Baking Class: Danish, Croissant, Strudel

Front 1

Danish products contain what?

Back 1

eggs

Front 2

What do you have to watch out for with Danish?

Back 2

overfermentation of the dough as you work it because it contains yeast

Front 3

croissant doughs have how much sugar?

danish how much?

Back 3

croissant - 4%

Danish - 15%

Front 4

sweet rolls, coffee cakes and breakfast rolls have what in the dough?

Back 4

high amounts of fat and sugar, and usually eggs

they generally have sweet fillings or toppings

Front 5

a dough with a high proportion of eggs and butter is called what?

Back 5

brioche

Front 6

rich dough products include what type of dough (that lacks what?)

Back 6

nonsweet breads with high fat but low sugar for dinner breads - like brioche with high butter and eggs

Front 7

large amounts of fat and sugar in rich dough affect what?

Back 7

gluten development
fermentation

Front 8

sugar slows down what?

Back 8

yeast fermentation, competing for water; sugar also competes with protein for water

fat -coasts strands, shortens gluten strans

Front 9

rich dough must be mixed by what method?

Back 9

modified straight dough

when fat exceeds 15% (withhold until later in the mixing )

sugar in excess of 12% should be split in half during mixing

Front 10

how do you add second half of the sugar during modified straight dough mixing

Back 10

mix with water or egg so it gets dissolved;

shortens mixing time

Front 11

which has to be mixed longer, rich or lean dough?

Back 11

rich - dough may get too warm.

Bakers refrigerate ingredients before mixing so dough doesn't get too warm

Front 12

what is the modified straight dough method?

Back 12

using paddle, mix fat, sugar, salt, NFDMS, spices, citrus zest

Then eggs
then liquid
change to dough hook
then flour, yeast

use speed 1, then speed 2

Front 13

which of the rich sweet doughs are easiest to handle?

Back 13

simple sweet roll doughs, softer, stickier than bread doughs

the gluten is not as strong; take care in proofing, baking

Front 14

why are some rich doughs made with a sponge?

Back 14

to get fermentation before sugar and fat can inhibit it

Front 15

regular sweet or bun dough is low enough in fat and sugar to mix by what method?

Back 15

modified straight dough

Front 16

why is liquid reduced in rich doughs?

Back 16

to compensate for high amount of fat and eggs

Front 17

rich doughs should be fermented how?

Back 17

underfermented,underproofed

3/4 is best; if overproofed, the dough may collapse

Front 18

creaming sugar in rich sweet dough does what?

Back 18

ensures even distribution

Front 19

what is croissant dough based on?

Back 19

milk, flour, sugar, yeast

Front 20

danish dough contains what?

Back 20

eggs, but not as much as brioche, aka brioche feuilletee, flaky brioche

Front 21

take care not to do what to croissant, Danish rolled-in doughs?

Back 21

overmix

Front 22

what is a simple fold?

Back 22

a 3-fold; rest 30 minutes between them

Front 23

strudel is what?

Back 23

flaky pastry made from soft dough containing eggs and oil and stretched very thin.

Origin: Hungary

Front 24

what does strudel dough contain?

Back 24

strong flour, mixed until gluten is well-developed - that's why you can stretch it so thin

Front 25

once strudel dough is mixed, what happens to it?

Back 25

it's covered with oil, wrapped in plastic, placed by warm spot in kitchen to rest 60 minutes

Front 26

what does resting strudel dough in a warm place do for the dough?

Back 26

makes it extensible

Front 27

which is flakier, strudel or puff pastry?

Back 27

strudel

Front 28

strudel dough stretches best if slightly warm, true or false?

Back 28

true

Front 29

which gets mixed more, croissant detrempe or puff pastry?

Back 29

croissant - mixing depends on whether dough is laminated manually or with a sheeter

Front 30

for manual lamination of croissant dough, mix it how long?

Back 30

on low for 3 minutes, then hand knead for 10-15 seconds

Front 31

what is an improved mix?

Back 31

using speed 1 for 3 minutes, then speed 2 for 3-4 minutes, to develop the gluten half way

Front 32

why can't you use an improved mix on manual lamination?

Back 32

the dough would be too elastic, making rolling hard

Front 33

increased gluten development results in what?

Back 33

greater volume in pastry with a lighter texture

Front 34

what does a flavorful croissant demand?

Back 34

proper fermentation

Front 35

what do bakers do to build flavor thru fermentation?

Back 35

retard the detrempe or shaped croissants overnight

Front 36

croissant detrempe ferments how long at room temp?

Back 36

30-45 minutes

Front 37

bulk fermentation of croissants occurs in how many temperature zones?

Back 37

2; room temp and in the fridge

Front 38

once the detrempe dough starts rising on croissants, do what?

Back 38

degas, form a rectangle, cover in plastic, refrigerate for about an hour

Front 39

what is the purpose of chilling croissant dough?

Back 39

to firm up the detrempe so it is the same consistency as the beurrage

Front 40

why do some bakers mix in 5-10% flour based on butter weight into the beurrage?

Back 40

absorbs moisture
prevents butter from becoming too hard
improves plasticity

Front 41

amount of butter in the beurrage for croissant is typically how much?

Back 41

25-30% of detrempe weight

Front 42

how many turns do croissants get?

Back 42

3 turns

Front 43

if using a sheeter, rest croissant detrempe how long?

Back 43

20 minutes

or 45 minutes if by hand

Front 44

about how much cake or pastry flour may be blended into croissant detrempe?

Back 44

25% to make product more tender, dough easier to roll

Front 45

what is the liquid in croissant formulas?

Back 45

combo of water and milk

about 60% standard hydration

liquid makes gluten formation possible

Front 46

what does milk contribute in croissant dough?

Back 46

nutrients, improved browning of crust

Front 47

if using dried milk solids for croissants, what kind should they be?

Back 47

heat treated, non-fat

Front 48

what does yeast do for croissants?

Back 48

volume
helps condition the dough

Front 49

fermentation of yeast helps do what?

Back 49

give flavor to the croissant dough

Front 50

how much sugar is in croissant dough?

Back 50

10-15%

rich doughs have 20-25%

Front 51

the butter used for a croissant beurrage is how much?

Back 51

25-30% of weight of detrempe

Front 52

croissants don't include what?

Back 52

eggs, spices

Front 53

what do eggs add to dough if they are used?

Back 53

protein- structure
color
flavor
nutrients
richness
moisture

Front 54

why does Danish dough need more yeast than croissant dough?

Back 54

because of its higher level of sugar

Front 55

the liquid in Danish dough is usually what?

Back 55

milk

Front 56

why is Danish softer, more tender than croissant dough?

Back 56

eggs

Front 57

fat in egg yolk helps do what in Danish?

Back 57

tenderize gluten
retain moisture - slow down staling
yolks add color, flavor
proteins coagulate, lending strength and structure

Front 58

what spices are common in Danish?

Back 58

cardamon, cinnamon

Front 59

butter in Danish is 30-35% weight of detrempe, true or false?

Back 59

true - slightly more than croissant

Front 60

hydration of Danish dough is how much?

Back 60

50 to low 60%

Front 61

eggs hydrate at how much?

milk has how much?

Back 61

eggs - 75%

milk - 87%

Front 62

what is the beurrage size for Danish detrempe?

Back 62

1/2 the detrempe

Front 63

what fold is standard for Danish?

Back 63

3 single folds

single bookfolds possible

Front 64

proof Danish at what temp?

Back 64

no higher than 78

higher temp would melt butter, affecting flakiness and volume

Proofbox - 78 to 80%

Front 65

bake Danish at what temps?

Back 65

350 for convection oven

375-400 for deck oven

Front 66

Danish dough can be retarded how?

Back 66

in bulk, before or after lamination 12-16 hours if before lamination

retarded overnight after lamination, doing a turn the next day to degas and replasticize butter;
after shaping of products 12-24 hours in fridge, then proofed

Front 67

when is bulk freezing of Danish dough done?

Back 67

after lamination is complete;

if less than 7 days, you don't need a dough conditioner

Front 68

rich doughs have a large amount of what that slows down the fermentation rate?

Back 68

sugar

Front 69

what delays the forming of gluten in rich doughs?

Back 69

fat - because it coats the strands and shortens them;

sugar, because it competes against the gluten protein for water

Front 70

why do rich doughs have a longer mixing method?

Back 70

due to the delay of gluten formation

Front 71

what does a longer mixing time do potentially to a rich dough?

Back 71

makes the dough too warm and the fat become too soft

Front 72

rich doughs may be defined as having how much fat?

Back 72

20% fat at least; additional milk and eggs may also be found

Front 73

by withholding butter and extra sugar until later in mixing, the time it takes to mix the dough should be what?

Back 73

shortened

Front 74

what is the minimum rest for strudel dough in a warm place?

Back 74

60 minutes

Front 75

do regular sweet doughs or bun dough need a sponge for fermentation?

Back 75

no, they are low enough in fat and sugar to be mixed by straight dough method

Front 76

what is the key benefit of high levels of fat and eggs?

Back 76

they make the rich dough very soft, so the amount of liquid is reduced to compensate

Front 77

what are the two basic rolled-in yeast doughs?

Back 77

croissant - (aka Danish pastry dough, croissant style); resembles puff pastry - milk, flour, sugar, yeast

Danish dough, brioche style - contains eggs, also called brioche feuilletee or flaky brioche

Front 78

what is a rolled-in compound?

Back 78

specially formulated shortenings and margarines

Front 79

what is viennoiserie?

Back 79

a sweet yeast-raised dough, both laminated and non-laminated

Ex: brioche, Danish, croissants

Front 80

what are the 2 major parts of the rolling in procedure?

Back 80

enclosing the fat;

rolling out and folding the dough to increase the number of layers

Front 81

simple fold, or 3-fold, means folding the dough how?

Back 81

in thirds

Front 82

always place the worse side up before rolling so it will be hidden after folding and the better side will be on the outside, true or false?

Back 82

true

Front 83

enclosing the butter counts as a turn, true or false?

Back 83

false

Front 84

both Danish and croissant get 3 turns, true or false?

Back 84

true

Front 85

when laminating croissant dough with a sheeter, it gets an improved mix, true or false?

Back 85

true

Why: develops gluten half way.
Increased gluten development results in greater volume and lighter texture

Front 86

what is phyllo dough?

Back 86

a Greek version of paper-thin dough

Front 87

phyllo dough is widely use for strudel making, true or false?

Back 87

true

Front 88

phyllo always comes in what form from the store?

Back 88

frozen; but you can get it fresh

Front 89

what are two common strudel fillings?

Back 89

apple, cheese

Front 90

how big should the strudel dough be when stretched?

Back 90

3 feet by 4 feet

Front 91

thaw phyllo dough completely before trying to handle, true or false?

Back 91

true; it will break

Front 92

keep stack of phyllo leaves covered so they don't dry out, true or false?

Back 92

true

Front 93

Danish, like croissant, may be frozen either in bulk or after being shaped into individual products, true or false?

Back 93

true

Front 94

why do some bakers prefer not to give Danish dough a final turn until after defrosting period?

Back 94

Because the freezing process creates ice crystals in the dough, which weakens some of the gluten structure. Turning the dough helps regain some strength that was lost.

Front 95

defrost frozen Danish in the fridge before the final proof, true or false?

Back 95

true

Front 96

what do longer freezing periods require?

Back 96

use of dough conditioners and increasing the yeast levels by 50-100%

Front 97

when freezing shaped pieces, make sure they are frozen without what?

Back 97

any fillings

Front 98

why is a blast freezer recommended on yeast-raised doughs that have to be frozen?

Back 98

to minimize ice crystal formation

Front 99

French donuts are a fried version of same pastry used to make what?

Back 99

cream puffs and eclairs

Front 100

American pancakes are made from what?

Back 100

chemically leavened batters mixed by muffin method

Front 101

French pancakes or crepes are made from what?

Back 101

thin, unleavened batters made of milk or eggs and flour

Front 102

if donut dough proofs at over 80 degrees it gets older faster, true or false?

Back 102

true

Front 103

sift a little cornstarch with sugar when coating donuts, why?

Back 103

lumping, and absorb moisture

Front 104

donuts should be what before being finished out?

Back 104

well-drained, cooled, or steam will soak the coating

Front 105

what mixing method is used for yeast-raised donuts?

Back 105

straight dough method

Front 106

donuts are made with less fat, sugar and eggs than regular sweet dough, true or false?

Back 106

true; doughs too rich will brown too fast and absorb too much frying fat

Front 107

leaner donut dough has stronger what?

Back 107

gluten, to better withstand the proofing and frying

Front 108

if donut dough proofs too long, what happens?

Back 108

it takes longer to fry and gets greasier; for big batches, you may have to retard some of the dough

Front 109

if donut dough is above 80 degrees, it will become old more quickly, true or false?

Back 109

true

Front 110

why do some bakers proof donuts to 3/4 complete instead of full proofing?

Back 110

makes them denser, easier to handle

Front 111

what should the fat temp be for yeast-raised donuts?

Back 111

365-385

Front 112

how long is the frying time for donuts?

Back 112

2.5 minutes, turned once

Front 113

how long should you rest cut donuts?

Back 113

15 minutes before frying to relax the gluten; failure to rest them may result in toughness, poor expansion

Front 114

overloading donuts in the fryer does what?

Back 114

*lowers fat temp
*doesn't allow for expansion
*makes it hard to turn them

Front 115

what does old fat do?

Back 115

loses frying ability
browns excessively
imparts bad flavor