Butter is a fat that is further separated from the cream, also known as milk fat, white off oil. Butter is a light yellow solid at room temperature, and when heated and melted, it has a unique creamy flavor. High-quality butter has a fragrant smell, fine, uniform organization, and no moisture oozing from the cut surface. Nowadays, butter is still a high-level cooking and daily cooking indispensable ingredients, pastry production, packaging on the "pure butter production" has become a synonym for quality.
Developed countries around the world have high butter production, in Japan, the United States and many European countries butter has become a family, the hotel and other essential edible fats. Why is butter rarely used in Chinese food? This is because butter is not very suitable for Chinese food, butter is suitable for frying and grilling, not suitable for frying.
In general, butter is a solid shape in front of our eyes, once encountered high temperature, butter will be heated into a liquid become liquid. Butter is an animal oil, or butter is not a kind of oil, it is a kind of fat, because it is manufactured through the processing of milk.
The nutrients in butter are fats, proteins, vitamins A, D, E, B1, B2, carotenoids, phospholipids, minerals, and more. Research [1] shows that the average composition of fatty acids in butter fat is 53.11% saturated acid, 46.89% unsaturated acid, 6.9% essential fatty acids; melting point of 28.4~33.3 ℃, due to the emulsion state, digested well, the absorption rate is the same as corn oil, soybean oil, cottonseed oil, in more than 95 %. Because the fatty acid content of butter is very high, so patients with obesity or high blood fat should be careful to eat.
Butter is a good source of vitamin A. It is a natural substance. However, since it is a natural substance, its content is variable. Vitamin A content is usually high in summer and low in winter. According to data reports, the cholesterol content of ordinary butter is 250~450 mg/100 g, the high content of animal fat in the second place after fish oil, if you eat 40 grams of butter every day, the serum cholesterol in 1 week can be increased by 8 %. Therefore, it is necessary to reduce the consumption of butter without cholesterol removal treatment.
In general, butter is an animal oil extracted and processed from cream, but it is not suitable for sautéing, it is more suitable for frying or baking, so it is less used in Chinese food. The fatty acid content of butter is high, so people with high blood fat or obesity should eat in moderation.
References:
[1] Li Dianbao. Production of butter and nutritional evaluation of quality[J]. China Fats and Oils, 2005, 30(3):30-31.
By Liao Yuzheng Zhao Lichao
Butter is the soul of many baked goods and desserts, and in fact, as long as you understand the butter of an alias of "milk fat" you will know what is butter, as the name implies. "Cow's milk fat", butter is a solid fat processed from milk.
Butter is very nutritious, the main components are proteins, minerals, vitamins and a super large amount of fat. So although butter can give food mellow, rich, delicate taste, but really eating to moderate, otherwise long-term eating this fat speed almost visible to the naked eye ah.
But butter also has margarine, can also be said to be "vegetable butter", not with "plant" are natural good things ah. Vegetable butter is hydrogenated vegetable oil imitation butter, but this result is the production of trans-fatty acids, and "trans-fatty acids" is known as the "dinner table time bomb", is widely believed to increase the incidence of cardiovascular disease.
However, butter is not used much in the Chinese diet, and people can only occasionally come into contact with it from baked cookies and cakes, as well as some desserts. Eating it in moderation will not lead to obesity or any other horrible consequences.
Love to eat desserts fat friends know how high the rate of butter, social media, a variety of baking tutorials are often mentioned edible butter, so it is specifically how to make it? Please listen to One Weekly slowly.
Butter comes from milk, it is a product of milk processing. It has another name called "white skimmed oil", this name to some extent also indicates its production principle: the milk in the thin cream and skimmed milk separated from the extraction of thin cream, after maturation, and then stirred into.
Butter can be made in a variety of ways, either directly from raw milk, or from milk skins, or from white oil, or from the curdled skins of fresh milk.
In addition, depending on the source, butter can also be divided into raw butter, superfine butter and fine butter. Raw butter is extracted from raw milk, superfine butter is extracted from unrefrigerated milk or cream through pasteurization, and fine butter is made from partially frozen milk.
When fresh milk is used for extraction, a special tool (a wooden stick with a round plate on one end) is inserted into the milk or goat's milk and stirred constantly, and after stirring for about hundreds of times, some white semi-solid substances will float on the top of the milk, and then the white oil will be fished out, and then after squeezing out the water it will be made into butter after refining.
The method of extraction varies greatly depending on the raw material; if it is extracted from the skin of the milk, it is dried and then boiled in a hot pan; if it is extracted from the white oil, it is slowly boiled over a warm fire.
In addition to butter made from processed milk, there is a margarine on the market. They are mostly processed vegetable oils as raw materials, sometimes less mixed with some animal fats, in addition to adding emulsifiers, butter flavoring, chemical preservatives and other food additives.
Click here to see the picture of the reason for folding
In addition, butter is also divided into salted butter and unsalted, the difference lies in that more added salt of about 1.5%.
Butter is divided into vegetable butter and animal butter.
Vegetable butter is hydrogenated vegetable oil and is cheap, half or less than half the price of animal butter, which is why most bakeries use it. It is very harmful to your health, and the pastries you make will produce a lot of trans fatty acids, which raise your LDL cholesterol and damage your cardiovascular health.
Animal butter is the separation of milk and oil obtained from milk, baking taste much better than vegetable butter, cholesterol, but the harm to the human body is much lower than vegetable butter, which is the main reason for the rise of home baking.