Living · 6 pages · 12 min
How butter laminates pastry
Solid butter folded into dough stays as separate fat sheets.
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From the opening
Butter laminates pastry when it is folded through dough as solid sheets that stay distinct from the dough. Each fold multiplies those sheets, so fat and dough alternate in thin layers instead of blending into one paste. The opening covers plastic fat rolled into sheets, folds multiply the layers, and oil cannot keep dough apart.
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Inside
- Plastic fat rolled into sheets
- Folds multiply the layers
- Oil cannot keep dough apart
- Melted butter ends the barrier
- Where the idea stops applying
- A distinction worth keeping
Sources
- Lamination of dough with plastic fat sheets
- Butter's solid range between shattering and melting