TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 14 - Gisslen

After studying this chapter you will be able to understand: Explain how purchase prices influence buyers, describe how suppliers determine their purchase prices, identify methods buyers employ to reduce purchase prices,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pastry Basics 14 Introduction Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Pastry: comes from the word paste, meaning a mixture of flour, liquid, and fat. Fundamental types of pastry are: Yeast raised pastry Pie doughs Short doughs Puff pastry, pâte feuilletée Éclair paste, pâte à choux Strudel, phyllo dough Crisp meringues Pastry Basics Pâte Brisée and Short Pastries Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Pâte Brisée means “broken dough.” It is mixed the same as mealy dough. Pâte Sucrée is mixed by the creaming method. This dough is fragile and usually used for tartlets and petit fours. Pastry Basics Puff Pastry Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 14 Puff pastry is a laminated or rolled in dough. It can rise to 8 times its original height. Steam is the leavening agent. Butter is the preferred fat because of its flavor and melt in .

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