Enriched Doughs Flashcards
1
Q
Why is it important to work in a cook environment with enriched doughs
A
Because rhe high fat content could cause them to become greasy if they get too warm
2
Q
How do you prep a tote a tote mould for brioche?
A
Double butter and dusting of flour
3
Q
Prep of a loaf tin for brioche?
A
Oil spray and parchment
4
Q
What is the glaze for brioche?
A
Milk and egg
5
Q
What must you put on your hands when shaping brioche?
A
Flour
6
Q
What flours can be used for brioche
A
Plain or bread depending on the texture you want
7
Q
Describe the key stages of croissant making
A
Day 1- make detempe
Day 2 - incorporate butter - dough 28cm square. Envelope.
2 double rolls and folds. Rest as A4 sheet overnight
Day 3- shape (triangle stencil) and prove and bake golden light for size
