Just realized how cold butter can wreck your pastry dough

2 comments

2 Comments

Cold butter wrecking dough is the opposite of true. You need those solid fat chunks to steam up and create layers. If your butter is soft it just melts right in and makes a greasy mess. That flaky texture everyone wants comes from keeping it cold.

finleyw581d ago

So those solid fat chunks steam up, but how does that actually create layers without just making the dough tough? Is there a specific temp that works best?