Ollingin Procedure for Danish and Croissant Dough

The rolling-in procedure has two parts. Enclosing the fat in the dough.

In the method illustrated in Figure 30.3, the fat is spotted on two-thirds of the dough and the dough is folded in thirds like a business letter. This results in five layers: three layers of dough and two layers of fat. Rolling out and folding the dough to increase the number of layers.

In these doughs, we use a simple fold, or three-fold, which means that we fold the dough in thirds. Each complete rolling and folding step is called a turn. We give the dough three turns, creating over 100 layers of dough and fat.

Figure 30.3 Rolling-in procedure for Danish and croissant dough.

Figure 30.3 Rolling-in procedure for Danish and croissant dough.

Danish Croissant Bread

(a, b) Roll the dough into a rectangle about 3 times as long as it is wide and V2 to 3A in. (1 to 2 cm) thick. Smear the butter over two-thirds of the length of the dough, leaving a margin at the edges.

(c) Fold the unbuttered third over the center third.

(d) Fold the remaining third on top. Rest the dough in the retarder (under refrigeration) for 20 to 30 minutes to allow the gluten to relax.

(e) Place the dough on the bench (f) Fold again into thirds by first

at right angles to its position in step (d). Take this step before each rolling-out of the dough so the gluten is stretched in all directions, not just lengthwise. Roll the dough into a rectangle.

folding the top third over the center. Be sure to brush off excess dusting flour from between the folds.

(g) Fold over the remaining third. You have now completed the first turn or fold. Incorporating the butter doesn't count as a turn. Press one finger in the dough near the end to make one indentation. This indicates "1 turn" to anyone who may have to take up where you left off, or to you if you have several batches going. Refrigerate the dough for 20 to 30 minutes to relax the gluten. Repeat the above rolling and folding procedures for a second and third turn, resting the dough between turns. Mark the number of turns in the dough with two or three fingers. After the third turn, rest the dough in the retarder for several hours or overnight. Cover it with plastic film to prevent crusting. The dough is then ready for makeup.

In Chapter 31,you will learn an even more complex rolling-in procedure used for puff pastry,which is leavened only by steam,not by yeast.This procedure produces over 1,000 layers!

Continue reading here: Cinnamon Sugar

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