04-02-2008, 12:02 PM
Have you ever had to blend butter into dry ingredients but the butter hadn't softenend enough?
Well here's a trick you can do that helps tons!
Cut the butter into a bunch of patty sized pieces and toss it into the dry mix.
Grab 2 butter knives and holding one in each hand, make cutting motions in the bowl in a criss cross manner until you get the butter and dry mix to a crumb type stage. Keep doing this until the crumb chunks get smaller and smaller and softer as you chop criss cross style.
You can then follow the rest of the recipe as usual and things will all work out nicely!
Another trick is to grate the butter with a cheese grater.
Keep your butter for baking frozen and when the recipe calls for butter, simply use the grater and mix right in!
You will get fluffier muffins and breads, cakes and other baked treats using the frozen butter and grater trick!
Well here's a trick you can do that helps tons!
Cut the butter into a bunch of patty sized pieces and toss it into the dry mix.
Grab 2 butter knives and holding one in each hand, make cutting motions in the bowl in a criss cross manner until you get the butter and dry mix to a crumb type stage. Keep doing this until the crumb chunks get smaller and smaller and softer as you chop criss cross style.
You can then follow the rest of the recipe as usual and things will all work out nicely!
Another trick is to grate the butter with a cheese grater.
Keep your butter for baking frozen and when the recipe calls for butter, simply use the grater and mix right in!
You will get fluffier muffins and breads, cakes and other baked treats using the frozen butter and grater trick!