One of your recipes include mixing 60g flour with the butter, whipped together and then form the butter block. What does this process do?
Im from South Africa, where real butter is quite costly. Our baking margarines range between 70% to 80% fat with 28% & 17% water respectively. Will mixing the flour with baking margarine make the butter block more stable as I find the butter layers cracking up after the 2nd or 3rd fold even if dough seems pliable and cooled enough.
Please bear in mind that I am still learning and could very well just not have enough experience yet! I would really just like to understand the science behind adding the small portion of flour to the butter before forming the block.

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