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+rep nagy a kuki

noob

-rep cigány

The butter for the roll-in needs to be worked before it’s shaped and used for laminating the dough. This ensures there are no hard butter lumps that could tear through the dough. Work the dough by hand by placing it between two sheets of parchment paper and beating it with a rolling pin until smooth and malleable. You can also use a stand mixer with the paddle attachment. It’s a balancing act, you don’t want it to warm up and become too soft. The butter should be the same consistency as the dough. If the butter is too soft it can be squeezed out of the dough when rolling, or worked into the dough, preventing layers from forming.
I like to use parchment paper to shape the butter for the roll-in. Fold the parchment into a 5-inch (12.5 cm) square, enclosing the butter within. Then use a rolling pin to distribute the butter. The parchment envelope ensures the butter stays square and the desired size.

Deck the halls amigo