Tuesday, October 5, 2010

Getting Laminated

  We made our laminated dough yesterday.  A yeast type dough made with flour, milk, sugar and salt.  Then you cream 1 # of butter and layer it on the dough and fold it in thirds. Again, and again, and again, and again.  Each time rolling it out to a 1/4" thickness.  It took two hours to make it.

Next time I buy Pepperidge Farms Puff Pastry, I won't mind paying six bucks for two sheets of laminated dough and butter.

Baking term of the day:
Oven Spring: It's the rapid initial rise of a yeast dough when it is placed in a hot oven.

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