Understanding the elaboration process
- What is creaming and what is its function?
- Emulsions and their importance in the dough, emulsification of the eggs.
- Incorporation of the dry ingredients, work of the dough and its influence on the final result.Incorporation of toppings.
- Forming or stretching of the dough, weight of the dough and influence on the size of the product.
- Perfect stretching of the sablé dough.
- Importance of resting in cold.
- What happens during cooking?
- Types of ovens, physical and chemical changes of the dough.
- Common mistakes with photographic record and their respective explanations.
