When making puff pastry, the roll-in fat should be the same temperature and consistency as the dough.
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Q1: Enriched laminated yeast dough
A) is leavened by
Q3: A less flaky type of puff pastry,
Q4: Resting Danish dough at room temperature between
Q5: The sponge method is used to make
Q6: In order to prevent laminated dough from
Q7: Coating the top and sides of portioned
Q8: Croissant and Danish doughs differ from other
Q9: In order to make puff pastry, a
Q10: Because of the high percentage of fat
Q11: The French expression that describes both puff
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