Laminated Puff Pastry

Gluten builds during the rest periods and when baked the water contained in the butter turns to steam.

Laminated puff pastry. The two most common types of laminated dough are puff pastry and croissants. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. If you ve ever wanted to get your feet wet with making a laminated dough quick puff pastry is the perfect one to try first. Laminated dough refers to a baking technique in which many thin layers of dough referred to as leaves are separated by butter as a consequence of repeated folding and rolling.

When puff pastry dough goes into the oven the butter melts preventing the layers of dough from sticking together. Puff pastry croissant and danish are the three original laminated doughs. Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky. What you end up with is a super light crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers.

A folded flaky pastry for say a galette can have as few as. There are different types of laminated doughs. It is encased with butter and then folded in various ways depending upon the method used. Croissant and danish pastries are also made with laminated dough.

The gaps that form between the layers left by the fat melting are pushed leavened by the water. Quick puff pastry bakes up with all of the buttery flakiness of traditional puff pastry but is ready to use in in under an hour. We can help you whatever kind of pastry you are making no matter which equipment and processes you use. Puff pastry is what s known as a laminated dough famous for its paper thin sheets of puffy soft yet crackly pastry and made by the repeated layering and folding of dough and cold butter punctuated by trips to the refrigerator to chill.

Laminated puff and shortcrust pastries are generally high in fat content but require different fats. The dough is laminated by rolling or pinning.