A lesson on cold butter
Cold butter is ideal for baked goods that should be crisp. Butter that’s straight from the fridge doesn’t get fully incorporated into a batter; instead it gets broken down into small pieces throughout your dough. Since butter is about 18% water, steam is released in those pockets during baking, which helps create flaky layers. Use it in: scones, pie crust, biscuits and crispy cookies.
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