ingredients: Butter

 

Butter

1. Types of butter.
( presence or absence of salt)
- Salt-free butter: butter without salt. Make the milk fat separated from the whipped cream tangled with each other. Confectionery uses salt-free first.

- Salted Butter: It contains about 2% salt. It is more preserved than salt-free butter. Because it has a salty taste, it is not used well in confectionery.

(Whether it's fermented or not)
- Sweet cream butter: Natural butter made without fermentation. You can feel the clean flavor of milk fat. Most butter produced in Korea is of this kind.
- Ripped cream butter: Butter fermented with lactic acid bacteria. It has a darker and richer scent. Most butter produced in Europe and the United States is of this kind.

(Oily fat content)
- Processed butter.
- Normal butter.

2. The purpose of butter by condition.
- Melted butter (melting butter): used to mix in light egg bubbles or watery dough. If the temperature is too hot, the dough may be cooked or the baking powder may be activated in advance, and if the temperature is too cold, the dough may not mix evenly, so it should be maintained at an appropriate temperature. The hotter the maintenance, the better the fluidity, so you should prepare it not to be cold.(Use to make madeleine dough)

- Pomade Butter: Soften the butter to mix sugar and eggs and collect enough air to make it. Use the creaminess of butter. When butter melts, it loses this property, so be careful not to melt. After creaming, the air fills up and the yellow butter turns white (used to make pound cakes).

- Hard butter: Use to crush butter into flour and mix it or wrap and push the flat butter in a dough. It is important to work in a short time so that the temperature of the butter does not rise due to the indoor temperature. Dryer with low water content makes it more workable. (Use to make pie)