Problem...Sugar Liquifying in Pastry Making Process
I'm hoping someone can help me.
When I make pastry that requires laminating and I need to roll sugar into it (palmier's for example) the sugar always seemd to liquify when I put it in the fridge to rest.
Can you tell me what I'm doing wrong or what steps I can take to help this. The pastry becomes wet and weird and I feel like I'm doing something wrong.
Thanks so much..