1.1.7
Shaping & Finishing Dough
Shaping and Finishing
Shaping and Finishing
You have many options for shaping dough. Here are some examples:
![Illustrative background for Rolling out dough](https://image-v2.cdn.app.senecalearning.com/2018-05/065063de-30be-4b71-acb8-db46df6174e0/rolling-dough-263781_1920,h_400,q_80,w_640.jpg)
![Illustrative background for Rolling out dough ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/065063de-30be-4b71-acb8-db46df6174e0/rolling-dough-263781_1920,h_400,q_80,w_640.jpg)
Rolling out dough
Rolling out dough
- Flour surfaces so that the dough does not stick.
- Roll out the dough using a rolling pin. Make sure the dough has an even thickness.
![Illustrative background for Folding dough](https://image-v2.cdn.app.senecalearning.com/2018-05/d510f438-3cc8-4c5e-841e-b60d7ba71f51/chocolate-croissant-3170838_1920,h_400,q_80,w_640.jpg)
![Illustrative background for Folding dough ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/d510f438-3cc8-4c5e-841e-b60d7ba71f51/chocolate-croissant-3170838_1920,h_400,q_80,w_640.jpg)
Folding dough
Folding dough
- Folding traps air between the layers of dough.
- We fold the dough when we make puff pastries.
![Illustrative background for Lining a flan ring](https://image-v2.cdn.app.senecalearning.com/2018-05/96e1fbe3-72f4-4f58-9fd9-81021d4b6ebf/james-harris-228578-unsplash,h_400,q_80,w_640.jpg)
![Illustrative background for Lining a flan ring ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/96e1fbe3-72f4-4f58-9fd9-81021d4b6ebf/james-harris-228578-unsplash,h_400,q_80,w_640.jpg)
Lining a flan ring
Lining a flan ring
- To make pastry cases, line flan rings with dough. Push the dough down into the tin so that it mimics the shape.
- To make sure the base stays flat, pierce using a fork.
![Illustrative background for Flatbreads](https://image-v2.cdn.app.senecalearning.com/2020-03/e4c6705f-c1c2-465e-bc65-db857fc1785e/pita-bread-,h_400,q_80,w_640.jpg)
![Illustrative background for Flatbreads ?? "content](https://image-v2.cdn.app.senecalearning.com/2020-03/e4c6705f-c1c2-465e-bc65-db857fc1785e/pita-bread-,h_400,q_80,w_640.jpg)
Flatbreads
Flatbreads
- When making flatbreads, we often don't add yeast.
- E.g. corn tortillas do not contain yeast.
- Sometimes, we add yeast so that the bread rises a little.
- E.g. pita bread usually contains yeast.
![Illustrative background for Glazing](https://image-v2.cdn.app.senecalearning.com/2018-05/58b9f9db-0c8d-48e7-9013-b14c18f3356e/egg-351469_1920,h_400,q_80,w_640.jpg)
![Illustrative background for Glazing ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/58b9f9db-0c8d-48e7-9013-b14c18f3356e/egg-351469_1920,h_400,q_80,w_640.jpg)
Glazing
Glazing
- Technique - brush egg wash onto dough.
- Result - food bakes with a golden brown (shiny) finish.
Glazing and Finishing
Glazing and Finishing
You have many options for glazing and finishing dough. Here are some examples:
![Illustrative background for Choux pastry](https://image-v2.cdn.app.senecalearning.com/2018-05/6c9cfa52-270b-4471-8a57-df2da151029e/cake-50928_1920,h_400,q_80,w_640.jpg)
![Illustrative background for Choux pastry ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/6c9cfa52-270b-4471-8a57-df2da151029e/cake-50928_1920,h_400,q_80,w_640.jpg)
Choux pastry
Choux pastry
- Shaping - we pipe choux pastry to shape it.
- Examples - we make choux buns, eclairs and profiteroles from choux pastry.
![Illustrative background for Pasta dough](https://image-v2.cdn.app.senecalearning.com/2018-05/20acab06-6914-45f5-b3f5-c1c58805c8fd/shutterstock_275882210,h_400,q_80,w_640.jpg)
![Illustrative background for Pasta dough ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/20acab06-6914-45f5-b3f5-c1c58805c8fd/shutterstock_275882210,h_400,q_80,w_640.jpg)
Pasta dough
Pasta dough
- Shaping - we can shape pasta dough in different ways to get different pasta products.
- Examples - penne, fusilli, fettuccine, linguine etc.
![Illustrative background for Pinwheels](https://image-v2.cdn.app.senecalearning.com/2020-03/065c6cf4-2a24-4a8a-8021-233c217a801c/pain-aux-raisin-,h_400,q_80,w_640.jpg)
![Illustrative background for Pinwheels ?? "content](https://image-v2.cdn.app.senecalearning.com/2020-03/065c6cf4-2a24-4a8a-8021-233c217a801c/pain-aux-raisin-,h_400,q_80,w_640.jpg)
Pinwheels
Pinwheels
- Shaping - we create pinwheels by rolling dough like we'd roll a rug. We don't use a rolling pin.
- Examples - ham and cheese pinwheels, puffy pastry pinwheels, pain aux raisin (French pastry).
![Illustrative background for Pizza bases](https://image-v2.cdn.app.senecalearning.com/2018-05/afc59cae-502a-47dc-86e0-fcf4e18382e2/pizza-3047605_1920,h_400,q_80,w_640.jpg)
![Illustrative background for Pizza bases ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/afc59cae-502a-47dc-86e0-fcf4e18382e2/pizza-3047605_1920,h_400,q_80,w_640.jpg)
Pizza bases
Pizza bases
- Shaping - mould dough into a circular shape with a thicker edge.
![Illustrative background for Calzone](https://image-v2.cdn.app.senecalearning.com/2018-05/c8f24d9f-ba5f-412a-a3ff-aa8ddfe37b75/calzone-1681229_1920,h_400,q_80,w_640.jpg)
![Illustrative background for Calzone ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/c8f24d9f-ba5f-412a-a3ff-aa8ddfe37b75/calzone-1681229_1920,h_400,q_80,w_640.jpg)
Calzone
Calzone
- Shaping - fold the pizza over so that the dough covers all the filling.
![Illustrative background for Bread rolls](https://image-v2.cdn.app.senecalearning.com/2018-05/ca8ec04a-922e-4cbe-b9fc-720cf9007710/baked-2313462_1920,h_400,q_80,w_640.jpg)
![Illustrative background for Bread rolls ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/ca8ec04a-922e-4cbe-b9fc-720cf9007710/baked-2313462_1920,h_400,q_80,w_640.jpg)
Bread rolls
Bread rolls
- You can shape bread dough by hand into:
- Baguettes.
- Batons.
- Crescents.
- Rings.
- Braids.
- Coburg.
- Knots.
- Cobs (as well as many other things).
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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