8 Terms
Contributors in Butter
Butter
whip or whipping
Dairy products; Butter
A mixing technique used to incorporate air into an ingredient or mixture (i.e. Egg whites, heavy cream) to increase its volume and make it light and fluffy. This is done by vigorously beating in a ...
choux pastry
Dairy products; Butter
A moist dough composed of flour, butter, eggs, and water, that is piped into various shapes and baked. The resulting pastry is used to prepare desserts such as cream puffs, éclairs, and ...
lecithin
Dairy products; Butter
A phospholipid naturally present in butter which functions as an emulsifier. An antioxidant used to decrease oxidative rancidity of fat or oil. Water scavenger to prevent lipolytic rancidity; ...
cream tea
Dairy products; Butter
A popular feature of British social life, combining the gentility of afternoon tea with the indulgence of scones and clotted cream.
polymorphism
Dairy products; Butter
A process used with fats and oils which may form different crystal types (with the same chemical/molecular structure) depending upon the cooling conditions.
shortbread
Dairy products; Butter
A rich crumbly cookie made of butter, flour, and sugar. The classic way of making shortbread is to press the dough into flat decorative molds and cut it into wedges after baking.
ganache
Dairy products; Butter
A rich paste of chocolate, cream, and sometimes butter, used as the basis for truffles and as a filling for chocolate cakes and pastries.
