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How to use butter easily

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What kind of snacks do you have with butter?

How do you use butter?

If you look for butter at the mart, it’s in the refrigerator.

Butter looks like a hard brick. But how is it made of soft, crispy, and chewy snacks?

Let me introduce some of Butter’s transformations.

First, cream butter.

Creaming butter means gently loosening butter.

Butter is very cold and hard in low temperatures such as refrigerators, but it becomes soft when left at room temperature.

At this time, the temperature of the butter is about 20 to 25 degrees.

Mixing these soft butter with sugar and eggs to keep the air in place will inflate the dough after baking. It can be said that it is a process of adding softness to butter.

It’s also called capture of air.
This process is possible by stirring with a spatula, but unfortunately, it is too hard.
Do you really need a hand mixer?


If you touch it with your hands, you need a lot of power as you mix soft butter with ingredients and put in air.
Hand mixers are used to quickly inject large amounts of air.

​Butter can be used like this soft cream.
Typical snacks using buttercream include pound cake and butter cookies.

Cookies made of butter.
There are countless snacks using Butter’s cream method.
Depending on how much you cream it and how much you mix it, you can have a variety of textures and variations.

I’m sure you’ve heard this a lot.
Cream butter at room temperature. This is what it means to make butter in a good condition to use.

It’s one of the basics of baking.

 

Second, melt the butter.

Butter melts in the form of oil when heated.

Snacks are also made using melted butter.

If the butter is made into a liquid form, it will be easy to mix with other ingredients.
It would be similar to the difference in absorption rate when we take drinks and pills.

Simply stir and mix with other ingredients easily.

Madeleine is the representative of cookies made by melting butter.
It’s also the representative home baking menu.

Or, you can melt butter and heat it up. If you continue to heat the butter, the moisture in the butter will be blown away, and other ingredients will burn and turn brown.

Butter gives off a stronger scent as it burns.
The boiling point of butter.

When butter burns, it has a strong flavor, and if you want to compare and analyze the flavor of butter, I recommend you try burning it.

Each butter has different characteristics, so the aroma and boiling point of burning are different.

The brown state of burning butter is sometimes called hazelnut butter.
The representative snack using burnt butter is Financier.

It is a thick and chewy snack that brings out the rich flavor of butter and adds the savory taste of nuts.
It’s one of the most popular snacks these days. I think this is because various variations such as taste and size are possible.

Third, use the butter in a cold state.

It can be said that using butter coldly increases the utilization of butter by one notch.
If you use butter in a cold state, you can feel the unique charm of butter.

If the butter is cold, you can cut it into cubes or chop it with powder.
Making dough by making it in such a grainy state gives the butter a unique crispyness by giving it layers and texture without mixing it with flour and other ingredients even when it is baked.

Depending on the size of the butter you crush and mix, you have a different texture and different appearance.
Representatively, you can choose a scone with alive texture and a brisé dough, a simple pie dough.

Scone, a popular menu these days, is one of the easiest ways to use cold butter.
You can also tap the butter in a cold state to make it look like a thin clay state.

This method can be said to be the most difficult technology to use butter, which is handled more in the baking area than in confectionery.

It is a difficult area of technology that has a significant impact on the working environment as well as the technology of the butter handler.

The representative menu is a croissant.

When you eat croissants, you can feel the unique texture that feels crispy because of butter.
The reason why croissants have grains is because of butter.

​In this way, the texture of butter varies depending on the condition.
It’s really charming!