Viennoiserie

Question 1

What is the the first step

Answer 1

Mixing with kneading machine: T45 flour, yeast, sugar, salt, fermented dough, butter water and eggs.

Question 2

What is 2 step?

Answer 2

Kneading: Working gluten net to allow the rise.

Question 3

Step 3?

Answer 3

Fermentation: Min. 1 hour

Question 4

Step 4?

Answer 4

Weighing/dividing: 2 kg. portions

Question 5

Step 5?

Answer 5

Preshaping: oval pieces.

Question 6

Step 6?

Answer 6

Turning and folding:
1) 500g. butter in middle of dough
2) Both sides folded to cover dough
3) Through dough sheeter
4) Double fold
5) half fold
6) dough sheeter
7) single fold
= 12 layers of butter

Question 7

Step 7?

Answer 7

Resting time: Chilled below 0 degrees for 1 hour

Question 8

Step 8?

Answer 8

Shaping: 3 mm thick rectangle. Divided into 30 triangles with a base of 6 cm and 25 cm length. Rolled from bottom to top

Question 9

Step 9?

Answer 9

Proofing: Fermentation room of 28 cel for 2-3 hours

Question 10

Step 10?

Answer 10

Glazing with egg wash

Question 11

Step 11?

Answer 11

Baking: 170 for 17 min. Convection oven.

Question 12

Step 12?

Answer 12

Cooling.