April 19, 2024 - 2:41pm
Vacuum Dough Question
Hi everyone, I have a question regarding vacuum dough for pastries. I am working on my Cannolis and been studying this video: https://www.youtube.com/watch?v=tcfdfsJGmLk
At around 01:10 in the video they are sealing the dough for the shells in vacuum before letting the dough to rest in the fridge. Can anyone explain the purpose of the vacuum sealing and is it recommended?
Thanks!
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It's a short-term rest in the fridge, not long-term storage in the freezer. Every other cannoli maker wraps the dough in plastic. So, what could the difference be? Vacuum sealing ensures no air whatsoever is in contract with the dough. However, wrapping a ball of dough in plastic does the same thing. Plastic film has very good surface contact.
You said on another forum something to the effect that "it fasten[s] the hydration process". Vacuum sealing would guarantee no change in dough hydration, but I bet a dollar to a doughnut (or a cannoli), there is no change in hydration with plastic wrap either.
Besides, how long have cannoli been made and how long have vacuum sealers been around?
I think it's a waste of a good vacuum bag.
This person tried using vacuum container and found the dough had better extensibility if rested in vacuum container.
She was making the dumpling
When I first saw this, I was quite surprised and tried Googling this, to see whether I could find more proofs.
Have noticed there are commercial products like vacuum dough mixer
Such as pressure vacuum mixer
high speed dough mixer that uses a period of mixing under pressure to enhance improver effectiveness, followed by a period of mixing under partial vacuum to enhance bubble structure. An extension of the conventional mechanical dough development (MDD) or Chorleywood bread process (CBP) dough mixing method that develops a dough in less than 5 minutes and uses vacuum only.
Some commercial products like this: Vacuum Dough Mixer
She later tested this idea with bulk fermentation: