never melt butter in the microwave it destroys it
to check butter at room temperature it will bend without cracking
unwrapping room temperature butter leaves a residue on the wrapper
if the mixing bowl is warm put it into the freezer for 5 minutes
for flakier pastry put your utensil’s in the fridge before use
you fingers melt butter use a knife to cut it
for pastry grate your butter before mixing
when creaming butter do it at a low speed to avoid heating up
cold butter wont aerate properly
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