Living · 6 pages · 12 min
Why puff pastry rises in layers
Steam pushes apart dough sheets that solid fat had kept separate.
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From the opening
Puff pastry rises in layers because water in the dough and in the butter becomes steam and pushes the dough sheets apart. The fat that had separated those sheets melts, and the dough sets in the opened shape, leaving leaves rather than one solid crumb. The opening covers steam opens gaps in the stack, many sheets become many leaves, and yeast adds a second gas.
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Inside
- Steam opens gaps in the stack
- Many sheets become many leaves
- Yeast adds a second gas
- The dough has to set in time
- Where the idea stops applying
- A distinction worth keeping
Sources
- Steam expansion between laminated dough sheets
- Starch and protein setting that locks the layers