Rolledin Doughs Danish Pastry And Croissants

Rolled-in doughs contain many layers of fat sandwiched between layers of dough.These layers create the flakiness you are familiar with in Danish pastry.

Two basic kinds of rolled-in yeast doughs are made in the bakeshop:

sweet: Danish pastry nonsweet: croissants

Rolled-in doughs are mixed only slightly because the rolling-in procedure continues to develop the gluten.

Butter is the preferred fat for flavor and the melt-in-the-mouth quality of rolled-in doughs. Specially formulated shortenings are available when lower cost and greater ease of handling are more important considerations.

Danish Pastry

Ingredients

U.S.

Metric

Percentage

Milk

1 lb

400 g

Modified straight dough method:

1. Scald milk. Cool to lukewarm. Dissolve yeast in milk.

Yeast, fresh

2.5 oz

65 g

6.25%

Butter

5 oz

125 g

12.5%

Sugar Salt

6 oz 0.5 oz

150 g 12 g

15% 1.25%

2. Mix butter, sugar, salt, and spice until smooth, using paddle. Beat in eggs and yolks.

Cardamom Eggs

8 oz

2 g (5 mL) 200 g

0.2% 20%

3. Add liquid (from step 1) and flour. With dough arm, mix 3-4 minutes on 2nd speed.

Egg yolks

2 oz

50 g

5%

4. Rest in retarder 20-30 minutes.

Bread flour Cake flour

2 lb

8 oz

800 g 200 g

80% 20%

5. Roll in remaining butter and give 3 three-folds, as shown in Figure 30.3. Makeup:

See makeup techniques after recipe section. Proofing:

90°F (32°C) with little steam. Egg wash after proofing.

Butter

1 lb

4 oz

500 g

50%

Yield:

6 lb

4 oz

2499g

250%

Per 1 ounce:

Baking:

Calories, 110; Protein, 2 g: Fat, 6 g (53% cal.); Cholesterol, 35 mg; Carbohydrates, 10 g; Fiber, 0 g; Sodium, 120 mg.

375°F (190°C).

Croissants

Ingredients

U.S.

Metric

Percentage

Milk

1 lb

450 g

57%

Yeast, fresh

1 oz

30 g

4%

Sugar

1 oz

30 g

4%

Salt

0.5 oz

15 g

2%

Butter, soft

3 oz

80 g

10%

Bread flour

1 lb 12 oz

800 g

100%

Butter

1 lb

450 g

57%

Yield:

4 lb 1 oz

1855g

Calories, 110; Protein, 2 g; Fat, 7 g (57% cal.); Cholesterol, 20 mg; Carbohydrates, 10 g; Fiber, 0 g; Sodium, 160 mg.

Procedure

Per 1 ounce:

Calories, 110; Protein, 2 g; Fat, 7 g (57% cal.); Cholesterol, 20 mg; Carbohydrates, 10 g; Fiber, 0 g; Sodium, 160 mg.

Mixing:

Straight dough method.

Scald milk, cool to lukewarm, and dissolve yeast. Add remaining ingredients except last 1 lb (450 g) butter. Mix into a smooth dough. Do not overmix. Fermentation:

Punch down, spread out on flat pan, and rest in retarder 30 minutes. Roll in last amount of butter and give 3 three-folds (see Figure 30.3). Rest in retarder overnight. Makeup:

See Figure 30.20 on page 929.

Proofing: Baking:

80°F (27°C). Egg wash after proofing. 400°F (200°C).

Continue reading here: Ollingin Procedure for Danish and Croissant Dough

Was this article helpful?

0 0