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The thing about folding butter into croissant dough
I watched three different YouTube bakers all smash their butter block flat before folding and realized that's why mine keep leaking out everywhere how do you keep your butter cold enough?
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janab8220d ago
Honestly, 40 minutes in the fridge between each fold fixed that for me.
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diana_king20d ago
My roommate tried that once and ended up leaving the dough in the fridge for like three hours by accident. Still turned out fine, just SUPER firm when we folded it.
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