What is rolled into laminated dough and how does it
contribute to lightness?
Answer: Laminated dough gets its name from how it's made. “Laminating” dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. The gluten in the flour also gets developed during the folding and rolling process
Answer:
Yes
Explanation:
But do not ask people to draw it for you though that is art stealing but if you need help or tips i am more than happy to help .
Evidence:). Done this before
