Butter, butter, is made from milk. After fresh milk is stirred, the thick objects on the upper layer filter out some water. Mainly used as a condiment, it is nutritious but high in fat, and can be eaten directly. When it is solid, it is covered with bread. Many foreigners are just a piece of bread, and a little butter can solve it. Therefore, in the era of material shortage, such as war, butter has always been the same strategic material as food. When it melts, it can be dipped in vegetables, which can be stir-fried or fried. It is used as vegetable oil and is very fragrant. It is suitable for frying steak and pork chops, and can also be used as dessert. However, it is extremely high in calories and should not be eaten excessively. Generally speaking, it is yellow when bought, and needs to be refrigerated or frozen.

These ingredients, such as cream, butter, cheese, cheese and ghee, asked by the subject should be a problem that puzzles many novice baking friends ~ Some raw materials are commonly used in baking. What are the similarities and differences between them? What scenes are they used in? Let me briefly tell you about it from the perspective of baking.

These materials are all dairy products. Of course, butter, butter, etc. are artificial, and that has nothing to do with milk, so we won't discuss this artificial one here. Except ghee, which is not so common, other ingredients are commonly used in baking, and they are all made from milk. Milk contains several main substances, such as water, protein and fat. You can simply understand cream, butter, cheese and cheese as substances with similar ingredients, but the proportion of each ingredient is different. Butter, don't confuse it with shortening. Butter is rarely used in baking in China. Let's mention it at last.

Different points 1, cream

Cream is used in English. whipping cream, also known as whipped cream, is commonly used in baking. It is transliterated as "cream" in Hong Kong, and its fat content is about 20%-40% (the cream content is higher than 35% before it can be sent to a solid state, and it can only be used for cooking if it is low). In fact, it is more thick milk, which is generally liquid.