Types Of Doughs Used In Confectionery
Confectionery is a culinary art primarily concerned with the production and decorating of sweet meals. Dessert gastronomy includes items such as cakes, tarts, biscuits, and puddings, among other things. The reality is that there is an enormous variety of items and recipes available.
One of the most important difficulties that must be addressed in the field of confectionery is the preparation of large quantities of sweets. These are often used as the foundation for numerous sweets, however it should be noted that several varieties of dough are not all created the same way or include the same components.
The fundamental masses are one of the elaborations that must be mastered before moving on to the next level. They serve as the foundation for a wide variety of sweets, some of which are straightforward, such as sponge cakes, and others that need more intricate preparations.
Types of basic doughs to make desserts
The beaten or sponged masses.
These doughs are often made using flour, sugar, and eggs as the primary components. The emulsion (mixture) of the components is what gives the dough its structure. These are doughs that are soft and fluffy. There are two varieties of light whipped doughs (for example, the sponge cake) that are devoid of or contain just a little amount of fat, and heavy whipped doughs (for example, the angel food cake). Likewise, doughs that have been heavily beaten in which fat plays a crucial role. Additionally, whipped dough with chocolate, meringue-based dough, or dried fruit might be discussed.
The sandstone masses
They are the sort of dough that has a sandy texture, so that when we eat it, it seems to crumble to pieces. They are particularly useful in the preparation of pasta and biscuits, and the secret is not to knead them too much. Additionally, they may be split into two types: dry dough (which would include shortcrust pastry, brisa, sableaux, and so on) and manga dough, which is much more liquid (cat’s tongues, tea cakes, and so forth).
The fermented masses
These doughs are distinguished by the inclusion of yeast as one of their components, which causes them to expand. This is the category in which the dough used to manufacture most pastry goods is classified (breads, saloons, brioches…)
The scalded masses
In terms of elaboration, these masses are a bit different from the previous ones. The fact that they are generally hollow on the inside makes them simple to distinguish from other sweets, and this is why they are often used to fill and create more intricate desserts. Its components are often relatively straightforward: flour, butter, egg, and salt, for example. Choux pastry and the dough used to create churros are two of the most well-known examples of this kind of pastry. We may also include fried doughs within this category, such as the one used to make fritters, among other things.
The puff pastry
It is a very identifiable form of a dough that is highly regarded for its crunchy texture and crispiness. Flour, butter, water, and salt are the only components needed for its production, which is also extremely straightforward. However, owing to the unique nature of the kneading process and the fact that it must be folded in order to reach a satisfactory finish, it is not a simple dough to prepare. It is possible to create different desserts depending on the number of layers you have. Some of them are millefeuilles, palm trees, turbinates, and other such things.
What are two examples of doughs and batters?
Difference between dough and batter: In cooking terms, the word batter has two definitions. One: Its a mixture of flour, egg, and milk or water that is thin enough to be poured or dropped from a spoon. Examples are cake and pancake or waffle batter a well as the majority of cookie batters.