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Day 2 pastry doughs
 

Day 2 pastry doughs

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    Day 2 pastry doughs Day 2 pastry doughs Presentation Transcript

    • © 2009 Cengage Learning. All Rights Reserved.
      Chapter 12
      Pastry Doughs
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Pâte
      Non sweet pastry dough
      Pie dough, PâteBrisée, Pâte à Foncer
      Sweet pastry dough
      Pâte Sucrée, Pâte Sablée, Sablé Breton
      Puff Pastry, Pâte à Choux
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Flour
      Fat
      Water
      Sugar
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Flour
      Pastry flour
      Low-protein bread flour
      Ratio of sugar
      Hydration rate
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Fats
      Effects on flavor, texture, leavening and mouth feel
      Common Fats
      Melting point of the fats
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Liquids
      Common liquid: water and/or milk
      Dissolves water-soluble ingredients
      Transformation into steam
      Aids from acids such as lactic (buttermilk)
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Eggs
      Hydration
      Structure
      Texture
      Leavening
      Flavor
      Color
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Sugar
      Powdered, Superfine and Granulated sugar
      Effects of the size of the sugar grain
      Hygroscopic property
      Maillard Reaction
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Leavening Agents
      Chemical leavening
      Physical leavening
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Salt
      Improves flavor and shelf life
      1.5 to 2% of flour weight
    • © 2009 Cengage Learning. All Rights Reserved.
      Introduction to Pastry Doughs
      Ingredient Functions for Pastry Dough
      Other Ingredients
      Lemon juice, vinegar
      Nut flours
      Spices
      Flavoring extracts
    • © 2009 Cengage Learning. All Rights Reserved.
      Pie dough, PâteBrisée, Pâte à Foncer
      Balancing of sweetness of the filling
      Balancing of tenderness, flakiness and crispiness
      Mixing methods
      Pastry Dough – Unsweetened
    • © 2009 Cengage Learning. All Rights Reserved.
      Pie Dough
      Mealy dough / Flaky dough
      Degree of the fat incorporated into the flour
      Pastry Flour
      Hard fat: butter, shortening, margarine, lard
      Ice cold Water
      Sugar
      Pastry Dough – Unsweetened
    • © 2009 Cengage Learning. All Rights Reserved.
      Pastry Dough – Unsweetened
      Pie Dough
      Mealy Pie Dough
      Fat is mixed in until it resembles coarse cornmeal
      Top and Bottom of the pies
    • © 2009 Cengage Learning. All Rights Reserved.
      Pastry Dough – Unsweetened
      Pie Dough
      Flaky Pie Dough
      Flour and Fat are mixed until the size of hazelnuts
      For lattice
      For drier fillings
    • © 2009 Cengage Learning. All Rights Reserved.
      Pastry Dough – Unsweetened
      Mixing Pie Dough
      Use of cold fat
      The amount of water
      Mixing by Hand
      Mixing by Machine
    • © 2009 Cengage Learning. All Rights Reserved.
      Pastry Dough – Unsweetened:Mixing Pie Dough
      Precautions for Mixing
      Temperature of the ingredients
      Mix the flour/fat phase to a proper stage
      Sufficient mixing
      Proper amount of water
    • © 2009 Cengage Learning. All Rights Reserved.
      Pastry Dough – Unsweetened
      Pâte à Foncer
      Lining pastry
      Sweet and savory applications
    • © 2009 Cengage Learning. All Rights Reserved.
      Pastry Dough – Unsweetened
      Pâte Brisée
      Similar to pâte à foncer, but with eggs
    • © 2009 Cengage Learning. All Rights Reserved.
      Pastry Dough – Unsweetened
      Review of Unsweetened Dough
      Rest the dough for at least 4 hours
      Minimize waste when cutting
    • © 2009 Cengage Learning. All Rights Reserved.
      Sweet Pastry Dough
      Enriched with sugar and fat
      Pâte Sucrée, Pâte Sablée and Pâte Sablé à Breton
    • © 2009 Cengage Learning. All Rights Reserved.
      Sweet Pastry Dough
      Ingredient Functions for Sweet Pastry Dough
      Flour: low-protein bread flour, all-purpose flour
      Unsalted butter
      Sugars
      Eggs
      Salt
      Leavening agents
    • © 2009 Cengage Learning. All Rights Reserved.
      Sweet Pastry Dough
      Mixing Methods
      Sanding method
      Dry ingredients and hard fat are blended, then liquid is added
      Creaming Method
      Minimum incorporation of fat and sugar
      Hard or soft butter
    • © 2009 Cengage Learning. All Rights Reserved.
      Sweet Pastry Dough
      Pâte Sucrée
      Creaming or sanding method
      Crisp texture, good shelf life
    • © 2009 Cengage Learning. All Rights Reserved.
      Sweet Pastry Dough
      Pâte Sablée
      Delicate, rich and crumbly texture
      Baking soda
      Cooked egg yolk
    • © 2009 Cengage Learning. All Rights Reserved.
      Sweet Pastry Dough
      Pâte Breton
      Start with whipping egg yolks and sugar
      Add soft butter, mix to an incorporation
      Add sifted dry ingredients, mix until incorporation
      Pâte à Sablé Breton
      Used for tarts and petit four bases
      Not suitable for lining molds
    • © 2009 Cengage Learning. All Rights Reserved.
      Conclusion
      A variety of baked goods can be produced from a selection of sweetened and unsweetened pastry dough
      Understanding the formulation and characteristics of each dough is important to the success of the formula.