übereinander schlagen
English translation: layered
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| 01:07 Aug 18, 2010 |
| German to English translations [PRO] Marketing - Cooking / Culinary | |||||||
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|  Selected response from: Sarah Bessioud Germany Local time: 01:46 | ||||||
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| Summary of answers provided | ||||
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| 4 +1 | fold |
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| 4 +1 | layered |
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| 4 | folded and rolled out |
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Answers
3 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1fold Explanation: http://www.epicurious.com/tools/fooddictionary/entry/?id=498... A French term for the technique of making PUFF PASTRY whereby the dough is repeatedly folded into thirds, ... Read More http://www.epicurious.com/tools/fooddictionary/entry/?id=498... -------------------------------------------------- Note added at 1 Stunde (2010-08-18 02:22:50 GMT) -------------------------------------------------- They're using two words meaning the same. Einfache Tour(eine Seite über die andere Seite)Doppelte Tour(eine Seite über 3vierteleinschlagen das restliche Stück an das ende anlegen und alles übereinander schlagen) Another example where two wors are used for the same thing: Nun den Teig vorsichtig zu einem länglichen Streifen ausrollen, von den Schmalseiten her zur Mitte zusammenlegen und nochmals zusammenklappen, so dass vier Schichten entstehen. Maybe using "wrap" and "fold" as in the following example is a solution: Place the butter dough square on the water-based dough and wrap the ends of the water-based dough to enclose the butter dough in an envelope (Figure 1). Roll out the dough envelope to 3/8 inch (1 cm) thickness and fold in thirds like a business letter (Figure 2). http://www.scientificpsychic.com/mind/puff_pastry.html -------------------------------------------------- Note added at 1 Stunde (2010-08-18 02:25:40 GMT) -------------------------------------------------- SORRY, this "wrap" idea will only work for the part where the butter comes in. Otherwise, I'd just stick to folding. |
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Notes to answerer
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1 hr confidence:
folded and rolled out Explanation: I think the whole phrase "übereinandergeschlagen, zusammengefaltet und ausgerollt" could be translated as "folded and rolled out" (or whatever you're preferring for "ausgerollt"). Sometimes you can get away with translating two separate German words with one English one, because German tends to be more specific. I've encountered this myself quite a few times. There may be some subtle difference between "übereinanderschlagen" and "zusammenfalten", but I think "fold" covers them both nicely. |
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7 hrs confidence: peer agreement (net): +1
peer agreement (net): +1layered Explanation: Layering is often the term used during preparation of this type of dough. I feel that layering describes the process of building layer upon layer of dough by repeatedly folding over and rolling out. I would translate this as something along the lines of "Tourage is a process during which the dough is repeatedly layered, by being folded over on itself and rolled out". The pastry gets its lightness from this repeated layering, hence the reason why the layering needs to be maintained in the target text. http://www.mahalo.com/croissants The layered dough is then rolled out, folded, and the procedure is repeated several times over. In baking this technique is referred to as laminating. http://creatingnirvanatoday.blogspot.com/2010/03/traditional... http://www.thefreshloaf.com/node/13278/croissant-fever Croissant dough is a "laminated" or "rolled in" dough. It's a dough in which fat is incorportated into the dough in many layers by using rolling and folding techniques. The alternating layers of fat and dough give it the flaky texture. The steam created from the rolled in butter also contributes to the "rise" of the dough when baking... Just as it does in puff pastry which uses no yeast at all... If, on the other hand, your translation is aimed at professional bakers, the correct term for layering is 'laminating' (see http://www.baking911.com/pastry/croissants.htm) -------------------------------------------------- Note added at 7 hrs (2010-08-18 08:38:52 GMT) -------------------------------------------------- Alternatively, the process during which layers are created http://www.ibiblio.org/expo/restaurant/techniques/pastry.htm... The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together. http://www.professorshouse.com/food-beverage/food/puff-pastr... To create the layered pastry dough: Lightly flour clean work surface. Use your hands to shape the dough into a rectangle of approximately 16 by 8 inches. Spread the butter glob over the first two-thirds of the dough rectangle. Leave ½ inch unbuttered all the way around. Now you are ready to begin the layering of dough and butter. |
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