Laminated Doughs

Question 1

What is another name for Laminated Doughs?

Answer 1

Rolled-in doughs.

Question 2

What are the 2 basic kinds of rolled-in yeast doughs, and the difference between them?

Answer 2

1. Croissant dough - resembles puff pastry, with the addition of yeast. Made from milk, flour, a little sugar, and yeast.
2. Danish dough, brioche-style - a richer dough, containing eggs, although not as rich in eggs as regular brioche.

Question 3

Define a croissant.

Answer 3

A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough.

Question 4

Are laminated doughs mixed with the intensive method, like nonlaminated doughs?

Answer 4

No. Laminated doughs require less mixing, because the gluten continues to develop during the rolling-in process. A dough that comes from the mixer fully-developed will be overdeveloped by the time the lamination process is complete.

Question 5

What is the preferred fat for laminated doughs and why?

Answer 5

Butter is the preferred fat because of its flavor and melt-in-the-mouth qualities. However, it is difficult to work with because it is hard when cold and soft when a little too warm.

Question 6

What are specially formulated shortenings for rolling in called?

Answer 6

Roll-in compounds.

Question 7

What are the 2 major parts of the rolling-in procedure?

Answer 7

1. Enclosing the fat in the dough

2. Rolling out and folding the dough to increase the number of layers

Question 8

What is a simple fold?

Answer 8

A simple fold is also called a Three-Fold, because it requires folding the dough in thirds.

Question 9

What is a turn?

Answer 9

Each complete rolling and folding step is called a turn.

Question 10

What is “Croissant” French for?

Answer 10

Crescent

Question 11

What is the traditional brioche shape called?

Answer 11

Brioche à tête

Question 12

How are many sweet dough products (including most Danish products) finished after baking, while still warm?

Answer 12

Many sweet dough products are finished with Clear Glaze after baking, while still warm.

Question 13

What type of icing is used on sweet dough products after cooling?

Answer 13

Flat icing.

Question 14

How many times its size can puff pastry rise?

Answer 14

Puff pastry can rise 8x its original thickness when baked, though it contains no added leavening agent.

Question 15

Define Puff Pastry.

Answer 15

A very light, flaky pastry, made from a rolled-in dough and leavened by steam.

Question 16

How many layers does puff pastry or puff dough consist of?

Answer 16

Over 1,000 layers - This is many more than in Danish dough.

Question 17

What happens to Puff pastry that is low in fat?

Answer 17

Puff pastry that is low in fat will not rise as high, and may rise unevenly. This is because there is less fat between the dough layers, so the layers are more likely to stick together.

Question 18

What is a Four Fold?

Answer 18

A four fold is a technique used to increase the numbers of layers in puff pastry or Danish pastry, by folding the dough in fourths.

Question 19

What is a Three-Fold?

Answer 19

A three fold is a technique used to increase the number of layers in puff pastry or Danish pastry, by folding the dough in thirds.

Question 20

What is the Blunt Cross method?

Answer 20

In the blunt cross method, the dough is rolled into arms, and the butter is placed in the centre. The arms are folded over the butter one at a time.

Question 21

What is Blitz puff pastry?

Answer 21

Blitz puff pastry is actually a very flaky pie dough that is rolled and folded like puff pastry. It does not rise as high as true puff pastry, and its texture is not as fine.

Question 22

What is ‘Blitz’ German for?

Answer 22

Lightning!

Question 23

What is reversed puff pastry?

Answer 23

Reversed puff pastry is a type of puff pastry made with the dough enclosed between layers of butter (which has flour mixed into it). It is more difficult to prepare, but it can be made up and baked without a final rest, as it shrinks less than classic puff pastry.

Question 24

What are napoleons?

Answer 24

Desserts made from layers of puff pastry, filed with Pastry Cream.