2. Student objectives Understand what a laminate dough is Understand the difference's between them Understand what they are used for Know how to make an appropriate laminate dough

3. What is a laminate dough A laminate dough is one that has several layers of butter and flour They use steam as a leavening agent, the butter gets hot and evaporates the steam is caught by the gluten and this causes the dough to rise Some may also include yeast for an extra boost to the leavening

4. How do we make it? The steps for a laminate are the same as any other dough product up until we add the Lock-in Lock-in is a layer of predominately butter, it may be combined with a small amount of flour By doing the four fold method after the lock- in we create our layers

5. Lock-in The lock in needs to be as pliable as the rest of the dough To stiff and it will tear our dough To soft and it will not properly form our layers Place the lock-in in the middle of the dough then do a trifold (chapter 30 Gisslens book)

6. Four fold Fold each end towards the center, then fold those in half Close the book Rest 30 minutes and re-roll, binding of book should be facing you when you start 90º turn

7. Cut shapes Roll out your dough to desired size for your products Shape and let rise in proofer Temperature is critical!!! Above 85° and butter will melt out of your product!

8. Uses Puff pastry Butter only Croissants Butter and yeast Danish Butter yeast and sugar for sweetness

9. Puff pastry Strip tarts Napoleons tartlets

10. croissants Croissants for sandwiches Chocolate pastry Breakfast croissants

11. Danish Traditional Danishes Bear claws