Temperatures
The temperature of the butter block should be
9-13C
The French term for the dough portion of a laminated dough
Détrempe
Too much steam can do this to laminated doughs
Damage the egg wash
This makes puff dough not a viennoiserie
it doesn't contain yeast or sugar
When combining different folds you should start with this one
Single fold
The working temperature range for laminated doughs
1-3C
The french term for the butter block
Beurrage
Adding an acid to the dough will make it this
more extensible
Italian puff contains
white wine and eggs
This fat has the biggest plastic range for lamination
Roll in shortening
The desired dough temperature for laminating
24C
This item although laminated is not a Viennoisserie
Puff pastry
The folding procedure of lamination does this to the gluten
further develops it or strengthens it.
Puff pastry has more folds because it .....
Contains more fat
This butter would be the most preferred due to higher fat and increased flavour
cultured
The proofing temperature for laminated doughs
27C or lower
In puff dough: when the dough block goes inside the butter block
Inverted or reverse
To prevent shrinkage of made up pastries you must do this before cutting
Puff pastry has a high fat content than croissant because
it relies on steam from the melted fat to leaven
Flour mixed into the butter block does this
absorbs the water and makes the butter more plastic.
The proofer can't be too high in temperature or it will do what to the croissants?
melt the butter
When a laminated dough is folded like a letter
Tri fold or single fold
Completing the last fold after bulk fermenting does this
degasses the dough and softens the butter
Baking puff in a cool oven will cause this to happen to the pastry
lack of lift (poor volume) and dried out pastry
Finish this statement: The more fat .....
The more folds