This technique shows you how to laminate dough for puff pastry or croissants in only 9 simple steps.Equipment needed
- Dough rolling machine
Roll 1kg (1/2 sheet) Debic Croissant Butter lengthwise on the rolling machine to 10 mm.
Roll the dough two times as wide as the butter on 13 mm.
Place the butter lengthwise on the middle of the dough and fold in the sides of the dough.
Roll the dough with the butter inside to 7 mm thickness.
Fold in the rolled out dough four times.
Rest in the fridge for 15 minutes. Roll the dough with the closed side towards you to 5 mm thickness.
Cut the end of the dough without butter away.
Fold in the rolled out dough four times. Rest in the fridge for 15 minutes.
Face the closed side of the dough to the rollers and roll to 2 mm thickness.