Why some puff pastry recipe add butter to the (base dough), we add lime juice/salt to strengthen?

Discussion in 'Pastry' started by thecheebo, Oct 27, 2018.

  1. thecheebo

    thecheebo New Member

    Joined:
    Oct 27, 2018
    Messages:
    1
    Likes Received:
    1
    Doesnt the fat from the butter weaken the gluten?
     
    thecheebo, Oct 27, 2018
    #1
    Norcalbaker59 likes this.

    1. Advertisements

  2. thecheebo

    Norcalbaker59 Well-Known Member

    Joined:
    Jun 23, 2017
    Messages:
    2,010
    Likes Received:
    1,146
    Location:
    Northern California
    Hello and welcome.

    A small percentage of butter (usually 8% - 10% but can be as high as 20%) added in the dough is to counter the effects of the gluten. This makes the laminating process a little bit easier.

    I’ve seen butter in the dough more with croissant recipes than with puff pastry. And it seems to be more prevalent in recipes for the home baker.
     
    Norcalbaker59, Oct 27, 2018
    #2

    1. Advertisements

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.
Similar Threads

  1. Lime-in-the-Coconut Macaroons

  2. homemade puff pastry?

  3. Pizza Base

  4. Puff Pastry

  5. Lime......How I Love Thee.....Let Me Count The Recipes.....

  6. Why is the top of my pie crust soggy the very next day?

  7. Can I add lemon juice to batter to make it lemon flavored?

  8. Why ask WHY?!

Loading...