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It is a light, flaky, fermented paste containing layers of fat in a solid state at a temperature of 20 ° C (68 ° F). In raw form, puff pastry consists of two components:
a "dough pack", a dichump and a "butter tray" or other solid fats, buggie.
In traditional puff pastry, the envelope is shaped by placing the spaghetti inside the dichump. In the "back-blown" dough, the envelope is formed by placing the ditkhump inside the spore.
It follows that the baton is repeatedly folded and rolled out.
The gaps between the layers are produced by the melted fat, which is driven (fermented) by the water, which turns into a steam during the baking process.
Perforating the dough will prevent over puffing, and crimping along the sides will prevent the layers from falling off all the way to the edges.
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