After mixing and kneading pastry dough, it's really important to let it rest. If you skip this step, you might run into some problems:
Gluten Development: If you don’t let the dough rest enough, the gluten can get too strong. This makes the pastry tough instead of soft and flaky.
Temperature Changes: When you knead the dough, it can get warm. If you don’t let it rest, this warmth can change the way the dough feels. That can cause it to bake unevenly.
Hard to Handle: Dough that hasn't rested can be tricky to roll out and shape. This can make the process frustrating.
To avoid these problems, cover the dough and put it in the refrigerator for at least 30 minutes. This cooling time helps relax the gluten and makes the dough easier to work with. Plus, it will lead to better-tasting pastries!
After mixing and kneading pastry dough, it's really important to let it rest. If you skip this step, you might run into some problems:
Gluten Development: If you don’t let the dough rest enough, the gluten can get too strong. This makes the pastry tough instead of soft and flaky.
Temperature Changes: When you knead the dough, it can get warm. If you don’t let it rest, this warmth can change the way the dough feels. That can cause it to bake unevenly.
Hard to Handle: Dough that hasn't rested can be tricky to roll out and shape. This can make the process frustrating.
To avoid these problems, cover the dough and put it in the refrigerator for at least 30 minutes. This cooling time helps relax the gluten and makes the dough easier to work with. Plus, it will lead to better-tasting pastries!