tempura over medium heat until golden brown on one side and on the other for 20-30 seconds.
Using a slotted spoon, spread the fried bananas on a paper towel to absorb excess oil.- Before serving, sprinkle tempura bananas with powdered sugar, chopped walnuts, put a ball of creamy ice cream and decorate with mint leaves. This dessert is delicious both hot and cold.
My family are big fans of Japanese cuisine. I even had to master the intricacies of making rolls and sushi at home, but I didn’t dare to cook Japanese desserts at home. I thought it was a very painstaking and difficult task. But you know the saying "The eyes are afraid, but the hands are doing." One fine evening, I really wanted to surprise my family and cook one of our favorite Japanese desserts, banana tempura.
I must say that there is nothing difficult in preparing this dessert. It is enough just to have all the necessary ingredients and a maximum of 15 minutes of free time. According to this recipe, which I offer you, my tempura bananas turned out to be very tasty, even much tastier than they serve in restaurants. My family members were delighted and asked me to pamper them with such a dessert as often as possible.
Ingredients for 4 servings:
Bananas - 400 g
Quail eggs - 4 pcs.
Cold mineral water - 150 ml.
Wheat flour - 150 g
Vegetable oil for frying
Creamy ice cream - 200 g
Powdered sugar - 100 g
Walnuts - 50 g
Mint for decoration.
Cooking banana tempura
Break the eggs into a bowl and beat with a whisk. Pour mineral water into the eggs in a small stream and begin to beat with a mixer at medium speed until a thick foam forms. Mineral water should be highly carbonated and very cold, you can even put a few ice cubes in a glass of mineral water.
Without ceasing to beat, add flour in small portions. We get a homogeneous dough without lumps. The dough for tempura bananas should not be liquid or thick in consistency, something in between, a bit like thick sour cream.
Bananas are peeled, with a knife we cut off the edges on both sides. Cut each banana into medium-sized pieces.
Prick slices of banana on a fork and carefully dip into the dough, carefully making sure that there is no space left on the banana without dough. Before you start frying bananas, you should take a shallow plate and line it with a paper towel.
Pour vegetable oil into the pan in such an amount that it completely covers the tempura. Gently drop the bananas one by one into the boiling oil. Banana slices should not touch each other when frying in oil, so it is best to fry in small portions. Fry bananas in tempura over medium heat until golden brown on one side and on the other for 20-30 seconds.
Using a slotted spoon, spread the fried bananas on a paper towel to absorb excess oil.
Before serving, sprinkle tempura bananas with powdered sugar, chopped walnuts, put a ball of creamy ice cream and decorate with mint leaves. This dessert is delicious both hot and cold.
Photo and recipe: Alina Kolomoets.
We offer you a recipe for a unique holiday dessert from Marina from St. Petersburg. Tempura is the name of a Japanese dish made from fish, seafood, vegetables or fruits in batter. Preparing this dessert is not so difficult, but rest assured: your family and guests have not tried anything like this! Very tasty, festively decorated, it combines the coldness of ice cream and the heat of freshly baked tempura.
First, chop the nuts with a knife. You can leave a few beautiful walnut halves for the final decoration of the dessert. Pour water into a bowl, pour out the flour and break the egg. After that, put a frying pan on the fire, filling it with vegetable oil. There should be at least 2 centimeters from the top edge of the oil to the bottom of the pan. While you are kneading the dough, the pan will warm up well. Remember - there should be no lumps in the dough.
We clean the bananas, with a knife we remove their edges from both sides. We cut each banana across into 4 parts, as in the picture. Throw the resulting pieces into the dough and roll them well. A banana should not have an edge without dough! Prick a piece with a fork and gently lower it into the hot oil. Avoid burns! Repeat this procedure until the pan is full, but so that the pieces do not touch each other. The bottom edge of the dough will turn white, and then maybe lightly brown. 30 seconds after you put them, the pieces must be turned over with a fork. After another 30 seconds, the tempura should be laid out on the prepared dish. Shake the oil from the finished tempura back into the pan, otherwise it will accumulate at the bottom of the dish. Put in a new batch of banana pieces. When there are no pieces left in the bowl, turn off the gas under the pan and proceed to the next step.
Build a water bath. To do this, you can put a ladle with a handle on top of a small saucepan filled with water. Light a fire, put white chocolate in a ladle. You can add a teaspoon of boiled water - but no more. When the chocolate has melted to a smooth, soft mass, prick a piece of tempura on a fork and dip it halfway into the chocolate. It is best to dip along, not across. Then quickly dip the edge of the white chocolate tempura into the bowl of chopped nuts. Press firmly enough so that the nuts cover the entire chocolate layer. Carefully remove the tempura from the fork, placing it chocolate side up on a flat surface.
Remember that the fire under the pan should not be turned off, otherwise the chocolate may harden. Thus, dip half of all pieces in white chocolate and nuts. Then, in the same ladle, melt the milk chocolate (you should not turn off and wash the dishes, the chocolate mixture is also very tasty). With it, repeat the same operation, but after the chocolate, dip the tempura into the coconut. Cut ice cream into cubes. During this time, the chocolate on the tempura should harden slightly. Carefully place the tempura pieces on the same plate with the ice cream. Decorate the resulting dessert with walnuts (the remaining halves). Bon Appetit!
