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FDFRBPY2B Produce Yeast-Raised Products Version 1 FDFRBPY2B Produce yeast-raised products Version 1 Learner Resource SAMPLE 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: 02-9942 3200 Fax: 02-9942 3257 DEETYA Permission to alter page numbers and format was approved by DEETYA August 1998. 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, 2006. 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 purposesSAMPLE 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 1 920967 68 0 © 2006, TAFE NSW Customised by Community Services, Health, Tourism and Recreation Curriculum Centre TAFE NSW © 2006 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 ...................................................................................................... 10 SETTING OVEN TEMPERATURES ........................................................................................ 10 USING STEAM ................................................................................................................... 11 FILLINGS AND TOPPINGS ................................................................................................... 11 FINISHING SWEET YEAST GOODS ....................................................................................... 13 STORAGE .......................................................................................................................... 14 CARE OF EQUIPMENT ........................................................................................................ 18 SELF-ASSESSMENT 1 ......................................................................................................... 19 SELECT INGREDIENTS ................................................................................................ 21 ENRICHING AGENTS .................................................................................................... 23 SELF-ASSESSMENT 2 ......................................................................................................... 24 BASIC SWEET YEAST PRODUCTS ............................................................................ 25 CREAM BUNS/FINGER BUNS .............................................................................................. 25 CHELSEA BUNS, SCROLLS AND STREUSEL BUNS ................................................................ 27 CINNAMON BUNS/TEA CAKES/HOT CROSS BUNS ................................................................ 29 FRUIT LOAVES (TIMED DOUGH—BULK FERMENT DOUGH) ................................................ 32 DOUGHNUTS ..................................................................................................................... 34 SELF-ASSESSMENT 3 ......................................................................................................... 38 BRIOCHE AND GUGELHUPF ............................................................................................... 39 DRESDEN STOLLEN/BIENENSTICH (BEESTING) .................................................................. 42 DANISH PASTRY ................................................................................................................ 45 SELF-ASSESSMENT 4 ......................................................................................................... 52 CROISSANTS .................................................................................................................... 53 SELF-ASSESSMENT 5 ......................................................................................................... 56 SAVARINS AND BABASSAMPLE ................................................................................................. 59 GLOSSARY ....................................................................................................................... 61 ANSWERS TO SELF-ASSESSMENT QUESTIONS ................................................... 65 TEST OUT NO 1 ............................................................................................................... 69 TEST OUT NO 2 ............................................................................................................... 71 RECIPES ............................................................................................................................ 73 Customised by Community Services, Health, Tourism and Recreation Curriculum Centre TAFE NSW © 2006 FDFRBPY2B Produce yeast-raised products, V1 7 Notes 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 SAMPLEyeast, 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. Customised by Community Services, Health, Tourism and Recreation Curriculum Centre TAFE NSW © 2006 8 FDFRBPY2B Produce yeast-raised products, V 1 Notes The sponge and dough method 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 IfSAMPLE 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. Customised by Community Services, Health, Tourism and Recreation Curriculum Centre TAFE NSW © 2006 FDFRBPY2B Produce yeast-raised products, V1 9 Notes Maintaining dough temperature To ensure that the dough is suitably fermented it is necessary to control and maintain the temperature of the dough. Apart
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