Laminated dough: Difference between revisions
Content deleted Content added
No edit summary Tags: Mobile edit Mobile web edit Advanced mobile edit |
No edit summary Tags: Mobile edit Mobile web edit Advanced mobile edit |
||
Line 11: | Line 11: | ||
*[[Kubaneh]], a traditional Yemenite Jewish bread<ref>{{cite news|last1=Rao|first1=Tejal|title=Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight|url=https://www.nytimes.com/2017/06/22/magazine/before-croissants-there-was-kubaneh-a-jewish-yemeni-delight.html|accessdate=3 July 2017|work=New York Times Magazine|date=22 June 2017}}</ref> |
*[[Kubaneh]], a traditional Yemenite Jewish bread<ref>{{cite news|last1=Rao|first1=Tejal|title=Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight|url=https://www.nytimes.com/2017/06/22/magazine/before-croissants-there-was-kubaneh-a-jewish-yemeni-delight.html|accessdate=3 July 2017|work=New York Times Magazine|date=22 June 2017}}</ref> |
||
*[[Malawach]],a flatbread that is traditional in Yemenite Jewish cuisine |
*[[Malawach]],a flatbread that is traditional in Yemenite Jewish cuisine |
||
*[[Paratha]] |
*[[Paratha]], a [[flatbread]] native to [[South Asia]] |
||
*[[M'semen]] |
*[[M'semen]] |
||
*[[Puff pastry]] |
*[[Puff pastry]] |
Revision as of 13:56, 3 June 2023
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain more than eighty layers.[1] During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.[2]
Pastries using laminated doughs include:
- Croissant pastry
- Danish pastry
- Flaky pastry
- Jachnun, a Yemenite Jewish pastry
- Kouign-amann, a sweet Breton cake from north-western France
- Kubaneh, a traditional Yemenite Jewish bread[3]
- Malawach,a flatbread that is traditional in Yemenite Jewish cuisine
- Paratha, a flatbread native to South Asia
- M'semen
- Puff pastry
See also
- Food portal
- Dough sheeting, an industrial preparation technique
- Filo pastry, used in applications such as baklava, strudel, and spanakopita, where the dough itself is not laminated
References
- ^ King, Andy; King, Jackie. "Laminated Dough: A Guest Post from Bakery Owner Andy King". King Arthur Flour. Retrieved 1 November 2014.
- ^ Alton Brown (March 21, 2011). "A Bird In The Pie Is Worth Two In The Bush". Good Eats. Season 14. Episode 1416. 12 minutes in. Food Network.
- ^ Rao, Tejal (22 June 2017). "Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight". New York Times Magazine. Retrieved 3 July 2017.