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Q: When a pastry brake can be used when making Danish pastries?
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Why do you use a dough brake when making danish pastries?

A dough brake is used for pastries or biscuits to bring the gluten past the point where it is elastic. I.e., if you knead the dough long enough, or hard enough, the gluten no longer toughens the dough. "Biscuit Brakes" used to be popular in the American South to make tender, flaky biscuits without having to work quickly without chilled components.


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