Transcript Sweet Dough Training

Sweet Dough
Lesson Objectives
• Understand the preparation and uses
of different types of sweet doughs.
• Understand basic ingredients in sweet
doughs.
• Define what retarded dough is and its
advantages.
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Sweet Dough Definition
Among the many types of dough
made in a bakery, sweet dough is the
most common. It is made from a
formula high in sugar, eggs, and other
rich ingredients. It is a yeast raised
dough and should be as sweet as its
name implies.
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Basic Ingredients
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Flour
Sugar
Shortening
Eggs
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Milk
Yeast
Salt
Spices
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Basic Ingredients (cont’d)
• Flour is generally a hard, wheat flour. This
flour requires longer fermentation time, yet
it has the tolerance for extended work on
the bench. This tolerance is very important
in sweet doughs, especially Danish, which
require multiple rolls and folds. Being a
softer flour, General Purpose can be used
and uses less fermentation.
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Basic Ingredients (cont’d)
• Sugar is usually white granulated sugar.
This yields the finest product. The sugar
content has an effect on the character of the
dough and final product. The percentage of
sugar in a sweet dough varies from 9% to
up to 20% in some recipes. The 9% sugar
dough will produce a softer bun and have a
long workability on the bench, where the
20% sugar dough will rise quickly and have
a shorter bench time but will be more rich
and sweet.
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Basic Ingredients (cont’d)
• Shortening is best used if its fat content is
16% to 24% fat. This will yield a roll that
is tender and short in texture, yet it won’t
leave a greasy feeling in the mouth. Too
much fat content will cause a low volume.
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Basic Ingredients (cont’d)
• Eggs improve the handling of the dough.
Too many eggs, however, will increase the
cost of the item. Ideally use whole eggs in
the amounts ranging from 16% to 22%,
depending on the type of product desired.
Eggs contribute little color to the dough
unless the percentage is very high.
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Basic Ingredients (cont’d)
• Milk is acceptable for use in any sweet
dough. Due to cost and handling, non-fat
dry milk is often used. Non-fat dry milk in
an amount of 3% to 6% yields a good
product.
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Basic Ingredients (cont’d)
• Yeast content is increased in sweet dough
because of the high sugar content inhibits
the work of the yeast. Sugar slows down
yeast action by increasing the viscosity of
the dough, making it more difficult for the
yeast-produced gases to raise. Too much
yeast will shorten fermentation time and
also work bench available time. Yeast in
dough amounts to 3% to 6% depending on
richness of the formula. 3% may be used
in the 9% sugar dough, and 6% yeast used
in the 20% sugar dough.
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Basic Ingredients (cont’d)
• Salt brings out the flavor of other
ingredients. Take caution, as it will retard
yeast growth and make a flat product.
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Basic Ingredients (cont’d)
• Spices add variety and flavor to the sweet
dough, such as mace in Danish dough. As
with any product, you must remember that
an excessive amount of extracts or spices
can produce an undesirable flavor.
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Two Types of Sweet Dough
There are two basic types of sweet dough.
Their products may be similar in size,
weight, and shape, but will differ greatly in
texture.
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Two Types of
Sweet Dough (cont’d)
• Regular Sweet Dough has a fine even
texture and grain.
• Danish Pastry has a flaky texture and high
fat content in its final product.
Both doughs are handled the same during
preparation. Only the way they are prepared after
mixing makes them so different.
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Pastries Examples
Croissant
Filled Pastry
Puff Pastries
Cinnamon Rolls 15
Mixing and Fermentation
• Follow preparation guidelines on AFRS
recipe card.
• For both types of sweet doughs, the dough
should be smooth and elastic (due to high
egg content, the dough will appear more
slack than bread dough for example).
• Dough temperature should be 78º F. - 82º F.
• Temperature of the dough is affected by
ingredient temperature.
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Mixing and
Fermentation (cont’d)
• Allow one full rise or fermentation period.
• Take dough to the bench and makeup the
pastries.
• Proof - all products require a full period to
proof (at least double in size). Do not overproof, as the product will become flat and
lose flavor quality. Under-proofed dough
will not yield a flaky product, causing the
product to be greasy and heavy.
• Bake according to variances in size and
shape
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Retarding Danish Pastry
• A key factor for a great Danish product is
the temperature of the dough when the
roll-in butter is added during folding
process. The dough temperature should be
65° F. If too warm the butter will melt; if
too cool the butter will clump up and not
spread evenly.
• It is also important to keep dough cool
during the rest periods.
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Retarding Danish
Pastry (cont’d)
• When the dough is rolled and chilled
properly during the makeup process, the
retarded prepared (rolled, formed, and
ready to bake) dough can be kept at 40º F.
or below for up to 72 hours.
• Bring Danish pastry back to room
temperature before baking.
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Retarding Basic Sweet Dough
• 66% of the baker’s time is saved (just pull
pre-made pastries out of refrigeration,
allow to proof, then bake).
• Refrigeration does not affect product
quality.
• Refrigeration temperature should be 32º F.
- 40º F.
• Hold prepared (rolled, formed, and ready
to bake) dough at 40º F. or below for up to
72 hours.
• Bring sweet dough back to room
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temperature before baking.
Baking Sweet Doughs
• Ensure all doughs are proofed properly prior to
baking. Sweet rolls should be washed with an
appropriate egg wash before proofing.
• Sweet doughs should not be baked slowly.
• Many sweet doughs have nuts, streusel, fruit
filling or assorted toppings prior to baking.
• Follow baking procedures outlined on the AFRS
recipe card.
• Most sweet dough products are glazed or iced
while still warm.
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Styles of Sweet Doughs
Makeup of a sweet dough rests totally on the
imagination of the baker. There are common styles
that are very appealing to the customer:
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Cinnamon Rolls
Bow Ties
Figure 8’s
Filled Danish
• Kolaches
• Twists
• Pinwheels
Follow guidelines in AFRS recipe index for a variety
of folding techniques.
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Any Questions?
What? Why? How?
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Test for Lesson
1.
2.
3.
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6.
What percent of fat should the shortening
have?
What basic ingredient brings out flavor?
Name two types of sweet dough?
When retarding Danish Pastry how long can
you keep rolled and formed dough?
What improves the handling of the dough?
Why is Non-Fat Dry Milk often used?
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Test for Lesson
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8.
What happens with over proofing?
What temperature should Danish Pastry dough
be when adding butter?
9. When do you wash sweet dough with an egg
wash? Before proofing or baking?
10. What is the ideal dough temperature?
11. What is the result of under-proofing?
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Test for Lesson
Turn in Answer Sheet now.
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Any Questions?
What? Why? How?
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