Theoretical Assessment

Theoretical Assessment

Question 1

Laminated dough is a different type of flack dough that is designed to make Danish pastries, croissants, and puff pastries. Contrary to the regular dough, the laminated dough gives the baker a chance to flavor the baked goods with different types of flavors. The primary ingredients that make the dough include flour, water, and salt. However, one can add yeast and milk depending on the purpose of making the dough. After flattening the dough, one must add smear a layer of softened butter on top of the dough and fold it once to encase the butter. Lastly, the mixture should be unfolded to ensure that there is a layer of butter between each segment of the dough.

Question 2

We allow the sponge to ferment for 30 minutes before adding it to croissant to make it rise. Pre-fermenting turns the moisture in the dough to steam. Consequently, the steam in between the layers of butter makes the dough puff up.  The 30 minutes give the yeast time to multiply and flourish. The risen dough provides a flavor to the cooked croissants. Raising is an important aspect when making dough meant for croissants and other pastries. It allows the dough to bake when inserted in an oven properly.

Question 3

• Make the dough using flour salt and water or milk or yeast, depending on the purpose of the dough.
• Flatten the dough
• On top of the softened dough smear melted butter
• Fold the dough once more to enclose the butter
• Unfold the dough carefully and ensure that the butter is a well spread in all layer of the dough
• The rolling is a called a turn, and its purpose is to create a roll of butter between each layer of dough
• Refrigerate each series to prevent the butter from melting into the dough.
• Steam the dough to make layers of butter

Question 4

Butter consistency is essential in the making of croissant dough. The butter is meant to create layers of dough. Thus the dough is flattened, and a layer of butter is smeared on top. Then the dough is folded and unfolded to ensure that the butter is applied consistently. However, if the butter gets too soft, it will melt into the dough, and thus, the dough will become sticky, and no layers will be made from it.  If the butter is too cold, it will challenge the folding process, and no sheets can be made from the dough.

Question 5

Proper lamination creates flaky dough because fermentation removes moisture from the mixture and turns it to steam. The mixture is smeared with butter to make nonsticky. Thus when exposed to heat, the butter melts and creates layers in the mixture. The layers created are thin and flexible and, therefore, can be folded in different shapes, including croissants. After the dough is formed, it is left to rise for 30 minutes to ferment. The yeast used makes it rise since the moisture in the mixture is turned to steam.

Question 6

• The dough is smeared with butter and becomes flaky.
• The levels created are then unfolded gently to develop different layers from the dough.
• When baking a croissant, the dough is flattened and cut into triangular shapes.
• These shapes are folded gently to form a prism-shaped figure known as a croissant.