With super hands-on ability, I have come to "plague" butter again
Yesterday was not pushed super super super super super cost-effective cream cheese, sitting next to the salted fish I whispered a sentence "This is really too cheap, I just asked my colleagues a few days ago, the staff price is also this price eh." (It's true, at the end of the article I put a link, a once-in-a-lifetime opportunity, after the activity period will not have this low price)
Brother Salted Fish glanced at me silently, "Stop, your refrigerator really can't fit." Good guys originally colleagues all know the attributes of my Thousand Hands Kannon, and they can't finish chopping. Perhaps this is the commonality of bakers, there is always a lack of a mold in the kitchenware, and a raw material is always missing in the refrigerator. Well, if we don't buy anything today, let's choose from what we have at hand.
The footsteps of mid-autumn are getting closer and closer, and the production of various pastries and snacks is gradually put on the agenda. Friends who know the more common pastry dim sum methods on the market in recent years know that most of them use the same familiar and unfamiliar ingredient - "anhydrous butter", which can play a role in making the puff pastry more crisp. What does anhydrous butter have to do with ordinary butter? Are they big different? Why is it crisper with it? Today, without hiding the curiosity lab, I will answer them one by one.
Butter is the product of milk after constant whipping, separating the milk fat from the water, and it belongs to a kind of dairy products. Butter contains more than 80% fat, 15-18% moisture and 2-5% other solids. Anhydrous butter is the filtering out of most of the water and solid matter of the butter, so that the purity of the oil reaches more than 99%.
Anhydrous butter
What are the benefits of making pastry with anhydrous butter?
Traditional dim sum is mostly made with lard, but some people cannot eat it for ethnic or religious reasons;
Some of the vegetarians can eat eggs and dairy products, anhydrous butter belongs to dairy products, so use anhydrous butter to make snacks, this part of the ovo-milk people can also eat;
Because the anhydrous butter has a higher purity of oil than ordinary butter, it has less moisture, and is used to make pastry, which can maintain crispness and rich milk;
Because the anhydrous butter basically filters out the milk protein solids, it can be said that it is no longer dairy products, but grease, using it to make snacks, lactose intolerant people can also enjoy milky snacks.
So why did I decide to do this experiment today?
Anhydrous butter can be purchased directly in the Orange software. But in the recent souvenir group, there was also a lively discussion about homemade anhydrous butter. Many small partners feel that the unit price of anhydrous butter is higher than that of ordinary butter (the commercially available anhydrous butter is about 85-95 yuan, the ordinary butter is about 60-80 yuan, the price is still a lot worse), then simply make your own try it, see if the anhydrous butter made by yourself can replace the one bought outside.
Homemade anhydrous butter
Ingredients
Butter: 454g x 2g
* The fat content of this piece of butter on the packaging table is 83%, then 908g of ordinary butter, to make anhydrous butter, it is necessary to remove about 154g of water + milk protein, and the finished product is about 754g to be considered successful (first ignore the weight of other substances, wear and tear, etc.).
Cooking steps
Place the butter in a pan, turn on medium-low heat to melt the butter completely, then reduce the heat.
*Tips: Use a low heat or medium-low heat to boil the butter, don't boil the butter into burnt butter.
During the small boiling period, the butter will continue to have foam.
You can use a spoon or oil filter to remove this layer of foam.
After about 4-5 minutes, with the evaporation of water, after the whey is separated, the foam is less and less, and the milk protein in the butter will either float or precipitate in the bottom of the pot, at this time, you need to use the oil filter to catch the milk protein floating on the top, and the precipitated at the bottom does not care.
When there are no floating objects on the surface, turn off the heat and pour out the clear oil on the surface of the pot first.
There is also a part of the oil in the pot and the precipitated milk protein, continue to heat on a low heat, and fish out the sediment again until the butter is almost clear.
Boiled finished product: about 700g of anhydrous butter and about 50g of milk protein coagulant.
When the butter is naturally and completely cool, seal it and store it in the refrigerator. The next day, when the butter solidifies, it will be lighter than the liquid and will be golden brown like corn.
May be less milk protein, moisture these soft factors, compared to ordinary butter, the texture of anhydrous butter is relatively stiff, the touch is crisp and clean.
What is the difference between homemade and commercially available anhydrous butter?
Use homemade anhydrous butter & commercially available anhydrous butter to make a pastry dim sum (here I take the suncake as an example) Use the feeling:
Commercially available anhydrous butter uses 99.9% anhydrous butter:
(1) At the same temperature & time, homemade anhydrous butter is more likely to soften;
(2) Made into oil skin, homemade anhydrous butter is a little darker than the commercially available color;
(3) When wrapping the filling, the skin of homemade anhydrous butter will be relatively hard, the ductility of no commercially available anhydrous butter is good, and the skin made of commercially available anhydrous butter is better packed.
The final product.
Homemade anhydrous butter: When wrapped, I already felt that the skin was a little hard, and sure enough, after baking, the appearance of this batch of suncakes was broken.
Commercially available anhydrous butter: all smooth.
The shortening effect is not much different (the filling and the crust are hollow because the exhaust hole before baking is not tied well, which has nothing to do with the butter used), and it is the same crispy to eat.
Look, after this toss, in fact, I think the process is still quite troublesome. The whole caretaker can't boil the butter burnt, can't guarantee the complete evaporation of water, wash the greasy pots and pans... Therefore, when the recipe requires the use of anhydrous butter, it is recommended that you still honestly buy the commercially available, because it saves a lot of worry and can also ensure the effect.
But of course, if the dosage is not much, or a lot of ordinary butter needs to be consumed in time, or like me, the simple unbelief wants to try it yourself, then it does not hurt to do self-control. After all, bakers are always young and always love to toss.