*Pictures are not real, they are for reference only*
Super love solid fruit fermented butter biscuits, in the kitchen did not search the recipe, so go to the web search, although no copy version of the recipe, but at least find a biscuit production methods (including the production of fermented butter), sandwich recipe is still no head … fear of recipe loss, so recorded.
[not yet committed to practice, the recipe is for reference only]
Difference between regular butter and fermented butter.
Both regular and fermented butter have to first obtain milk fat from fresh milk to concentrate it into (dilute) cream. After the (thin) cream is obtained, regular butter is further concentrated, raising the milkfat content to over 80%. To make fermented butter, however, the (diluted) cream needs to be fermented, so on the packaging of regular butter, it tells you the ingredients used. It’s thin cream and water. And where it says in the ingredients list that yeast is used, it’s basically fermented butter.
The yeast fermentation causes the cream of butter to develop a peculiar sour taste, not like the sour taste of some varieties of cheese, but more like the taste of yogurt, very light and creamy.
Fermented butter is creamy white in color and soft in texture, while regular butter is yellowish in color and hard in texture. Therefore, fermented butter is more suitable for pastry spreads and has a more creamy flavor.
Homemade Fermented Butter and Butter
Fermented butter: 1L light cream, 1 sachet of lactic acid bacteria for fermenting yogurt (1L of milk)
Ingredients for butter biscuits: 63g of good fermented butter (softened at room temperature), 38g of powdered sugar, 30ml of milk, 1/4 tsp of vanilla extract, 94g of low gluten flour.
Tool : Fermenter CF-3500
(*Web practices use a fermenter, I think the bread remembers the fermentation function should work too)
Fermented butter ingredients
Lactic acid bacteria for fermented yogurt
|1 sachet (the amount that will ferment 1 L of milk)|
Butter cookie ingredients
Homemade fermented butter
|63 g (softened at room temperature)|
|1/4 small spoon|
low gluten flour
Salt (needed for the Solid Gold version)
[From the web] How to make fermented butter cookies
Preparation of fermented butter.
1、Make the fermented butter first. Melt the lactic acid bacteria and a little light cream, then pour the rest of the light cream into it and stir well.COUSS CF-3500 Ferment in the fermenter at 42 degrees Celsius for one night.
2. After fermentation, refrigerate overnight.
3. Pour the fermented cream into the mixing bowl of the chef’s appliance and stir.
4. Just start stirring, it will be thinner.
5. Keep stirring, the cream will become dry and solid.
6、 Keep stirring, the cream will be over-whipped and rough.
7, continue to stir, it takes a while, until at some point, there is a separation of the oil and water, then slow down, otherwise it will splash all over the place.
8, Finally, a lot of solids will stick to the mixing head, this is the separated fermented butter Cultured Butter, and the other white liquid, Butter Milk.
9. Transfer the fermented butter to a container and continue to drain the butter. Separate the drained butter from the buttermilk.
For the butter cookies.
After the fermented butter is ready, start making the cookies. Beat the butter with powdered sugar until the two are well mixed. Slowly add milk in batches, each time until the milk is completely absorbed before adding the next.
2. Finally, sift in the low gluten flour and mix gently. You can put them in a piping bag to make a traditional cookie shape with texture, or you can make them into small round shapes.
(Or roll it out into a rectangle if you want to make a solid fruit kind)
3. Preheat the oven to 180 degrees, then bake for 20 minutes.
(sprinkle a little salt on the surface if you want the kind with solid fruit)
The fermentation temperature of fermented butter is the same as that of yogurt, 42 degrees, CF-3500 fermenter temperature can be freely selected in the interval of 20-50 degrees with 1 degree, and the temperature and humidity are very convenient.
2、 You can also use an electric mixer to mix the butter, but the process will take longer.
3、 To drain the butter, pick up a small piece of butter with a spoon and spread it on the edges of the container, pressing firmly as you do so, the thinner the butter, the better. The better it is, the more moisture will be squeezed out of it quickly. Then use a spatula to scrape it off. Put it in another container.
4、 Basically with 1 liter of light cream, you can get about 430 grams of fermented butter and 530 grams of buttermilk, the extra fermented butter can be spread directly on the bread, very tasty.
5, strain the rest of the liquid is buttermilk Butter Milk, strain it several times, fetch the fermented cream inside, put it into a clean and sealed container, put it in the refrigerator can be stored for two weeks, you can use it instead of water or milk to make bread.