Vacuum Dough Question

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Hi everyone!

I am working on my Cannolis and been studying this video:

At around 01:10 in the video they are sealing the dough for the shells in vacuum before letting the dough to rest in the fridge.

Can anyone explain the purpose of the vacuum sealing and is it recommended (especially regarding Cannoli but for other pastry as well)?

Thanks!
 
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Thanks for the reply. But it must serve some sort of practical purpose no? Can't understand why they are doing it otherwise. I've read on some site online it fasten the hydration process or something?
 
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Thanks for the reply. But it must serve some sort of practical purpose no? Can't understand why they are doing it otherwise. I've read on some site online it fasten the hydration process or something?
thats what happens when someone applies methods for one thing to everything with no understanding.
Canoli has been around since before Christ, Cicero wrote about them in 76BC.
 

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