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Why you have to fold the puff and Danish?
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.
Where does flaky pastry come from?
Flaky pastry is a french technique that involves making a dough and spreading it out incredibly thin and then putting it in layers.
Difference between English puff pastry and french puff pastry?
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.
What is the role of fat in baking?
The fat lumps separate the layers of dough, producing flaky pastry.
Why is there fat in flaky puff pastry?
There is fat in all pastry, it is an essential ingredient. ******************** The fat (butter) is folded into the dough time and time again until there are many, many layers of fat and dough. When baked, the fat melts and produces steam which expands and puffs up the dough which bakes into the flaky shape caused by the steaming butter.
What are pinwheels made of?
Pinwheels are typically made of a thin and flaky pastry dough, such as puff pastry, that is filled with various ingredients like cheese, vegetables, or meat. The dough is rolled up with the filling, sliced into rounds, and then baked until golden and crispy.
Why does cold fat create more layers in dough than warm fat?
If you experiment with making pastry, you will find that cold fat makes the flakiest pastry. The reason can be found in the oven.Flaky pastry is made of many fine layers. In the oven, it is fat that separates the layers in the dough. As the water in the dough turns to steam and expands, it pushes these layers of dough apart, forming the characteristic blisters or flakes of good flaky pastry. The greater the number of layers, the flakier the final pastry will be.
What is rolled into rolled in dough?
Typically, what is rolled into rolled-in dough is a fat. Butter is commonly used, although somewhat difficult to work with (since it tends to melt easily), for its flavor and consistency (and mouth feel). Hydrogenated vegetable oils and lard can also be used. Puff pastry is an excellent example; it becomes a multilayered substance, with layers of fat in between layers of dough, because of the many times it is folded and rolled. The steam formed during the baking causes a significant rise in the finished product. [Stephen Scheinberg, culinary student]
What are the layers of baklava called?
I'm not sure about the different layers having different names, but the pastry dough that is used in making baklava is phyllo. This dough is very, very thin which gives it the nice, flaky end result.
Equipment used for making Danish rolls?
Some common equipment used for making Danish rolls includes a rolling pin for rolling out the dough, a pastry brush for applying glazes, a dough scraper for shaping the dough, and baking sheets for baking the rolls in the oven. Additionally, a stand mixer with a dough hook attachment can be used to mix and knead the dough efficiently.
What are the characteristic of good pastry?
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more. When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture. The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry. Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
Whats the difference between flaky and puff pastry?
Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter spread within thin layers of pastry. When the pastry cooks, the fat in the butter keeps the layers separate, while the water content expands into steam and forces the layer apart. In a rough puff pastry, chunks of butter in mixed onto the pastry as it is made, and the pastry mix needs only be rolled once. with the lumps of butter within the pastry, the same effect happens, but over a small localised areas. The effect is the same, but the rough puff doesn't rise quite as much, and finishes with a rough texture. It is, of course, much quicker to make. Use it when the pastry will not be on show, such as for the base of tarts and the like.
