Define laminated dough and name two products that use it.

Define laminated dough and name two products that use it.

• A. Dough layered with butter through folds to create many layers; examples: croissants and puff pastry.
• B. Dough that is simply rolled and baked.
• C. Dough enriched with extra sugar.
• D. Dough used for tortillas and flatbreads.

Answer: (A)

Laminated dough is dough built by encasing butter between layers of dough and then repeatedly rolling and folding to create many alternating sheets. Those folds, or turns, build a stack of thin fat-and-dough layers, and when baked the steam from the water in the butter and dough expands these layers into a light, flaky texture. Two classic products that use this technique are croissants and puff pastry. The other descriptions don’t involve forming multiple fat layers through folding, so they don’t define laminated dough.

Laminated dough is dough built by encasing butter between layers of dough and then repeatedly rolling and folding to create many alternating sheets. Those folds, or turns, build a stack of thin fat-and-dough layers, and when baked the steam from the water in the butter and dough expands these layers into a light, flaky texture. Two classic products that use this technique are croissants and puff pastry. The other descriptions don’t involve forming multiple fat layers through folding, so they don’t define laminated dough.