Posts Tagged ‘pastries’

I promised you more tips I learned from the cooking classes and demonstrations I participated in during our cruise to Alaska on the Holland America ship Westerdam in August. The most incredible demonstration we saw was the use of a dough cloth in the making of an apple streusel. A dough cloth is all cotton, large, somewhat similar to a white cotton tablecloth, though it is a cloth reserved strictly to working with dough.

Alaska 2009 days 1-2 026It absolutely looked like a white table cloth spread out on the work surface. The chef liberally tossed flour about on the cloth. Imagine a farmer strewing chicken feed on the ground for chickens. It was that kind of motion. Next, he turned out from a large bowl a big round of risen dough. One of the biggest surprises in the ingredients list for the dough is the addition of a small amount of white vinegar. Apparently the vinegar makes the dough more elastic.

The chef began the preparation of the dough with a very large aluminum looking rolling pin. So the dough is being rolled out on the dough cloth. A couple of times, he would lift up the dough and add more flour to the cloth.

As the dough became more rolled out, he abandoned the rolling pin and actually had an assistant start to work with him in expanding the dough. Though we found it hard to imagine, the chef promised us that when finished the dough would be thin enough and translucent enough to read the menu card through it.

The way the two chefs worked the dough at this point was to slide their hands under the dough, fingers pointed down, knuckle sides up. Thus, it was the back of the hands that worked the dough. Imagine two people working a pizza crust, thrusting it upward and outward gently,  over and over again, working all around the surface of the dough. Little by little stretching the dough without tearing or piercing it.

In the end the dough was expanded to fill the whole work surface, probably 3×5 feet. And true to promise, we could read the recipe card that he placed below the dough.

The final use of the dough cloth was in helping to roll up the streudel. No hands touched the dough at this point, the simple grasping at each end of the dough cloth and folding it over allowed the dough to start to roll up on itself. It also allowed the chef to transfer the completed roll of dough to the baking pan without touching the dough. Very slick.

Read Full Post »