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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...
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Danish And Croissants #2

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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

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