Dough

from Wikipedia, the free encyclopedia

Pull doughs are doughs that consist of layers of dough and pulling fat . Well-known doughs are puff pastry and Danish pastry . The principle of loosening is based on the development of steam, which occurs when water is heated. The fat layer has an insulating effect, whereby the steam does not escape and causes the loosening.

The stratification occurs during the touring process .

  • Touring: Image of a simple tour

  • Touring: Sketch of the double tour

literature

  • Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, p. 989, ISBN 978-3-937963-41-9 .
  • Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 289 .