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baking and pastery

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Brioche
a light roll rich with eggs and butter and somewhat sweet
puff pastry( pate feuilletée)
also known as puff pastry; a rolled-in dough used for pastries, cookies and savory products; it produces a rich and buttery but not sweet baked product with hundreds of light, flaky layers
Blitz puff pastry
very flaky pie dough that is rolled and folded like puff pastry; great for napoleons.
Enriched yeast dough
flour, yeast, salt, water, sugar, fat-introduced fats change dough's texture
-softer, more tender bite
Challah
Egg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays
Napoleon
Made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.
Crème Patisserie
pastry cream or vanilla custard; made with milk/light cream/heavy cream, sugar, flour, yolks, salt, vanilla
vol-au-vents
Puff pastry shell that resembles a pot with a lid. It can be small (individual size) or large (6-8 inches in diameter). The pastry is classically filed with sweet and savory foods.
Palmier
a small pastry or petit four sec made of rolled, sugared puff pastry cut into slices and baked.
Brioche a tete
or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête)
Lamination dough
—Incorporating fat such as butter into pastry dough to create hundreds of crisp layers as for puff pastry and croissants
4 fold
double book folding method that is a series of turns and folds given to the dough to give the final product its flakiness.
3 fold
the single book folding method that is a series of turns and folds given to the dough to give the final product its flakiness.
détrempe
—(day-trup-eh) a paste made with flour and water during the first stage of preparing pastry doughs, especially rolled-in doughs
croissant
—(krwah-SAHN) a crescent-shaped roll made from a rich, rolled-in yeast dough
Danish
light sweet yeast-raised roll usually filled with fruits or cheese
pâte feuilletée
paht fuh-yuh-tay) also known as puff pastry; a rolled-in dough used for pastries, cookies and savory products; it produces a rich and buttery but not sweet baked product with hundreds of light, flaky layers
Pastry
any of various baked foods made of dough or batter
rack oven
—an oven in which multiple trays of baked goods are loaded onto racks rolled directly into the oven
rotating oven
an oven comprising one or more horizontal circular tables on a vertical axis that turns so that work can be introduced at one radial position and removed at another after heat and rotation have completed the process
Pita bread
is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Cyprus, Greece, the Balkans, the Levant, Armenia, Turkey, and parts of the Indian Subcontinent. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.
proof box
—a heat- and humidity-controlled cabinet in which yeast-leavened dough is put to rise immediately before baking
feuilletage
—(fuh-yuh-TAHZH) French for flaky; used to describe puff pastry or the process for making puff pastry
feuilletées
—(fuh-yuh-TAY) square, rectangular or diamond-shaped puff pastry boxes; may be filled with a sweet or savory mixture
humectant
—a substance such as corn syrup, glucose or honey that absorbs moisture, making baked goods soft and tender