52 Weeks of Baking

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Welcome to 52 weeks of theme-based baking! A new challenge each week of the year. This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.

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Okokimup@lemmy.world

Week 35 Intro and Weekly Discussion: Laminated (lemmy.world)

submitted 1 month ago by Okokimup@lemmy.world to c/52weeksofbaking@lemmy.world

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Hi all! Welcome to lamination week! In baking, lamination refers to the process of repeated folding and rolling of alternating butter (or another fat such as Crisco or lard) and dough layers to ultimately create thin and defined layers. The three ‘original’ laminated doughs are puff pastry, croissant, and Danish, however there are a variety of other pastries and dishes that involve the technique of lamination, or that modify the methods of the ‘original’ doughs. For example,

Kouign-amann

Cronuts

Baklava

Sfogliatelle

Savory puff pastry quiche

Happy layering!

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