The butter can't be whipped

Butter is something that is used frequently in daily life. It is made from cow's milk. It is rich in protein and nutrients, and it is good for supplementing people's bodies. Many people use special tools to beat butter when eating it. But sometimes the butter just won’t whip up no matter how hard you try. So what is the reason for this?

1. How to whip butter

1. The hardness of butter will vary with temperature. Over-softened or over-softened butter cannot be filled with air, so pay special attention to the degree of softening of the butter. To beat butter, you need to soften it until you can easily press fingerprints with your fingers. Add sugar to the butter of moderate hardness and mix well to allow air to fill it. At the same time, be careful to avoid over-softening, because once the butter becomes liquid, its emulsification property will disappear. At this time, even if you add sugar and keep stirring, you will no longer be able to fill it with air.

2. The best way to soften butter is to take it out of the refrigerator 1 to 2 hours in advance, cut it into small pieces, and place it at room temperature to let it soften naturally. In winter, it needs to be placed in a warm place. If time is tight, you can also place small pieces of butter in a glass bowl and thaw them in the microwave. When the butter needs to be whipped, do not try to soften it by heating it in a water bath. Heating it in a water bath will turn the butter into liquid form, and liquid butter cannot be beaten with air.

2. Why eggs should be added in small amounts in batches when beating butter

Adding eggs to whipped butter is to fully mix the oily butter with the eggs containing more water so that they do not separate, that is, to emulsify them. In order for the emulsification process to proceed smoothly, room temperature eggs must be used, and they must be added in small amounts at several times. Most importantly, each addition must be quickly and evenly stirred. The butter is whipped into a smooth cream. If the operation is not done properly, the oil and water will separate and the air filled in the butter will disappear. This will affect the expansion effect of the butter. This causes the baked cakes or cookies to be firm rather than soft.

3. Remedial measures for oil-water separation

At this time, you can scoop out a large spoonful of the low-gluten flour in the original recipe and add it to the butter, then stir evenly at low speed until it returns to a cream state.