Laminated Dough Flashcard Review

Front

This is the process of repeatedly folding butter into a dough so that it ends up forming very thin layers of butter and dough

Back

Lamination

Front

This is the most famous type of layered dough! Uses yeast to help in the rising process. Rolled into the familiar crescent shape

Back

Croissant

Front

Popular breakfast pastry that takes laminated dough and uses for different shapes and has different fillings

Back

Danish

Front

Simplest form of laminated dough that uses no yeast or milk. Can be used in MANY different recipes!

Back

Puff Pastry

Front

What are the two elements that make up laminated dough?

Back

lean dough and butter block

Front

A simple dough with little to no fat

Back

lean dough

Front

Butter that is still cold, but had been beaten up with a rolling pin so it is soft enough to roll out

Back

butter block

Front

It is extremely important that the butter in laminated dough stays as cold as possible at all times!

Back

True

Front

Instead of kneading a laminated dough, you are________.

Back

folding

Front

Each time a laminated dough is rolled out and folded it is also called a ______.

Back

turn