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    Puff Pastry

    Uploaded by

    Alonzo Gregory Castillo
    This document introduces recipes for week 4 of an intro to baking course, including puff pastry, tuna turnovers, and chicken curry. It outlines the critical learning as folding techniques for puff pastry like letter folds, book folds, single turns, and double turns. The recipes provide instructions for making puff pastry dough and laminating it with butter, as well as using the puff pastry for tuna turnovers and as a component in chicken curry.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Puff Pastry

    Uploaded by

    Alonzo Gregory Castillo
    224 views5 pages
    This document introduces recipes for week 4 of an intro to baking course, including puff pastry, tuna turnovers, and chicken curry. It outlines the critical learning as folding techniques for puff pastry like letter folds, book folds, single turns, and double turns. The recipes provide instructions for making puff pastry dough and laminating it with butter, as well as using the puff pastry for tuna turnovers and as a component in chicken curry.

    Original Description:

    How to bake

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    This document introduces recipes for week 4 of an intro to baking course, including puff pastry, tuna turnovers, and chicken curry. It outlines the critical learning as folding techniques for puff pastry like letter folds, book folds, single turns, and double turns. The recipes provide instructions for making puff pastry dough and laminating it with butter, as well as using the puff pastry for tuna turnovers and as a component in chicken curry.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    224 views5 pages

    Puff Pastry

    Uploaded by

    Alonzo Gregory Castillo
    This document introduces recipes for week 4 of an intro to baking course, including puff pastry, tuna turnovers, and chicken curry. It outlines the critical learning as folding techniques for puff pastry like letter folds, book folds, single turns, and double turns. The recipes provide instructions for making puff pastry dough and laminating it with butter, as well as using the puff pastry for tuna turnovers and as a component in chicken curry.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 5

    INTRO TO BAKING

    Week 4

    Puff Pastry:
    Tuna Turnover
    Chicken Curry
    CRITICAL LEARNING:
    Folding Technique:
    Letter fold
    Book fold
    Single turn
    Double turn

    WEEK 4 INTRO TO BAKING & PASTRY Page 1


    Recipe Name: Puff Pastry Category: Laminated dough
    Cooking Method: Baking Yield: Pastry Kitchen

    Ingredients Specifications Quantity unit


    All-purpose flour Sifted 500 g
    Butter Melted 50 g
    Water 250 g
    Salt 5 g

    Pastry Margarine or butter (sheet) 250 g

    Sugar, white (for Palmiers) 150 g


    Eggs, for eggwash per class 2 pcs

    Mise en Place:
    - Read the recipe and make an action plan.
    - Wash and sanitize all equipment needed.
    - Gather all ingredients needed.

    Method of Work
    Make a well in the mound of flour and add the liquids. Mix the
    ingredients to make a dough.
    Knead the dough just enough to form a ball. Chill it for 30 mins.
    Roll the dough into a large rectangle.
    Prepare the butter, soften it by beating with a rolling pin. Square off the
    butter. Roll it into a smooth rectangle 2/3 the size of the dough rectangle.
    Place the butter on the dough so it covers the bottom 2/3 of the
    rectangle.
    Fold down the top. Unbuttered third of the dough so it covers half of the
    butter.
    Fold the bottom third over the center the butter is now enclosed.
    Do 4 Double turns (Book fold) resting for 15 minutes in between turns.
    After the last turn roll into large rectangle with in. thickness , cut into
    4x4 in. squares
    Put puff pastry squares in the freezer for further use.

    WEEK 4 INTRO TO BAKING & PASTRY Page 2


    Notes:

    Recipe Name: Tuna Turnover Category: Pastries


    Cooking Method: Sauteing Yield:

    Ingredients Specifications Quantity unit


    Tuna in brine 1 can
    Onion 100 g
    Cooking oil 50 ml
    Ground black pepper 2 g
    Salt 2 g

    Puff pastry

    Mise en Place:
    - Read the recipe and make an action plan.
    - Wash and sanitize all equipment needed.
    - Gather all ingredients needed.

    Method of Work
    In a pan with oil, over medium heat, sweat onion for 2 mins.
    Add tuna saute for 5 mins, season with salt and pepper. Set aside.

    Notes:

    WEEK 4 INTRO TO BAKING & PASTRY Page 3


    Recipe Name: Chicken Curry Category: Pastries
    Cooking Method: Sauteing Yield:

    Ingredients Specifications Quantity unit


    Oil vegetable 3 tbsp
    Onion, minced 60 g
    Carrots, small diced 75 g
    Potatoes, small diced 75 g
    Chicken breast, small diced 250 g
    Curry powder 1/2 tsp
    Salt TT
    Pepper, white ground TT

    Slurry:
    Chicken stock 3 tbsp
    Milk powder mix everything 1 1/2 tbsp
    Cornstarch 1 tbsp

    Puff pastry

    Mise en Place:
    - Read the recipe and make an action plan.
    - Wash and sanitize all equipment needed.
    - Gather all ingredients needed.

    Method of Work
    In a pan with oil over medium heat, sweat the onion for 2 mins.
    Add carrots, and potatoes, saute for 2 mins.
    Add chicken, saute for 3mins.
    Add curry powder, stir, saute for 3 mins, season with salt and pepper.
    Mix the slurry and stir into the chicken curry.

    Notes:

    WEEK 4 INTRO TO BAKING & PASTRY Page 4


    WEEK 4 INTRO TO BAKING & PASTRY Page 5

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