It’s always important to pay attention to the temperature of your dough and butter while you’re doing lamination. 当然，在制作层叠面团时，始终注意面团和黄油的温度非常重要。 Normally when you want to do lock-in, your dough will always come out from resting in the freezer and your butter will always come out from the chiller. 通常，当你想进行面团包裹时，面团通常是从冷冻室中取出的，而黄油是从冷藏室中取出的。 The huge difference in temperature between the two can cause the butter to be hardened and crack. Therefore you would need to lower down the dough temperature by

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