Grate frozen butter next time you bake
When it comes to baking, cold or frozen butter is king. Why? Because when baking pie crusts, scones, biscuits or any other kind of quick bread, you want a flaky, buttery outside. And the cold temperature of the butter is part of what helps achieve that texture. In the oven, the steam created by the butter as it bakes lifts up your crusts and bread to achieve that flaky goodness. The problem is that butter warms up really quickly once you take it out of the freezer. That’s when a regular old box cheese grater comes in handy. Next time you’re baking, simply grate frozen butter into little shreds directly into the dough. You’ll find that it incorporates quickly and easily into the batter without having a chance to warm up.
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Alanna Nuñez