Butter rules
Nov. 1st, 2016 10:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyornNotes to self:
For yeast dough, put the butter in when you start the second stage. Later, and it won't bind well. Kneading by hand will fix it after a while.
For shortcrust, use cold or soft butter.
For crumble, use very cold butter in thin slices, or it will become shortcrust.
Pay attention when baking. It's not a forgiving craft.
***
I *do* know all that.
Really.
For yeast dough, put the butter in when you start the second stage. Later, and it won't bind well. Kneading by hand will fix it after a while.
For shortcrust, use cold or soft butter.
For crumble, use very cold butter in thin slices, or it will become shortcrust.
Pay attention when baking. It's not a forgiving craft.
***
I *do* know all that.
Really.
