Why butter? Because I found that many people have misunderstandings about eating too much butter.
Butter is also translated into "butter" and "butter" in English. Butter is extracted from milk or cream. Butter is one of the important raw materials for making western-style bread and cakes, and is usually used as a seasoning for western-style cakes. It is also one of the important raw materials for making sauces in western cooking, and it is also the frying oil.
Butter is usually made from milk But there are other animals that use milk to make similar products, such as sheep, buffalo, yak and so on. But the butter we usually talk about is either modified (such as goat butter and yak butter) or made from the milk of ordinary cows.
Butter is also divided into salty and unsalted. Usually bake western pastry, it is more suitable to use salt-free one.
The color of butter is usually milky yellow. Some are white, others are yellow. It's basically based on the difference in feed. Because of this difference, some butter may contain some flavoring agents and pigments (cochineal or carotene).
Butter is hard and solid at low temperature, and its density is 9 1 1 kg per cubic meter. If left at room temperature for a period of time, it will soften to a state where it can be pinched, wiped and sent. At a temperature of 32–35 C, it will melt into a liquid state.
Butter is not all grease, which many people don't know. People think that chunks of butter are chunks of oil. In fact, butter in modern market contains nearly 85% milk fat, and also contains nearly 15% water and milk protein. Homemade butter may contain less fat, as little as 65%.
Let's experiment with a piece of butter today! Well, this is not a real experiment. I just need some butter.
Take a piece of butter and melt it with low heat. Heat until it is completely melted and the surface bubbles.
Skim off the foam with a spoon and throw it away. This foam is a part of milk cell residue.
Clear butter, also known as clarified butter and purified butter, is pure cream. It's melted butter on it. After standing for a period of time, take out the yellow grease with a spoon to get a clear yellow liquid. At last, there was so much white liquid left in the pot. These are called buttermilk and translated into buttermilk in Chinese. There are quite a lot of cups, but they are purely visual errors! Compared with that piece of butter (the same amount is used), the waist of the cup is much smaller!
Let's take a look at the comparison between butter and other commonly used baking oils.
Most of the following data comes from USDA, and the rest comes from all parts of the network.
It can be seen that the calories of butter are not high. It is lower than healthy vegetable oil.
What is suspicious about butter is that it contains very high cholesterol.
In fact, cholesterol is not without advantages. It is a raw material for the synthesis of bile, vitamins and hormones, and also participates in the formation of cell membranes. Cholesterol is divided into high-density cholesterol and low-density cholesterol. The former has a protective effect on the cardiovascular system, which is usually called "good cholesterol". The higher the latter, the higher the risk of coronary heart disease, which is usually called "bad cholesterol". I haven't figured out whether the cholesterol contained in butter is good cholesterol, bad cholesterol or both. So everyone should think for themselves.
If you don't want to use butter, you need to replace it. There are several aspects to consider.
1. Hydrogenated vegetable oil is not recommended. Hydrogenated vegetable oil is a kind of margarine. Generally, it is a yellowish solid with the same appearance as butter, or a white tasteless solid. It contains a lot of trans fatty acids, which will greatly increase the content of "bad cholesterol" in the body, reduce the content of "good cholesterol" and greatly increase the risk of cardiovascular diseases such as coronary heart disease. Therefore, although hydrogenated vegetable oil does not contain the cholesterol in the above table, it will increase the cholesterol content. In addition, some studies have pointed out that intake of trans fatty acids will increase the risk of infertility due to ovulation disorder and promote the development of Alzheimer's disease. If you deny natural butter purely from the perspective of cholesterol, then don't use hydrogenated vegetable oil. In recent years, the United States, Canada, Britain and other governments have stopped using trans fats in food production and processing. Do you want to make fun of your health?
2. Another margarine contains no or little hydrogenated vegetable oil. Because of this characteristic, this margarine is very soft, and it is still not completely solid even at refrigeration temperature. As soft as butter at room temperature, or softer, it can be wiped off. I have tried it several times recently, and I feel that the texture and taste of the finished product are still different. Perhaps the method of use can not be completely in accordance with the butter method, and further attempts are needed.
3. Liquid vegetable oil. You can't use it exactly like butter. Generally speaking, butter softens at room temperature and mixes with sugar. Liquid vegetable oil cannot be sent away. Therefore, liquid vegetable oil is usually mixed with other liquids and whipped into an emulsified state. Making cakes and the like will be more even. Note that the fat content of butter is lower than that of liquid vegetable oil, so it needs to be changed when it is used to replace butter in the formula: it is recommended to use 85% liquid vegetable oil and add 15% water (such as milk and clear water). If the pastry recipe needs butter to be brittle, it cannot be directly replaced by liquid vegetable oil. You can consider referring to the practice of Chinese pastry oil skin+water oil skin.
The aroma and taste of butter itself are hard to replace. Actually, eating is not that terrible at all. Let's replace it with butter!
In addition, some friends think that it takes a long time for butter to soften at room temperature and can't wait. Melt the butter before freezing it. In this process, it is easy to cause oil-water separation of butter. The above is the process of making butter! In this way, even if butter is semi-solid, it is not suitable. So pay attention to this. In fact, cutting butter into small pieces will soften quickly.
Supplement:
A friend said that my body temperature is about 7℃, so it takes a long time for butter to soften naturally at room temperature.
Si Nuo replied:
The room temperature mentioned in baking is about 18-20 degrees.
7 degrees, not much different from the freezer.
In this case, cut the butter into small pieces, and then put it in a microwave oven with about 20% power for 20 seconds until it becomes soft.