As distinguished pastry fat: butter, margarine, lard, vegetable shortening ( hydrogenated fat ) and oils. Besides flavor, They soften the dough and give volume. The most elaborate cakes recommended fats are butter and margarine .
The butter or milk fat is the fat preferred Because It provides an exquisite flavor.
The margarine of vegetable origin is stronger, better Allowing cremated.
Cream the butter / margarine with sugar is Very Important to Achieve a good cake. In this action of "cremate" the Butter / margarine rub those little That sugar crystals formenburbujas Achieving air needed to Achieve a cake / pie appetizing from every point of view: structure, consistency, good development, volume.
A good option is to combine and add 50% each in the recipe. You win on taste better with butter and margarine is used to cremate strength.
The point of hardness of the butter / margarine with sugar to cremate is Important and is an aspect to take care in the preparation of cakes.
If it is too soft Either not rub the sugar crystals. It sticks or adheres much to the vessel walls and softens too much with the work of the mixer.
Either too hard if it fulfills the function of rubbing well the sugar crystals. It Easily Integrates With no sugar. With stand mixers works more or envelope attached to the blades. With hand mixers soften hard time work and overloaded
That is the perfect point esta semi hard or semi-soft to integrate well with sugar and cremate Comply fully function.
While many people Suggest beat a little butter / margarine before adding the sugar .... I recommend taking the first sugar bowl and add chopped butter / semi hard and start mixing at the slowest speed to mix even margarine. Once well blended average speed pass low to cremate.
The average cremation time is 5 minutes. When I Loses the yellow color, and a creamy, smooth and shiny is Achieved mixture is ready for the next step.
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