Chapter 9 Laminated Doughs Laminated Dough Puff pastry
- Slides: 9
Chapter 9 Laminated Doughs
Laminated Dough • Puff pastry, croissant and Danish dough are called laminated or rolled-in dough – Fat is incorporated through a process of rolling and folding • Laminating produces alternating layers of dough and fat. • Pastries made with laminated dough are distinguished by their flaky texture On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
Preparing Laminated Dough • All preparations depend upon layering fat and dough through a series of turns to give the pastry its characteristic flakiness and rise. • Butter is the preferred roll-in fat because it produced better flavor and color than margarine or other products. • Several methods for layering the fat are used: three-fold (single book fold) and the four fold (double book fold) On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
Puff Pastry • Is used for both sweet and savory preparations. • It can be baked and filled, or filled and baked. • Puff pastry is leavened by the steam escaping from the layers of butter in the dough; it does not contain any leavening agents. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
Puff Pastry Shapes • Once puff pastry dough is prepared it can be rolled out flat then cut into various sizes and shapes: – – – – Bouchées Vol-au-vents Feuilletées Pinwheels Bear claws Medallions Cheese Straws Cream Horns On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
Croissant and Danish • Are leavened by: – yeast in the dough – steam escaping from the moisture in the layered fat – eggs, if present • These bake into soft crusted pastries with a distinctive flakiness. • Fat content is very high, as much as 50% On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
Production Stages • Criossant and Danish dough are made from an enriched dough following most of the 10 stages for making yeast bread. • Steps that differ from those used with yeast dough: – Butter is incorporated through the turning process – Rolled-in doughs are flattened then cut into portions unlike yeast dough which is rolled. – Portions are shaped without rounding On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
Convenience Products • Laminated dough products are available from every stage of the process: – Formed and frozen – Formed – Frozen and fully proofed – Formed, frozen, proofed and baked On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
