Marzok Teml Professional. How many layers should puff pastry have? A pastry made with puff dough can have as many as to layers — no wonder nothing else can compare. Malamine Beneite Professional. How bad is puff pastry for you?
About a third of puff and shortcrust pastry is fat, and if it's made with butter or palm oil, it contains more saturated fat than if it's made with unsaturated fats such as sunflower spread. These are our most commonly used pastries, but it's worth trying to keep them for a treat.
Not all pastry is high in fat. Irian Isenrich Professional. Why is my puff pastry not rising? One of the most common reasons that your puff pastry didn't rise is the baking temperature. Puff pastry needs to be baked in a very hot oven of about degrees. This high heat is necessary to create enough steam in the oven, so the dough rises.
What happens if the temperature is too low? Nonita Alonso De Linaje Explainer. Are eggs a leavening agent? Beaten eggs are a leavening agent as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. Some cakes use beaten eggs as their only source of leavening. Azzouz Lupekhin Explainer.
How many times do you fold puff pastry? Most pastry experts agree that classic French puff pastry is made by folding the dough into thirds and rolling it out again a total of six times. Keep in mind that you can make as few or as many folds and turns as you want, though. Titel Haneman Explainer. How many types of puff pastry are there? Sasa Hooft Pundit. Is cake a pastry? Cake is basically a baked dessert, considered to be a modification of bread.
Burgess Schiel Pundit. Who created puff pastry? Puff Pastry was invented in about by a French pastrycook's apprentice named Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Kristyna Heidener Pundit. What type of flour is used in puff pastry? If it starts being too hot, the butter melts, and you have all kind of troubles: the butter escapes from the dough, it then starts tearing the layers because the dough becomes sticky and so on… Therefore, you have to have some kind of respect for this dough.
You might realize that making a puff pastry during winter is easier than during summer because of the temperature matter. There is another fold called the simple fold , which consists in folding in thirds: you fold the left third to the right, and then you fold the right third to the left on the top of the other. The number of folds you need to make depends on the recipe.
For example, if I was making French croissants, I would be done at this point since you just need to make two double-folds for them. In some recipes you need to make simple folds, in some other you need double folds, or even a combination of both of them.
And one last time, remember to keep the dough and the butter cold enough. If you need to do more folds I would advise at this point to put the dough back into the freezer for 20min. Why taking the risk of tearing it during its final roll?
Problem : When you roll the dough, it has a hard time keeping its shape. It has a tendency to retract a lot, making it very hard to work with. Problem : The dough is not very elastic, it has a tendency to tear.
Solution : The dough might not be humid enough, or you might have skipped the resting time. The glutten need to relax to be elastic. Try letting the dough rest 20min.
Problem : The butter is not cooperating… It is breaking out, leaking… Solution : When the problem is minor, and if detected early, just add some flour on the area where the butter is breaking out and make sure you clean the working surface with the dough scraper otherwise the dough will stick to the surface. If the problem is getting worse and worse, put the dough back into the freezer for 20min. Clean the surface with the dough scraper. Verify also that the butter is not breaking out of the dough, and sprinkle some dust flour onto the working surface.
Follow them carefully and you are going to be just fine. I will be more than happy to help if I can, and any feedbacks or suggestions are more than welcomed.
Well… Not quite… Introduction Although this is definitely not the easiest dough to make, once the process is fully understood, and the common mistakes known, this is not as hard as it might seem at first. There are at least two good reasons I can think of: Home-made puff pastry taste much better than the frozen ones There are situations, such as the making of French croissants, when you need leavened puff pastry.
Step 1: Mixing the ingredients Mixing the ingredients sounds like a simple step, right? Step 2: Letting the dough relax This step is very important, and it is also common to forget about it. Step 3: Preparing the butter While the dough is resting, this is a good time to prepare the butter for the layering. So back to our square of butter… Cut the butter into pieces and put them in the mixer with the paddle attachment. Fold the parchment sheet in half over the butter and start working the butter to a square using your fingers through the sheet.
Step 4: Rolling the dough into a cross The next step, once the dough rested for min, is to roll the the dough into a cross as shown on the picture. The subject of the invention is also a process, characterized in that it comprises, in addition, a subsequent step g of baking the dough. The subject of the invention is also a Viennese bakery product comprising a leavened puff pastry, particularly croissants, characterized in that it is manufactured by the process according to the invention.
The invention will be understood more clearly by means of the description below and of the accompanying figures given as nonlimiting examples and in which:.
In FIG. In 1 , the ingredients, particularly flour and water, are mixed and the dough is kneaded. In 2 , the croissants are subjected to folding and rolling by forming a laminar structure comprising superimposed layers of dough and layers of fat, typically margarine or butter. In 5 , the croissants are rolled up in order to give them their traditional shape. Usually, the croissants can be preserved during manufacture, for durations of between several hours and several months, by freezing 6.
In 7 , the croissants are thawed before a proving step 8 in a proving room 9 comprising means for regulating the temperature and the hydrometry. During proving, the yeasts present in the croissant dough break down the sugars, releasing carbon dioxide gas, causing a rise in the croissants which triple in volume.
In 10 , the croissants are baked in an oven. After baking, the croissants 11 are ready to be consumed. The traditional manufacture of croissants 11 requires the availability of a proving room 9 which constitutes a large investment, occupies a large volume and consumes a lot of energy. The continuous manufacturing output of croissants is limited by the capacity of the proving room, in which space must furthermore be provided between the adjacent croissants given their increase in volume during proving.
Indeed, contact between croissants causes sticking of the dough, damaging their appearance. The frozen pre-proved croissants have a high production cost and occupy a large volume. Furthermore, the pre-proved croissants are extremely fragile, it being possible for their organoleptic properties and their appearance to be damaged by mechanical constraints or any break in the cold chain. The preferred example of the process according to the present invention can be seen in FIG. Firstly, the dough is prepared for example from the same ingredients as that for conventional croissants.
However, the process according to the present invention is improved by adding gluten and an edible hydrocolloid or a mixture of edible hydrocolloids, particularly gelatin, advantageously soluble in water, and cystein hydrochloride, commonly called cystein. Advantageously, the measured quantity of cystein is such that it has a reducing action on the gluten so as to promote its extension. The glutens form impervious cell walls which, by retaining water vapour, participate predominantly in the development of the croissants during baking.
The flexibility of the glutens is improved by cystein which makes them less tough, whereas the improver promotes the imperviousness of the walls of the gluten cells by reducing their porosity. The formula may also comprise guar gum flour. Gelatin and guar gum increase the retention of water whose evaporation in the gluten cells during baking promotes dough development.
The preferred example of products used is given in Table 1, the ingredients of two examples of improver used being described in Tables 2 and 3. It should be noted that the yeast is added mainly to obtain a croissant having the same taste as conventional croissants.
However, the manufacture of croissants or any other product based on leavened dough or leavened puff pastry free of yeasts, is not outside the scope of the present invention. The gelatin can be replaced or supplemented, in the improver, with other edible hydrocolloids such as for example pectin or carboxymethyl cellulose, commonly called CMC European code: E The preferred example of the process according to the present invention with the percentage ranges which make it possible to adapt to the various flours used, the CMC as well as the other additives or ingredients used can be seen in Table 4.
It is understood that the abovementioned hydrocolloids can be mixed with each other or with other edible hydrocolloids. Likewise, the use of other hydrocolloids or of mixtures thereof makes it possible to improve the development of the dough and is not outside the scope of the present invention. It is clearly understood that the manufacture of products other than croissants from the mixture in Tables 1 to 4 is not outside the scope of the present invention.
In the example of manufacture of croissants of FIG. The ranges for the components in Table 1 depend on the quality of the flour and the physical and organoleptic characteristics of the product which it is desired to obtain. In 13 , the folding and rolling are performed by an automatic chain with an extruder. The desired percentage of fat, typically butter, is first adjusted on the extruder.
The extruded laminar structure is folded on itself, for example according to the so-called three simple turns traditional technique. In 17 , the croissants are rolled out so as to extend the glutens without breaking them. The rolling out of the dough is not a simple operation of forming the product, but by bringing about the extension of the glutens so as to allow the development of the dough during baking independently of the action of the yeast, constitutes an essential characteristic of the invention.
The rolling out makes it possible, for example, to reduce the thickness of the dough by a factor greater than or equal to 3, for example between 2 and 4, preferably equal to 3. For example, the thickness of a piece of dough 16 in the form of a croissant, whose initial thickness is for example equal to 25 mm, is reduced during the rolling out step 17 by 3 to 12 mm, preferably to 8 mm.
The rolling out can be obtained, for example, by placing under a press. Advantageously, the dough is rolled out by laminating.
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