Baking - Chapter 12-13-14-15 - Pies and Tarts and Pastries

Terms in this set (117)

1. Dust the bench lightly with flour.
-Roll dough to a rectangle about 3 times as long as it is wide and about ½ inches thick.
-Make the corners as square as possible.
-Form the butter into a rectangle two-thirds the size of the dough, leaving room around the edges, and place on the dough as shown.

2. Fold the third without fat over the center third.

3. Fold the remaining third on top.
-Fold all ends and corners evenly and squarely.
-This procedure, enclosing the butter in the dough, does not count as one of the folds.
-The folding procedure starts with the next step.

4. Turn the dough 90 degrees on the bench so the length becomes the width.
-This step must be taken before each rolling-out so the gluten is stretched in all directions, not just lengthwise.
-Failure to do this results in products that deform or shrink unevenly when they bake.
-Before rolling, beat the dough lightly as shown so the butter is evenly distributed.
-Roll the dough into a rectangle.
-Make sure the corners are square.
-Roll smoothly and evenly.
-Do not press down when rolling, or the layers may stick together and the product not rise properly.

5. Brush excess flour from the top of the dough.

6. Fold the top edge of the dough to the center.
-Make sure the corners are square and even.
-Again brush off excess flour.

7. Fold the bottom edge to the center.

8. Fold the dough in half like closing a book.
-You have now given the dough 1 four-fold.
-Refrigerate the dough 15-20 minutes to relax the gluten.
-Do not refrigerate it too long, or the butter will become too hard.
( let it soften a few minutes at room temperature before proceeding.)

9. Give the dough another 3 four-folds,
-After another rest, the dough is ready to be rolled out and made up into the desired products.