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BAK 215层压面团和维也纳(4学分)

学习层压面团的基本原理和面制艺术。准备欧洲和美国丰富的酵母面团，包括经典和现代品种的奶油蛋卷，牛角面包，丹麦，酵母咖啡蛋糕，甜甜圈和甜卷。学习原料选择，产品标识，零售销售，配方，成型，打样和烘焙质量的层压产品。

BAK 215:层压面团和维也纳噪音

https://catalog.cocc.edu/course-outlines/bak-215/

成绩单标题层压面团Viennoiserie学分4评分模式标准字母等级总接触时数80其他时数80先决条件BAK 140或CUL 140。课程描述学习层压面团的基本原理和面制艺术。准备欧洲和美国丰富的酵母面团，包括经典和现代品种的奶油蛋卷，牛角面包，丹麦，酵母咖啡蛋糕，甜甜圈和甜卷。学习原料选择，产品标识，零售销售，配方，成型，打样和烘焙质量的层压产品。课程学习成果识别和定义欧洲和美国的层压富，酵母凸起的面团和糕点。2.演示一致和正确的技术，同时创造各种各样的欧洲和美国层压丰富的酵母凸起面团和糕点。3.确定并应用复合面团的配料比例。 4. Select and prepare proper garnishes and fillings for a variety of rich yeasted raised doughs. 5. Apply creative techniques to a variety of rich yeasted raised doughs. 6. Understand and apply efficient production techniques for a profit centered business. Content outline Mixing, baking, shaping Ingredient properties Rich doughs: Cinnamon Rolls / Sticky Buns / Muffins Rich doughs: Brioche / Coffee Cakes Fried breakfast pastries: Cake Doughnuts Fried breakfast pastries: Yeasted Doughnuts Laminated dough: Puff Pastry -- Sweet and Savory Laminated dough: Inverse Puff Pastry Laminated dough: Croissants Laminated dough: Danish Required materials Requires textbook and baking and pastry tool kit available at the COCC Bookstore.