April 19, 2024 - 2:41pm
Vacuum Dough Question
Hi everyone, I have a question regarding vacuum dough for pastries. I am working on my Cannolis and been studying this video: https://www.youtube.com/watch?v=tcfdfsJGmLk [1]
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?
Thanks!