If you make Qifeng cake or sponge cake, you can use salad oil, and the taste of heavy oil cake is just as its name implies; Cookies, especially those packed in flower bags, are advised not to put too little butter, otherwise they will lose their crispness. If the taste is not too strong, try refrigerator cookies or mold cookies.
Make cakes without butter.
Never use vegetable butter, trans fatty acids are extremely harmful to your health.
Question 2: What does expired butter smell like? The smell of butter itself will be lighter. . It will be a little sour. It's not particularly obvious.
Question 3: What's the taste of butter? Does it smell bad? Butter, also called butter, is extracted from milk. You can see some milk when the butter is heated. The color is yellow, so it is called butter. It smells tasteless without heating and tastes not much different from oil.
Question 4: Does butter smell sweet? 10 Although this is not a professional knowledge to judge the quality of butter, most butter smells strange and sweet, but it smells pungent and smelly.
Question 5: Is it normal for butter to have sour taste? 1, the sour smell of butter is abnormal, high-quality butter smells fragrant, and the sour smell of butter should be long-term oxidative deterioration. It is recommended not to use it.
Butter is made from milk. After the fresh milk is stirred, the thick substance on the upper layer will filter out some water. Mainly used as seasoning, nutritious but high in fat, do not overdo it.
In the 5th century BC, the Mongolians in China had already matured and spread various dairy production technologies at home and abroad because they were mainly engaged in animal husbandry. What foreigners call butter is edible oil extracted from milk called cream in China. Mongolians are the first people in the world to process edible butter.
3. Butter, also known as cream, is made by separating the thin cream from skim milk, ripening the thin cream and stirring it. The biggest difference between butter and cream is the composition, and the fat content of butter is higher. High-quality butter is light yellow in color, even and delicate in texture, with no moisture oozing from the cut surface and fragrant in smell.
Question 6: Is the butter for making cakes sour? 1. The butter for making cakes smells sour, indicating that the butter has gone bad. It is recommended not to use it.
Reason: Because the high-quality butter smells fragrant, its color is light yellow, its texture is even and delicate, there is no water oozing from the cut surface, and it has a faint natural butter flavor or milk flavor.
Second, the method of judging whether the butter has gone bad:
1, look at the color: the outside color is the same as the inside, indicating freshness; If the outside is deeper than the inside, it means that the butter has been oxidized and can be judged or deteriorated.
2. Smell: It tastes different from when it was bought back, and it may have gone bad.
3. See if there is oil-water separation, and high-quality products will not be separated.
Third, the storage of butter
1. Butter has a high fat content, so it can be stored in a fresh-keeping refrigerator at 5℃ for a short time and-10℃ for a long time. Because it is easy to oxidize, the stored butter should be kept away from direct sunlight and sealed.
2. You can also cut the slightly softened butter into small pieces with a clean knife in advance, put it in a sealed fresh-keeping box (the fresh-keeping film can also be covered, mainly to prevent odor), and then put it back in the refrigerator for refrigeration or frozen preservation. Recently used can be put in the refrigerator, which will soften faster; Those that need to be preserved for a long time should be frozen.
Question 7: Did the presidential butter roll taste for a long time when it was first opened? The smell of butter itself will be lighter. . It will be a little sour. It's not particularly obvious.
Question 8: What is the faint smell in butter? Butter, called "Xiri Peach Crisp" in Mongolian, has unique and pure flavor and rich nutrition, and is a good product for herders to entertain guests. Butter can be extracted from milk skin, white oil or oil skin condensed from fresh milk.
If fresh milk is used for extraction, the milk should be placed in a cylindrical container, and the end of a stick with a round plate at one end should be placed in milk or goat's milk, and it should be continuously stirred up and down. After stirring for hundreds of times, some white semi-solid will float on the milk, and the white oil will be fished out with a sieve, and it will become butter after extraction.
If it is extracted from the milk skin, it should be dried in the summer after the milk skin is piled up, then boiled in a pot and stirred slowly. Gradually, you can see that the upper layer is yellow, the lower layer is white, and the yellow grease is butter. White is called sour oil. If it is extracted from white oil, it is necessary to pour the white oil into a pot and heat it for extraction. Pour the white oil into the pot, simmer slowly with warm fire and turn it frequently with a spoon. The water vapor is gone, and the color is slightly Huang Shi. In order to prevent over-refining and off-flavor, a handful of A Mu Su (assorted porridge) should be added in the refining process to absorb the water in white oil. Refined A Mu Su is called yellow oil residue. Because of its high oiliness and strong acidity, it can be made into tea for drinking. If it is extracted from the oil skin condensed from fresh milk, the floating oil layer should be skimmed from the freshly squeezed milk first, then poured into the pot, heated with warm fire and stirred at the same time. When cooking, the butter will come out, the dregs will sink and the butter will be skimmed. The rest is yellow oil residue, but this yellow oil residue is very sour.
Butter is extremely rich in nutrition, which is the highest among dairy foods, because only 50-60 kg of yogurt can extract about 2 kg of butter, which shows its preciousness. For the convenience of eating, herders often put butter in utensils or in the stomach bags of cattle and sheep. Butter can increase calories and prolong life. In the cold winter, when people and animals are frozen stiff, they are often rescued by drinking canned butter tea and butter wine. From August to August, people put butter in sheep's stomachs for preservation and open it when eating. Because it is not in contact with air, it is spotless, still fresh and moist, sweet and delicious. If it smells, it should be sealed. Don't eat! ! !
Question 9: Hey, hello, is there any difference between butter and Ma Qilin? Ma Qilin, which smells disgusting, is an English translation of shortening. Butter is the grease in milk and also a shortening.
Your disgusting margarine should be made of hydrogenated vegetable oil, beef loin fat and milk-flavored vanillin, which belongs to margarine.
Question 10: The smell of Clinique butter! There are two kinds of Clinique butter now.
One is gel butter, which is the gel you bought. It has mint flavor and is suitable for summer and oily skin.
One is oily butter, and the other is moist with soybean flavor, which is suitable for dry skin and used in winter.
These two kinds of butter taste different. You should smell butter on the counter.
As for wall hanging ~ 125ML, it seems that I have never heard of the imagination of wall hanging.
There will be 50ML ~ that is, the hose package in the trilogy is very light.
This has something to do with packaging.
I'm not sure yours must be true, but jelly butter has a faint mint flavor.