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Making empanada dough that says chill for 1 hour. Could I chill it for a day instead?

If I chilled it for, say, 16 hours instead of 1 would that ruin anything?

asked by Alyssa 2 months ago

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Sara
added 2 months ago

Nope! Totally fine. It will just be stiffer when you take it out of the fridge. Chilling dough just helps the fat firm up and the gluten relax.

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Alyssa
added 2 months ago

Awesome, thanks!

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