Rich Doughs Danish and Croissant

Rolled-in doughs Danish, croissant, and puff pastry Dough is mixed, chilled, and folded with butter. Butter is the preferred fat Rolled-in doughs create flaky products. The rolling-in process encloses the fat Creating layers The cold fat turns to steam during the baking process helping the product to rise along with the added yeast.

Danish, croissant, and puff pastry

Dough is mixed, chilled, and folded with butter.

Butter is the preferred fat

Rolled-in doughs create flaky products.

The rolling-in process encloses the fat

Creating layers

The cold fat turns to steam during the baking process helping the product to rise along with the added yeast.

Mixing Rich doughs contain 40% to 60% sugar and fat. Fat and sugar inhibit fermentation. Sponge method vs modified straight dough don’t over stimulate the gluten slightly mixed rolling procedure continues to develop gluten.

Rich doughs contain 40% to 60% sugar and fat.

Fat and sugar inhibit fermentation.

Sponge method vs modified straight dough

don’t over stimulate the gluten

slightly mixed

rolling procedure continues to develop gluten.

Gluten structure Hard wheat flours form strong gluten structure dough stretches but is resistant to repeated handling. Soft flour added. More turns = more soft flour

Hard wheat flours form strong gluten structure

dough stretches but is resistant to repeated handling.

Soft flour added.

More turns = more soft flour

Tips for mixing Little kneading = Low gluten development. Smooth dough. The dough rests in the refrigerator allowing the gluten to relax.

Little kneading = Low gluten development.

Smooth dough.

The dough rests in the refrigerator allowing the gluten to relax.

The Butter Lock-in Rectangle of dough 2/3 of the dough is spread with softened butter. Roll into thirds Pinch sides to lock-in the butter

Rectangle of dough

2/3 of the dough is spread with softened butter.

Roll into thirds

Pinch sides to lock-in the butter

Turning the Dough After the butter lock-in dough is again rolled out and folded into thirds. These are called turns. Mark turns with fingertips. Rotate 90 degrees after each turn. Butter and dough = temp. Seam side of dough faces your right.

After the butter lock-in dough is again rolled out and folded into thirds.

These are called turns.

Mark turns with fingertips.

Rotate 90 degrees after each turn.

Butter and dough = temp.

Seam side of dough faces your right.

Tips on Folding Roll out from the center to the top and then to the bottom and then to each side. Dough an even thickness of ½ inch. Dough gets harder to roll out as the gluten becomes more. Roll quickly. Keep dough Cold.

Roll out from the center to the top and then to the bottom and then to each side.

Dough an even thickness of ½ inch.

Dough gets harder to roll out as the gluten becomes more.

Roll quickly. Keep dough Cold.

Resting the dough Chilling relaxes the gluten. Keep butter and dough at = temp.

Chilling relaxes the gluten.

Keep butter and dough at = temp.

Quiz Notes Ingredient functions Know mixing methods and rolling-in process. Types of rolled–in doughs How do these products rise?

Ingredient functions

Know mixing methods and rolling-in process.

Types of rolled–in doughs

How do these products rise?