Laminated Doughs
The three types of laminated doughs.
Croissant, Danish, and Puff Pastry
One main enemy of meringues, my presence often results in meringues that will not foam properly.
What are lipids?
Commercial gelatin is now primarily produced from this animal.
What is a pig?
The common lipid percentage in heavy whipping cream.
What is 40%?
The addition of this item greatly reduced the chance of a cooking syrup from crystalizing.
What is acid?
The richest laminated dough in terms of sugar and fat content.
What is Danish dough.
The temperature that egg white foams are best formed.
What is room temperature / warm?
B and D stand for this.
What are bloom and dissolve?
The name when sugar and vanilla are added to cream while whipping.
What is Chantilly cream?
Many syrup cooking temperatures are given names related to how the cooled syrup behaves. Soft ball is the name given to syrup cooked to this temperature.
What is 240 degrees?
Steam is the leavening gas solely responsible for my leavening.
What is puff pastry?
I am the meringue formed by slowly adding sugar to room temperature egg whites that have been allowed to foam. I am also the weakest most fragile meringue.
What is French / Common meringue?
I often contain enzymes that diminish / weaken gelatins ability to properly gel items.
What are tropical fruits?
The best temperature range for the cream as well as equipment used in producing whipped cream.
What is cold?
I should only be stirred until this point is reached.
What is a boil?
135 layers of dough and butter can be found in this laminated dough.
What is croissant / Danish dough?
I am made by heating egg whites, sugar, and a mild acid over a double boiler and then whipping to the desired degree of stiffness.
What is a Swiss meringue?
The two forms of available gelatin.
What is powdered and sheet gelatin?
When overwhipped the fat in cream is "knocked" together. If this process is allowed to fully continue this is produced.
What is butter?
1,280 is how many layers of dough and butter I contain.
What is puff pastry?
A 240 degree syrup is poured into whipping egg whites to produce this type of meringue.
What is Italian meringue?
This term is used not only to indicate the strength of gelatin but as one of the steps you have been taught in handling it.
What is bloom?