let me back date my entires on the every lessons that had been swiftly past by during the month of July 2011. i had posted about this demo before but didnt talk much about it hence this entry for additional info.
the word 'Viennoiserie' as extracted from Wiki if directly translated, it means 'things of Vienna'. In the bakery world, it refers to 'baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.'
Since during basic, we had learnt to make puff pastry, hence the making of laminated dough isn't much of a challenge to us except that having yeast in the dough makes it a tad harder to roll. your dough just feel so loose. but i guess that's how it is supposed to be. because my dearest friend P kept pestering Chef by telling him that her dough seems funny and ask him to look and make sure he get his hand on the dough to feel the texture of it. it was a super early 8am lesson and Chef seems a little grumpy and frustrated with most of us that morning =x
so for Practical 3, we are supposed to prepare Pâte Levée Feuilletée (Laminated yeast dough), Pâte à Brioche (Brioche dough), Hot Cross Buns and Devonshire Splits. A bit chim hor. haizz french pastry what do you expect...i know nuts about them. but well the zero knowledge on French pastry is building up that is why i am here in school :)
we were told that Brioche (pronounced as Bree-yosh, something like that) is one of the exam pieces to be presented in Superior. we will have to make the super large size kind. geez.. also the dough is best used after chilling overnight and it needs to proof for very long and bake in the oven for super long as well (fyi 45mins baking time in total).
Devonshire Splits is the one with Chantilly Cream (Whipped cream with icing sugar) between the bun which is made with ermm the 'bun' dough (the usual flour, yeast, butter, sugar, milk, egg and salt are used). The hot cross bun using the same dough with the addition of mixed peel and currents.
Demo / Practical 4 - Croissants, Pains au Chocolat, Danois et Brioche
Using the laminated yeast dough and the brioche dough that we had made in the previous practical, we will be making Croissants, Pains au Chocolat and Danois et Brioche.
Having 2 practical lessons a day, i brought home a whole box of pastry which became breakfast and tea breaks for my flatmate and i. they lasted us for the entire 1 week.
Moving on from basic to intermediate, there are so much more to make during lesson. however, i am still coping ok. i realized that i am less panicky as well as i stopped feeling lost (okay i admit i am still slow but at least my techniques are improving and chef did realize that i am progressing as well)
that's it for now. i will con't over the weekend to catch up on my back dated postings.
xx
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