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Dry powdered buttermilk can help with tenderness and browning in baked goods when whisked into the flour. It can also add tang to a recipe, akin to using a flavoring. It can also add tang to a ...
Softened butter is somewhere in between cold butter and melted butter. It’s the ideal temperature for creaming with sugar and it’ll whip up nicely for any type of frosting or batter.
1. Make the cookies: In a medium bowl, whisk the flour with the cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds.
2. In a bowl, mix the flour, baking soda and salt. In the bowl of a standing mixer fitted with the paddle (or using a handheld mixer), cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg. With the mixer at low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips.
Preheat the oven to 350° and lightly butter the sides of a 9-by-13-inch glass baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In a standing electric mixer fitted with the paddle, beat 2 sticks of the butter with the granulated sugar at medium speed until very fluffy, 5 minutes.
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Butter being creamed by electric beaters. Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat ...
In certain applications, yes, you can use frozen butter. Think of recipes that call for cold butter pieces: pie crust, scone recipes, and homemade biscuits, for instance. If you use the grating ...