Differentiating Types Of Butter In Baking And Cooking

Date 02 month 01 year 2019

Butter is a familiar ingredient in baking and cooking. The types of butter are also very diverse and rich in characteristics, uses, usage. Today, Taky Food will share with you about the basic types of butter, how to classify butter in baking, cooking as well as how to use and preserve butter properly. If you want to learn how to make a bakery or run a bakery business, or use butter to prepare dishes, learning about the types of butter will give you a better understanding of how to make the kitchen easier.

Butter is a transliteration of the French language derived from: beurre, in English it is butter. butter usually range in color from light yellow to deep yellow to almost milky white. The ingredient in butter is mostly composed of fat, so it is used in baking and cooking to bring the softness and greasyness for cakes and dishes. Each type of butter has different characteristics and uses. Let's learn about these types of butter and Taky Food, how to use and store it.

Unsalted butter

Unsalted butter is a salt-free butter, has a light aroma and a slightly sweet taste, has a high nutritional content, contains calcium, probiotics, rich in vitamins A, D, protein, and relatively high in fat. Butter is good for bone growth and the digestive system, in its fat content and helps to enhance the flavor and appeal of many cakes and dishes.

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Butter does not affect the taste of the cake (Image: Internet)

Butter is used in baking or cooking because it has no salty taste, does not affect the taste of the cake or the dish but still creates fat, aromatic and nutritious cake. Butter is suitable for use in recipes that require butter or cakes that do not have too many special requirements such as choux, cream cake. Unsalted butter is also served with bread and some other types of bread, served with sugar to fry bland foods. In addition, unsalted butter is also used to prevent pan or baking molds.

Preserving butter is best to keep butter in boxes, plastic bags and refrigerate, not to stick butter with other foods during cutting or use. Unsalted butter can be stored for about 3 months, if stored in the freezer, it can be stored for more than 6 months. Butter should only be used for 2 weeks after opening.

You should choose reputable butter brands such as Anchor (New Zealand), President (France) to make the most delicious cakes and processing.

Salted butter

Salted butter is a butter that adds salt, so it has a salty, characteristic aroma. Salted butter is often used in savory cakes or cooking dishes such as soups, stir-fries to add an attractive flavor. Because there is already salt in the butter, it's important to be careful when you cook and balance the taste of the dish so it doesn't get salty.

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Salted butter Anchor (photo: Internet)

Salted butter lasts longer than unsalted butter because it contains salt. To preserve the best salty butter, wrap it in a refrigerator and refrigerate it. Salted butter has a shelf life of about 5 to 6 months in a refrigerator. You should choose reputable salted butter brands such as Anchor, President to make the best cake or cooking.

Butter animal

Animal butter is a product made from the milk of mammals such as cows, buffaloes, goats, sheep, camels, etc., but usually from cow's milk. The fat contained in milk is surrounded by a membrane that helps it to float in the milk. Therefore, it is disturbed to dissolve the surrounding membranes to gather fat into a coagulating mass, which is butter.

Animal butter has about 80% fat content, the rest is water, rich in calories, contains many minerals like calcium, sodium, iron, magnesium, phosphorus, potassium and vitamins like A, D, E, B12 , K2).

Butter is light yellow in color, has the smell of milk, is pleasant and has a delicious fatty taste. This type of butter is used in the recipe for cakes that give a rich, aromatic flavor typical for cakes.

There are many brands of animal butter like Anchor, President, Sunflower you can choose to make your cakes.

s President, Sunflower.ident, Sunflower

Margarine

Margarine is a vegetable-derived butter made from hydrogenated hydrogenated vegetable oil of grains, soybeans, and sunflower seeds. Hydrogenation helps vegetable oils emulsify, meaning they convert from liquid to semi-solid state.

Margarine contains 85% water, 15% fat, low fat content, no cholesterol, contains many vitamins like B vitamins, vitamin K, vitamin E, vitamin C, potassium and copper. Margarine has a darker yellow color than margarine, fewer calories, and unsaturated fats that help reduce bad cholesterol.

Margarine is often used in cooking, frying, and spreads, not much in baking because part of the fat that is good at baking at high temperatures will turn into saturated fat. Common types of margarine, such as Tuong An, Meizan, etc.

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Meizan Margarine (Image: Internet)

Like other types of animal butter, margarine also helps the dish add flavor, attractive fat. Because of its plant-based origin, margarine is better for overweight and cardiovascular patients. However, do not consume more than 14g (about 1 teaspoon) of margarine in a day, as the margarine still contains unsaturated fats and trans fats.

The more solid the margarine, the higher the trans fat content, so the boxed margarine is better than the stick type. You can use vegetable oil instead of margarine when possible. Cooking butter should be limited to temperatures too high, not exceeding 150oC. Margarine has a long shelf life, preserving it simply at room temperature.

concentrated butter

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Condensed butter is high in fat (Image: Internet)

Condensed butter, used in cooking, is much higher in fat than regular butter. For example, you can use 80g of solid butter to get the recipe right, for ordinary butter you have to use 95g. Condensed butter can be stored for about 3 months in the refrigerator.

Dry Butter

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Dry butter is used to roll a variety of cakes (Photo: Internet)

Dry butter is considered to be a fairly high-fat butter, with up to 82% of its total fat content. Dry butter is used to roll a variety of laminated cakes. The water content in dry butter will form gluten fibers in the middle of the flour layer and the water will soak into the dough to prevent the cake from swelling and deforming during baking. Dry butter is also used to make some cakes.

Tips for choosing butter

Depending on the intended use, you can choose avocado from different brands.

- For butter cream formulas, the cream is white and natural, so choose President or Anchor butter is the best choice because they are pale white, do not change the color of butter cream.

- For the recipe for biscuits: To make biscuits that become porous, crunchy and fragrant, you should choose President butter (France), Anchor (New Zealand)

- To avoid sticking to pans, cake molds ... or making cakes that do not need to be porous, butter-scented like nama chocolate, muffin ... you should choose Fieder butter (Australia).

So we've learned about the types of butter commonly used in baking and cooking. Taky Food hopes that with these sharing, you will have more knowledge about the types of butter, how to classify butter as well as choose the types of butter that suit your purpose. If you are a housewife, a baker, often go to the kitchen to process cakes and dishes, save and visit the supermarkets, shops selling reputable baking and cooking materials to choose. Quality butter for me.

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