laminated dough
Butter-layered baked sheets
Laminated dough is pastry dough with butter folded into it in many alternating layers, creating flaky, airy texture when baked.
The technique involves repeated rolling and folding to multiply the layers—croissants, puff pastry, and Danish pastries all use laminated dough.
Laminating dough takes patience but the results are worth it.
- flourMilled grain powder
- butterSolid fat from cream
- sheetingWide fabric for covers
- mille-feuilleLayered puff pastry dessert
- pâte feuilletéeLayered butter-laminated dough
pastry · croissants · yeast · turns · fold · Danish pastry · palmiers · vol-au-vent · flaky · layers · lock-in · roll · margarine · plasticity · chill · crisp · shatter · bake
- doughspuff pastry, sourdough, choux pastry, flaky pastry
- breadssliced bread, bagel, white bread, boules, brioche
- pastriescroissant, danish, croissants, butter croissant, eclairs