• Danish Dough
• Danish fillings/toppings
• Brie en Croute
• Pate Sucree
Student Production:
• Danish
o Make detrempe and beurrage
o Incorporate and 3 single turns
o Roll out flat and freeze overnight
• Danish fillings/toppings (teams of 4) – refrigerate overnight
• Palmiers – form & freeze
• Brie en Croute – form & freeze
• Pâte Sucrée – divide into 2 disks and chill overnight
(1st disk for day 9 & 10 and 2nd disk for day 11)
• Clean kitchen
DANISH
Sponge:
7 fl.oz. Water
1¼ oz. Yeast, compressed
5 oz. Bread Flour
Détrempe (‘Wet Dough’):
2 ½ oz. Sugar, granulated
¾ oz. Salt, kosher
¼ tsp. Cardamom, ground
12 oz. Milk, whole
1 ½ oz. Water
2 lb. Bread Flour
(from above) Sponge
Beurrage (‘Butter Block’):
1 lb. 4 oz. Butter, unsalted
BEARCLAW FILLING Yield: 2 dozen
4 oz. Almond Paste
2 oz. Butter, unsalted
2oz. Sugar, granulated
½ each Egg (large)
2 ¼ oz. Crumbs (graham cracker, cake, etc.)
½ oz. Cake Flour
CREAM CHEESE FILLING Yield: 4 dozen
11 oz. Cream Cheese
1 ¾ oz. Butter, unsalted and softened
1 ¾ oz. Sugar, granulated
1 each Egg (large)
1 each Egg Yolk (large)
¾ oz. Bread Flour
¼ tsp. Vanilla Extract
CRUMB TOPPING Yield: 4 dozen
4 oz. Sugar, granulated
8 oz. Cake Flour
4 oz. Butter, unsalted
Cinnamon, ground (optional)
1 – 2 oz. Rolled Oats (optional)
PALMIERS (‘Palm Leaves’)
Yield: 8 – 12 pieces (mignardise size)
9 x 12 rect. Puff Pastry
1 oz. Sugar, granulated
½ oz. Sugar, granulated
BRIE EN CROUTE
Yield: 1 – 3” to 4” round
9 x 12 rect. Puff Pastry
3 oz. Wheel of Brie
1 each Egg, for egg wash
This day was a lot of work behing the making, we had to use the rolled in method where a block made out of flour and butter is incorporated to the dough which then is folded several times like an envelope to develop layers and layers....this was the hard work. Sometimes the dough was overworked and we had to let it rest in the refrigerator and then keep shaping our layers.
Chef brought already made puff pastry to do our palmier cookies and our brie cheese covered with the pastry dough. It was very good when it came baked out of the oven.
Our danish dough was hard to make, and then we cut in squares of 4 inches each side and start making different forms on them we did snails, eights, telescopes, and we added sugar combined with cinnamon for flavor, we also did other classic forms lique frame and bear claw.
It was very good
DAY 7 HOMEWORK #4
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 24, 2010
pp215
2.- Butter is hard when cold and melts easily at room temperature. What precautions do you think are necessary when using butter as the rolling in fat for Danish pastry dough?
to cut in small pieces or grate it. Then to incorporate the butter to to the dough while still cold.
4.- Describe the rolling in procedure for Danish dough.-
1.- Roll out the dog into a rectangle,
2.- Fold the unbuttered thread of the dough over the center.
3.- Fold the remaining third on top
4.- Rotate dough 90F on the counter top to stretch
5.- Fold the dough into thirds by first folding the top third over the center
6.- Then fold over the remaining third. Let the dough rest at 30 min. to relax gluten.
7.- Repeat folding and rolling two more times.
353pp
2.-Describe two methods for enclosing the butter when making puff pastry.
In the first one we square of the butter and roll it into a smooth rectangle two thirds the size
of the dough rectangle.
The second one is to roll the dough into a blunt cross shape, leaving the center thicker than the arms of the cross. After that place the square of butter in the center. Fold one of the arms of dough over the butter to cover.
3.-Compare the mixing methods for puff pastry dough and blitz puff dough. Compare blitz puff dough and flaky pie dough.
The ordinary puff pastry uses two different kinds of flour the cake flour and the bread flour. In the ordinary pastry dough the dry ingredients are combined first and then the liquids. and it rests for 20
inutes. In the case of the blitz puff pastry the dough is rest for 15 minutes.
4.- What might happen to patty shells during baking if the puff dough is not relaxed before cutting and baking? What might happen to them if they are cut out of soft dough with a dull cutter.
When is not relaxed it will be more shrinkage in the dough.
DAY 7 HOMEWORK #4
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 24, 2010
pp215
2.- Butter is hard when cold and melts easily at room temperature. What precautions do you think are necessary when using butter as the rolling in fat for Danish pastry dough?
to cut in small pieces or grate it. Then to incorporate the butter to to the dough while still cold.
4.- Describe the rolling in procedure for Danish dough.-
1.- Roll out the dog into a rectangle,
2.- Fold the unbuttered thread of the dough over the center.
3.- Fold the remaining third on top
4.- Rotate dough 90F on the counter top to stretch
5.- Fold the dough into thirds by first folding the top third over the center
6.- Then fold over the remaining third. Let the dough rest at 30 min. to relax gluten.
7.- Repeat folding and rolling two more times.
353pp
2.-Describe two methods for enclosing the butter when making puff pastry.
In the first one we square of the butter and roll it into a smooth rectangle two thirds the size
of the dough rectangle.
The second one is to roll the dough into a blunt cross shape, leaving the center thicker than the arms of the cross. After that place the square of butter in the center. Fold one of the arms of dough over the butter to cover.
3.-Compare the mixing methods for puff pastry dough and blitz puff dough. Compare blitz puff dough and flaky pie dough.
The ordinary puff pastry uses two different kinds of flour the cake flour and the bread flour. In the ordinary pastry dough the dry ingredients are combined first and then the liquids. and it rests for 20
inutes. In the case of the blitz puff pastry the dough is rest for 15 minutes.
4.- What might happen to patty shells during baking if the puff dough is not relaxed before cutting and baking? What might happen to them if they are cut out of soft dough with a dull cutter.
When is not relaxed it will be more shrinkage in the dough.
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