ch09: Pastry doughs & batters.pptx

Sep. 21, 2022
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
ch09: Pastry doughs & batters.pptx
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ch09: Pastry doughs & batters.pptx

Editor's Notes

  1. Learning objectives Describe the characteristics, ingredients, and method for making a rubbed dough. Describe the characteristics, ingredients, and method for making a short dough. Describe the characteristics, ingredients, and method for making a crumb crust. Describe the characteristics, ingredients, and method for making pâte à choux. Describe the characteristics, ingredients, and method for making and storing laminated dough.
  2. - With too few layers, the steam will escape and the pastry will not rise. Folding the dough too many times can be a problem because the layers of fat and dough merge together as the fat begins to become incorporated into the dough, rather than remaining as separate layers, thus preventing the dough from rising.