home Confectionery Cakes Butter (margarine) softened to softness and melted over the fire

Butter (margarine) softened to softness and melted over the fire

 
missdoctor
Dear cooking girls! I would like to ask you, as a professional, what is the fundamental difference between mixing margarine (butter) softened to softness with ingredients and melted over a fire? You just often want to bake something this minute, but according to the recipe you need to wait until the margarine softens. Does this have any effect on the quality and taste of the dough? thanks in advance
Merri
missdoctor, I'm not a professional, but I can say that the dough, cooked with melted and softened butter, is different in consistency. And the result depends on it.

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