LAMINATED DOUGH

Rich and fat filled dough.

• Lean dough

• Hard dough

• Laminated dough

• Rich dough

Method to fold the laminated dough.

Temperature to cook the puff pastry in the oven (degree celsius)

Method of cooking for danish pastry inside the oven.

Equipment used to rolled the laminated dough.

Why we need some dusting during handling the laminated dough?

• To provide taste

• To make it more eatable

• To prevent dough from stick with the surface

• To prevent from any maillard reaction

Croissant, Danish Pastry, Puff Pastry

Reason for the laminated dough to leaven beautifully and thousand of layers.

Which type of fat is most suitable for laminated dough?

• butter

• oil

• olive oil

• margarine

During the second step of folding laminated dough, how many times should it be folded?

• 1

• 2

• 3

• 4