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Why my butter melt when i proof the pastry

Paula Bacchus
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PieceOfLayerCake
PieceOfLayerCakeJune 12, 2017
Generally, I proof pastry at around 80 degrees Fahrenheit (I like a nice, balmy 78). If your environment is any more than roughly 82, your butter may melt before the pastry is fully proofed. I assume that's what you meant.
ChefJune
ChefJuneJune 12, 2017
We're going to need more details in order to help. What are you making? and where are you proofing it?
HalfPint
HalfPintJune 12, 2017
What are you making?
Nancy
NancyJune 12, 2017
Also, what is the room (ambient) temperature?
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