Sweetmood No30 - May 2022

cakes and crumb coatings, that is, when levelling a cake before covering it with fondant. The melting point The difficulty in using butter in pastry arts lies precisely in the melting point, which can vary based on the season. To overcome this difficulty, the advice is to use quality butter, avoiding substitutes or vegetable-based products. Some pastry chefs prefer to use margarine, conand whipped doughs. In particular, to balance whipped doughs, the four key ingredients must be used in equal quantities, but lighter versions can be obtained by reducing the quantity of butter, sugar and flour. The best-known applications of butter-based doughs are pound cakes, frangipani cakes, muffins, butter cakes and cookies. The butter must have a whipped consistency and at a temperature between 24°C and 26°C, bearing in mind that when the butter is processed in the mixer the temperature of the dough will rise. The choice of using a whisk is made based on the amount of air to be incorporated. Butter is also often used in creams, in traditional homemade The book of the turning point “The Big Fat Surprise”, written by Nina Teicholz, a famous American journalist, is the title of the book that revolutionized the judgment of butter. The journalist retraces the stages on the war against saturated fats, underlining the pressure from lobbies of vegetable fat producers. The book caused such a stir that in 2015 “Time” dedicated a cover to it with a title that left no doubts: “Eat Butter”. It was accompanied by the loud subtitle “Scientists labelled fat the enemy. Why they were wrong”. sisting most of vegetable fats and made to facilitate reaching the melting point. On the market, blends are available, which are a calibrated mix of butter and margarine with the goal of combining the taste of butter with the practicability and workability ofmargarine. Theseproducts, thanks to the lower melting point, are more palatable and are easier to work with, reducing production times especially during the summertime. 37 Sorin Gheorghita on Unsplash

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