Making Laminated Pastry

Generally speaking if the dough uses yeast the flour is bread flour which has a high protein count making it possible for the item to retain its height while the heat sets it.

Making laminated pastry.

These leaves are usually kept frozen and used as and when. Lamination actually refers. 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. Many times you must wait several hours between each turn and for some doughs you may need to let it rest overnight before using it for your final product.

Laminated puff and shortcrust pastries are generally high in fat content but require different fats. 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. 700 2000 layers or 6 7 turns note the final count should vary on preference and application. It is encased with butter and then folded in various ways depending upon the method used.

Also known as filo this pastry is mainly prepared commercially and traditionally used in greek and turkish sweets savoury pies and pastries. The amount of water you will need can vary based on environmental factors. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. Whereas you ll want fewer layers for a classic puff pastry.

We can help you whatever kind of pastry you are making no matter which equipment and processes you use. How to laminate dough. How to make laminated dough. My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour.

This pastry is plain with paper thin leaves made from flour and water. Also make sure your butter is ice cold. I love making these croissants for their flaky airy texture. Learn to laminate and the world of layers opens up to you.

If you haven t delved into much pastry work before you re probably a little confused right now no i m not going to teach you the ins and outs of office supplies and home repair although i m sure my ignorance would be amusing there. Croissant and danish pastry are made from laminated dough that is prepared in much the same way as puff pastry but uses yeast in the dough base. As your bakery partner we can help you get the most out of your pastry products. For example with a weighted pastry like mille feuilles you ll want more layers.

Again cold pastry dough is best so when adding water to your pie dough make sure it s ice cold. Every laminated dough be it puff pastry croissant flaky pastry or danish begins its life as a thick slab of butter encased in a dough envelope. Laminated pastry 3. Are you making a laminated puff or shortcrust pastry.

22 10 making of strudel. The dough is laminated by rolling or pinning.