Making Laminated Pastry

Flours can vary depending upon what laminated dough you are making.

Making laminated pastry.

How to laminate dough. 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. As your bakery partner we can help you get the most out of your pastry products. How to make laminated dough.

Lamination actually refers. 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. We can help you whatever kind of pastry you are making no matter which equipment and processes you use. The colder the butter the better your pastry will come out.

My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour. Again cold pastry dough is best so when adding water to your pie dough make sure it s ice cold. For example with a weighted pastry like mille feuilles you ll want more layers. These leaves are usually kept frozen and used as and when.

Learn to laminate and the world of layers opens up to you. 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. Also known as filo this pastry is mainly prepared commercially and traditionally used in greek and turkish sweets savoury pies and pastries.

Laminated pastry 3. One of the most frustrating things about making laminated dough with the exception of quick puff pastry is the resting time required between the steps. 700 2000 layers or 6 7 turns note the final count should vary on preference and application. Whereas you ll want fewer layers for a classic puff pastry.

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. 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. The amount of water you will need can vary based on environmental factors. The dough is laminated by rolling or pinning.

It is encased with butter and then folded in various ways depending upon the method used. Are you making a laminated puff or shortcrust pastry. I love making these croissants for their flaky airy texture. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.

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. This pastry is plain with paper thin leaves made from flour and water.