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Revision as of 19:12, 27 June 2013
A Torpedo dessert(Template:Lang-bg , Template:Lang-tr) is a buttery flaky viennoiserie bread roll named for its well known Torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
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