On Baking: Ch. 9: Laminated Doughs

When making laminated dough, this can be done to help the dough and fat layers remain separate.

Chill the dough between turns

What is the difference between puff pastry and croissant dough?

Croissant dough contains yeast and puff pastry does not.

What laminating procedure is best described by this: "Fold the dough into thirds like a business letter."?

single book fold

Frangipane is made from _____________.

A mixture of ground almonds, sugar and flavoring

Enriched laminated yeast dough (croissants and Danishes) require this before baking.

proofing

T/F: Croissant and Danish doughs are kneaded for a shorter time than other yeast dough because the rolling and folding process develop the gluten.

True

T/F: When making puff pastry, the roll-in fat should be the same consistency as the dough.

True

T/F: Resting Danish dough at room temperature between turns allows the gluten to relax making the dough easier to roll.

False

Refers to the number of times that laminated dough is rolled and folded.

turns

Refers to the fat being used in layering laminated dough.

roll-in

Another term for rolled-in dough.

laminated

Deep, individual sized puff pastry shells, also known as patty shells.

vol-au-vents

Small puff pastry shells often used for hours d oeuvres.

Bouchees

French for trimmings or scraps; refers to uncooked dough

ronures

Puff pastry products should be rested and __________ before baking.

chilled

Puff pastry products are baked at ___________ degrees F.

400

The main characteristic of puff pastry is its ___________.

flakiness

A less flaky type of puff pastry, which does not require extensive rolling and folding, is known as ____________ pastry.

blitz

Laminated yeast dough is proofed at a temperature of ____________ degrees F.

80

__________ _________ are strips of puff pastry wrapped around a conical or round tube then baked and filled.

Cream horns

Puff pastry, croissant and Danish dough are called ____________ or _______ dough.

rolled-in & laminated

Classic puff pastry is rich, buttery dough that bakes into more than _________________ light crisp layers. It can rise up to 8x its original thickness.

1,000

Preparing laminated dough depends on layering fat and dough through a series of _____________ (number of times that laminated dough is rolled and folded) to give the pastry its characteristic flakiness and rise.

turns

The primary leavening is puff pastry is _______________.

steam

Glazing helps seal in moisture, adds shine and _____________.

flavor