RolledIn Fat Yeast Doughs

Bakers use rolled-in fat yeast doughs to make rolls and pastries. Rolled-in fat doughs differ from regular yeast dough.

When you make a rolled-in fat yeast dough, combine the fat into the dough through a rolling and folding action. This process yields a dough made of many thin, alternating l ayers of fat and dough. As the dough bakes, the heated fat layers release moisture in the form of steam. The steam becomes trapped between the layers of dough, pushing them apart and lifting them. The finished products are notable, or well known, for their rich, flaky texture. Two popular kinds of rolled-in fat yeast dough products are croissants and Danish pastries.

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Rolled-in fat yeast doughs traditionally use butter for the fat layers. Butter adds a rich flavor and aroma, but it is difficult to handle while rolling and folding. Butter must be at the right temperature. Warm butter is too soft to roll, and cold butter cracks when folded. Instead, you may want to use other high-moisture fats, such as margarine or shortening. They may be substituted partially or completely for the butter. This will improve handling ability and lower costs.

Rolled-in fat yeast doughs also differ from regular yeast doughs in gluten development. Gluten develops during folding and rolling, so little kneading is required with rolled-in fat yeast doughs. Overdeveloping the gluten in a rolled-in fat yeast dough will make the finished product tough and chewy. Larger foodservice operations often use sheeters to ensure consistent rolled-in fat yeast dough production.

Croissants

Croissants are crescent-shaped, flaky rolls. They can be used appropriately for either sweet or savory dishes, including sandwiches. Croissant dough is a soft, wet mixture of bread flour, yeast, cold milk, salt, butter, and a little sugar. You can add dry milk solids and cold water to the dough instead of milk. The cold water or milk slows the leavening action of the yeast. Eggs are not part of the traditional formula, but can be added for additional richness. Butter or another high-moisture fat equal to 25% to 50% of the weight of the dough is rolled in.

A freshly baked croissant should be light golden brown. It should have a flaky, layered texture and an open grain or crumb. Croissant dough can be shaped into traditional crescents or the tighter half circles that Swiss and German bakers call gipfels ('gap-fels).

Danish Pastry

Danish pastry dough is sweeter and richer than croissant dough. Danish pastry is usually eaten as a breakfast or dessert item. Unlike croissant dough, Danish pastry dough is rich in eggs. It can also include milk. Many different flavorings and additives, such as nuts, fruits, extracts, and sugar glazes, make these products tempting treats.

Danish pastry is also softer, flakier, and more tender than croissants. These characteristics, along with a more intense flavor, are because of the Danish pastry's higher percentage of rolled-in fat. This percentage can range from 10% to 50%.

difference between croissant and Danish pastry dough?

Balancing Act All ingredients in baked products must work together. What will happen if they do not?

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  • erica
    What is Rolled in fat yeast dough?
    2 years ago