"Meanwhile, wash the cold, firm butter until it is waxy, for about 2 min." ????
Hello! I'm new to this board, and I'm wondering if someone might be able to explain the above directions that I read in the Antoinette Pope cookbook for a basic dough for Danish Pastries. (Page 525 if you happen to have that cookbook.)
Can anyone explain why the directions would call for washing it? After washing, the water is to be squeezed out, then the butter is to be divided into thirds, and then they're to be wrapped in wax paper and refrigerated until it's time to cut one clump of butter into small pieces and distributed over 2/3 of the dough, then the dough is folded and rolled, etc. (and the usual process of folding, rolling, chilling, more butter, more folding, rolling, chilling, etc.).
Could it be that since this cookbook was originally published in 1948 that it was necessary back then to wash the butter due to possible impurities in it? That's the only thing I can think of. Does anyone else have any ideas or explanations?
Thanks for the help!
BTW - I'm SO glad I found this place!