Laminoimista

Laminoimista is a Finnish term that generally refers to the process of flattening or laminating something. In a culinary context, it often describes the technique of preparing dough for pastries like puff pastry or croissants. This involves repeatedly rolling and folding dough, incorporating butter between the layers. Each fold and roll creates new thin layers of dough separated by butter. When baked, the water in the butter turns to steam, pushing the dough layers apart and resulting in a light, flaky texture.

The process of laminoimista requires patience and precision. The dough must be kept cool throughout to prevent the butter from melting and merging with the dough, which would negate the layering effect. Temperature control is crucial, often involving chilling the dough between folding stages. This technique is fundamental to creating a variety of baked goods known for their delicate, crisp layers and rich buttery flavor. While the term itself is Finnish, the underlying principles of dough lamination are employed in pastry making worldwide under various names. The success of laminoimista depends heavily on the quality of the ingredients and the meticulous execution of the folding and rolling steps.