Introduction to pastry and bakery September 2014: Danish with fillings & French Baguette (DC 9 G1)

Hello humans ~!

This wednesday our group DC9 G1 was making Danish with fillings and French baguette !

First of all lets talk about Danish history and French baguette history :)

History Of Danish

A Danish pastry or Danish (especially in the United States) is a multilayered viennoiserie pastry ,of Vienneseorigin, which has become a specialty of Denmark and neighbouring Scandinavian countries. Danish pastries are popular around the world.

The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike forced the bakery owners to hire workers from abroad and among these several Austrian bakers, who brought along their own baking traditions and pastry recipes, hitherto unfamiliar in Denmark. The Austrian pastry of Plundergebäck, soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, but adjusted them to their own liking and traditions, by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.

One of the baking techniques and traditions the Austrian bakers brought with them was the Viennese lamination technique. This was new to the Danes and hence the Danish name for Danish pastry became "Wienerbrød" (meaning bread from Vienna) and this name is still used in much of Northern Europe today. At that time, almost all baked goods were given exotic names in Denmark.^{[citation needed]}

The Danish bakery Mette Munk^[5] was the first company to export frozen Danish Pastry to the UK and USA and is still producing.

History Of French Baguette

A baguette (/bæˈɡɛt/; French pronunciation: [baˈɡɛt], feminine noun) is "a long thin loaf of French bread"^[1] that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

A standard baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long.

The word "baguette" was not used to refer to a type of bread until 1920,^[2] but what is now known as a baguette may have existed well before that. The word simply means "wand" or "baton", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton).

Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of Louis XIV, long thin ones since the mid-eighteenth century and by the nineteenth century some were far longer than the baguette: "... loaves of bread six feet long that look like crowbars!" (1862);^[3] "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me." (1898)^[4]

A less direct link can be made however with deck ovens, or steam ovens. Deck/steam ovens are a combination of a gas-fired traditional oven and a brick oven, a thick "deck" of stone or firebrick heated by natural gas instead of wood. The first steam oven was brought (in the early nineteenth century) to Paris by the Austrian officer August Zang, who also introduced Vienna bread (pain viennois) and the croissant, and whom some French sources thus credit with originating the baguette.^[5]

Deck ovens use steam injection, through various methods, to create the proper baguette. The oven is typically heated to well over 205 °C (400 °F). The steam allows the crust to expand before setting, thus creating a lighter, airier loaf. It also melts the dextrose on the bread's surface, giving a slightly glazed effect.

An unsourced article in The Economist states that in October 1920 a law prevented bakers from working before 4 a.m., making it impossible to make the traditional, round loaf in time for customers' breakfasts. The slender baguette, the article claims, solved the problem, because it could be prepared and baked much more rapidly,^[6] though France had already had long thin breads for over a century at that point.

The law in question appears to be one from March 1919, though some say it took effect in October 1920:

It is forbidden to employ workers at bread and pastry making between ten in the evening and four in the morning.^[7]

The rest of the account remains to be verified, but the use of the word for a long thin bread does appear to be a twentieth century innovation.

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Same as usual prepare the dough .

Strong flour 350G

Plain flour 150G

Instant yeast 10G

Salt 8G

Water 310G

Add in all dry ingredients and mix well

after 1 min add in water

Put some flour at the side of the machine to avoid the dough stick at the side and easy to clean .

Fall in love with the dough ?? Why everyone is looking at the dough ? haha

Take one for the WindowPane Test

FAIL

Simon never give up !
Take two

Uhhhmmmmm...
It should be okay .....
Congrats you have success ! Theehee

Simon fall in love with the FLUFFY DOUGH !!

Put in the proofer for the first fermentation .
(1 hour)

Ingredients of the day !!

Yummy peaches .......

Start making danish fillings !

Almond fillings team

Ground almond 100G
Sugar 100G
Whole eggs 1no
Vanilla essence 2TSP

1. Combine almond and sugar
2. Add egg and vanilla essence
3. Mix well

Hey Louis , why you so creepy ?!
Do your work la .... :P

Pastry cream team

Milk 250G

Egg yolk 2no

Sugar 60G

Vanilla essence 1TSP

Corn flour 35

1. heat the milk up

2. Cream yolk , sugar and vanilla essence till creamy white

3. Add corn flour

4. Combine warm milk into yolk mixture

5. Stir on stove until thickened

Adrian was explaining why we need to heat up the pastry cream with Jovita :)

Creepy Louis why you're not working again ?

While preparing the danish fillings lets take out the Danish dough
and make it to 9mm thickness
Chef wanted using the machine ....

But fail ... because the danish was hot and the butter melted

So we are not using the machine , we gonna use our hand to make it !

* Danish dough must keep cool

Put some flour on it , if not will stick on it
please keep moving your danish dough !

The layer of the danish dough !!

Everyone is using effort to make it flat into 9mm thickness !!!
Gogogogo!!!

Jason's dough need to put into the blast freezer

After roll into 9mm thickness let cut into pieces

Measuring using a RULER make it into a nice even shape....

Cut into 12x12 or 9x11

Before making patterns all put some flour on it !

Danish with fillings ..
Yummy

After 1hr fermentation
What a big dough !

Simon fall in love again .....

1. divide equally into pieces (250 per nos)
2. punch and knead the dough again
3. place baguette
4. Put back into proofer for 30 mins for 2nd fermentation

The Baguette team VS Danish team

We also can use danish to make Cinnamon rolls !

After 2nd fermentation make 3 diagonal cuts on the surface of each dough and bake in the oven at 210 degrees celsius for 30 mins !

After baking the danish dough and french baguette my friends was like ZOMBIE eating the danish and baguette .....
as you can see in the picture ....soooooooommmm
Mess in the kitchen ... everyone was haunting the food and DA BAO the food ..