Description
Sub-techniques such as lamination, cold rolling, and resting manipulate temperature and time to control butter integrity and gluten development.
Technical
During lamination, cold butter is folded into dough at 4–6 °C, limiting gluten formation while preserving butter crystals that later melt to create steam. Cold rolling at 4 °C ensures uniform thickness and prevents butter melting, while resting in the refrigerator allows gluten relaxation and fat recrystallization, producing a flaky, layered crumb.
Science
Primary Reaction
Butter lamination and gluten relaxation
Sensory Profile
Aroma ()
butteryflakywarmlightcrisptoastedcaramelizednuttyyeastyfresh