student objectives understand what a laminate dough is understand the difference's between them...
Post on 11-Dec-2015
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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
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
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
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
layersPlace the lock-in in the middle of the
dough then do a trifold(chapter 30 Gisslen’s book)
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
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!
Uses
Puff pastry Butter only
Croissants Butter and yeast
Danish Butter yeast and sugar for sweetness
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