tailieunhanh - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 17
Learning objectives of this chapter include: Explain the selection factors for fresh produce, including government grades; describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items. | 17 Breakfast Pastries Learning Objectives Explain the differences between croissant and Danish dough and how to work with both. Explain types of coffee cakes. Discuss types of muffins and their methods. Discuss doughnuts and their production. 1 Croissant and Danish Doughs Differ in ratios of ingredients and applications. Croissant dough is used only for individual pastries. Danish dough Contains a higher percentage of fat, resulting in flakier layers. Used to prepare individual and cake-style pastries. Both doughs are laminated and contain yeast. Keep the dough chilled during shaping, to keep the butter from oozing out during rolling. The addition of yeast to a laminated dough results in pastry that is tender and soft inside, rather than crisp as is puff pastry. 2 Scraps of dough can be reused for products that do not require high rise. Danish and croissants are proofed until doubled in volume. Danish dough may be brushed with a clear fruit glaze or gel after baking. Croissant and Danish Doughs (cont’d) - Use a sharp knife when shaping or cutting the dough. Clean cuts will ensure that the baked item rises evenly. - Scraps should be layered flat on top of each other, preserving the layers of fat and dough, and then rolled and stored under refrigeration or frozen. 3 Made with sweet or Danish dough. Filled with fruits, nuts, and smears. Can be wreathed, braided, or twisted. Coffee Cakes Creaming method is typically used to make muffins. Fruits, flavors, nuts, and garnishes can be added for flavor and texture. Muffins Can be made from traditional yeasted enriched dough or brioche. A white ring on brioche doughnuts shows proper proofing and frying. Can be made into any shape and size, with any flavor filling or coating. . | 17 Breakfast Pastries Learning Objectives Explain the differences between croissant and Danish dough and how to work with both. Explain types of coffee cakes. Discuss types of muffins and their methods. Discuss doughnuts and their production. 1 Croissant and Danish Doughs Differ in ratios of ingredients and applications. Croissant dough is used only for individual pastries. Danish dough Contains a higher percentage of fat, resulting in flakier layers. Used to prepare individual and cake-style pastries. Both doughs are laminated and contain yeast. Keep the dough chilled during shaping, to keep the butter from oozing out during rolling. The addition of yeast to a laminated dough results in pastry that is tender and soft inside, rather than crisp as is puff pastry. 2 Scraps of dough can be reused for products that do not require high rise. Danish and croissants are proofed until doubled in volume. Danish dough may be brushed with a clear fruit glaze or gel after baking. Croissant and Danish Doughs (cont’d) - Use a sharp knife when shaping or cutting the dough. Clean cuts will ensure that the baked item rises evenly. - Scraps should be layered flat on top of each other, preserving the layers of fat and dough, and then rolled and stored under refrigeration or frozen. 3 Made with sweet or Danish dough. Filled with fruits, nuts, and smears. Can be wreathed, braided, or twisted. Coffee Cakes Creaming method is typically used to make muffins. Fruits, flavors, nuts, and garnishes can be added for flavor and texture. Muffins Can be made from traditional yeasted enriched dough or brioche. A white ring on brioche doughnuts shows proper proofing and frying. Can be made into any shape and size, with any flavor filling or coating. Doughnuts
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