# Luciano García Reveals Secrets for Perfect Homemade Butter Medialunas Professional pastry chef shares techniques to master traditional Argentine buttery pastries at home. - **Source:** [La Nación](https://www.lanacion.com.ar) - **Published:** 2026-11-11 - **Topic:** [culture](https://brifing.si/c/culture) - **Original article:** - **On Brifing:** https://brifing.si/s/d084fc24-565d-4709-9a4c-0cafea56f596 ## The Argentine Pastry Classic Medialunas de manteca represent a staple of Argentine bakery culture, cherished for their golden exterior and tender interior. While often viewed as a professional challenge, pastry chef Luciano García provides a home-friendly method. He emphasizes that achieving the signature airy texture relies on specific ingredient ratios and disciplined temperature control. ## Essential Flour Blend Strategy García recommends mixing 300 grams of 000 flour with 300 grams of 0000 flour. This specific combination provides the necessary elasticity for the dough to be stretched and folded without tearing. This structural integrity is vital for creating the distinct layers that define high-quality medialunas during the baking process. ## Precision in Dough Preparation The process begins by combining flour, sugar, salt, yeast, honey, eggs, milk, and vanilla essence. After kneading until the dough is smooth and slightly moist, it must rest in the refrigerator for one hour. This initial cooling phase is crucial for facilitating the subsequent stretching and lamination steps required later. ## Mastering the Butter Lamination For the empaste, 250 grams of butter are flattened into a rectangle between parchment sheets. The butter must be kept between 12 and 15 degrees Celsius to remain flexible without melting. This consistency allows for clean folds, which are essential for creating the delicate, flaky layers characteristic of professional pastries. ## Folding and Shaping Techniques After enclosing the butter, the dough undergoes a simple fold followed by a one-hour refrigeration period. A subsequent double fold creates the final layer structure. The dough is then divided into 60-gram triangles and rolled from the wide base toward the tip, ensuring the end is tucked underneath securely. ## The Importance of Cold Fermentation García advises against using excessive yeast to speed up the process. Instead, he advocates for a slow fermentation, keeping the shaped pieces in the refrigerator until the following day. This patient approach significantly enhances the final flavor profile and ensures the dough develops the desired texture before reaching the oven. ## Baking for Golden Results Before baking, the medialunas are brushed with a mixture of egg and milk. The cooking process starts at 190 degrees Celsius for five minutes, followed by seven minutes at 180 degrees Celsius. This temperature adjustment ensures the pastries achieve a perfect golden brown finish while remaining tender and soft inside. ## Professional Standards at Home By prioritizing ingredient quality and respecting cold resting times, home bakers can replicate traditional bakery results. The key takeaway is that professional pastry success is less about complex equipment and more about managing dough temperature and fermentation speed. These methods allow enthusiasts to master this iconic Argentine breakfast treat effectively. ## Sources covering this story - https://www.lanacion.com.ar/recetas/luciano-garcia-pastelero-revelo-el-secreto-para-hacer-medialunas-de-manteca-perfectas-en-casa-nid11112026/ — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._