1 / 12

Laminate doughs

Laminate doughs. Student objectives. Understand what a laminate dough is Understand the difference's between them Understand what they are used for Know how to make an appropriate laminate dough. What is a laminate dough. A laminate dough is one that has several layers of butter and flour

pete
Télécharger la présentation

Laminate doughs

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Laminate doughs

  2. Student objectives • Understand what a laminate dough is • Understand the difference's between them • Understand what they are used for • Know how to make an appropriate laminate dough

  3. What is a laminate dough • A laminate dough is one that has several layers of butter and flour • They use steam as a leavening agent, the butter gets hot and evaporates the steam is caught by the gluten and this causes the dough to rise • Some may also include yeast for an extra boost to the leavening

  4. How do we make it? • The steps for a laminate are the same as any other dough product up until we add the “Lock-in” • Lock-in is a layer of predominately butter, it may be combined with a small amount of flour • By doing the four fold method after the lock-in we create our layers

  5. Lock-in • The lock in needs to be as pliable as the rest of the dough • To stiff and it will tear our dough • To soft and it will not properly form our layers Place the lock-in in the middle of the dough then do a trifold (chapter 30 Gisslen’s book)

  6. Four fold • Fold each end towards the center, then fold those in half • Close the book • Rest 30 minutes and re-roll, binding of book should be facing you when you start • 90º turn

  7. Cut shapes • Roll out your dough to desired size for your products • Shape and let rise in proofer • Temperature is critical!!! • Above 85° and butter will melt out of your product!

  8. Uses • Puff pastry • Butter only • Croissants • Butter and yeast • Danish • Butter yeast and sugar for sweetness

  9. Puff pastry • Strip tarts • Napoleons • tartlets

  10. croissants • Croissants for sandwiches • Chocolate pastry • Breakfast croissants

  11. Danish • Traditional Danishes • Bear claws

More Related