Can i use amul butter for cake

The one time I did have to use salted, the bread came out tasting too salty. My mom owns a bakery, and she uses salted butter for everything. Her bakery is the most popular bakery and breakfast place in town. Everyone loves her stuff. In my opinion, her stuff is better than the rest because of that salted butter. Then again… I put sea salt on my dark chocolate candy bars. Cooks better smarten up regarding salt and butter. Salt is a healthy preservative and makes foods digestible—in some cases even life-saving!

Peanuts will not digest without salt! Salt is what preserved foods for thousands of years, people lived long ages. Butter is not a synthetic like soy— hogs will not eat soymash! Who is the smart one now?

I live in Canada and our salted butter varies by brand can be quite salty. Well said every one, I only have slightly salted butter in the house and I need to bake a chocolate cake for my two girls. I shall feedback on the cake once it is done. It gets wet-bready and rises especially around the edges; the one time I made it with unsalted butter it fell flat. Nothing else was different. Gluten forms when the flour mixed with liquid can toughen the cake.

I was paranoid about the formation of gluten when I made butter cakes years ago. In fact, there were times my cake was under mixed, with tiny lumps of unmixed flour left in the cake. Ever since then, I had struggled with the problem but eventually, I found the solution. Overmixed cake is tougher and may form noticeable pits and holes think of bread. The cake can crack, and develop long tunnels in extreme cases.

Since I am making a batch of four cakes, it is labor-intensive to do it manually. However, you can use a handheld wire whisk if you just make one at a time. Fill up the baking pans and start baking is nothing technical, but I have a list of tips and tricks for you to make it super easy and efficient. Scaling and panning can sometimes be a little messy, so you may consider using your apron. I used 8-inches 20cm square cake pans. Each cake is 1.

Net weight after the cake cool down completely is 1. I have used both domestic and commercial oven. The small convection oven is equally good to bake a high-quality butter cake. Whichever oven you use, always use a pair of oven mitts when you place and remove the cakes from the oven for your safety. The temperatures and times for baking butter cake can vary from oven to oven. The temperatures mentioned in the recipe is only a rough guide.

This variation is due to the size and position of the elements of the oven, which affect the time and temperature required. For instance, I am using a gas oven with two rows of straight burners. One is on top, and the other one at the bottom runs from left to right across the center. I have a small electric oven with U-shape upper and lower elements. The cakes baked in these ovens turn out to be different in color and volume with identical time and temperature settings.

Heat distribution has more time to distribute evenly in the larger oven before reaching the cake surface. On the contrary, heat elements for the smaller oven are closer to the cake, and hence the variation of temperature at different parts of the oven can be quite significant. Bear in mind that the temperature shown on the control panel of the oven may not be the actual temperature. That is exactly why I may not getting the desired result even though I follow one hundred percent of the recipe.

The best way is checking the color of the cake visually when it comes to deciding the doneness of the cake. I will set the timer ten minutes earlier than the targeted baking time. The cake should become slightly brown and set firmly. It is safe to open the oven door to check the doneness without affecting the quality. Continue to bake for another ten minutes if the color has not reached the expected tone.

I only use the oven that I am familiar with, especially when I want to bake cakes for important occasions. If you bake more than one cake, do not let the pans touch each other in the oven. Leave at least 3 cm in between to enable proper air circulation to ensure the cakes rise evenly.

After baking, remove the cake and cool at room temperature for a few minutes until you can hold the pan with your hands. Since butter cakes are rich in oil, there is no need to run a knife around the sides. Invert and drop the cake onto a cake board and loosen the detachable base by tapping it lightly.

The cake will fall into the cake board gently. I will keep the butter cake in the freezer if it is for more than a week.

Here is the method I use:. I reviewed this recipe recently after receiving some feedback from our customers that the cake is a bit dry after keeping a day or two in the refrigerator. The result of the new formula solves the above problem, with a moist texture even keeping for days. Reduce the amount of butter from g to g. The reduction is based on the general feedback from our customers that the cake is too rich.

Increase the amount of baking powder from 3g to 6g. The cake rises better with more baking powder. I am pushing the amount of milk to the limit. I found that any higher content of water can make the cake unstable. Two ingredients contain water in the recipe- eggs, and milk. The result is a butter cake with a maximum water content that makes it super moist and still stays within the acceptable limit.

Fit for 8-inch square baking pan or 9-inch square cake pan. You will get a cake with a height of about 2. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Making butter cake is both science and art. Don't know which way you and your family lean? Product Reviews. Home Ideas. United States. Type keyword s to search. Today's Top Stories. The Rise of the Cleanfluencer. Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up. Connect and share knowledge within a single location that is structured and easy to search.

I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference would it make?? Generally, you'll want to use unsalted. The amount of salt in salted butter can vary, so most recipes call for unsalted, and then have you add the exact amount of salt.

Cake mixes have salt in them, so this would still apply. Just wanted to add that if you only have salted butter and the recipe calls for unsalted then I would say don't worry too much.

It's OK to use salted instead. Sign up to join this community. The best answers are voted up and rise to the top.