Laminated Doughs Flashcards
Define laminated dough
Rich dough in which fat has been incorporated w/rolls and folds
What should the inside of laminated dough look like?
Lots of flakes
3 types of laminated dough
- Croissants
- Danish
- Puff
What are the two leavening in croissants dough
Steam and yeast
What is danish dough used for?
Breakfast pastries and coffee cakes
What leavens puff
Steam
What are the 3 steps for preparing laminated dough
- Preparing a base dough
- Enclosing a fat inside the dough
- Folding and layering
What are some variables from the 3 types of laminated dough
Danish
- rich base dough
- yeast
What are some variables 3 types of laminated dough
Croissants
- Less rich base dough
- yeast
What are some variables 3 types of laminated dough
Puff
- lean dough
- no yeast
Why is the temperature of dough and the fat important?
To evenly distribute the fat without oozing or tearing
What fats can be used in laminated dough
Solid vegetable shortening margarine, butter
Plasticity
How easily a fat can be molded or shaped
Why is butter combined with other fats
Butter alone can be too soft by itself but has flavor. It yields flaky pasty when combined, but has better workability and flavor
Turn
The sequence of rolling out dough and folding is a turn the more turns the more layers
