"Picky though it may seem," says the authors of How to Eat Weekends, " the butter's temperature is crucial in a cake recipe. At the right temperature, you can beat it up to three times its original volume. This is how cakes get their height and lightness. The butter has to be soft enough to fluff into pockets of air, and cool and firm enough to securely hold it(65F to 68F). Tuck an instant-read thermometer in your butter as you're bringing it to room temperature and you'll know exactly where you are.
"Also, for the most volume, never beat butter faster than at medium speed. Lastly, have all ingredients at room temperature before starting to mix."
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