Croissont Danish And Brioches By Master Bakers

This course will cover the laminated and rich dough making different recipes , techniques resulting in different breads

What you'll learn
Learn the Arts of Venoisserie & Laminated dough by Master Baker
This program is from APCA Malaysia, one of the most famous Pastry & Culinary school in Asia Pacific
All recipes can be followed at home very easily
A complete course for Family , friends and home bakers
Requirements
No pre requirement for this program
Description
Basic Laminated & Rich Dough by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of basic laminated dough & rich dough is very important if you have to bake like a professional. This program covers the most basic level of recipes covering different techniques.You will learn how to make a laminated dough which is use to make the danish  and croissont. You will learn the dough and how to do a lamination. how to give a proper rest between folding  understanding the temperature on mantaining the dough better. You will also learn shaping of croissont and danish and how to rest . Proof and bake them. Also you will understand more about puff pastry and how is it different then a croissont. what is the difference between and Laminated Pastry with yeast and Laminated Pastry Without Yeast. You will also be learning about rich dough like brioche. You will also learn about doughnuts and Muffins using the creaming method. You will have a great learning about dough , lamination , mixing method, understanding the stages of proofing and finally how to bake them to a perfect colourThis program will be a perfect base and help to master the skills of next levelYou will be covering following 7 recipes in this program -Brioche TropizieneBanana breadBrioche a teteCarrot MuffinCroissontDoughnutPain au chocolatePain au RaisinPalmier

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 BANANA BREAD

Lecture 3 BRIOCHE TETE

Lecture 4 CARROT MUFFIN

Lecture 5 CROISSANT

Lecture 6 DOUGHNUT

Lecture 7 PAIN AU RAISIN

Lecture 8 PALMIER

Lecture 9 PAIN AU CHOCOLATE

Lecture 10 BRIOCHE TROPIZIEN

This program covers various techniques and skill need to make a dough for Lamination, different way to laminate a dough, understand how Lamination works