Rolling Out Unchilled Dough
This one also happens when people are rushing in the kitchen. Rolling out unchilled dough may seem harmless, but by doing so you’ll end up with the wrong texture for your baked goods. You might also waste more time since unchilled dough is more difficult to work with.
By chilling the dough first, during the cooking process the butter will create steam, leading to the formation of lots of tiny air bubbles. It’s thanks to these air bubbles that we get the rich, crumbly, and flaxy texture!
