2. Mixing
• Rolling-in process encloses the fat in the
dough and increases layers of dough
• Creates flaky texture
• Butter is best for flavor
• Sugar is mixed with the fat
3. Makeup
• Name types of Danish
• Underproof products
• Egg wash after makeup for moisture
• Proof Croissants at room temp 1,1/2 -2
hrs
• Proof Danish until texture like
marshmallow
4. Baking
• Clear glaze = shiny and moist product
• Croissants 375 degrees 10 min
• Filled croissants 20 min
• Danish 350 degrees 20 min
5. Quiz Notes
• Study chapter 9
• Danish and croissant products
• Clear glaze
• What makes croissants flaky and why
• Study makeup techniques
6. Quiz Notes
• Study chapter 9
• Danish and croissant products
• Clear glaze
• What makes croissants flaky and why
• Study makeup techniques