The freezer of the shops has leaf dough, butter dough and cake dough, and on the sides the doughs look the same. However, these are different products whose features are best revealed for different uses.
The dough is made of vegetable fat and is collapsed into a thinner plate than butter or tart dough. The pastry made of leaf dough is light, crisp and neutral, which makes the dough a great alternative to sweet delicacies as well as salty pastries such as pastries. Because leaf dough fat is plant -based, leaf dough is also suitable for vegans.
The butter dough contains butter, which brings fullness to the dough and a slightly more crumbly structure. Butter dough is particularly well suited for pastries that do not have much filling so that the taste of butter is right. The butter dough treatment must be more accurate than the dough, as it quickly becomes loose in warm and may then suffer when baking.
At Christmas, there is also cake dough in the shops, which has used margarine but has been rolled thicker than leaf dough. The butter dough rises well when baking.