Making Laminated Pastry

Laminated puff and shortcrust pastries are generally high in fat content but require different fats.

Making laminated pastry.

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. Also make sure your butter is ice cold. The dough is laminated by rolling or pinning. I love making these croissants for their flaky airy texture.

As your bakery partner we can help you get the most out of your pastry products. My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour. 700 2000 layers or 6 7 turns note the final count should vary on preference and application. How to laminate dough.

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. These leaves are usually kept frozen and used as and when. Learn to laminate and the world of layers opens up to you. The colder the butter the better your pastry will come out.

Are you making a laminated puff or shortcrust pastry. Flours can vary depending upon what laminated dough you are making. Whereas you ll want fewer layers for a classic puff pastry. How to make laminated dough.

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. 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. 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. For example with a weighted pastry like mille feuilles you ll want more layers.

Laminated pastry 3. 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. We can help you whatever kind of pastry you are making no matter which equipment and processes you use. Again cold pastry dough is best so when adding water to your pie dough make sure it s ice cold.

This pastry is plain with paper thin leaves made from flour and water. Also known as filo this pastry is mainly prepared commercially and traditionally used in greek and turkish sweets savoury pies and pastries. 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. 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.

Lamination actually refers. It is encased with butter and then folded in various ways depending upon the method used.