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
When is a 3 fold used
Danish and croissants
When is a 4 fold used
For puff dough
How does laminated dough rise?
When the layers of fat melt they create steam which lifts the layers of dough
Why don’t you proof puff dough?
No yeast
How is the fat locked into the dough for a better fold
Fat is put over 2/3rds of dough and then folded over with plain dough and locked in
Danish and Croissant
Can’t go over 85 degrees or the butter will melt
