It is oil extracted from milk. Butter is actually a solid oil processed from milk. At first, fresh milk is constantly stirred until a sticky substance floats on it, and then some water is removed, which is what we know as butter.
Related information:
The main component of butter is fat, the content of which is about 90%, and the rest is mainly water and cholesterol, basically excluding protein. Some studies have said that moderate consumption of natural butter can improve anemia symptoms caused by eating unsaturated fatty acids or margarine. The related population can be eaten by the general population. Pregnant women, obese people should not eat, and diabetics should not eat butter.
Production instructions Butter is rarely eaten directly, and is usually used as an auxiliary material for cooking food. The butter is simply turned into a light yellow (a little white and the volume increases 1 times). If it is needed to wipe the cake, add the egg white sugar water.
The preparation method is to beat the egg white first, and at the same time, boil the sugar and water, pour it into the beaten egg white and continue to beat. At this time, cut the butter into small pieces and add it into it for several times and mix well until it is foamed (a little white and the volume increases 1.5-2 times).
We call BUTTER CREAM butter cream, which can be used to spread cakes, or add nuts, peanut butter, etc. to make delicious stuffing, and bread cakes can be sandwiched. Before butter is sent, it needs to be softened at room temperature (not liquid). Other related butter was introduced to the table by herders 3000 years ago.