No need to whip the butter, and messing with the temp of your fridge isn't the answer either.
However, I do mix the butter with a little flour on the mixer before I form it into a square and then I refrigerate it for thirty minutes. Mixing the butter with flour helps absorb some of the moisture in the butter. I find mixing the butter with flour and then refrigerating gives it the perfect consistency.
The key is, that your dough and butter need to be as close in consistency as possible. If you remove your butter from the fridge and wait ten minutes and its not pliable, then wait longer. Use your judgement to determine when the butter is pliable, not the clock. |