1) This type of pastry undergoes the process of repeatedly folding the solid fat into the dough to create very thin alternating layers of butter and dough.
Laminated dough gets its name from how it's made. “Laminating” dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. The gluten in the flour also gets developed during the folding and rolling process.
Answers & Comments
Answer:
Laminated dough
Explanation:
Laminated dough gets its name from how it's made. “Laminating” dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. The gluten in the flour also gets developed during the folding and rolling process.