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Why Chill the Dough?


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Why Chill the Dough?

Chemicalkinetics | Jan 12, 2010 09:33 AM

Hi all,

I have seen many recipes call for chilling the dough for hours before working on them and sometime they makes sense and sometime not. I understand the reasoning for doing so to prevent the cookie to spread too thin during the baking process. I also understand doing so for icebox cookies, where the dough can be cut out consistently.

However, sometime I chill the dough for hours only to thwart it back to room temperature, why?

Yesterday, I was looking at a recipe for making the mini tart shells. The exact ingredients are not important. It calls to refrigerate the dough for 1 hour, take it out, roll it out thin, cut it into shape, and fit each piece into a muffin cup. By the time, I fit them into muffin cups, the dough is more than room temperature warm. So what is the point for the original refrigeration? Or is there a chemistry occurring for the dough at cold temperature? Many thanks.

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