AMERICAN FOLD Meaning and
Definition
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The term "American fold" refers to a specific type of technique used in pastry-making, particularly in the culinary arts. It is a folding method commonly employed during the preparation of various baked goods, including croissants, Danish pastries, and puff pastries. This technique is often used to create distinct layers of dough, resulting in a flaky and buttery texture.
The American fold begins by rolling out a sheet of dough into a rectangular shape. Next, a portion of the dough from one end is folded over onto itself, covering roughly two-thirds of the length. The remaining unfolded end is then folded over the double layer, effectively creating three layers of dough. This process is sometimes repeated once or twice more, each time resulting in additional layers of dough.
When baked, the layers of dough and butter in the American fold pastry create pockets of steam that expand, leading to a light and flaky texture. This folding technique is notably different from other methods, such as the French fold or book fold, which involve completely enclosing the dough within itself.
Overall, the American fold technique plays a significant role in achieving the desired texture and taste in numerous pastries. With its distinctive layering effect, this method has become a cornerstone in the creation of delectable baked goods enjoyed worldwide.
