Did you know that... you can make sweet dough without it being elastic?

Sometimes, when making sweet dough, it becomes elastic and brittle, making it very difficult to stretch and work with. But why?

It is due to the order of mixing the ingredients, so that this does not happen:
1st mix the sugar with the butter at room temperature (never melted);
2nd add the eggs one by one and knead, incorporating them between each addition;
3rd add the flour all at once, kneading as little as possible;
4th let it rest in the fridge in film for 30 minutes before using.