June 15, 2012 - 12:40pm
? on cheese danish method
Hello I have a question on method? I am currently in the process of making a laminated dough for cheese danish. Thanks to TXFarmer for your lovely blog post and recipe. I am wondering about the second and third fold? Do I rest for and hour in between these folds as you do with the first one? Thanks so much
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I always rest the dough in the fridge between folds, this is to make sure the butter and dough stay cool and don't melt into each other.
Unless your kitchen is very cold or you can work incredibly fast , most definitely put it back in the refrigerator to chill between folds.
Jeff