Do you think the product would turn out differently

Reference no: EM133263778

Laminated doughs contain many layers of rich fat sandwiched between layers of yeast-leavened dough. These layers create the flakiness many of us are familiar with in Danish pastries and croissants.

Summarize why butter is the preferred fat for laminated dough.

If other fats were used instead of butter, do you think the product would turn out differently? Why or why not?

Reference no: EM133263778

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