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- Jun 22, 2017
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Creaming butter I used 82% butterfat which is just slightly higher than Canadian butter. Most of the American butter is 81% - 82%. You can’t see it but the sugar was infused with lemon zest 10 minutes before I begin.
Starts out very dense
And it coagulates into a mass before it becomes fluffy. I already stopped at the two minute mark and scraped down the sides and bottom of the bowl.
I set a timer, but I also watch it. At the four minute mark it look like this so I stopped. This was extremely light and very fluffy. It was absolutely beautiful ready ready for the next stage.
Before adding the egg yolk I scraped the butter from the sides and bottom of the bowl.
Starts out very dense
And it coagulates into a mass before it becomes fluffy. I already stopped at the two minute mark and scraped down the sides and bottom of the bowl.
I set a timer, but I also watch it. At the four minute mark it look like this so I stopped. This was extremely light and very fluffy. It was absolutely beautiful ready ready for the next stage.
Before adding the egg yolk I scraped the butter from the sides and bottom of the bowl.