Danish and Croissants Shaping and Baking

Mixing Rolling-in process encloses the fat in the dough and increases layers of dough Creates flaky texture Butter is best for flavor Sugar is mixed with the fat

Rolling-in process encloses the fat in the dough and increases layers of dough

Creates flaky texture

Butter is best for flavor

Sugar is mixed with the fat

Makeup Name types of Danish Underproof products Egg wash after makeup for moisture Proof Croissants at room temp 1,1/2 -2 hrs Proof Danish until texture like marshmallow

Name types of Danish

Underproof products

Egg wash after makeup for moisture

Proof Croissants at room temp 1,1/2 -2 hrs

Proof Danish until texture like marshmallow

Baking Clear glaze = shiny and moist product Croissants 375 degrees 10 min Filled croissants 20 min Danish 350 degrees 20 min

Clear glaze = shiny and moist product

Croissants 375 degrees 10 min

Filled croissants 20 min

Danish 350 degrees 20 min

Quiz Notes Study chapter 7 Danish and croissant products Clear glaze What makes croissants flaky and why Study makeup techniques

Study chapter 7

Danish and croissant products

Clear glaze

What makes croissants flaky and why

Study makeup techniques