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Lock-in and Folding
Appears in
By Culinary Institute of America
Published 2015
Make sure both the butter and the dough are the same consistency before performing the lock-in.
The butter should be pliable when you place it on the dough.
The dough should be uniformly wrapped around the butter and the edges should not be thicker than the lock-in.
© 2015 All rights reserved. Published by Wiley.
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