butter and baking

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sam from worthing

butter and baking

reading a thread about an oozing Christmas cake.

and other threads in the past.

has made me wonder about this question...

what type of butter do you use when baking.

I used to use stork margarine butter (in a gold block - that looked like a butter pack).

then i moved to lurpak - unsalted butter.

for a very rare special cake i would by anchor butter.

but what with austerity measures, I know buy the big pack of 1kg of stork baking margarine stuff (no need to bring to room temp either).

i have had nothing but successful baking using this product - in fact had very good feedback about how light sponges are - in particular Victoria sponges. My Christmas cake was made using this product this year.

what do you use?

and are their healthier alternatives - i also use the flora heart health stuff in a bottle, but not used that in baking yet - makes lovely roast potatoes though (as i used to use white flora/trex).

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Welshcookie

Baking

It depends on what you are baking. Classic Christmas cakes are lots of fruit with a smallish quantity of fat/flour/egg mixture.

Some other cakes have very different proportions. There it really does matter.

Take a very close look at the ingredients of some of the fats you mention and I suspect you will see differing amounts of water in the product.

As I use only butter or Stork I don't know if all the other products are suitable for baking.

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JAMES

??

Sam, I'm confused! (thats not unusual!)

You use lurpak, but anchor for a special occasion?

Erm, why? Anchor is far cheaper than lurpak.

I'd think of lurpak as a semi premium product, but anchor as a economy one.

x

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sam from worthing

butter and baking

James, might not have made myself clear, i used to use gold wrapped stork, then moved to lurpak - NOW i use the spreadable stork in a big tub, but for specials i use anchor.

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Kayb

Butter for Cooking

Just to go 'off-topic' a bit, several years ago you could buy a butter especially for cooking. It was very concentrated, that is most of the water removed, so if you melted it for e.g. frying it didnt spit all over the place. If you wanted to use it for sandwiches you had to add a proportion of water; for baking it was ideal. Then it seemed to disappear, has anyone seen it lately? can it still be bought? If so I would love to know where.
Karen

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Welshcookie

Concentrated butter

Was it ever recommended you added water to it?

The concentrated butter was butter from EU stores that was released to the public.

We have had milk quotas imposed since then so there is not surplus butter for distribution.

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Elpe

butter and baking

I bought a couple of 500ml bottles of Stork easy to mix baking liquid in Sainsbug's on Friday - on offer at a pound each. Best before date is 19-01-13. A bargain!

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Pan-tastic

Butter and baking

I was told by a baking guru that you should look for the butter with the highest butter fat content. In most supermarkets that is usually Country Life. I always use Anchor though because that is what we use for everything else.

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Thistledo

Thistledo

I have to say I don't keep any margarine in the house, since a large percentage is simply 'plastic'. These spreadable butters have oil in them to keep them soft. I only ever use unsalted butter in all baking and incidentally, I use goose fat for the roast spuds, unless the meat has produced enough fat to place the roasties around it. Yummy!

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SylviaM

Butter and Baking

I'm with James! Lurpak is far superior to Anchor and I would use Lurpak for the special occasions! That said, Stork liquid is brilliant!!

 
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