The method for making up croissants is illustrated in Figure 30.19.

Figure 30.19 Making croissants.

Figure 30.19 Making croissants.

(a) Roll the dough into a rectangle 10 in. (26 cm) wide and about Vs in. (3 mm) thick. (The length depends on the amount of dough used.)

(e) Stretch the point of the triangle slightly as you roll it.

(b) Cut into triangles as shown. Special roller cutters are available that do this quickly.

(f) Finish rolling the dough.

(f) Finish rolling the dough.

(c) Place a triangle on the bench in front of you. Stretch the back corners outward slightly, as shown by the arrows.

(g) Bend the roll into a crescent shape. The point of the triangle must be toward the inside of the crescent and tucked under the roll so that it won't pop up during baking.

(d) Begin to roll the dough toward the point.


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1. What are the three major purposes of mixing yeast doughs?

2. Explain the difference in procedure between the straight dough method and the sponge method. How is the straight dough method sometimes modified for sweet doughs, and why is this necessary?

3. What are the 12 steps in the production of yeast products? Explain each briefly.

4. Judging from what you know about fermentation of doughs, do you think it might be necessary for bakers to modify procedures from winter to summer? How?

5. As you know, butter is very hard when cold and melts easily at warm temperatures.What precautions do you think are necessary when using butter as the rolling-in fat for Danish pastry?

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