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Chapter 30
Yeast Products
1
Chapter Objectives
1. Prepare breads and dinner rolls. 2. Prepare sweet dough products.
3. Prepare Danish pastry and croissants.
2
Overview
In the simplest form, bread is nothing more than dough and water, leavened by yeast and baked.
Some breads contain additional ingredients such as sugar, shortening, milk, eggs, and flavoring.
All in all, the main ingredients of bread are flour, water, and yeast.
3
Yeast Product Types
Regular Yeast Dough Products Lean Dough Products
Rich Dough Products
Rolledin Yeast Dough Products
4
Mixing Methods
Three main purposes of mixing yeast doughs:
To combine all ingredients into a uniform, smooth dough To distribute the yeast evenly
To develop gluten
Straight Dough Methods
Modified Straight Dough Method for Rich Doughs
Sponge Method
5
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