Laminated dough
Puff pastry, a type of laminated dough, prior to baking
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain over eighty layers.[1] During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.[2] Examples of laminated doughs include:
See also
Food portal- Dough sheeting, an industrial preparation technique
- Filo pastry, used in applications such as baklava, strudel, and spanikopita, where the dough itself is not laminated
References
- ↑ King, Andy; King, Jackie. "Laminated Dough: A Guest Post from Bakery Owner Andy King". King Arthur Flour. Retrieved 1 November 2014.
- ↑ Alton Brown (March 21, 2011). "A Bird In The Pie Is Worth Two In The Bush". Good Eats. Season 14. Episode 1416. 12 minutes in. Food Network.
This article is issued from Wikipedia - version of the 10/17/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.