I've made puff pastry many times and understand why the butter has to be cold, but why is it necessary to pound it with a rolling pin and roll it out cold? Why couldn't the butter be spread out soft at room temperature on a sheet of parchment, then chilled to the correct temperature before making the folds? To me it would seem the net result would be the same if the butter is kept cold after that first step.
September 6, 2020 at 11:19am
I've made puff pastry many times and understand why the butter has to be cold, but why is it necessary to pound it with a rolling pin and roll it out cold? Why couldn't the butter be spread out soft at room temperature on a sheet of parchment, then chilled to the correct temperature before making the folds? To me it would seem the net result would be the same if the butter is kept cold after that first step.