Pastry
Laminated dough is a type of dough in which numerous thin layers are formed by repeatedly folding and rolling out dough with fat. As it bakes, the steam from the fat separates the layers, giving a flaky, crisp texture. Puff pastry, croissant, and Danish dough are products of this technique.
Where It's Used
“Roll out the laminated dough, letting it rest in the cold after each fold.”
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