MAKING DOUGHS: CRUST TREATMENTS
(For use only with the Dough Courses)
•Always allow optimum rising of shaped dough.
•Use a pastry brush to apply glaze.
•Bake as directed.
Egg Yolk Glaze
For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk.
Egg White Glaze
For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water.
Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into
Crisscross Rolls
Shape into balls setting 2 aside. Combine the balls and roll into a
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For “individual” rolls place dough balls
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