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Rich Doughs Danish and Croissant
Rolled-in doughs <ul><li>Danish, croissant, and puff pastry </li></ul><ul><li>Dough is mixed, chilled, and folded with but...
Mixing <ul><li>Rich doughs contain 40% to 60% sugar and fat. </li></ul><ul><li>Fat and sugar inhibit fermentation.  </li><...
Gluten structure <ul><li>Hard wheat flours form strong gluten structure  </li></ul><ul><li>dough stretches but is resistan...
Tips  for mixing <ul><li>Little kneading = Low gluten development. </li></ul><ul><li>Smooth dough. </li></ul><ul><li>The d...
The Butter Lock-in <ul><li>Rectangle  of dough  </li></ul><ul><li>2/3 of the dough is spread with softened butter. </li></...
Turning the Dough <ul><li>After the butter lock-in dough is again rolled out and folded into thirds. </li></ul><ul><li>The...
Tips on Folding  <ul><li>Roll out from the center to the top and then to the bottom and then to each side. </li></ul><ul><...
Resting the dough <ul><li>Chilling relaxes the gluten.  </li></ul><ul><li>Keep butter and dough at = temp. </li></ul>
Quiz Notes <ul><li>Ingredient functions </li></ul><ul><li>Know mixing methods and  rolling-in process. </li></ul><ul><li>T...
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Rich Doughs #1

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Rich Doughs #1

  1. 1. Rich Doughs Danish and Croissant
  2. 2. Rolled-in doughs <ul><li>Danish, croissant, and puff pastry </li></ul><ul><li>Dough is mixed, chilled, and folded with butter. </li></ul><ul><li>Butter is the preferred fat </li></ul><ul><li>Rolled-in doughs create flaky products. </li></ul><ul><li>The rolling-in process encloses the fat </li></ul><ul><li>Creating layers </li></ul><ul><li>The cold fat turns to steam during the baking process helping the product to rise along with the added yeast. </li></ul>
  3. 3. Mixing <ul><li>Rich doughs contain 40% to 60% sugar and fat. </li></ul><ul><li>Fat and sugar inhibit fermentation. </li></ul><ul><li>Sponge method vs modified straight dough </li></ul><ul><li>don’t over stimulate the gluten </li></ul><ul><li>slightly mixed </li></ul><ul><li>rolling procedure continues to develop gluten. </li></ul>
  4. 4. Gluten structure <ul><li>Hard wheat flours form strong gluten structure </li></ul><ul><li>dough stretches but is resistant to repeated handling. </li></ul><ul><li>Soft flour added. </li></ul><ul><li>More turns = more soft flour </li></ul>
  5. 5. Tips for mixing <ul><li>Little kneading = Low gluten development. </li></ul><ul><li>Smooth dough. </li></ul><ul><li>The dough rests in the refrigerator allowing the gluten to relax. </li></ul>
  6. 6. The Butter Lock-in <ul><li>Rectangle of dough </li></ul><ul><li>2/3 of the dough is spread with softened butter. </li></ul><ul><li>Roll into thirds </li></ul><ul><li>Pinch sides to lock-in the butter </li></ul>
  7. 7. Turning the Dough <ul><li>After the butter lock-in dough is again rolled out and folded into thirds. </li></ul><ul><li>These are called turns. </li></ul><ul><li>Mark turns with fingertips. </li></ul><ul><li>Rotate 90 degrees after each turn. </li></ul><ul><li>Butter and dough = temp. </li></ul><ul><li>Seam side of dough faces your right. </li></ul>
  8. 8. Tips on Folding <ul><li>Roll out from the center to the top and then to the bottom and then to each side. </li></ul><ul><li>Dough an even thickness of ½ inch. </li></ul><ul><li>Dough gets harder to roll out as the gluten becomes more. </li></ul><ul><li>Roll quickly. Keep dough Cold. </li></ul>
  9. 9. Resting the dough <ul><li>Chilling relaxes the gluten. </li></ul><ul><li>Keep butter and dough at = temp. </li></ul>
  10. 10. Quiz Notes <ul><li>Ingredient functions </li></ul><ul><li>Know mixing methods and rolling-in process. </li></ul><ul><li>Types of rolled–in doughs </li></ul><ul><li>How do these products rise? </li></ul>

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