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 i...
Makeup
• Name types of Danish
• Underproof products
• Egg wash after makeup for moisture
• Proof Croissants at room temp 1...
Baking
• Clear glaze = shiny and moist product
• Croissants 375 degrees 10 min
• Filled croissants 20 min
• Danish 350 deg...
Quiz Notes
• Study chapter 9
• Danish and croissant products
• Clear glaze
• What makes croissants flaky and why
• Study m...
Quiz Notes
• Study chapter 9
• Danish and croissant products
• Clear glaze
• What makes croissants flaky and why
• Study m...
Upcoming SlideShare
Loading in …5
×

Danish And Croissants #2

2,356 views

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
2,356
On SlideShare
0
From Embeds
0
Number of Embeds
31
Actions
Shares
0
Downloads
94
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Danish And Croissants #2

  1. 1. Danish and Croissants Shaping and Baking
  2. 2. 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
  3. 3. 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
  4. 4. Baking • Clear glaze = shiny and moist product • Croissants 375 degrees 10 min • Filled croissants 20 min • Danish 350 degrees 20 min
  5. 5. Quiz Notes • Study chapter 9 • Danish and croissant products • Clear glaze • What makes croissants flaky and why • Study makeup techniques
  6. 6. Quiz Notes • Study chapter 9 • Danish and croissant products • Clear glaze • What makes croissants flaky and why • Study makeup techniques

×