TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 11 - Gisslen

After studying this chapter you will be able to understand: Distinguish between a job description and job specification, describe the buyer’s relationship with others in the hospitality organization, summarize the skills and qualities typically sought after in a hospitality buyer,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Doughnuts, Fritters, Pancakes, and Waffles 11 Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 The mixing method used for yeast-raised doughnuts is the modified straight dough method. Use a yeast dough that is not too rich, as it will brown too quickly and the gluten structure will not withstand the handling involved in proofing and frying. Punch the dough and bring it to the bench in sufficient time to allow make-up. Watch the dough temperature. It should not go above 80°F (24°C). Proof the doughnuts at a lower temperature and humidity than you would use when proofing bread. Doughnuts, Fritters, Pancakes, and Waffles Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Handle fully proofed units carefully. Arrange the proofed units on screens on which they can be lowered into the fat. Fry for about 2½ minutes. Turn half way through for

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs