Baking Science: Cold vs. Room Temperature Butter (Why It Matters) скачать в хорошем качестве

Baking Science: Cold vs. Room Temperature Butter (Why It Matters)

In today’s video, Gesine tests a key baking variable: butter temperature! She makes her famous golden eggs twice—once with room temperature butter and once with cold butter—to show how this simple detail can dramatically impact texture. Follow along as Gesine explains how butter temperature affects structure, fluffiness, and overall taste, giving you the tips you need to achieve perfect results every time. Whether you’re a seasoned baker or a beginner, this experiment will transform how you think about baking basics. 00:00 Introduction 11:28 What Happens When You Use Cold Butter? 14:02 Analyzing The Room Temp Batch 14:42 And What About The Batch Made With Cold Butter? New episodes every Friday at 10am EST! Subscribe to my YouTube    / @sugargliderkitchen   Follow me on Instagram https://www.instagram.com/gesinebp/?h... And visit my website here https://sugargliderkitchen.com Golden Eggs Recipe 1 ½ cups (180 grams) all purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 stick unsalted butter (8 ounces), room temperature 1 cup sugar/14 ounces 2 large eggs, room temperature 1 teaspoon vanilla extract 1/2 cup buttermilk or soured milk (add 1 teaspoon of lemon juice or white vinegar to whole milk) For dipping 8 tablespoons butter, melted 1 cup sugar plus 1 teaspoon cinnamon, whisked together in a large bowl Preheat oven to 325ºF Spray an “egg” mold with nonstick baker’s spray. Set aside. Stir together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, scraping down the sides and bottom of the bowl every few minutes. Add eggs, one at a time, mixing well between each addition and scraping down bottom and sides of bowl. Add vanilla extract and mix. Alternate between the flour and buttermilk mixture, starting by adding 1/2 of the flour, then the entirety of the buttermilk mixture and ending with the flour. Mix until just incorporated. Fill the prepared donut pans using a piping bag, dividing evenly and bake at 350ºF for 15-20 minutes or until the cakes spring back when gently poked. Unmold the cakes, and while still warm, brush with the butter and dip in the cinnamon/sugar mixture.