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12 steps in bread making
1)scaling 2)mixing 3)bulk fermentation 4)folding 5)diving 6)pre-shaping 7)bench rest 8)shaping 9)final fermentation 10)scoring 11)baking 12)cooling
A rich cake containing a pound of each main ingredient, typically flour, butter, and sugar
Steps for short dough
1)Combine sugar and fat, without incorporating air 2)add eggs gradually 3)add dry ingredients and mix til just combined 4)turn out dough, pancake, chill
What are the 3 different types of custards?? Give an example
Boiled, pastry cream
Stirred, creme anglaise
Steps to make pate a choux
1)bring liquids, sugar and salt to a boil 2)add flour 3)cook for 3min 4)place in mixture and add eggs gradually 5)bake in a 400 degree oven then reduce to a 350 degree oven
Gato St honore
A base of puff pastry, with a ring of pate a choux filled with creme chibouste, topped with a ring of cream puffs, glued on with caramel sugar, filled again with chantilly cream.
Sugar, cooked with corn syrup, that is agitated constantly to get super fine crystalline structure.
A basic dough made with the 4 most common ingredients in a bakery: flour, yeast, water, salt
Dough that has been enriched in some way. Typically with milk, cream, butter, sugar, eggs
Why do we soak multigrain a before putting them I to the dough?
To soften then up and decrease the chance of breaking the gluten strands
1)combine liquids, yeast and a portion of the flour to create a sponge 2)place rest of flour on top of sponge and allow to rise 3)add eggs in increments to allow gluten development 4)slowly incorporate the butter. 5) bulk ferment 6)divid into 1.5oz and shape into brioche 7)proof, egg wash an bake
Steps to making chocolate
1)harvest 2)fermentation 3)drying 4)storing 5)roasting 6)cracking 7)grinding 8) refining 9)conching 10)tempering
What are the three different meringues?
The cold, common, or French
The warm, or Swiss
The hot, or italian
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