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Exam 9: Laminated Doughs

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Question 1

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are scraps of puff pastry that can be reworked and rolled to make items for which rise is less important than flavor and flakiness.

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Question 2

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Frangipane is made from

A) puff pastry coated with granulated sugar, folded into logs and cut into fan shapes.
B) layers of baked puff pastry and pastry cream.
C) a mixture of ground almonds, sugar and flavoring.
D) a mixture of flour, butter, sugar and cinnamon.

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Question 3

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To sweeten the crust without softening it, after baking, brush Danish pastries with sugar syrup while they are still warm.

What is the difference between puff pastry and croissant dough?

A sheeter is a mechanical device used to and puff pastry and other doughs.

When making puff pastry, the roll-in fat should be the same temperature and consistency as the dough.

The main characteristic of puff pastry is its .

Resting Danish dough at room temperature between turns allows the gluten to relax, making the dough easier to roll.

In order to make puff pastry, a firm dough called a(n) is mixed using flour, water, salt and some fat.

The French expression that describes both puff pastry and the process for making it is

In order to prevent laminated dough from tearing during rolling, use low-protein flour in the formula and let the dough rest for a longer period of time between turns.

The sponge method is used to make croissant and Danish dough.

For the best taste, croissant dough should be fermented overnight under refrigeration before forming and baking.

What laminating procedure is described by the following instruction? Fold the dough in thirds like a business letter.

Because of the high percentage of fat and sugar, Danish and croissant doughs are often made using bread flour.

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

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

Coating the top and sides of portioned puff pastry with egg wash before baking ensures that it will develop a dark shiny surface.

Danish pastry that is greasy and lacks flakiness was proofed at too (high/low) a temperature.

are strips of puff pastry wrapped around a conical mold, then baked and filled.