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Excuse me, how is the butter made?

Natural butter is extracted from milk or whipped cream, stirring the milk or cream violently, so that the protein membrane of the milk fat ball is broken, and the milk fat flows out of the ball. After losing the protection of protein, fat and water separate, and they slowly float up, gather together, and turn yellowish.

The first people in the world to process and eat butter were the Huns, and then spread abroad. The nutrition of butter is the first of dairy products. Butter made from milk is rich in nutrients, including amino acids, proteins, vitamins, minerals, fatty acids, glycosylated neurophospholipids and cholesterol. It can supplement a lot of nutrition for the development of the body and bones, and it is a rare health food for teenagers.

It is extracted from milk or whipped cream and stirred violently so that the protein membrane of the milk fat ball is broken and the milk fat flows out of the ball. After losing the protection of protein, fat and water separate, and they slowly float up, gather together, and turn yellowish. At this time, the upper fat is separated, salted and pressed to remove moisture, and it becomes butter for daily consumption.

Butter is a kind of solid oil processed from milk, which can be extracted from milk skin, white oil or the oil crust condensed from fresh milk. Butter is very nutritious and is the top dairy product. Because 60 jin of yogurt can extract about 2 jin of butter, which shows that it is precious. For convenience, herdsmen often put butter in utensils or stomach sacs of cattle and sheep.

If you extract from the oil crust condensed from fresh milk, you should first skim out the floating oil layer from the fresh milk, then pour it into the pan, heat it over warm heat and stir at the same time. When it boils, the butter will surface. Butter can be divided into raw butter, ultra-fine butter and fine butter from the production process. In terms of taste, it can also be divided into original flavor, half-salt and salted butter.

Butter (Butter) is processed from milk, the product of filtering out part of the moisture by stirring the fresh milk and filtering out some of the moisture from the thick object on the top. Mainly used as seasoning, nutritious but high in fat, so don't eat too much.

The steps of beating butter into cream

1. First, take out the butter block and thaw it, place it on the butter block and gently press the marks with your fingers, then break the thawed butter block with an egg beater, pour in the right amount of powdered sugar, and add the powdered sugar according to your own preference; during the stirring process, change the rubber scraper from time to time to scrape the semi-finished cream spattered on the edge of the basin into the pan to continue stirring; as long as the egg is fully integrated into the butter, the butter can become a smooth cream.

2. Whisk the butter at a high speed with an egg beater and add powdered sugar at the same time. The white sugar at home can also be beaten longer until the butter is whitened and the volume becomes larger, and then add a spoonful of milk without putting too much milk. Two or three tablespoons can continue to be whipped at high speed until it becomes creamy.

3. The way to dispense cream with butter is as follows: prepare white granulated sugar or butter, butter is better mixed with white granulated sugar. Start beating hard with a manual egg beater. At first, you have to get rid of it quickly. After a few seconds, you can frame the flowers, then you will separate the oil from the water, and then you will filter out the water, and then it will be cream. It can also be done by adding powdered sugar at a high speed.

4. All you need to make cream is light cream and granulated sugar, which can be bought directly in the supermarket, while butter is mainly used to make bread or cookies. Ingredients: appropriate amount of light cream and white granulated sugar. Refrigerate the cream in the refrigerator for about 12 hours before disposing. Put the egg head and basin in the refrigerator for about 30 minutes before getting rid of it. Pour the light cream into a basin and beat it at a medium speed. No sugar for the time being. About a minute later.

How to soften the butter

1. Soften the butter in the microwave oven and heat it for dozens of seconds. The specific time depends on the amount of butter and the temperature of the butter itself. If you are not sure how long to heat, you can heat it for a few seconds and observe the softening degree of the butter at any time.

2. The most conventional method of softening at room temperature is to soften the butter slowly at room temperature. The time required for softening varies according to the size of the butter and the level of room temperature. If the butter has just been taken out of the freezer, it will take even longer. If it is in a cold winter, this method may not be used. When heated in the microwave, the butter can be heated in the microwave for dozens of seconds, which can soften it quickly.

3. The water-dissolving method completely dissolves the butter by heating it with water, and then puts it into the freezer for about 5 minutes, so that the butter starts to solidify again into a solid. When it is still very soft, take it out and use it. The advantage is also that it takes a short time, but it is not easy to control. If you accidentally freeze it too much, all your previous efforts will be wasted. At the same time, note that melted butter must not be directly heated over the fire, but must be dissolved in water.