Lesson Plan

1
Lesson Plan 34Food PreparationSWEET DOUGH
January 1999
2
Introduction to Sweet Dough and Topic Learning
Objectives

• Understand the preparation and uses of different
  types of Sweet Doughs
• A variety of bakery products enhances the meal
  and boosts crew morale

3
Sweet Dough Ingredients

• Basic ingredients includes Bread Flour,
  Granulated Sugar, Shortening, Nonfat Dry Milk,
  Whole Eggs, and Active Dry Yeast

• With Sweet Dough Mix, all ingredients are
  provided except Yeast and Water.
• Considerations in the mixing process include
  temperature of the water, the flour, and the room.

4
The Two Types of Sweet Dough

• Regular Sweet Dough
• Danish Pastry
• Products may be similar in size, shape, and
  weight
• Products from both types will differ in their
  texture

5
Mixing and Fermentation

• For both types of sweet doughs, the dough should
  be smooth and elastic
• Dough temperature should be 78º-82ºF
• Temperature of the dough is affected by
  ingredient temperature

• Basic Sweet Dough
• Allow one full rise
• Makeup pastries
• Proof - all products require a full period
• Bake according to variances in size and shape

6
Danish Pastry Method

• Chill the dough after mixing - this is known as
  retarded fermentation
• Fold in the butter, and then chill
• This keeps butter from melting and soaking into
  dough

• Makeup pastries as desired
• All products require a full proofing period
• Underproofing prevents the flaky quality
• Bake according to size and shape

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Retarded Basic Sweet Dough

• 66 of the bakers time is saved
• Baking the product may be accomplished at a later
  time
• Refrigeration does not affect product quality

• Refrigeration temperature should be 32º-40ºF
• Hold dough at 40ºF or below for up to 24 hours
• Made-up units can be stored at 32ºF for up to 60
  hours

8
Sweet Dough Makeup

• Vary the make up of your products by using
  different shapes according to the fillings and
  glazes
• Bowknots, Twists, Figure 8s, and Pinwheels

9
Review and Summary

• Name the two types of Sweet Dough.
• What is the ideal dough temperature?
• Why is Danish Pastry chilled?
• What is the result of underproofing?
• Define retarded fermentation and its purpose.