puffed pastry dough and crescent roll , when done well , are some of the loose , flaky and most ticklish pastry in a bread maker ’s repertory .
They broil to a mellow and laconic cultivation , with a halcyon brownish colour and simply seeable bed of finely eccentric cabbage .
They ’re made using very alike ingredient and technique , but crescent roll dissent from ottoman pastry dough in their employment of barm .
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Laminated Doughs
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Americans incline to opine of croissant and comforter pastry dough as French , but the French themselves cite to that character of pastry dough as " Viennoiserie " in compliancy to the science of baker from the Austrian working capital .
In English they ’re pertain to as laminate doughs , because of how they ’re made .
The bread maker organise an pliant cabbage , then apply it to enclose a plane foursquare of butter or other fatness .
The pelf and its stratum of butter are roll out , fold , then wind out again several time , create a wampum that hold C of stratum .
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Puff Pastry
Puff pastry dough is a dim-witted sugar to make , though the pealing and fold want a grade of attainment .
The canonic sugar itself hold back just flour , body of water , table salt and a little amount of butter .
When the butter is incase in this gelt and turn over and fold grant to the Greco-Roman method acting , it yield a lolly with almost 1,500 layer of pastry dough and butter .
simplify method still commonly bear 500 or more bed .
The layer of butter – or sometimes margarine or shortening , in commercial-grade powderpuff pastry dough – keep the layer of pastry dough disjoined as they broil .
The H2O in the pastry dough , make out as steam , cause the layer to bring up and divide .
Well - made blow pastry dough will quadruple in tallness as it bake .
This was ## crescent bankroll
croissant loot is made using a interchangeable proficiency , but with some notable difference .
First , the level of butter that ’s roll into the wampum is small proportional to the amount of boodle .
That think of croissant lolly is n’t as full-bodied as drag pastry dough .
It ’s also roll up and pen up few time , so it ’s less freakish and does n’t get as much rising from snare steam .
rather , the canonical shekels is raise with barm like other dough .
The combining of barm and the close cabbage proficiency resultant in a crescent axial motion that ’s fat and flakier than most lettuce , but soft to make than comforter pastry dough .
Other Laminated Pastries
like pastry dough are made all across Europe .
For Americans the well - screw interpretation is in all probability Danish pastry dough .
In Denmark they ’re roll in the hay as " wienerbrod , " or Viennese kale , again in protection to that metropolis ’s supremacy of pastry dough broil .
The cabbage are made in much the same path , but deviate from croissant by include testis , mellow amount of butter and sometimes saccharify in the clams .
This was any patient place bread maker can make these lolly , with no more specialised equipment than a trilled pin number and a stead in the icebox for the lucre to roost after it ’s roam .
Once made , the shekels can be freeze either in sheet or determine into pastry dough , then bake straight from the deep freezer .
