Bake 122 Online Engagement Lab 9 Template

.docx

School

Centennial College *

*We aren’t endorsed by this school

Course

122

Subject

Mechanical Engineering

Date

Dec 6, 2023

Type

docx

Pages

1

Uploaded by BaronDuck3864

Report
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.
Discover more documents: Sign up today!
Unlock a world of knowledge! Explore tailored content for a richer learning experience. Here's what you'll get:
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help