- 15
- 10
- Joined Feb 26, 2007
I've noticed that lately I can't get a uniform butter block for laminated doughs. I add 10% flour to unsalted butter and a splash of lemon juice and use a dough hook to make a pliable mixture, but some of the butter remains in solid chips and, therefore, doesn't laminate nicely. Anyone else have this problem? Any suggestions? Thanks.