FDFRBPY2B Produce yeast-raised products Version 1. Learner Resource SAMPLE

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1 FDFRBPY2B Produce yeast-raised products Version 1 Learner Resource

2 FDFRBPY2B Produce yeast-raised products, V 1 i Acknowledgments TAFE NSW - Community Services, Health, Tourism and Recreation Curriculum Centre would like to acknowledge the support and assistance of the following people in the production of this resource package: Writer: Retail Baking Project Team TAFE NSW Project Manager: Terry Cross Program Manager Baking and Meat Processing Enquiries Enquiries about this and other publications can be made to: TAFE NSW - Training and Education Support, Industry Skills Unit, Meadowbank Locked Bag No. 6 MEADOWBANK NSW 2114 Tel: Fax: DEETYA Permission to alter page numbers and format was approved by DEETYA August T:\aa Electronic Information System\Educational Delivery\Resource Development\Final Copy Resources\The Meat Processing & Bakery Team\Bakery Services\FDFRBY2B V1\FDFRBY2B_v1.doc The State of New South Wales, Department of Education and Training, TAFE NSW, Community Services, Health, Tourism and Recreation Curriculum Centre, Copyright of this material is reserved to Community Services, Health, Tourism and Recreation Curriculum Centre, TAFE NSW. Reproduction or transmittal in whole or in part, other than for the purposes of private study or research, and subject to the provisions of the Copyright Act, is prohibited without the written authority of Community Services, Health, Tourism and Recreation Curriculum Centre, TAFE NSW. ISBN , TAFE NSW

3 FDFRBPY2B Produce yeast-raised products, V1 v TABLE OF CONTENTS INTRODUCTION... 1 GENERAL INFORMATION... 7 DOUGH MAKING METHODS... 7 THE ADDITION OF DRIED FRUITS AND NUTS TO THE DOUGH... 8 MAINTAINING DOUGH TEMPERATURE... 9 PROVING CONDITIONS SETTING OVEN TEMPERATURES USING STEAM FILLINGS AND TOPPINGS FINISHING SWEET YEAST GOODS STORAGE CARE OF EQUIPMENT SELF-ASSESSMENT SELECT INGREDIENTS ENRICHING AGENTS SELF-ASSESSMENT BASIC SWEET YEAST PRODUCTS CREAM BUNS/FINGER BUNS CHELSEA BUNS, SCROLLS AND STREUSEL BUNS CINNAMON BUNS/TEA CAKES/HOT CROSS BUNS FRUIT LOAVES (TIMED DOUGH BULK FERMENT DOUGH) DOUGHNUTS SELF-ASSESSMENT BRIOCHE AND GUGELHUPF DRESDEN STOLLEN/BIENENSTICH (BEESTING) DANISH PASTRY SELF-ASSESSMENT CROISSANTS SELF-ASSESSMENT SAVARINS AND BABAS GLOSSARY ANSWERS TO SELF-ASSESSMENT QUESTIONS TEST OUT NO TEST OUT NO RECIPES... 73

4 FDFRBPY2B Produce yeast-raised products, V1 7 GENERAL INFORMATION Dough making methods You will come across recipes that require you to use different methods for making yeast doughs. The methods may vary because of the differences in the types and amounts of ingredients used, and the expected characteristics of the finished products, for example finger buns contain vastly different ingredients to Danish pastry. Some dough mixing methods may have eventuated as a result of cooking traditions from the past, or as a result of using ingredients of lesser quality, and ingredients being less readily available. The most common dough mixing method is known as: The straight dough method This method requires that all dry ingredients are blended together, then the yeast and water added, and the dough mixed to the required dough development stage. This method is commonly used for no-time/instant/rapid doughs. Other less commonly used dough mixing methods are: The primary ferment method For this method a slurry is made, containing all of the water and yeast, and part of the sugar and flour (approximately 25% of the flour and sugar). This slurry is known as the ferment, which is allowed to ferment to the stage of collapsing, at which time the remaining ingredients are added and the dough is mixed to the required stage of dough development. This method has been used more for doughs, which contain higher levels of enriching ingredients (such as fat and eggs). The ferment, not containing any of the enriching ingredients, allows for an increased rate of fermentation by the yeast.

5 8 The sponge and dough method FDFRBPY2B Produce yeast-raised products, V 1 This dough mixing method is somewhat similar to the primary ferment method. The main difference is that during the first stage of mixing you make a soft dough, rather than a slurry. The sponge (soft dough) is allowed to ferment before adding the remaining flour, other dry ingredients and liquids. The delayed fat method This dough mixing method is a variation of the straight dough method. The difference is that the fat is not added to the dough until it is partly developed. This method is most commonly used for doughs that are very rich in fat, and thereby allow the gluten to develop during mixing before adding the fat. The delayed salt method This method is also a variation on the straight dough method. The salt is added to the dough after two thirds of the expected mixing time. This method allows for improved oxidation and maturing of the dough, with clearing of the dough occurring within a few minutes after the addition of the salt. Delaying the addition of the salt has been found to shorten the final proof of the dough by as much as ten minutes. The addition of dried fruits and nuts to the dough If dried fruits and nuts are to be added to the dough they are normally added after the dough has been developed, and blended through the dough without breaking up the fruit. If sultanas, raisins, currants and other dried fruits are damaged during mixing, the sugar and acids from the fruit will be released into the dough and retard yeast fermentation.

6 FDFRBPY2B Produce yeast-raised products, V1 9 Maintaining dough temperature To ensure that the dough is suitably fermented it is necessary to control and maintain the temperature of the dough. Apart from using the temperature of the water in the dough to produce dough that is warm, it is important to maintain the dough temperature throughout the processes of dividing, moulding and proving. Be aware that on cooler days a stainless steel bench may chill the dough and retard the rate of fermentation of the dough. The movement of air around the dough pieces may also cool the dough and develop a skin on the dough surface. To avoid chilling of the dough and also prevent a skin from forming on the dough pieces it is necessary to keep the dough covered, during intermediate proof, by using a dough cloth or similar. Finding the ideal water temperature for your dough The temperature of your dough is one of the main factors that regulate fermentation. The ideal temperature range is between 25 C and 30 C, depending on the condition of the kitchen and its surroundings. Any temperature higher will increase the activity of the yeast, which becomes quickly exhausted, and the gluten becomes less extensible. Below the optimum range the fermentation speed becomes slower. The finished dough temperature is calculated on the temperature of the two main ingredients, which are the flour and its binding agent either milk or water or a mixture of both, sometimes with the addition of eggs. Because it is easier to adjust the temperature of the liquid, it is that temperature which is to be calculated to make the dough reach the desired temperature. One of the methods for calculating the water/milk temperature is: Take the desired dough temperature and double it. Take the flour temperature and subtract it from the above figure. The result is the required liquid temperature. Example: Desired or finished dough temperature 27 C 27 x 2 = 54 C Flour temperature 22 C 22 C Water temperature = 32 C

7 10 FDFRBPY2B Produce yeast-raised products, V 1 Proving conditions Intermediate proof: At this stage the dough is partly fermented. This relaxes and softens the dough so that final moulding can be done without damage to the structure. This period of resting the dough is normally 15 minutes (approximately). This proving is generally done on the bench or in the wooden boxes at room temperature. Final proof: After the dough has been processed as directed the final proof is undertaken to allow the product to reach the desired final volume before baking. This is usually done in a proving chamber, when the temperature and humidity level are monitored and controlled to allow the different types of enriched dough to recover from the stress undergone during production. Conditions for final proof of most dough types are: 35 to 40 C 80% to 85% relative humidity. Doughs such as Danish pastry, which are laminated with butter, require different proving conditions with lower temperatures of between 23 C to 28 C. The use of higher temperatures would melt the butter, affecting the lamination of fat with dough, therefore producing a poor quality pastry. If the surface of the dough pieces become dry during proving it is an indication that the humidity is too low. If the dough pieces become exceptionally wet and start to blister, it is an indication that the humidity is too high. Setting oven temperatures A well-made product is often ruined because of the wrong baking conditions. It is a good practice, if uncertain of the baking temperature, to check the goods during the baking period and fix any baking problems as they occur.

8 FDFRBPY2B Produce yeast-raised products, V1 11 Covering with a sheet of paper or turning down the top heat control can reduce excessive colouring of the product. Too much bottom heat will be minimised by using double trays or turning down the bottom heat control. One important point is that the products remain in the oven until they are baked. Generally for sweet yeast products an oven of between 200 C to 240 C, depending on the size, type and filling of the product, is used. Care should always be taken in monitoring the progress of the goods being baked. A product with higher sugar content is generally baked at lower temperature for a longer time; this will retard the caramelisation of the sugar in the product which would result in excessive browning. In the case of laminated doughs made with butter, even if the filling is sweet a hot oven is used to ensure that the raise and flakiness is achieved. If a cool oven is used the butter will seep out of the pastry resulting in an inferior product. It is always important to record an ideal baking temperature for a product based on the type, size and load in the oven. Baking temperatures will vary according to the type of oven used (eg deck oven, rack oven, fan forced, convection, etc). Using steam Steam injection should not be used when baking sweet yeast products, because this will cause blistering of the product, the crust will be tough, and the colour of the product will become dull. Fillings and toppings There are several fillings and toppings that can be used to finish the variety of products that are prepared in the unit of competency. It is the baker s duty to present a finished product in the best possible manner, meeting the needs of the customer.

9 12 FDFRBPY2B Produce yeast-raised products, V 1 Toppings There are a range of toppings and glazes that can be used to finish a well-prepared product. Some of them include: fresh whipped cream fudge icing mock cream tempered fondant water icing apricot glaze roasted nuts fruit topping cheese topping ganache chocolate pastry cream or custards. Fillings Some of the fillings are: fresh cream mock cream starched thickened fruit fillings cream cheese filling ganache pastrycream or custards frangipane remonce. A variety of fillings can be adapted according to the product requirements.