How to pass the butter?

The principle of butter whipping is that solid oil can be wrapped in air during whipping, similar to egg whipping. In the process of continuous stirring, the volume of butter becomes thicker and thicker, and the inside is filled with countless tiny pores. When butter is mixed with other materials, it can act as a leavening agent during baking, making cakes/biscuits bigger and looser.

The process of delivering butter

First, weigh the required weight of butter, cut the butter into small pieces and put it in a bowl to soften. It must be soft enough that you can poke a hole in the butter with your hand. Add sugar or powdered sugar and salt to the softened butter (if there is milk powder in the formula, you can also add it in this step), and then stir at low speed with an egg beater until the sugar and butter are completely mixed.

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1

The purpose of cutting butter into small pieces is to soften it faster. Butter must be softened, but be careful not to melt into liquid, because only solid grease has the property of being surrounded by air. The simple truth is that if you take liquid vegetable oil at home, you will find that it can't be beaten.

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2

There are several ways to soften butter.

1, the most common method is to let it soften slowly at room temperature, and the softening time varies according to the amount of butter and room temperature (if the butter itself is placed in the freezer, it will take longer). If the room temperature is low in winter, it may not be possible to soften butter in this way.

2. Put the butter block in the microwave oven and heat it for dozens of seconds. The time also varies according to the amount of butter and the temperature when the butter is taken out of the refrigerator. You can heat it for a few seconds to check the softening degree of butter at any time. This method is very fast, but the disadvantage is that it is difficult to control and easy to overheat. Once the butter melts into a liquid state, it must be put in the refrigerator to solidify again before it can be used.

3. Heat the butter in water until it is completely dissolved, and then put it in the freezer of the refrigerator for about 5 minutes, so that the butter can start to solidify into a solid again. When it is still soft, take it out and use it. The advantage is that it takes short time, but it is not easy to control. If you accidentally freeze too much, all your efforts will go to waste. At the same time, it should be noted that the melted butter must not be directly heated and melted on the fire, but must be melted in water.

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three

Softening degree of butter. Butter should be at least soft enough that you can easily stab your fingers. If the butter is too hard, it will not only cause great resistance, but also make the butter spill all over the eggbeater. When butter is in a thin and soft state and does not turn into liquid, it is the easiest to send (as shown in Figure 3), but this state is not stable. Butter can be softened to this extent in winter. If it becomes too thin and soft in summer, it is not recommended to use it.

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four

Many people think that butter must be stirred for a while before adding sugar to continue stirring. In fact, this is unnecessary. Sugar can be added with butter at the beginning and sent together. However, if the amount of sugar is large (more than the weight of butter), it can be added twice to avoid uneven mixing.

Stir the butter and sugar at low speed until they are completely mixed. You can adjust the speed of the mixer to high speed and continue stirring for about 3-5 minutes. Butter will gradually become larger and lighter, slightly larger and slightly lighter in color.