tailieunhanh - Lecture Professional baking (6th Edition): Chapter 11 - Gisslen

After studying this chapter you will be able to understand: Distinguish between a job description and job specification, describe the buyer’s relationship with others in the hospitality organization, summarize the skills and qualities typically sought after in a hospitality buyer,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Doughnuts, Fritters, Pancakes, and Waffles 11 Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 The mixing method used for yeast-raised doughnuts is the modified straight dough method. Use a yeast dough that is not too rich, as it will brown too quickly and the gluten structure will not withstand the handling involved in proofing and frying. Punch the dough and bring it to the bench in sufficient time to allow make-up. Watch the dough temperature. It should not go above 80°F (24°C). Proof the doughnuts at a lower temperature and humidity than you would use when proofing bread. Doughnuts, Fritters, Pancakes, and Waffles Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Handle fully proofed units carefully. Arrange the proofed units on screens on which they can be lowered into the fat. Fry for about 2½ minutes. Turn half way through for | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Doughnuts, Fritters, Pancakes, and Waffles 11 Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 The mixing method used for yeast-raised doughnuts is the modified straight dough method. Use a yeast dough that is not too rich, as it will brown too quickly and the gluten structure will not withstand the handling involved in proofing and frying. Punch the dough and bring it to the bench in sufficient time to allow make-up. Watch the dough temperature. It should not go above 80°F (24°C). Proof the doughnuts at a lower temperature and humidity than you would use when proofing bread. Doughnuts, Fritters, Pancakes, and Waffles Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Handle fully proofed units carefully. Arrange the proofed units on screens on which they can be lowered into the fat. Fry for about 2½ minutes. Turn half way through for even browning. Lift from frying fat and drain fat over the fryer. Set the doughnuts on brown paper to absorb excess fat. Doughnuts, Fritters, Pancakes, and Waffles Cake Type Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Scale ingredients carefully. Mix the dough until smooth, but do not overmix. Dough temperature should be about 70°-75°F (21°-24°C). Let the cut-out units rest about 15 minutes before frying in order to relax the gluten. Fry at the proper temperatures, 375°-385°F (190°-195°C), for 1½ to 2 minutes. Doughnuts must be turned over when half done. Doughnuts, Fritters, Pancakes, and Waffles Preparation and Care of Frying Fat Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Use good quality, flavorless fat with a high smoke point. Fry at proper temperature. Maintain the fat at the proper level in the fryer. Do not fry too many doughnuts at a time. Keep the fat clean. Discard spent fat. Keep the fat covered when not in .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs