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Just like when making fudge, Mother used to fold this by hand in a metal bowl on her lap. Honestly I think it's the slight impartation of body temperature which induces the sugar granules (microgranules) to break down a bit, you know, just this side of syrup. The smallest taste every once in awhile marks your progress. (It was really nice to be reminded of ...


Follow all of Layna's answer, and also sift the sugar, and keep everything at room temperature. If you use milk, only a half teaspoon. Remember you can't rush perfection. The trick with all cooking baking and even life is patience.


This can have different reasons. How long did you mix it? The transition between grainy and creamy can come late and suddenly, but it should happen eventually. Was the butter cold? I have been getting the best results with room-temperature butter. Did you sieve the powdered sugar? If not, that may be the problem. Or did it perhaps get wet at some point ...


As Eric Hu said in a previous answer, oil reduces the formation of gluten, therefore affecting the elasticity of the dough. From the chemical and physical point of view, without altering other variables (yeast, rising time, salt, amount of liquid,etc) a dough with less or no oil will me more elastic, allowing bigger bubbles and giving the bread a chewier ...


There may well be more than one issue here. The type of butter. If you're using what is sometimes sold as "cooking butter" then this has a much lower moisture content than normal butter, and so it is very difficult to get the sugar to dissolve enough to cream. Sugar choice. Granulated sugar is much more difficult to cream than than caster (superfine) sugar ...


Personally butter and oil adds a particular flavor to bread and in fact the bread looks like cake and seems like chocolate cake. When the bread especially the local type called kumba bread that I produced is oiled with enough butter inside before baking, the bread comes out from the oven very bright and having that coffee brown color so attractive to eat.


The secret lies in the folding of the dough...You may uses half the butter but you would ultimately have to fold it more before cooking it. The more you fold the dough the more puffy it gets, of course your results will get better with more butter, but in that particular situation, go with the extra folding, you'll get a decent pastry this way.

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