In laminated dough, why is butter temperature important during lamination?

• A. It should be cold but pliable to create distinct layers.
• B. It should be melted to coat the dough entirely.
• C. It should be frozen solid to prevent layering.
• D. It should be warm to speed handling.

Answer: (B)

Lamination relies on fat that stays as a distinct sheet between the dough layers so the dough can puff and form multiple flakey sheets. Butter that is at the right temperature is cool enough to hold its shape but soft enough to roll out with the dough. When the butter is melted, it coats the dough entirely and loses its ability to create separate layers, causing the layers to fuse together and the pastry to become greasy and less structured. Keeping the butter cool but pliable ensures clean, even lamination and a tender, airy final product. For best results, keep the butter cold and only just pliable, then chill between folds.