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Make cookies that don't need to be buttered, just take advantage of the flavor and wetness of the butter. If butter is placed directly on an open flame, it loses moisture, and an open flame that is too hot can easily cause burning.

Heat with water: take a small pot, pour half a pot of water into the pot, heat the water until warm, boil the butter into small pieces, put it into a stainless steel pot, while stirring, while using the temperature of hot water to melt. The melted butter resembles vegetable oil, but is cloudy.

Baking tip: whip the butter

Butter is usually used to make cookies, heavy oil cakes, marts, tarts, pies, etc. The point is to fill the butter with air and mix it well with the egg. The butter will make the cookies crisper, the cake bigger and the texture finer.

Remove butter from refrigerator and allow to soften at room temperature until tender. (in winter, it can be put into microwave defrost for one minute)

Turn on the electric whisk first, beat the butter, add powdered sugar or granulated sugar.

Do not turn on the whisk, but mix the sugar and oil by hand (if you turn on the electric whisk, the speed will cause the sugar powder to splash).

After stirring the sugar and oil evenly, first turn on the electric whisk to stir the butter and sugar powder evenly, then turn on the third beat, the butter volume gradually expanded, color turned light.

In the larger process, the butter will splash on the edge of the basin, at this point to scrape the butter scraper, concentrated on the bottom of the basin to facilitate beating evenly. Continue beating well.

Continue beating until yellow turns pale white.

Beat the egg mixture at room temperature and add a small amount to the butter. With each addition, quickly turn on the whisk and beat the egg mixture with the butter

Repeat this 4 times until the egg is completely incorporated into the butter, which is smooth and creamy.

Proper beating: butter bulges and turns smooth cream yellow to pale white.

Wrong demonstration:

If you add frozen eggs to the butter, or if you add too many eggs at once, the oil and water will separate, causing the butter to clump and the egg to fail to blend in, leaving it still liquid.

Common problems with beating butter

Why does butter soften? How to soften?

The hardness of butter varies with the temperature, and too much or too little butter can't fill the air, so pay special attention to how much butter softens. Dozen of butter, is to soften the butter to can easily press with finger fingerprint, the soft hard moderate add sugar to mix the butter mix together, can make the air is full of them, but also should pay attention to avoid excessive softening, because once the butter into a liquid, the characteristics of milk analysis will disappear, then even if stir in sugar is also unable to make the air is full of them.

The best way to soften butter is to take it out of the freezer an hour or two in advance, cut it into small pieces and leave it to soften naturally at room temperature, or in a warm place in winter. If you're pressed for time, place small pieces of butter in a glass bowl and thaw in the microwave. When butter needs to be beaten, don't try to soften it by heating it with water. This will make it liquid, and liquid butter won't get into the air.

Why do eggs need to be added in small amounts?

In the butter to add eggs, is to oil butter and more water eggs fully mixed, so that it does not produce separation, that is to emulsify.

In order for the emulsification process to proceed smoothly, eggs must be used at room temperature and must be added in small amounts, and most importantly, quickly and evenly. The butter is beaten in a smooth cream. If not done properly, the oil and water separate and the air that fills the butter disappears. This will affect the swelling of the butter. Causes a baked cake or cookie to be firm but not fluffy.

Is there any way to remedy the separation of oil and water?

At this point, you can scoop out a tablespoon of the low-gluten powder in the original recipe and add it to the butter.