Why Does Laminated Dough Make Croissants Flaky?

What Crafty Clover says in this video

Intro

Hi there, curious minds! I'm Crafty Clover! Let's discover something amazing. Why does laminated dough make croissants flaky?

The Big Idea

Laminated dough makes croissants flaky because it has many thin layers of butter and dough! Laminated means made of layers. In the oven, the layers puff apart into crispy leaves.

Wrap the Butter

Step one: wrap the butter. A baker folds a flat block of cold butter inside a sheet of dough. Now there is one layer of butter between layers of dough.

Fold and Roll

Step two: fold and roll. The baker rolls the dough flat, folds it, and does it again, several times. Each fold multiplies the layers until there are dozens of paper-thin sheets of dough and butter, stacked like a tiny book.

Steam Puffs

Step three: steam puffs the layers. Butter and dough both contain water, which turns into steam in the hot oven. The steam pushes the dough layers apart, and the melted butter helps them crisp.

A Closer Look

Let's take a closer look at a croissant! Thin layers of butter sit inside the dough. Between them are sheets of dough. In the oven, steam lifts the layers. And they bake into crisp, flaky leaves.

Quick Facts

Quick facts! The word laminated means built from thin layers. The butter must stay cold, or it will mush into the dough. A croissant can have dozens of layers. A grown-up should run the oven and handle hot trays.

Think Like a Scientist

Now, think like a scientist! Gently tear open a cooled croissant. Count the layers you can see. Look for the little air pockets between them. Wash your hands, then enjoy your snack.

Outro

Lamination builds flakiness right in. Science is amazing! Crafty Clover can be found on Amazon Books, Google Bookstore, and Apple Books. Available for purchase or download! Bye for now!