5. Why is butter used between laminated dough?

If done properly, a well-laminated piece of dough will have hundreds of alternating layers of butter and dough. When the heat of the oven hits this dough, the water in the dough and in the butter converts to steam. The steam puffs up each layer of dough before it evaporates, create separate layers of delicate, flaky pastry.

Explanation:

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