Adding Flour to Butter in laminated doughs
Posted: 22 January 2011 03:20 PM   [ Ignore ]
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I was blessed with the gifts of The Cake Bible, The Bread Bible and The Pie & Pastry Bible this past Christmas and I have been having a lot of fun.

Today I am making Danish Pastry dough and see that the recipe says to work 1T of flour into the butter.  I don’t recall ever seeing a puff pastry, danish or croisannt recipe with that method before.  I plan on doing it as I trust the source completely grin but I enjoy the science of baking too so I am curious as to why.

Thanks,

Karin

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