Dough puff pastry

Eggs. Eggs are not used much in breadmaking, except for specialty egg breads. Egg whites are occasionally used on the surface of hard roUs to impart a crispy cmst. Yeast-leavened sweet doughs or danish doughs often contain egg, up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash (a mixture of egg and water or milk)... 

Puff pastry is one of the more difficult types of pastry to make. Good puff pastry should rise well and be crisp. Puff pastry is an example of a laminated product. The uncooked dough consists of layers of dough separated by fat. When the pastry is baked the water in the pastry turns to steam that pushes the layers of pastry apart (Figure 1). The heat gelatinises the starch, causing it to set on cooling. 

Rolled-in doughs that contain no yeast (puff pastry) depend upon steam generation in the oven for their leavening. Usually margarine (which contains about 17-20% water) is used for the roll-in fat for these doughs. The water is trapped and held in... 

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