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When a batter is made and baked, the air molecules expand and give the mixture lift. Another way this works is with the moisture (water molecules) in the butter itself. Remember, butter contains about 10-15% water. So, when the batter is baked, the water evaporates, creates steam, and gives the product its lift.

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Butter should have a minimum of 80% fat content. High-quality butter has a higher fat content, between 82-85%. The fat in butter provides moistness to recipes which helps them become more tender. The liquid content in butter provides moisture that helps in hydrating proteins found in other ingredients. Baking recipes always use unsalted butter.

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The benefits of baking with European-style butter. "European butters improve the quality and consistency of your baked goods," said chef Adam Finzel, the sous chef at Willa's in Tampa, Florida. "It's especially good for baking bread and really any kind of dough. The higher fat content adds tenderness and structure because butter doesn.

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Softened butter in baking is creamed together with sugar to aerate it before the rest of the ingredients are added. The process of beating the butter and sugar together creates this whole network of fat, sugar, and air. This helps to leaven your baked good and creates a more fluffy and tender product.

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Butter is nothing more than an emulsion of butterfat, water and 1% or so of milk fat solids. In the United States, there is a minimum federal standard of 80% butterfat content needed to label and sell a product as butter. Your average supermarket brands will go no further, squeaking in at 80% butterfat. Butter labeled "European-style.

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Cutting small pieces of very cold butter into dry flour in turn coats small bits of flour with butter. This creates pockets of both dry flour and fat-coated flour.

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This method involves filling a microwave-safe jar, like a mason jar, with water and warming it in the microwave for about two minutes. Dump the hot water out, then invert the jar over your butter.

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Best European-Style Butter: Kerrygold Pure Irish Butter. It's rare that my fridge is without at least one shiny, silver-wrapped bar of Kerrygold, with its distinct, sunny yellow color. With 82%.

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4. Aids in Leavening. Butter plays a critical role in the leavening of baked goods. As mentioned, butter is about 80% fat and 15% water. The water portion of the butter evaporates during the baking process and becomes steam. The steam raises the dough or batter which makes them rise.

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Both butters are made in the same way with the same cream, but sweet cream butter usually has salt added. Contrary to the name, sweet cream butter has not been sweetened. In general, sweet cream butter is better for spreading on toast, while unsalted butter is better for baking. This is so we can control the exact amount of salt we are adding.

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During baking, the stretched flour proteins (gluten) becomes rigid as the moisture evaporates from the heat of the oven, and sets the baked goods' structure. The viscoelastic properties of gluten provide the perfect combination of elasticity and rigidity by expanding with the gas while still holding its shape.