Assorted Butter Around the World and Organic Artisan Butter Jakarta

There are various types of butter and we need to have deeper knowledge to be able to differentiate so that we know where to buy trusted organic artisan butter Jakarta. In Indonesia, if you want to find the best Dutch Cultured Butter, butter with export quality is De Grunteman by Sarah Beekmans.

Different Types of Butter:

1. Melted Brown Butter

Expected science: We said earlier that melted butter has a lot of fans. What we didn’t say, however, is that cocoa butter has its share of fans. Basically, browning butter is just taking melted butter to the next level. Instead of just melting your butter, you want to boil it. When you do, you’ll see the milk solids get attracted to the bottom of the pot and start toasting. Meanwhile, a layer of foam will form on top. Not only do you use up the precious solids at the bottom of the pot but you can use all of them. So once you see that brown color you’ve been waiting for, you’ll remove the mixture from the heat to stop the cooking process, and at this point, it’s ready to use. It sounds like a struggle, but the payoff may be worth it. What should you get? Nice and rich cake. Of course, you lose moisture by heating butter, so this can also make cookies.

Test: Swap softened butter, original in recipe, for melted brown butter. 

Result: Because some of the water evaporates during the browning process, the cake will be dry and bread-like. They don’t spread too much, look like hockey pucks, and have a firm texture. It tastes good but the lack of water changes the texture of the cake drastically.

Overall Rating: 4 out of 10

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2. Shortening

Expected science: Dipping into a tub of vegetable butter can be like opening the door to Narnia: you really don’t know what’s inside. Apart from knowing that shortening contains fat, most people have no idea what shortening is made of.

In the case of Crisco, or hydrogenated vegetable shortening, it is primarily made from a blend of soy, cottonseed and/or palm oil. The hydrogenation of the oil allows them to remain solid at room temperature while removing any existing moisture. What does this mean? Without moisture, shortening is 100% fat and, therefore, does not generate steam in the baking process. This means a higher melting point of fat and less production of gluten. If you’re a fan of pastries, shortening might be the way to go. Your cake may be softer and more tender, but it may also be a bit bland. By using commercial vegetable shortening, you may miss the rich, milky notes the butter tends to bring to the party.

Test: Swap softened butter, which is the original in the recipe, for shortening. All other variables remain as they are.

Result: The cake will have a slightly chewier texture than one made with butter, but will taste slightly bland. They miss the rich milky taste that the butter provides and are somewhat cared for. They do have a very chewy, soft, and slightly pliable texture (a bit like a gingersnap), but they don’t taste up to par. (The top is also very smooth).

Overall Rating: 5 out of 10

3. Vegetable Oil

Expected science: Vegetable oil is rarely a popular choice for bakers. Sure, it contains a higher proportion of unsaturated fats than saturated fat-laden butter, but there’s no guarantee that it will give you the desired taste. Then there’s the question of composition. While butter contains air pockets that help it hold its shape, oil is denser and you can’t change it from its natural state. If you use a flavorful oil like olive oil in the cake it might result in a slightly more funky baked product.

Maybe you wish your dough was softer. Then, there’s a good chance your cake might have some spreading issues, simply because your oil is already in a liquid state. If the result is a more crumbly cake covered with something you can’t touch, don’t be surprised. It’s just oil, showing its true color starting to pool.

Test: Swap softened butter for vegetable oil. All other variables remain as they are.

Result: The cake will look stunning with beautiful cracks. They spread out into a perfect, slightly flat circle that looks almost like a sugar cookie. The taste is a bit lacking, but the texture is crunchy yet chewy and perfectly pliable. This was a pleasant surprise, and if there’s a way to make up for the lack of milky taste, this might be a winner.

Overall rating: 8 out of 10

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4. Tahini

Expected science: Ever heard of tahini ? maybe not that familir for some people. This is still true for many home cooks. Made by soaking, crushing, and grinding sesame seeds, this Middle Eastern essential has become commonplace, mostly as the base for well-made, tangy hummus. What most home cooks don’t know, however, is that the paste has carved its space elsewhere, also in the chocolate chip cookie. Due to its inherent nutty flavor and balance of salty, savory and sweet elements, it can give your cake a unique richness that you may not have known until now.

Some people like to mix it up, using a combination of butter and tahini, so you still end up with the usual melting. Others, perhaps more adventurous, jumped in quickly, hoping the tahini would work. It’s a bit like cake roulette.

Test: Swap softened butter, which is originally in the recipe, for tahini. All other variables remain as they are.

Result: Not great. The texture of the cake is very hard, dry and like bread. They don’t spread too much and bake into a tough dough. While the tahini tasted great, the texture was downright awful. Using 100% tahini is a good for us.

Overall Rating: 0 out of 10

5. Refined Coconut Oil

Expected science: Coconut oil ranks above other vegetable oils. Because of its ability to remain solid below a certain temperature, it has a certain versatility that other oils don’t and acts more similarly to butter. It’s more suitable for substitution than you might think. Using the refined variety, which is derived from the desiccated coconut meat, means you get all the fat without the overwhelming coconut flavor. Sounds like that could work, right?

Test: Swap softened butter, which is the original in the recipe, for virgin coconut oil. All other variables remain as they are.

Result: The cookies are drier and more crumbly than those made with butter. You couldn’t taste the coconut flavor, but the texture definitely wasn’t great. Even the dough seemed dry when it was made, and the final baked cake was no different. The lack of moisture in coconut oil doesn’t work.

Overall Rating: 3 out of 10

This is information about the various types of butter that you can use to make cakes and if you want to find where to buy organic artisan butter Jakarta or Bali, you can buy it at De Grunteman, especially for premium Dutch Cultured Butter.