STRAIGHT TO THE RULES
THE RULES OF OF MELTED BUTTER
Do not use your butter whilst still hot- the other ingredients won’t enjoy it and they may possibly definitely act out. Your eggs could coagulate and ruin the texture of your bake and don’t even get me started on how flour will overreact (sugar is fine with it though, generally. Let’s investigate that…could be fun)
Some recipes call for you to rest your batter before baking, this is so that butter inside the mixture can harden. From personal lack of patience I have learnt that the mixture is prone to ‘explode’ during baking and generally misbehave (and honestly, there is only room for so much misbehaviour in the kitchen and it should be by the baker AM I RIGHT)
Once melted (or more likely browned, but I’m getting ahead of myself here), if you wanted to use this butter for the ‘creaming’ method you can whisk this butter over ice to bring it back to a solid whip-able state, but we’ll explore this in some recipe and see what happens…
HOW SHALL WE BREAK THEM?
I HEAR YOU ASK… LET’S SEE…
