how to churn butter?

Knowing the correct method of its execution is important in cakes and soft cookies.

Shake Methods for making cakes are explained here.

Creaming in Pastry means beating fat into solid form until it is smooth, light and fluffy.

This step is important when a light preparation is not greasy or flat.

What happens to butter and sugar when you cream them?

The first step of a recipe is to beat the butter and sugar together in order to get air into the mixture and trap bubbles in the fat.

This air enters the mixture during the shake at a medium or high speed, in this process the sugar crystals are distributed evenly within the fat, and in turn create spaces or air bubbles within it that are at the same time imperceptible sight.

When you beat the mixture, you notice its volume increases.

When the trapped air comes into contact with the oven's heat, it expands and causes the mixture to rise inside the mold.

You will have a light preparation in this way.

The fat becomes more powerful than baking soda or baking powder because of the consequences of this technique.

How long does it take to make butter and sugar?

The cremation time can be from 1 minute to 7 minutes depending on the power of your mixer.

The best result is achieved when the mixture is fluffy.

It will have a sandy appearance at first, but as you beat it you will see how it changes.

The purpose of incorporating sugar into the fat is to make the sugar well distributed throughout the mixture.

What is the key to a good cremation?

Paying attention to several aspects is the key to a good result.

A good fat is used.

Butter and margarine will have different results.

Butter can't trap a lot of air because it has a low melting point in hot climates. You will have better results if you are in a cold environment.

Because margarine is more firm, it supports the creation of air bubbles so you will have a fluffier crumb.

Which is better, butter or margarine?

Firm fat is used.

The fat that is used must be firm.

It won't create air bubbles if it's too cold and if it's too soft.

Take care of the order of ingredients.

First you beat the fat and then add the sugar, so that it can be evenly integrated into the mixture and create air spaces.

The correct sugar is used.

It is important to use sugar that is not icing, pulverized, or superfine to have a creamy and airy result. The air bubbles will be created by the grains of sugar in the mixture.

Take care of the speed of the shake.

The speed is important, if it is beaten too fast and more air is added than the mixture can support, the cake will sink.

When you see the mixture pale, fluffy, and firm is the right point.

It is important to know the basic techniques and procedures in order to achieve excellent results in our preparations.

If the butter does not have the right temperature and the texture is indicated, you may not be able to beat it enough. It's hard to understand what butter melted or smooth is what we're looking for. The video shows what we are looking for and is one of the valid questions that impact the process.

As always, I like to put in context that we are in a hot tropical climate and butter goes from a solid state to a very soft state in record time, and before making any recipe you should know your workspace well and take note of more or less how long it takes for the butter to just slightly sauté but not fully runny – when you press it with a finger it should feel cold but yield to your finger pressure with some resistance. Put it in the fridge for about 20 minutes and try again if you can press it very easily.

But let's see, why is this important?

If your butter is very cold, the sugar will not be able to open the holes in it that need to be filled with air, because it will not expand easily.

It will have a similar texture to peanut butter, but it will have a grainy appearance from sugar that hasn't been well incorporated, and the volume of your cake will suffer.

If the butter is too soft or almost melted, the structure will collapse, resulting in a mixture that looks very wet, and will result in a dense, heavy-textured cake.

Once the eggs and flour are added to the mixture, any air that may have been added will come out.

The creaming method is not used for cakes that use oil because the oil cannot retain that air.

So the correct texture of the butter is as shown in the video, not too cold and not too soft, so that when you beat it at medium-high speed with the sugar, it results in a creamy mixture, with a light yellow color (if you use imported butter the color is lighter than if you use local butter with added coloring), which holds its fluffy peak shape in the middle of the bowl, and the sugar feels almost dissolved when you touch it.

The mixing time and speed are very important in the creaming process.

You can achieve great results with the new Kitchen Aid type mixers, using the paddle or paddle attachment, in just a few minutes. It can take longer with hand mixers, and would be used on medium speed for about 7 minutes. The author of a cookbook talks about how long and at what speed to use the mixer in order to make the final product better.

Beat the butter and sugar until you get a mixture that is too pale compared to the original color of the butter, for example, beat at speed 10 for 5 minutes. I don't recommend using it to make the cake because it will result in over creaming the batter and giving you dense stripes where the crumb looks compressed when you break the cake.

I hope the data you've gathered has been useful to you and that you use it to make a coffee cake that is inspired by the wonderful stories that kicked me out of a coffee cake shop in Venezuela.

Coffee cake with walnuts, cinnamon and brown sugar.

It's streusel:

1 cup of walnuts, halved.

Dark brown sugar has a total of 61.5 grams.

3 cinnamon sticks.

45 g unsalted butter, cold in 1 piece.

395 g of sugar.

unsalted butter, cold but soft.