Lab Objective:
You will understand how to make a laminated yeast dough.
Lab Goal:
You will make a laminated yeast dough that has at least 27 layers and is shaped in a traditional Danish shape.
While you are laminating your dough count the number of layers you create with each "roll and fold" session.
When your pastry is finished you will take a picture of the finished product with you in the picture.
After tasting pastry you will complete the Lab Reflection and upload your product picture to the Google Form.
Danishes aren't complicated but they ARE time consuming. There is a lot of waiting time between the "rolls and folds" so it's a process than can take more than a day. The first video below shows the proper way to laminate your dough while the second video shows how to shape the Danishes for the final rise.
Remember - this video shows the method of lamination used in your recipe but is not the same measurements as your recipe. Refer to your recipe for measurements.
Note - You can add chocolate chips to your Danishes if you want. You won't lose any points for it.
Now that you have finished your baking and you've tasted your product it is time to complete the Recipe Reflection and submit a pic of your product.
Go to Google Classroom and find the assignment for your lab. Complete the attached Recipe Reflection form and upload your pic (selfie) to the assignment. Make sure you submit it after you upload the pic!
Have you ever seen a rainbow croissant? Seriously, it's a real thing. What if we did the same thing to our Danish dough???