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The Role of Butter in Laminated Pastries
Laminated pastry dough is a cornerstone in the world of baking, known for its delicate, flaky layers that melt in your mouth. The magic behind these layers is largely attributed to one key ingredient: butter. For pastry chefs, professional bakers, and pâtissiers, understanding the role of butter in the laminated dough is essential for achieving the perfect texture and flavor in croissants, puff pastries, and other layered delicacies. This article delves into the science, techniques, and best practices for using butter in laminated pastry dough, highlighting why it's indispensable in professional baking.
