Laminated or Rolled in doughs. Advanced Culinary. What are they?. Any ideas? Dough’s that contain many layers of fat sandwiched between layers of dough to create flakiness Examples: Danish, Croissant, and Puff Pastry. How do we mix them? . Croissants – Straight Dough
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1. Combine the remaining ingredients, including rest of the water in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
2. Mix to a smooth developed dough