Vacuum Dough Question

[am123]

Hi everyone!

I am working on my Cannolis and been studying this video:

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 (especially regarding Cannoli but for other pastry as well)?

Thanks!

 

[retired baker]

it serves no practical purpose.

this is better.

 

[am123]

Thanks for the reply. But it must serve some sort of practical purpose no? Can't understand why they are doing it otherwise. I've read on some site online it fasten the hydration process or something?

 

[retired baker]

Thanks for the reply. But it must serve some sort of practical purpose no? Can't understand why they are doing it otherwise. I've read on some site online it fasten the hydration process or something?

thats what happens when someone applies methods for one thing to everything with no understanding.
Canoli has been around since before Christ, Cicero wrote about them in 76BC.

 

[Steelman]

That's amazing!

 

[gimmesomesugarnc]

Old question, but it seems possible that in a commercial setting they are making large amounts of dough and storing them for a while, and the vacuum sealer simply prevents any air from reaching the dough and oxidizing it/turning it brown or getting hard. I have heard, like you, that vacuum sealing can hasten hydration, but that seems like a fussy and expensive way to do it, unless you are truly in a hurry!

 

[Mona]

Hi everyone!

I am working on my Cannolis and been studying this video:

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 (especially regarding Cannoli but for other pastry as well)?

Thanks!

Vacuum sealing the dough before resting it in the fridge helps to prevent it from drying out and forming a skin, which can happen if the dough is exposed to air. It also helps maintain the dough's moisture content and ensures that it rests evenly, which can improve the texture and elasticity when it's rolled out later. For Cannoli specifically, this might help achieve a smoother, more consistent dough for the shells. While it’s not a traditional method, it’s a good technique if you want to ensure the best possible outcome.