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butter temp when baking

  • 27-05-2011 11:02am
    #1
    lg123
    Registered Users, Registered Users 2 Posts: 1,039 ✭✭✭


    watching donna hay here on master chef australia. she is making a baked cheese cake and is making up her own base, i.e not using bought biscuits.

    she was going on about not having warm hands when mixing the base ingredients as it will melt the butter. she was recommending cooling your hands in a bowl of iced water......

    is melting the butter such a big deal? can anyone explain why? in my ignorance i usually melt the butter in the microwave when making something like this


Comments

  • #2
    phasers
    Registered Users, Registered Users 2 Posts: 18,159 ✭✭✭✭phasers


    I think using melted butter effects the texture of what you're baking.

    I always leave my butter to 'soften' in the microwave too long and end up using melted butter when I'm not meant to and I've never had any problems!


  • #3
    lg123
    Registered Users, Registered Users 2 Posts: 1,039 ✭✭✭lg123


    phasers wrote: »
    I always leave my butter to 'soften' in the microwave too long and end up using melted butter when I'm not meant to and I've never had any problems!

    same as, i dont intend to totally liquify it either


  • #4
    Sigma Force
    Registered Users, Registered Users 2 Posts: 5,132 ✭✭✭Sigma Force


    A lot of recipes you can get away with it but obviously if making some pastry etc. it needs to be fridge cold.
    Sometimes butter straight from micro. can curdled eggs or over heat melted chocolate but guess it depends what you're making.
    I would of thought for a cheesecake that's going to be baked melted butter would be fine.

    I don't have the patients for waiting for it to soften then when mixing it in it takes ages but they say if your butter is very cold you can always grate it in to the mixture and it blends grand.


  • #5
    huskerdu
    Registered Users, Registered Users 2 Posts: 1,932 ✭✭✭huskerdu


    phasers wrote: »
    I think using melted butter effects the texture of what you're baking.

    I always leave my butter to 'soften' in the microwave too long and end up using melted butter when I'm not meant to and I've never had any problems!

    I did liquify butter by accident when softening it in a microwave and used it and the texture of the mixture was not quite right. I cant remember what I was baking. Probably wouldn't matter for some recipes.

    However, I notice that the OP got this advice from an Australian program.

    Even in a heatwave in Ireland, the risk of melting butter too much with your hands is pretty much non existant.


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