TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen

In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts. | Pastries, Meringues, and Fruit Desserts Puff pastry is a rolled-in dough, like Danish and croissant dough. It is made up of many layers of fat sandwiched between layers of dough. Puff pastry contains no yeast. Although it includes no added leavening agent, it can rise to 8 times its original thickness when baked. Steam, created when the moisture in the dough layers is heated, is responsible for the spectacular rising power of puff pastry. Puff Pastry Pastries, Meringues, and Fruit Desserts Puff pastry or puff dough is one of the most difficult of all bakery products to prepare. It consists of over 1,000 layers The rolling-in procedure requires a great deal of time and care. Butter is the preferred fat for rolling in because of its flavor and melt-in-the-mouth quality. Puff Pastry Pastries, Meringues, and Fruit Desserts Puff Pastry Pastries, Meringues, and Fruit Desserts Blitz Puff Pastry Blitz is German for “lightning.” Blitz puff pastry is much easier and

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Pie doughs
• Pie dough types
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen