23059 chapter+11+ +pastry+dough
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Pastry Doughs
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
![Page 2: 23059 Chapter+11+ +Pastry+Dough](https://reader030.vdocument.in/reader030/viewer/2022032512/55cf9a8f550346d033a2592d/html5/thumbnails/2.jpg)
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Pastry Doughs
• The baker’s ability to use a limited number of preparations to make a wide variety of product is critical.
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On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
![Page 4: 23059 Chapter+11+ +Pastry+Dough](https://reader030.vdocument.in/reader030/viewer/2022032512/55cf9a8f550346d033a2592d/html5/thumbnails/4.jpg)
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Éclair Paste
• Bakes into golden brown, crisp pastries.• It is unique among doughs because it is cooked
before baking.• It is batterlike with a smooth, firm texture, not dry
or crumbly like other doughs.• Steam is a key leavening agent; to activate the
steam before the dough sets these products are baked at a high temperature.
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On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
![Page 6: 23059 Chapter+11+ +Pastry+Dough](https://reader030.vdocument.in/reader030/viewer/2022032512/55cf9a8f550346d033a2592d/html5/thumbnails/6.jpg)
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Meringue
• Is a mixture of egg whites whipped with sugar and a confection cake baked from this preparation.
• Texture depends on ratio of sugar to egg whites.• Low sugar creates soft meringue and vice versa.• There are three methods for making meringue:
– Common– Swiss– Italian
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On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
![Page 8: 23059 Chapter+11+ +Pastry+Dough](https://reader030.vdocument.in/reader030/viewer/2022032512/55cf9a8f550346d033a2592d/html5/thumbnails/8.jpg)
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Meringue
![Page 9: 23059 Chapter+11+ +Pastry+Dough](https://reader030.vdocument.in/reader030/viewer/2022032512/55cf9a8f550346d033a2592d/html5/thumbnails/9.jpg)
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Meringue
![Page 10: 23059 Chapter+11+ +Pastry+Dough](https://reader030.vdocument.in/reader030/viewer/2022032512/55cf9a8f550346d033a2592d/html5/thumbnails/10.jpg)
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Phyllo Dough
• A Greek word meaning “thin sheet or leaf” it serves as a tart crust or wrapper for various sweet or savory fillings.
• It is made from flour, water, a bit of oil and eggs.
• Difficult to prepare, excellent quality phyllo dough is available commercially.
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On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
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On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Crêpes
• Thin, delicate, unleavened pancakes.
• They are made with very liquid egg batter cooked in very hot pans.
• They can be flavored with buckwheat, cornmeal or other grains.
• They are usually filled and garnished, baked in the oven and served warm.
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On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
![Page 14: 23059 Chapter+11+ +Pastry+Dough](https://reader030.vdocument.in/reader030/viewer/2022032512/55cf9a8f550346d033a2592d/html5/thumbnails/14.jpg)
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Convenience Products
• Mixes and powders are sold for many of the products discussed.
• Forming and baking products still require a formidable skill level.
• Éclairs can be drier, while meringue approximates scratch product.