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What Is the Layering Process of Making Pastry Called?

Last Updated on June 13, 2022 by Lauren Beck

The process of layering pastry dough is called lamination. Lamination is a technique that creates thin sheets of dough by folding and rolling the dough. This process results in a flaky pastry crust.

Lamination begins with a block of dough that is flattened into a rectangle. The dough is then folded into thirds, like a letter. The dough is rolled out again into a rectangle and then folded into thirds once more. This folding process is repeated several times, until the dough has been rolled out into a thin sheet.

Once the dough has been laminated, it can be used to make pies, pastries, or other baked goods. Laminated dough is also sometimes referred to as puff pastry dough.

What is lamination in baking?

Lamination is a process of layering dough with butter, usually using puff pastry or croissant dough. The butter is added in between the layers of dough and then the dough is rolled out and folded several times to create multiple thin layers. This process allows for a flakier, more layered finished product.

When making laminated pastries, it is important to keep the butter cool so that it does not melt into the dough. The dough should also be cold so that the butter does not soften too much. Lamination takes time and patience, but the results are worth it!

How to laminate dough

Here’s a step by step guide on how to laminate dough:

  1. Start with a cold, firm block of butter. Cut the butter into small pieces and set aside.
  2. Place your dough on a lightly floured surface and roll it out into a rectangle.
  3. Spread the butter over the dough, leaving a ½-inch border around the edges.
  4. Fold the dough in half, making sure the edges line up evenly.
  5. Roll the dough out into a rectangle again and fold it in half once more.
  6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  7. Remove the dough from the refrigerator and roll it out into a rectangle.
  8. Fold the dough into thirds, like you would fold a letter, and then fold it in half once more.
  9. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  10. Repeat this process of rolling, folding, and chilling 2 more times for a total of 4 times.

After the final time, you can use the dough immediately or wrap it in plastic wrap and refrigerate it for up to 2 days.

The Benefits of Lamination

Benefits of lamination include:

  • Flakiness: The layers of dough and butter create a flaky texture in the final product.
  • Flavor: Lamination adds flavor to the dough as the butter melts and seeps into the layers during baking.
  • Shape: Laminated dough is easy to shape and can be used for a variety of pastries, such as croissants, danishes, and pies.

Tips for Successful Lamination 

Here are a few tips to help you successfully laminate dough:

  • Use cold butter and dough. This will prevent the butter from melting into the dough and will make it easier to work with.
  • Be patient. Lamination takes time and patience, but the results are worth it!
  • Roll the dough out evenly. Rolling the dough out evenly will help create even layers.
  • Fold the dough correctly. Make sure to fold the dough correctly so that all of the layers are evenly distributed.

With these tips, you’ll be on your way to making beautiful, flaky pastries at home!

How to Make Laminated Dough for Croissants, Step by Step

Now that you know all about lamination, let’s put that knowledge to use and make some laminated dough! This recipe is for croissants [1], but you can use this same dough to make other pastries like danishes and pies.

Ingredients:

  • 1 recipe puff pastry dough or 1 package (2 sheets) frozen puff pastry, thawed
  • 1 cup (2 sticks) unsalted butter, cold

Instructions:

  1. Cut the butter into small pieces and set aside.
  2. Place your dough on a lightly floured surface and roll it out into a rectangle.
  3. Spread the butter over the dough, leaving a ½-inch border around the edges.
  4. Fold the dough in half, making sure the edges line up evenly.
  5. Roll the dough out into a rectangle again and fold it in half once more.
  6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  7. Remove the dough from the refrigerator and roll it out into a rectangle.
  8. Fold the dough into thirds, like you would fold a letter, and then fold it in half once more.
  9. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  10. Repeat this process of rolling, folding, and chilling 2 more times for a total of 4 times.
  11. After the final time, you can use the dough immediately or wrap it in plastic wrap and refrigerate it for up to 2 days.

The Best Butters for Laminated Dough

There are a few different types of butter that you can use for laminated dough, and each one will create a slightly different texture and flavor in the final product.

Unsalted Butter: This is the most common type of butter to use for laminated dough. It has a neutral flavor that won’t compete with the other flavors in your pastry, and it has a high fat content, which is ideal for creating flaky layers.

Sweet Cream Butter: This type of butter has a slightly sweet flavor and a lower fat content than other types of butter. It will create a more tender pastry with fewer flaky layers.

European-Style Butter: This type of butter has a higher fat content than other types of butter, which makes it ideal for creating flaky layers. It also has a more intense flavor, so it’s best to use it in savory dishes or desserts with strong flavors.

Conclusion

Lamination is a process of creating layers in dough that is often used in pastry making. It involves rolling out the dough, spreading butter on it, and folding it into thirds. The dough is then rolled out and folded again several times before being used to make pastries. This process creates flaky layers in the dough, which results in a light and fluffy final product.

Reference:

  1. https://www.thespruceeats.com/homemade-croissant-pastry-dough-2394387
Lauren Beck

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