INTERMEDIATE PASTRY & BAKERY
TOPIC
LAMINATED DOUGH
Week 5
5 March 2018 (Monday)
What is laminated dough ? Laminated dough is a category of very rich, fat-filled doughs used to make three main layers of rich pastry: Danish pastry, croissants, and puff pastry. Only danish and croissants doughs use yeast in their preparation. Other names used for laminated doughs are rolled-in doughs or layered doughs. Fats are incorporated into a base dough through a series of folds and turns that produce hundreds of flaky layers when baked. Pastries prepared using laminated doughs can be filled before or after baking using sweet or savory fillings.
For this topic, i myself is the Chef on Duty during the class. There is a story before the class started but i don't want to bring it up because i accept it as a great punishment.
In this topic, i have prepared 5 menu for sell today, which is 3 of them is related to the topic and the other is just additional menu to sell for our fund for our Community Service Project, I have listed the menu below.
Product:
1. Plameirs
2. Vol au Vent
3. Peach Datois
4. Green tea Chiffon Cake
5. Mexican Buns
Puff Pastry Dough
Makes approximately 2 pounds 8 ounces (1.13 kg) puff pastry doughLessons demonstrated in this recipe:
- How to prepare a typical puff pastry dough giving the dough 4 four-fold turns or a 4x4.
- Preparation of puff pastry relies on steam as the sole leavening agent.
- Adding am acid to the dough allows it to roll out more easily, relaxing gluten strands.
- Mixing flour into the butter to be folded into the dough helps prevent it form leaking out between the layers during baking. of butter
- Using some high-protein flour allows the gluten sheets to remain so they stretch and do not break during baking.
Ingredients
Cold water - 1 cup
Salt - 1 tsp
Lemon juice - 1 tsp
Unsalted butter, melted - 4 tbsp
Cake flour - 1 cup
Bread flour - 2 cups
Unsalted butter - 2 cups
Bread flour - 1/2 cup
Puff pastry
1. Base Dough
In the bowl of an electric mixer using the paddle attachment, blend the water, salt, lemon juice, melted butter, cake flour, and enough of the bread flour to make a soft dough. Do not overmix.
2. Shape the dough into rough rectangle, wrap it in plastic wrap, and chill it for 30 minutes.
3. Preparing the Butter to Be Enclosed
In the bowl of an electric mixer using the paddle attachment, blend the 1 pound (2 cups; 455 g) of butter and the bread flour until the mixture is approximately the consistency of the base dough.
4. Lay a long of plastic wrap on a work surface. Using a rubber spatula, scrape the butter mixture onto the center of the plastic. Cover with another pieces of plastic and, using a rolling pin, gently hit and roll the butter to spread it into the base dough has been rolled out.
5. Enclosing the Butter
Roll out the chilled dough to a 12-by 18-inch (30- by 46- cm) rectangle, and place the butter on the dough so that it covers the bottom two thirds of the rectangle.
6. Fold the top third of the unbuttered dough down to the middle, partially covering the butter. Now fold the bottom buttered portion of the dough over the center to meet the other side, so that a rectangle forms. Press down slightly, making sure the edges of the dough meet. The butter is now enclosed.
7. Completing Our Four-Fold Turn or Bookturn
Rotate the dough 90 degrees so that when the dough is rolled out, the open ends become the shorts sides of the rectangle. Roll the dough to a 9- by 18- inch rectangle. Fold the top edge of the dough to the center. The two edges should meet but not overlap. Now bring the two halves together as if you are closing a book. This is one completed four-fold turn. Press on finger into the dough to show one turn is complete, wrap in plastic wrap, and chill for 30 minutes to 1 hour. The plastic wrap can also be marked with a dot to reduce any confusion as to how many turns have been completed.
8. Repeat rolling, folding, and marking the number of turns three more times for a total of 4 four-fold or bookturns, chilling the dough in between each completed turn. After the final is complete, wrap the dough twice in plastic wrap in the refrigerator
1. Palm Leaves or Palmeirs
Ingredients
Puff pastry - 1 sheets
Granulated sugar - 1/2 cup
Browned Sugar - 1/2 cup
Ground cinnamon - 1/2 cup
Baking Process:
1. On a sugared work surface, roll out the dough to a rectangle measuring 10 by 12 inches (23 by 30 cm).
2. With the long side facing you, sprinkle some of the sugar and ground cinnamon over the dough. Fold the two long side in to meet in the center. Press down gently to adhere.
3. Sprinkles some more sugar and ground cinnamon on top and fold the shorter sides in to meet at the center. Press down gently to adhere.
4. Fold the dough in half as if you are closing a book. Sprinkle more sugar over the dough on both sides.
5. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for 1 hour or until it is firm enough to slice. Alternatively, the wrapped dough can be placed in the freezer for 20 to 30 minutes to firm up more quickly.
6. Preheat the oven to 400 F(205 C). Using a sharp knife, slice the dough into 1/8-inch(3-mm) thick slices and place them cut side up on a parchment-lined sheet pan. Be sure to allow at least 2 inches (5cm) in between each slice. Sprinkle the top of each palm leaf with granulated sugar.
7. Bake the palm leaves for approximately 12 to 14 minutes or until they are golden brown and crisp. They will crisp up even more as they cool.
2. Vol Au Vent
Ingredients
Puff pastry - 11 ounces
Egg - 1+1 tbsp of water
Butter - 3 tbsp
Mushrooms slices - 2 cups
Flour - 4 tbsp
Milk - 1 1/4 cups
Salt & pepper
Baking Process:
1. Roll the pastry out to 1/4 inches thick on a well floured board.
2. Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4" inside each case all around but do not cut all the way through.
3. Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
4. Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
5. Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
6. Filling.
7. Melt the butter in a skillet and add the sliced mushroom. Cover and cook for 2 minutes.
8. Blend in the flour and cook for 1 minute.
9. Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
Season well with salt & pepper.
3. Peach Cream puffs
Ingredients
Water - 1 cup
Butter - 1/2 cup
Salt - 1/8 tsp
All-purpose flour - 1 cup
Large eggs - 4nos
Filling
Peaches (medium) - 4 nos
Sugar - 1/2 cup
Water - 1/2 cup
Peach - 1/2
Ground cinnamon -1/2 tsp
Ground nutmeg - 1/4 tsp
Pastry cream
Heavy cream - 1 1/2 cups
Sugar - 1/2 cup
Flour - 1/4 cup
Salt - 1/4 tsp
Egg yolks - 4 largs
Vanilla Essence - 1 tsp
Baking process
1. Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Transfer dough to a large bowl; let stand 5 minutes.
2. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
3. Cut a 1/2-in. hole in tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer dough to bag; pipe sixteen 2-in. mounds 3 in. apart onto parchment paper-lined baking sheets.
4. Bake on a lower oven rack 25-30 minutes or until puffed, very firm and golden brown. Pierce side of each puff with tip of a knife to allow steam to escape. Cool completely on wire racks.
5. Meanwhile, in a large saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 25-30 minutes or until slightly thickened and peaches are tender. Cool completely.
6. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, peach schnapps; beat until soft peaks form.
7. Cut top third off each cream puff. Pull out and discard soft dough from inside tops and bottoms.
8. To serve, spoon 2 tablespoons whipped cream into each bottom; top with 2 tablespoons filling and 2 tablespoons additional whipped cream. Replace tops. Dust with additional confectioners' sugar
4. Green Tea (Matcha) Chiffon Cake
Ingredients
Egg yolks - 3 large
Granulated sugar - 85 grams
Oil - 3 tbsp
Water - 4 tbsp
Green tea powder - 1 heaping tbsp
Baking powder - 1 tsp
Egg white - 3 large
Baking process
1. Gather all the ingredients. Preheat oven to 340F (170C).
2. In a large bowl, whisk egg yolks and add 1/3 of the sugar. Then add oil and water and whisk all together till combined.
3. Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate times. Whisk until totally incorporated and make sure there are no lumps.
4. Using a stand mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly.
5. Add 1/3 of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2 minutes (since you changed the speed to speed 10) until stiff peaks form.
7. Add 1/3 of the beaten egg whites into the flour mixture using spatula until the mixture is homogeneous.
8. Fold in the rest of the egg whites in 2-3 increments and mix gently but quickly until the mixture is homogeneous.
9. Pour the mixture into the ungreased 17cm (7") chiffon cake pan. Tap the pan a few times on the kitchen countertop to release the air bubbles.
10. Bake for 30 minutes or until a toothpick inserted comes out clean. The cake must be cooled upside down; stick the pan on a tall heavy bottle, leave until cake is completely cool before removing it from the pan.
11. Use a thin sharp knife or thin offset spatula and run it around the cake. Place the serving plate on top and flip over. The cake will pop out easily.
5. Mexican Buns
Ingredients
Sweet dough:
Bread flour - 500 grams, sifted
Powdered milk - 20 grams, sifted
Caster sugar - 75 grams
Salt - 6 grams
Instant yeast - 8 grams
1 Egg - lightly beaten
Butter - 60 grams
Water/milk - 270 grams
Toppings:
Butter - 200 grams, softened
Icing sugar - 160 grams, sifted
Large eggs - 3 nos, lightly beaten
Instant coffee - 1 tsp
Ground cinnamon - 1 pinch
All-purpose flour - 200 grams, sifted
Filling:
Salted butter - 200 grams, softend
vanilla flavoring - 1/2 tsp
Brown sugar - 70 grams
Baking process
1. For filling; Beat butter in electric mixer on medium speed with the paddle attachment for three minutes. Blend in Vanilla essence and brown sugar.
2. Spoon mixture into bowl and refrigerated until firm.
3. Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.
4. For topping; Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring.
5. Sift flour Onto mixture and mix on low speed until combined. Refrigerate until ready to use.
6. For sweet dough; Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute. Mix in yeast, add egg and water or milk. Mix on low speed for another minute. Mix on medium speed for eight minutes. Mix in butter.
7. Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
8. Remove dough from mixture and shape into a ball. Divide the dough into 55 g portions. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minutes.
9. To shape the buns; Flatten a ball of dough with the palm of your hand. Place a ball of filling in the center of the dough.
10. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking). Pat into shape and place on a greased baking tray. Repeat with remaining portions of dough.
11. Place each bun about 7.5 cm apart on the baking trays. Prove for 45 min in a warm place.
12. Pipe the topping on the buns in a spiral, starting from the center.
13. Bake in preheated oven at 200 degree Celcius for 12 to 15 min or until buns are lightly brown.
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