Food Preparation SWEET DOUGH by keara

VIEWS: 16 PAGES: 9

									Lesson Plan #34 Food Preparation: SWEET DOUGH

January 1999

Introduction to Sweet Dough and Topic Learning Objectives
 

Understand the preparation and uses of different types of Sweet Doughs A variety of bakery products enhances the meal and boosts crew morale

Sweet Dough Ingredients


Basic ingredients: includes Bread Flour, Granulated Sugar, Shortening, Nonfat Dry Milk, Whole Eggs, and Active Dry Yeast





With Sweet Dough Mix, all ingredients are provided except Yeast and Water. Considerations in the mixing process include temperature of the water, the flour, and the room.

The Two Types of Sweet Dough
   

Regular Sweet Dough Danish Pastry Products may be similar in size, shape, and weight Products from both types will differ in their texture

Mixing and Fermentation


 

For both types of sweet doughs, the dough should be smooth and elastic Dough temperature should be 78º-82ºF Temperature of the dough is affected by ingredient temperature

   



Basic Sweet Dough Allow one full rise Makeup pastries Proof - all products require a full period Bake according to variances in size and shape

Danish Pastry Method


 

Chill the dough after mixing - this is known as retarded fermentation Fold in the butter, and then chill This keeps butter from melting and soaking into dough

   

Makeup pastries as desired All products require a full proofing period Underproofing prevents the flaky quality Bake according to size and shape

Retarded Basic Sweet Dough
 



66% of the baker’s time is saved Baking the product may be accomplished at a later time Refrigeration does not affect product quality



 

Refrigeration temperature should be 32º-40ºF Hold dough at 40ºF or below for up to 24 hours Made-up units can be stored at 32ºF for up to 60 hours

Sweet Dough Makeup
 

Vary the make up of your products by using different shapes according to the fillings and glazes Bowknots, Twists, Figure 8’s, and Pinwheels

Review and Summary

  



Name the two types of Sweet Dough. What is the ideal dough temperature? Why is Danish Pastry chilled? What is the result of underproofing? Define retarded fermentation and its purpose.


								
To top