Salted V/s Unsalted
Most recipes in professional books would specify the usage of salted or unsalted butter and most professionals would agree that when it is not specified, it is best and safest to adhere to the unsalted version. And where the recipe says salted and you have only unsalted, then you add salt to the dry ingredients and often it is ¼ tsp of salt for 1 stick of butter recipe.
In baking, salted butter would not do what is required of butter in baking – to add flavour, control leavening and provide the richness of taste. Salt in butter also adds as a preservative, thereby increasing its shelf life. Yet, the inherent sweetness of butter is masked by salt.
Unsalted butter has a short shelf life and if not used the right way, it is best to freeze it. Then the shelf life increases by six months and it needs to be defrosted in refrigerator before use.
Flavoured Butter
Some festive items would be incomplete without the addition of flavoured butter on the side. And then came the five star hotels with their bread basket and fancy butters. Initially they used to be just chilled fancy swirls of ordinary butter but slowly these were changed to include fancy flavours in the butter, ranging from herbs to chillies and sometimes exotic additions like truffles and cherries etc.
この記事は Bakery Review の April - May 2022 版に掲載されています。
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この記事は Bakery Review の April - May 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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