Why my butter melt when i proof the pastry

Paula Bacchus
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4 Comments

PieceOfLayerCake June 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 June 12, 2017
We're going to need more details in order to help. What are you making? and where are you proofing it?
 
HalfPint June 12, 2017
What are you making?
 
Nancy June 12, 2017
Also, what is the room (ambient) temperature?
 
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