![Common laminated dough](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/ingredients-foodex2/common-laminated-dough--7352d071-e456-4a21-bcdb-ff1591b289d3.png)
Ingredient
Common laminated dough
The Art of Layering: Common Laminated Dough
Common laminated dough, also known as puff pastry or croissant dough, is a labor-intensive dough made by repeatedly folding and rolling layers of butter into a basic dough. The result is a pastry with numerous flaky layers and a rich, buttery taste.
Origins and history
The origins of laminated dough can be traced back to ancient Egypt, where a similar technique was used to create thin layers of dough. However, it was the French who perfected the art of laminated dough, giving rise to iconic pastries like croissants and pain au chocolat.
Nutritional information
Common laminated dough is high in calories and fat due to its butter content. However, it also provides small amounts of protein and carbohydrates.
Allergens
Common laminated dough may contain allergens such as wheat, milk, and eggs, making it unsuitable for individuals with allergies or dietary restrictions.
How to select
When selecting common laminated dough, opt for high-quality store-bought options or consider making it from scratch for the freshest results. Look for dough that is evenly rolled, with visible layers and a pale golden color.
Storage recommendations
To maintain the freshness and quality of common laminated dough, store it in the freezer in an airtight container or wrapped tightly in plastic wrap. Thaw it in the refrigerator before using, and avoid refreezing once thawed.
How to produce
Producing common laminated dough requires patience and precision. Amateur bakers can follow detailed recipes and step-by-step instructions to create their own flaky pastries at home.
Preparation tips
Common laminated dough can be used to create a variety of pastries, including croissants, pain au chocolat, turnovers, and palmiers. It can also be used as a base for savory dishes like pot pies or tart shells.
Culinary uses
Common laminated dough is widely used in French and European pastries, as well as in various international cuisines. It is a staple in bakeries and patisseries around the world.
Availability
Common laminated dough is commonly available in supermarkets, specialty bakeries, and pastry shops worldwide.
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