If your butter is somewhat warm, then you end up with something that is more like cookie dough than flaky pie dough.
Invest in a candy thermometer for best results, and open up another world in pastry. The most common example of the importance of chilling ingredients is making flaky pie dough. Once you've created a multitude of air pockets, the baking powder or soda you add to the cake/cookie later on expands these air pockets and you end up with a light, tender, fluffy pastry.
The first is when you are combining sugar and butter for a cake or cookie. Each of these requires considerable skill levels on behalf of the craft baker or high levels of automation and process control for the plant baker. Solutions are to cool the dough by using ice or a glycol cooling jacket, or to minimise this effect by controlling the air temperature around the mixer. And when you bake your cake/cookie you'll end up with lots of little holey pockets from the butter bits.
Seeing things from the ingredients' point of view takes the mystery out of baking—so you can march confidently into the kitchen and make something sweet. You will once you understand why. The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". Let's start at the cold end of the spectrum. It helps to understand when and why something needs to be ice-cold, chilled, room temperature, hot, or caramelized. Warm ambient conditions, as found during the summer in the northern hemisphere, will result in increased ingredient temperatures and a higher dough temperature from the mixer.
Be honest now: Do you do that?
Your carefully made cake or cookie crusts over and the inside never has a chance to bake properly, remaining gummy and gloppy while the outside is hard and overbaked. This article considers the influence of temperature and humidity control in industrial or plant bakeries and how this can impact on product quality. This also happens with bakeries that have poorly insulated ovens that warm the air around the ingredients and mixing area. Wah! To make pie dough, you mix butter into flour and then add liquid. In other words, it is the sheets of butter that make your pie dough flaky.
Bread is most sensitive to changes in temperature and humidity and so this article discusses these effects on bread but makes reference to other baked products as required.Figure 1: X-ray image of bread dough during proving and baking, showing 9. For our other types of cookies "Advertising & Targeting", "Analytics" and "Performance", these help us analyse and understand how you use this website.
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