What is butter in room temperature?
We always hear in recipes that the butter needs to be at room temperature. But why? Scientifically speaking, When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. This can make or break your baking dream.
Not only this, room temperature ingredients bond together very easily since they’re warmer, creating a seamless and evenly textured batter. A smooth batter with trapped air = a uniformly textured and proper tasting baked good. Cold ingredients do not emulsify together.
This is the first rule in baking.
How to bring your butter in your room temperature?
Room temperature butter is about 8-10 degrees celsius. You can leave it on your kitchen counter for 1-2 hours depending on the temperature inside your house. Room temperature in Canada is different from room temperature in the Philippines.
In my experience, forcing the temperature to go down by using a microwave oven never works. It doesn't heat up the butter evenly which results in having some melted butter which will affect the quality of your cake.
If you are in a rush, you can cut your butter in slices. It will lower down the temperature quickly and it will cut down the process.
In order for you to know if the butter is in room temperature and ready to be used. You can use this simple trick.
Press the butter and if your finger can make a dent easily without feeling greasy, then you are ready to use it!
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