What Does Lamination In Baking Mean

The two most common types of laminated dough are puff pastry and croissants.

What does lamination in baking mean.

During baking water in the butter vaporizes and expands causing the dough to puff up and separate while the lipids in the butter essentially fry the dough resulting in a light flaky product. Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky. Laminated dough is a baking term that can show up from time to time that is often not fully described. Lamination is term for the process of alternating layers of dough and butter when making pastry.

In baking and pastry lamination or a laminated dough refers to the technique of layering fat and dough over one another. If there is 30 folding butter the crumb is the most like bread. 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. I ve noticed a significant increase in overall dough strength and ease in final shaping since adopting the method no need to pre shape.

The most widely recognizable laminated products are probably croissants and danish. It does however cause a distinct difference in taste how much butter you fold in. What is eyebrow lamination and how does it work. Best suited to filling with something salty like ham cheese meat etc.

Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter produced by repeated folding and rolling such doughs may contain over eighty layers. When the dough is baked the water in the butter turns to steam and creates air pockets between the dough that translates into flakiness. The state of being laminated. How to laminate dough every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.

If there is a 50 folding butter the crumb is moister softer and more cake like. The dough is wrapped around butter so that the butter is completely enclosed in. Lamination a technique i learned from the fellow instagrammer autumn kitchen is an excellent method to increase dough strength and overall dough structure.