Bake 122 Online Engagement Lab 9 Template
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School
Centennial College *
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Course
122
Subject
Mechanical Engineering
Date
Dec 6, 2023
Type
docx
Pages
1
Uploaded by BaronDuck3864
Online Engagement Lab 9: What’s Wrong?
Identify 4 things in the video provided that were done
incorrectly with relation to laminated dough (consider
handling of dough, tools, assembly etc.) and explain what
you would have done instead. Be specific and detailed
with your answers. Submit your answer to the assessment
folder for Online Engagement Module 9.
• Using too much flour when rolling out the dough, as this can lead the dough to become
excessively dried, imparting a dusty and bland flour flavor to the pastry. So, brushing off excess
flour is an effective approach to reduce the amount of flour on the dough.
Egg washing: In the video, you can see how the cook applied egg wash, which is quite excessive
and literally covers 2/3 of the pastry. At this point, I would prefer to go lightly on the edges of the
dough, just enough to seal the crust together.
Fillings: I could see that when he tried to Crim the edges, the cherry filling leaked out, that
means overfilling. Therefore, I would reduce the amount of filling put into the turnovers, less of
it to ensure when fold the crust on, the filling will not seep out.
It is great that he used a knife to make sure the steam got out and the crust will not get soggy,
for me, I would prick the dough with the fork instead of using the knife, it just preference but it
distribute more evenly and just look better.
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Recommended textbooks for you
- Welding: Principles and Applications (MindTap Cou...Mechanical EngineeringISBN:9781305494695Author:Larry JeffusPublisher:Cengage Learning

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