Baking & Pastry Arts Level 1: Wheat, Flour & Gluten PDF

 CULN 134 BAKING & PASTRY ARTS LEVEL 1 TOPIC # 2: WHEAT, FLOURS & GLUTEN  FUNCTIONS OF FLOUR 1. Binder 2. Stabilizer 3. Texture 4. Support the structure 5. Dusting to prevent sticking 6. Decoration for bread 7. Prevent fruits from sinking 8....

 CULN 134 BAKING & PASTRY ARTS LEVEL 1 TOPIC # 2: WHEAT, FLOURS & GLUTEN  FUNCTIONS OF FLOUR 1. Binder 2. Stabilizer 3. Texture 4. Support the structure 5. Dusting to prevent sticking 6. Decoration for bread 7. Prevent fruits from sinking 8. Release cakes from cake forms 9. Adds nutritional value  COMPOSITION OF WHEAT Bran is the hard outer covering of the kernel. It is present in whole wheat flour and is high in fiber, B vitamins, fat, protein, and minerals. Endosperm is the white, starchy part of the kernel that remains when the bran and germ are removed. Germ is the part of the kernel that becomes a new wheat plant if sprouted. It is high in protein, vitamins, minerals, and fat.  TYPES OF WHEAT Hard wheats contain greater quantities of the proteins glutenin and gliadin, which are used to produce strong flours. Strong flours are used to make breads and yeast products. Soft wheats contain less protein, are used to produce weaker flours often used in cakes, cookies, and pastries.  GLUTEN DEVELOPMENT Glutenin and gliadin are two proteins found in wheat flour. When these two proteins combine with water, they form a stretchable substance called gluten Gluten forms a strong, cohesive network of fibers which stretch thin like a spider web GLUTEN DEVELOPMENT Gluten development can be controlled through: Mixing Methods Proteins are hydrated Air is mixed in the dough Gluten strands are developed by mixing Leavening Expansion of air cells stretches the gluten and strengthens it Leavening also tenderizes the product by making cell walls thinner Temperature Gluten develops more at a warm room temperature than at a cold temperature GLUTEN DEVELOPMENT Other Ingredients and Additives Salt: strengthens glutens and controls yeast growth Bran: inhibits gluten development because it prevents some of the gluten from sticking together Dough conditioners: any baking ingredient that improves the production and consistency of a dough. The purpose of a dough conditioner is to simplify and expedite the bread-making process Milk: contains and enzyme that interferes with gluten development  COMMON TYPES OF FLOUR Bread Flour high protein/gluten content made from strong wheat creamy white colour, course to the touch, if squeezed in hand it falls apart when hand is opened mostly used to make hard-crusted breads Cake Flour low gluten flour made from soft wheat white in colour, soft to the touch, if squeezed in hand it stays in a lump when hand is opened mostly used to make cakes and delicate baked goods that require low gluten content Pastry Flour also a low gluten flour made from soft wheat, but stronger that cake flour has the colour of bread flour, but the texture of cake flour mostly used to make pie doughs, some cookies/biscuits/muffins All Purpose Flour made from 50% bread flour and 50% cake flour mostly used for quickbreads and pastries that require a low amount of gluten development Other… Whole wheat, ryes, semolina, oat, bran, etc…  BISCUIT METHOD 1. Sift dry ingredients 2. Cut or rub fat into dry ingredients 3. Combine liquid ingredients (including eggs) 4. Add liquid ingredients to dry ingredients and mix ONLY until combined and form a soft dough 5. DO NOT OVERMIX (will create toughness) TOPIC #3 CHEMICAL LEAVENING LEAVENING Leavening is the production or incorporation of gases in a baked product to increase volume and produce shape and texture CHEMICAL LEAVENING Chemical leaveners release gases produced by chemical reactions  CHEMICAL LEAVENING AGENTS BAKING SODA Also known as bicarbonate of soda Releases Carbon Dioxide (C02) gas Moisture and acid must be present Acid ingredients would be…brown sugar, buttermilk, sour cream, lemon juice, honey, molasses, yogurt or fresh fruit Products must be baked immediately otherwise gas is released and weakened Too much baking soda in product can produce bitter or soapy taste CHEMICAL LEAVENING AGENTS BAKING POWDER Baking powders are mixtures of baking soda plus one or more acids to react with it They also contain starch, which prevents lumping and brings the leavening power to a standard level CHEMICAL LEAVENING AGENTS BAKING POWDER There are two types of Baking Powder: Single Acting Is activated with presence of moisture Products using this must be baked immediately No longer commercially available, although you can make one yourself Double Acting Although some gas is released when cold, but require heat for a complete reaction Batters can be kept for awhile before baking Too much baking powder can result in a product becoming too light and crumbly Excess amount can cause an unpleasant aftertaste CHEMICAL LEAVENING AGENTS BAKING AMMONIA Not widely used today A mixture of ammonium carbonate, ammonium bicarbonate, and ammonium carbamate Decomposes rapidly to form CO2 gas, ammonia gas and water Activated primarily with heat and very little moisture Ammonia gas has an undesirable flavour Only products that are baked until dry are suitable Items would be crackers and cookies Often used in order to reduce eggs in a formula ie. Cream Puffs CHEMICAL LEAVENING AGENTS PURCHASING & STORAGE Purchase in small amounts as strength of leavening agent will weaken over time Store in dry, cool place and covered tightly  MUFFIN MIXING METHOD 1. Weigh all ingredients. Sift dry ingredients together. 2. Melt butter. 3. Combine liquid ingredients, including melted fat and eggs. 4. If using frozen berries or fruit, toss with a bit of flour. 5. Add liquid ingredients to dry ingredients and stir just until combined. Add flour coated fruit. 6. DO NOT OVERMIX.  BASIC PRINCIPLES Important to SIFT dry ingredients Removes lumps Blending of dry ingredients evenly (especially when chemical leavening agent is involved) Short mixing time crucial so as not to develop gluten Ingredients to be room temperature If cold then a chance of batter separation Liquids usually added incrementally to ensure full hydration and complete incorporation of dry ingredients Fruit should be tossed in flour to prevent sinking  MAKEUP OF PRODUCTS Muffin tins or loaf pans must be greased (and sometimes floured if need be). Paper liners are more sanitary and efficient Remember portion size, usually 60-75 gram per unit (2 oz. / #16 scoop) ¾ full is the standard for Muffins Do not overfill  COOLING THE PRODUCT Allow to cool slightly in pan before removing If too long in pan then condensation takes place and creates soggy bottom Place on wire rack so air is surrounding product  TOPIC #4 DAIRY PRODUCTS  Functions of Milk The 6 functions of milk in baked products are: 1. The water content in milk enables gluten development 2. Adds texture 3. Adds flavor 4. Provides crust color 5. Provides keeping quality 6. Provides nutritive value  What is Milk? Made up of: - Water (88%) - Milk Fat (3.25% to 0%) - Other milk solids (8.5%) proteins, milk sugar (lactose), minerals From dairy cattle The second most important liquid ingredient in the Bakeshop next to water Milk often contains an enzyme that can be harmful to gluten formation. For this reason Bakers often scald the milk before adding to a yeast dough Dairy Products PASTEURIZATION: “Liquid milk, directly as it comes from the cow and before it has had anything done to it, is called raw milk. Because raw milk may contain disease-causing bacteria or other organisms, it is almost always pasteurized before being sold or before being processed into other products. Pasteurized milk has been heated to 161F (72C), held at this temperature for 15 seconds to kill disease causing organisms, and then quickly chilled.” (Professional Baking, page 72) Dairy Products EVAPORATED MILK: Either whole milk or skim milk 60% water is removed, then sterilized and canned Can have an unpleasant cooked flavour CONDENSED MILK: Whole Milk that has had 60% of the water removed Heavily sweetened with sugar Available in canned or bulk Key ingredient in Key Lime Pie, Banofee DRIED MILKS: Available in whole and non-fat All water removed Available in instant, which dissolves more easily Fermented Dairy Products Made by adding specific bacterial cultures, often lactic acid bacteria. Often called culturing Converts milk sugar (lactose) into lactic acid Retards growth of undesirable micro- organisms Give distinctive flavour to product i.e. Soda bread, doughnuts  Types of Cultured Products CHEESES Baker’s Cheese is a soft, unaged cheese with a low fat content Dry enough to be kneaded like dough Cream Cheese is a soft, unaged cheese as well but has a high fat content Mascarpone is an Italian-style cream cheese with a tangy flavour, used in tiramisù Ricotta Cheese is high moisture and medium fat content. A drier version is available called Ricotta impastata. Storing Dairy Products Fresh Milk and Cream, Fermented Milk Products and cheese must be refrigerated at all times Canned Milk must be kept unopened in a dry cool storage area Dried Milk must be kept in a cool, dry area  Creaming Method 1. Scale ingredients. 2. Place butter and/or shortening in the mixing bowl. Beat slowly until smooth and creamy. 3. Add the sugar; cream at moderate speed until fluffy. 4. Add the eggs a little at a time. Beat until eggs are absorbed before adding more. 5. Scrape sides of bowl. 6. Add the sifted dry ingredients alternately with the liquids. 7. One-fourth of the dry ingredients. 8. One-third of the liquid. 9. Repeat until all ingredients are used. 10. The reason for adding dry and liquid alternately is the batter may not absorb all the liquid unless flour is present. TOPIC # 5 EGGS FUNCTIONS OF EGGS IN RECIPE  Structure  Emulsifying of fats and liquids  Leavening  Shortening action  Moisture  Flavour  Nutritional value  Colour COMPOSITION OF EGGS  A whole egg consists of:  Yolk: High in fat and protein, contains iron and vitamins  White: primarily albumin protein (also contains sulfur)  Shell: porous and allows egg to lose moisture and absorb odors and flavors  Chalazae: two white strands that hold yolk in center  Membrane: lines shell and forms air cell in large end GRADE & QUALITY  Canada has four grades  A, B, C and Canada Nest Run  A = best quality; Canada Nest Run = lowest quality  Colour of yolk depends on food diet of chicken  Range from light to dark yellow  Eggs are also graded by size (small, medium, large, XL…)  Large eggs standard size used in baking and food industry GRADE & QUALITY  Proper storage is essential for maintaining quality  Keep for up to 6 weeks if stored at 36F/2C  Eggs can lose a full grade per day when held at room temperature  As eggs age, they become thinner, lose moisture and dry out  Keep eggs away from other foods that could pass on undesirable flavours or odours  Within bakeshop most important is that eggs are clean and fresh tasting (no foreign odours or flavours)  Normally used in large quantities hence a more expensive ingredient within the bake lab AVERAGE WEIGHTS/VOLUMES  1 Whole Egg = 47 grams  1 Egg White = 28 grams  1 Egg Yolk = 19 grams  21 Whole Eggs = 1 litre / 1 kilogram  36 Egg Whites = 1 litre / 1 kilogram  53 Egg Yolks = 1 litre / 1 kilogram NOTE: To measure small quanitites or odd quantities of whole eggs (.5 gr or 15 gr) beat the eggs then measure by weight MARKET FORMS FRESH FROZEN  Made from high quality grade  Pasteurized  Thaw by placing in refrigerator for 2 days  Available in whole/whites/yolks  Normally 10% sugar added to prevent separating while frozen. Adjust recipes accordingly DRIED  Available in whole/whites/yolks  Not as common as fresh or frozen  Dried whites used for preparing meringues  Incorporated into recipe by: rehydrating first OR mixing with dry ingredients & increase liquid in recipe Sponge (Egg Foam) Cakes Egg-foam cakes contain little or no shortening and depend on the air trapped in beaten eggs for their leavening These are more difficult to make and require more technical skill, in the form of folding The texture is lighter and fluffier, and sponge cakes are best for making layered cakes Sponge Method 1. Scale ingredients accurately. 2. Combine eggs, sugar, and salt in a stainless steel bowl. Set over a hot water bath and stir or beat until the mixture warms to 110°F (43°C). 3. Beat the eggs at high speed until they are very light and thick. 4. Add any liquid that may be included in the formula. 5. Fold in the sifted flour in 3 or 4 stages. 6. Immediately pan and bake the batter. Tips for the Sponge Method 1. All bowls and utensils should be clean and sanitized, and free from any traces of fat 2. The eggs/egg whites are always pre-heated in this method, which involves stirring constantly over a bain marie, and should be as close to 110°F (43°C) as possible 3. The folding is always the stage in which the batter loses air—make sure to have a good, wide rubber spatula and even better, a clean arm/hand 4. Bake these cakes immediately to avoid loss of air. TOPIC # 6 SUGAR  What is Sugar? Sugar is a generic name used for a sweet tasting, soluble carbohydrate. Sucrose is the chemical name for sugar; it is extracted from sugar cane or sugar beets Lactose is the sugar found in milk Maltose is the sugar found in malt (malt comes from barley) Fructose is the simple sugar found Functions of Sugar in Baking Adds sweetness & flavour Creates tenderness and fineness of texture Gives crust colour Increases keeping qualities/shelf life (Preservative) Acts as creaming agent with fats Acts as a foaming agent with eggs Retains moisture Provides food for yeast (assists with fermentation) Weakens gluten structure to make a tender product  Categories of Granulated Sugar Regular granulated sugar, also called fine granulated sugar or table sugar, is the most familiar and the most commonly used. Very fine and ultrafine sugars (also called caster sugar) are finer than regular granulated sugar. They produce a more uniform batter and can support higher quantities of fat. Sanding sugars are coarse and are used for coating cookies, cakes, and other products. Pearl sugar is a type of sanding sugar. It consists of opaque, white grains and does not easily dissolve in water. Pearl sugar is also called sugar nibs. In general, finer granulations are better for mixing into dough and batters because they dissolve relatively quickly. Fine sugars are better for creaming with fats because they create a finer, more uniform air cell structure and better volume. Coarse sugar is used in syrups, where its mixing properties are not a factor. Course sugar dissolves easily when boiled with water. Coarse crystalline sugar is often purer than fine sugar and makes a clearer syrup.  Brown Sugar & Demerara Sugar Brown Sugar is mostly sucrose (about 85 to 92%), but it also contains varying amounts of caramel, molasses, and other impurities, which give it its characteristic flavor and color. Brown sugar is regular cane sugar that has not been completely refined. It can also be made by adding measured amounts of these impurities to refined white sugar. Brown sugar was, at one time, available in 15 grades that ranged from very dark to very light. Today, only two to four grades are generally available. Because it contains a small amount of acid, brown sugar can be used with baking soda to provide some leavening. It should not be used in white cakes. Keep brown sugar in an airtight container to prevent it from drying out and hardening. Demerara sugar is a crystalline brown sugar. It is dry rather than moist like regular brown sugar. Demerara sugar is sometimes used in baking, but it is more often served as a sweetener with coffee and tea.  Confectioners Sugar Confectioner’s sugar is ground to a fine powder and mixed with a small amount of starch (about 3%) to prevent caking. 10X is the finest sugar. It gives the smoothest texture in icings. 6X is slightly coarser in texture than 10X. For this reason, it is less likely to form lumps or to dissolve in moisture. It is used mostly for dusting the tops of desserts. Coarser types (XXX and XX) are used for dusting and whenever 6X or 10X are too fine. Confectioners’ sugar is also known as icing sugar because of its importance in making many kinds of icing  Liquid Sweeteners Corn Syrup Honey Maple Syrup Molasses Sugar Syrup (or simple syrup) Malt  All provide flavour and lasting freshness/moistness in a product due to their hygroscopic properties (ability to absorb/retain moisture from air) Cookies & Brownies Make-Up Methods For Cookies: Drop Cookies Icebox Cookies Bar Cookies Cut-Out or Rolled Cookies Pressed or Piped Cookies Wafer or Stenciled Cookies  Cookie Panning and Baking High temperature for soft/chewy cookie Example: peanut butter cookie, coconut macaroons Low temperature for crisp/drier cookie Example: meringue Even spacing Uniform thickness Double sheeting for some cookies Rotation of pan in oven Remove from pan immediately from oven  Storage of Cookies Usually can be stored up to one week in airtight container DO NOT combine soft and crisp cookies in same container Most cookies freeze well if stored in airtight container Raw cookie dough also freezes well  TOPIC # 7 Salt, Spices, and Flavourings Pies  SALT WHAT ARE THE FUNCTIONS OF SALT IN BAKING? 1. Salt strengthens gluten structure and makes it more stretchable, and improves the texture of breads. When salt is present, gluten holds more water and carbon dioxide. 2. Salt inhibits yeast growth. It is important for controlling fermentation and prevents the growth of undesirable wild yeasts. 3. Enhances flavours  SALT The quantity of salt in a formula must be carefully controlled. If too much salt is used, fermentation and proofing are slowed. If not enough salt is used, fermentation proceeds too rapidly. The yeast uses too much of the sugar in the dough and, consequently, the crust doesn't brown well. Because of the effect of salt on yeast, never add salt directly to the water in which yeast is softened.  BAKESHOP SPICES Spices are plant or vegetable substances used to flavor foods. Plant parts used as spices include seeds, flower buds (such as cloves), roots (such as ginger), and bark (such as cinnamon). Spices are generally available whole or ground. Ground spices lose their flavor rapidly, so it is important to have fresh spices always on hand. Keep them tightly sealed in a cool, dark, dry place. A small amount of spice usually has a great deal of flavoring power, so it is important to weigh spices carefully and accurately. A quarter ounce too much of nutmeg, for example, could make a product inedible. In most cases, it is better to use too little than too much. COMMON BAKESHOP SPICES 1. ALLSPICE 2. ANISE 3. CARRAWAY 4. CARDAMOM 5. CINNAMON 6. CLOVES 7. GINGER 8. MACE 9. NUTMEG 10. POPPY SEEDS 11. SESAME SEEDS 12. LEMON/LIME ZEST  VANILLA Vanilla is the most important flavouring in the Bakeshop! The source of the flavor is the ripened, partially dried fruit of a tropical orchid. This fruit, called vanilla bean or vanilla pod, is readily available, but at a high price. In spite of their cost, vanilla beans are valued by pastry chefs for making the finest-quality pastries and dessert sauces and fillings.  VANILLA There are several ways to flavor products directly with vanilla beans. Add one to a liquid when the liquid is heated, allowing the flavors to be extracted. Then remove the bean. For a stronger flavor, split the bean lengthwise before adding it. Then, after removing the bean, scrape out the tiny black seeds from inside the pod and return them to the liquid. Vanilla beans can also be used to flavor items that are not heated, such as whipped cream. Substitute to 1 teaspoon (2.5 to 5 mL) extract for each vanilla bean.  HISTORY OF PIES On the North American Frontier it wasn’t uncommon for the pioneer home maker to bake 21 pies a week one for every meal Pies were so important to the settlers that in winter when fruits were unavailable, cooks would bake pies for dessert whatever was available such as potatoes. Pilgrims brought over English style meat pies in 1621 for first Thanksgiving Having a crust over the filling helped to preserve the pie for an extended period of time Pies have evolved over time and have become a North  PIE DOUGH INGREDIENTS FLOUR: Pastry flour is ‘BEST’ choice for pie dough Enough gluten to produce desired structure and flakiness and tender product If using stronger flours > % of shortening should be increased to provide more tenderness  PIE DOUGH INGREDIENTS FAT: Shortening (all purpose > Crisco) most popular > to produce a flaky crust Easy to work the dough Add moistness & richness Extend shelf life Add flavour Assist leavening Butter (unsalted) Contributes excellent flavour (salted or unsalted) Not frequent used because > it is expensive Melts very easily Dough is more difficult to handle Lard: Is excellent fat for pies because it’s firm and contains less moisture than regular shortening Flavour > a required taste  PIE DOUGH LIQUID: INGREDIENTS Water: > must be cold necessary to develop gluten in the flour and give structure and flakiness to the dough Not enough water > crust will fall apart > doesn’t hold together Milk: > must be cold Makes the dough rich Browns quickly Crust is less crisp Production cost higher NOTE: Some chefs/homemakers might add vinegar to the water; the acidity contributes to the breaking down  PIE DOUGH INGREDIENTS SALT: Tenderness & conditions the gluten Contributes flavour Salt must be dissolve in the liquid before being added to the mix to ensure even distribution TEMPERATURES: The dough should be kept refrigerated because: Shortening has the best consistency when cool and is workable Gluten develops more slowly at cooler temperatures than warmer temperatures  PIE DOUGH TYPES TWO TYPES OF PIE DOUGH: 1. Flaky 2. Mealy * The difference of the two are how the fat is blended into the flour FLAKY PIE DOUGH: Fat is cut or rubbed into the flour to pea or hazelnut size Flour is not completely blended with fat > left in pieces Best used for top/covering of pie MEALY PIE DOUGH: Best used for > bottom crusts i.e. Fruit pies or crusted types Fat is cut or rubbed into the flour to a coarse cornmeal consistency Reason > resists sogginess (bottom) TRIMMINGS:  PRECAUTIONS Shortening and liquids should be cold Flour should be sifted Do not develop too much gluten Results > Shrinkage & Toughness Dough should be rested > 2-4 hrs. In the fridge After rolling rest upwards to 20 minutes before baking Shelf life 5-6 days > fridge (ideally) BUT can be frozen for up to 3 months or longer with little deterioration  SCALING PIE DOUGH GUIDELINE Size of Pie Weight of Dough 9" (23 cm) Bottom Crust 225 grams 9" (23 cm) Top Crust 170 grams 8" (20 cm) Bottom Crust 170 grams 8" (20 cm) Top Crust 140 grams  TOPIC # 8 Bakers Process Bakers Percentage  THE BAKING PROCESS 1. Melting of fats: melt and release trapped gases 2. Formation and expansion of gases: formed by leavening agents 3. Killing of yeast and microorganisms (with heat) 4. Coagulation of proteins: turn into a solid when baked (begins at 165F) 5. Gelatinization of starches: contributes to structure of the baked good as starches firm when baked (begins at 150F) 6. Escape of water vapor and other gases (steam) 8. Crust formation and browning: crust formed when water evaporates from the exterior of the dough; caramelization browns baked goods (milk & eggs increase browning)  BAKERS’ PERCENTAGE The most important information conveyed by a Bakers’ Formula is the ratios of the ingredients to one another Ratios are the simplest and most basic way of expressing a formula Flour is used as it is the main ingredient in nearly all baked goods The percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100% Total weight of ingredient x 100% % of ingredient Total weight of the flour  BAKERS’ PERCENTAGE Bakers’ Percentage is not true percentage and will never equal 100 These numbers will help you to understand the composition of the recipe; it is a useful tool for developing new recipes If there is no flour in the recipe, the ingredient with the highest amount can be used to establish the ratios If the weight of the flour is known, the recipe amount for other ingredients can be calculated using the following formula calculation: 1. Change the ingredient percentage to decimal form by moving the decimal point two places to the left. 2. Multiply the weight of the flour by this decimal figure to get the weight of the ingredient EXAMPLE:  TOPIC # 9/10 Yeast & Fermentation Yeast Dough Process  Yeast and Fermentation “Yeast is a microscopic plant that accomplishes that accomplishes fermentation by producing enzymes. Some of these enzymes change complex sugars into simple sugars. Others change the simple sugars into carbon dioxide gas and alcohol. Here is the reaction in chemical terms: C6H1206 + 2C02 2C2H5OH SIMPLE SUGAR CARBON DIOXIDE ALCOHOL This reaction is Fermentation, the process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol.” (Professional Baking, page 79)  Yeast Yeast is a living organism. It is sensitive to temperature!. Temperature 34°F (1°C) Inactive (storage temperature) 60°-70°F (15°- Slow action 20°C) 70°-90°F (20°- Best growth (fermentation and 32°C) proofing temperatures for bread doughs) Above 100°F Reaction slows (38°C) 140°F (60°C) Yeast is killed  WHAT IS MALT SYRUP? Malt syrup, also called malt extract, serves as food for the yeast and adds flavour and crust colour to the loaves. Extracted from Barley Diastatic or Non-diastatic Diastatic malt breaks down the starch in dough to yield sugars on which the yeast can feed Non-diastatic is simply added as a sweetener Diastatic malt may cause a sticky crumb Available in dried, blended with the flour  12 Steps in Yeast Dough Production 1. Scaling Ingredients (accuracy of ingredients) 2. Mixing (combining, distribution of yeast, gluten development) 3. Fermentation (produces C02) 4. Punching /Folding(expels C02) 5. Scaling (dividing dough into equal weight) 6. Rounding (simplifies later shaping of dough) 7. Benching (resting of dough, relaxation of gluten) 8. Makeup and Panning (shaped and placed in pans) 9. Proofing (continuation of fermentation) heat & humidity 10. Baking (oven spring, coagulation of proteins/gelatinization of starches, browning) 11. Cooling (escape of excess moisture and alcohol) 12. Storing (without preservatives, consumed within 8 hours) TOPIC # 11/12 Laminated Pastry  Puff Pastry Laminated / rolled-in dough Classic puff pastry normally will have 3 book (double) folds The more folds the dough has, the likely the less flaky end product will be due to having too many layers – will collapse Can rise 6 times it’s original thickness Steam is leavening agent Quantity of rolled-in fat varies from 50-100% weight of flour Quality of fat is important – butter is best but more challenging to work with due to low melting point (softens quicker during preparation) TERMINOLOGY Four Fold – dough has 4 folds (book/double fold) Three Fold – dough has 3 folds (single fold)  CLASSIC PUFF PASTRY 1 2 3 4 5 6 7 FOUR FOLD / BOOK FOLD / DOUBLE FOLD PUFF PASTRY APPLICATIONS Turnovers Patty Shells/Vol Au Cream Horns Vents PUFF PASTRY APPLICATIONS Napoleons Baked Apple Palmiers (Pigs Ears) Dumplings  PUFF PASTRY APPLICATIONS Allumettes Papillons Conversation Tart  PUFF PASTRY FAULTS/CAUSES Faults Possible Causes Shrinkage during baking Dough not relaxed before baking Poor lift or rising Too little or too much fat used Dough rolled out too thin or given too many turns Oven too hot or too cold Uneven lift or irregular shapes Improper rolling-in procedure Uneven distribution of fat before rolling Dough not relaxed before baking Uneven heat in oven Fat running out during baking Too much fat used Note: some fat running out is Not enough turns given normal, but should not be excessive Oven too cool  VIENNOISERIE Also known as Viennese Pastry Viennese pastry is general term given to sweet yeast-raised dough goods that have a rich, sweet character Both laminated and non-laminated. Examples: Brioche, Danish Pastries, Pain Au Chocolate, Croissants, Pannetone TOPIC # 13 Choux Pastry  CHOUX PASTRY Cooked mixture of fat, flour and water Cooking occurs when flour is added to boiling liquid Breaks down starches in flour, allowing to absorb liquid, speeding gelatinization  CHOUX/ÉCLAIR PASTE Choux/éclair is similar to popover batter Both products are leavened by steam, which expands the product rapidly and causes large holes to form in the center of the item. The heat of the oven then coagulates the gluten and egg proteins to set the structure and make a firm product. A strong flour is necessary in both for sufficient structure. Choux/éclair paste must be firm enough to hold its shape when piped from a pastry bag. It should look smooth and moist, not dry and rough. Paste that is too dry does not puff up well and is thick and heavy.  CHOUX/ÉCLAIR PASTE Choux/éclair paste for cream puffs and éclairs is normally piped onto parchment-lined pans. It can also be piped onto greased pans, although this method is not used as often. Start at a high temperature (425°F/220°C) for the first 15 minutes to develop steam. Then reduce the heat to 375°F (190°C) to finish baking and set the structure. The products must be firm and dry before being removed from the oven. If they are removed too soon or cooled too quickly, they may collapse. Note: French doughnuts or crullers, also made with choux/éclair paste CHOUX PASTRIES