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DANISH DOUGH

Danish dough

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Page 1: Danish dough

DANISH DOUGH

Page 2: Danish dough

HISTORY The Danes call this Vienna bread because

the Danish bakers went on strike in the late 19th century and ere replaced by Viennese bakers who made light flake pastry dough. When the Danish bakers returned to work they adopted the dough and improved on it

DefinitionDanish Dough is an enriched yeast risen laminated dough. It has butter rolled into it through a series of fold and turns to give flakiness and rise

Page 3: Danish dough

KEY POINTS IN PRODUCING Milk, eggs, sugar, yeast and four are combined (sounds like a detrempe)and allowed to rise, overnight in the refrigerator is best, but is not required

Instant yeast is used , this seems to hold up

best all the way through the production process

Page 4: Danish dough

MORE KEY PRODUCTION POINTS

This paste is rolled out into a rectangle and small dollops of cold butter are placed in a layer over this dough.

The rectangle is folded into thirds or like a letter the dough is turned 90 degrees to the right and rolling away from you is folded again into a rectangle .

This is a fold. This is repeated 3 more time for a total of 4 turns

Page 5: Danish dough

PRODUCTION The dough is rested for 20-30 minutes after

every 2 turns to allow the gluten to relax and the butter to chill again. If it is chilled too long between turns the butter will splinter and be difficult to roll. This finished product is called a paton

It is essential that you keep neat and even sided and corners while rolling and folding

Page 6: Danish dough

PRODUCTIONThe finish paton needs to be

chilled quickly and thoroughly. Freezing for 90 minutes is recommended.

This will stop the yeast from overdeveloping overnight

The applications can be frozen for 1 month. The paton for 2

months

Page 7: Danish dough

PROOFING AND BAKING All applications are proofed before

baking. They are proofed, lower heat and humidity are necessary, if the proof box is too warm the butter will melt out of the dough

All applications are egg washed to help in browning, after proofing and before baking

Page 8: Danish dough

PROOFING AND BAKING

The finished application are always brushed with nappage after baking and when cool to

slow down the applications drying out.

Thinned down pouring fondant is traditionally

drizzled on top too.

Page 9: Danish dough

APPLICATIONS Snails- a twisted round Danish

Pocket- a square piece of dough is filled and opposite corners are folded together

to seal in the filling.

Page 10: Danish dough

APPLICATIONS Snecken- a Danish filed coffee cake

Bear Claw- a rectangle piece of dough is filled with almond paste and folded lengthwise.

This is notched in to five and curved slightly to resemble a bear claw. It is egg washed and toped with sliced almond before It is proofed and baked

Page 11: Danish dough

SUMMARY Definition Key points in production

including type of yeast used What is a paton what do you need to do with it Proofing, baking and finishing Applications