Puff Pastry

• mixture of wheat flour, liquid and fat • The main material of pastry : Flour,

yeast,margarine,egg,milk, sugar and salt• Additional material : Essence,nuts,dry fruits,candied

fruits, liquor, other ingredients.• Pastry equipment :

Pastry equipment

Planetary MixerProofing cabinetDough Sheeter Oven rolling pinwhip/balloon whiskscrapperscalepastry brushescooling grid Croissant rolling

Types of Pastry

• Puff pastry• Danish pastry• Strudel & phyllo• Short paste• Choux paste• Cake & Sponge

Puff Pastry

• Puff Pastry dough comparison with wheat flour roll-in fat should be 1:1

• When to rolling not too thin, dough thickness about 15 mm, because it can cause the dough too wide, so easily broken and torn

• Between the bed next to the first given enough rest time in order to prevent the gluten Relax Pastry shortening.

• When to rolling and be furnished with the opposite direction, so that the form of a harmonious

• not too thick dusting because the dough will result in a hard

Making Type Puff Pastry

• Full : fat weight compares balance wheat weight ( 1:1)

• Three Quarter : fat weight compares wheat weight, (¾ : 1)

• Half : fat weight compares wheat weight

( ½ : 1)

Method dough of pastry

• English method

Form a layer of fat covering 2 / 3 surface dipipihkan the dough, then folded into three before bed process

Method dough of pastry

• French method

Veiled form a layer of fat into the dough all the process rolling and before bed.

Method dough of pastry

• Dutch Method

This method has advantages: • The process of bed quickly because time is not necessary a long rest. • No formation of the dough skin dipermukaan • more software products because of the outside layer of fat

Method dough of pastry

• Scotch Method

Dough create from whole-wheat, water, butter,

salt and lime. Mix, scrambled then rounds up.

Hushed just ± 10 minutes.

Put korsvet into center for dough. Fold into every corner also center until cover to korsvet.

Rolling dough lengthwise, then fold three-fold way To center the top edge, fold the edge down towards the middle. Keep refrigerated ± 15 minutes.

The different king of laminating

• Single laminating

Infusion of fat pelapis (roll-in fat). At this step dough should have a uniform thickness and can be enwrap fat. Dusting removed excessive from the surface using a special brush

The different king of laminating

• Double laminating

Double laminating applications. From a single bed above, the dough rolling back into the form of a rectangle like as finger. Important note that the dough is always fine rolling with the direction opposite to the previous fold. Dusting cleaned from flour dough, placed each end of the lead ketengah, and folded back rectangle into the right

Pastry equipment

• a. Mixer vertikal (Planetary Mixer)• b. Lemari pengembang (Proofing cabinet)• c. Penipis adonan (Dough Sheeter)• d. Oven• 2. Peralatan Kecil• a. Penggilas adonan (rolling pin)• b. Kocokan (whip/balloon whisk)• c. Pemotong adonan (scrapper)• d. Timbangan (scale)• e. Kuas (pastry brushes)• f. Rak kawat (cooling grid)• g. Croissant rolling