Everybody knows to carbonado when earthing up, want to use butter, but do not know however why butter is to carbonado the cosset that earths up a process. Above all that one alcohol with biscuit, absorbing mug-up is sweet with the grandma butter brings fragrance, be in even if butter can chain the water portion of flour makes it better extend, the finished 上海千花网龙凤论坛 product that because this is roast,comes out can become fleeciness, continous is close. Although butter has a lot of profit, but the character of butter also assigns on any account, had better be the not artificial butter with natural edible.
1, butter can produce the United States to draw heart response when heat, the flavour that lets roast finished product is more full-bodied.
2, relatively at removing ghee, it is better that butter entrance changes mouthfeel namely, suit direct daub to be in very much biscuit, spit the edible on爱上海同城论坛 department.
3, butter has very good emulsibility, can chain the water portion in dough, change doughy is wet agglutinant, make doughy extends a gender to increase somewhat, make roast finished product more fleeciness, soft, continous close
4, butter is in 13-18 Celsius from time to tome very strong plasticity and doughy extend a gender, can open the move such as plastic through fold roll, make roast finished product becomes administrative levels is much and trenchant, form crisp the mouthfeel of the structure of beehive shape organization with kind of peculiar biscuit and crisp.
1, butter can extend the expiration period. Butter can avoid water share evaporate, the free water in biscuit of emulsification consist in, achieve thereby chain water portion, postpone amylaceous ageing and the process with sclerotic biscuit.
2, butter can make roast finished product soft, of stimulative biscuit shape and the maintenance of decorative pattern.
3, butter has the effect that changes flour structure infirmly, can make cake Peng is sent more faultlessly.
1, butter cent has saline butter to be mixed without saline butter, do not have in common cure recipe special if mentioning, it is the used butter that do not have salt. (1) does not have saline butter to decay more easily, but flavour is more delicious, more Gan Tian. (If 2) uses butter having salt to replace the butter that do not have salt, criterion the deal of the salt in the recipe should want to decrease accordingly.
2, butter has natura上海龙凤论坛 l butter and margarine, had better use natural butter.
(Rich, mouthfeel arranges nutrition of 1) natural上海夜网论坛 butter slippery, relatively commonly used.
(2) margarine softness, emulsification effect is good, rate of finished product success is high, but go against health.
3, before undert阿爱上海同城 aking biscuit bake, must sufficient warm-up, make oven reachs the temperature that roast biscuit place requires, otherwise butter can melt as a result of microtherm,[……]