Salt-free butter, the main component is 80% fresh milk body fat, and the rest is15% water and 5% milk solid. The unsalted butter we usually see is stored in the refrigerator, mainly because unsalted butter condenses into opaque yellow solid after cold, and often melts into translucent liquid when hot.
When the unsalted butter is heated to separate the fat of unsalted butter from water and milk, the milk flavor of unsalted butter is completely aroused at this moment, and it can be mixed with other foods to make the milk flavor melt in. But salt-free butter should not be heated too much, especially when making desserts, heating milk is the best way, otherwise it will be bitter and black.
Butter has more and more functions. Apart from making the steak taste more fragrant and the dessert taste more silky, it also has the functions of shortening and prolonging the shelf life. In particular, opening pastry also plays a very important role in western-style baking. Compared with other vegetable oils, Casta sauce without salt butter has a strong ability, and the pastry made from it can drop slag.
Is salt-free butter rarely produced in China?
In fact, there are manufacturers of unsalted butter in China, but we generally prefer to choose French brand unsalted butter. Mainly because people subconsciously think that people in China don't like butter very much. Our own Chinese pastry has already had a "pastry-making software"-animal oil, while salt-free butter is still a relatively small existence in the China market.
In our country's food culture, animal oil and vegetable oil are the main vegetable oils. Mainly because in our country, the food is cooked with frying, frying, frying and other ingredients that continue to be popular at high temperature. Only by relying on this heat-resistant vegetable oil, the color of the dish is luminous, and the taste and fragrance are not bitter. How to use unsalted butter, the whole pot of vegetables needs to be more and more dark.
Why do Indians often eat butter?
Indians often eat butter, but the salt-free butter they eat is not animal fat, but margarine, which is much cheaper. Margarine is butter, and the raw materials are various hydrocracking animal fats and fruits, condiments, demulsifiers, melanin and so on. Compared with pure natural salt-free butter, the probability of gaining weight has increased a lot.
It is precisely because margarine is cheap that it can be mass-produced. Although there is no fat aroma and authentic vegetable oil, their texture is more lasting. In the hot summer in India, margarine is better stored and more suitable for the poor. On the streets of India, you can see margarine placed in front of all kinds of roadside snacks, and Indian miscellaneous grains pancakes also need to be coated with margarine.
Is the nutrient content of salt-free butter higher than that of other vegetable oils?
In fact, salt-free butter is also a kind of human fat, which is similar to animal oil and yellow cream, except that the flavor of salt-free butter becomes fragrant, which is separated from milk after all and contains a strong milk flavor. The main component of apricot yellow is carotene, in addition to a little unsaturated fat and nutrients. Other parts of vegetable oil are similar on weekdays.
Salt-free butter also has calorific value and carbohydrates, and its composition is also high. However, there is a big difference between pure animal butter and artificial vegetable butter. Animal butter is easier to gain weight when eaten, and vegetable butter has many additives, so it is very easy to lose shape when eaten too much.