Cream Butter with Sugar 打發牛油和糖

Ingredients | 材料 :

Butter, room temperature | 室溫牛油
Caster sugar | 幼砂糖

Steps | 做法 :

  1. 用手指稍微按一下, 如果可以輕鬆地在牛油留下指印便可以開始了。

  2. 以電動打蛋器先慢速,再轉高中速打1分鐘至1.5分鐘。期間用橡膠刮刀將攪拌盤邊的牛油刮到攪拌盤中,繼續用高中速打發。

  3. 砂糖分數次加入,期間用橡膠刮刀將攪拌盤邊的混合物刮到攪拌盤中,保持高中速攪拌,直到混合物開始形成小峰狀隆起及呈現奶白色。

  1. The butter should feel soft, but not warm or melty. If your finger leaves a little indent on the butter, then it is ready to cream.

  2. Beat the butter until it is soft (low speed first, then change to medium-high speed and mix for 1 to 1.5 minutes). Stop the mixer every so often and scrape the butter out of the beaters with a rubber scrapper.

  3. Add sugar in portions and beat well. Use a rubber scrapper to scrape the mixture off the sides of the bowl periodically. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color. Keep mixing on medium-high speed until the mix starts forming little peak-like ridges. This takes 6-7 minutes.

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