Why is starting puff pastry at a higher oven temperature recommended?

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Multiple Choice

Why is starting puff pastry at a higher oven temperature recommended?

Steam is what makes puff pastry puff. Starting in a hot oven creates steam quickly, which pushes the laminated layers apart and sets the structure early. That rapid steam release traps the pockets and yields the tall, flaky lift characteristic of puff pastry. If the heat isn’t high enough at the start, the butter can melt and the layers may fuse rather than separate, producing a denser result. After that initial burst of heat, the oven is often cooled a bit to finish baking and browning, but the key reason for the high start is to generate steam and set the layers early for maximum lift.

Steam is what makes puff pastry puff. Starting in a hot oven creates steam quickly, which pushes the laminated layers apart and sets the structure early. That rapid steam release traps the pockets and yields the tall, flaky lift characteristic of puff pastry. If the heat isn’t high enough at the start, the butter can melt and the layers may fuse rather than separate, producing a denser result. After that initial burst of heat, the oven is often cooled a bit to finish baking and browning, but the key reason for the high start is to generate steam and set the layers early for maximum lift.

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