Daily Activity (English Version) 1

Makassar, 31 July 2018

Hello meet again with me, this time I've moved to semester 5. in semester 5 we focus more basic pastry & bakery. on this day we make 2 product that is sugar dough & croissant. let's find out the terminology of the two products.

• Sugar dough

Sugar dough is a dough that is used to make a pastry, tastes sweet and contains lots of fat. In the process of sugar dough should not be too much use of palm meal, because it can lead to the results of the cake to be hard. Sugar dough is usually turned into a pastry with a variety of sweet toppings such as icing, chocochip, raisins, etc. Sugar dough can also be used as a base of pie or lid of sweet pie. When finished baking good to wait for the product from cold sugar dough first to lift it from the baking sheet because when hot sugar dough products are still soft so easily crushed.

• Croissant

is a buttery, flaky, viennoiserie pastry named for its crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.

Croissants are a common part of a continental breakfast in France.