HOW TO INCORPORATE MELTED BUTTER INTO BATTERS WITHOUT OVER MIXING.
These easy tricks will ensure a seamless batter that yields as delectable product!
Many recipes call for incorporating melted butter into various batters. This step is crucial in the creation of many products, from Madelines to genoise sponge. However, if done incorrectly, this one ingredient can ruin the overall result. Below you will find my tips to ensure a smooth process that leaves you with delicious results.
I always suggest melting your butter as the first step of your recipe
To ensure the butter does not brown and melts quickly, dice the designated amount into small cubes and scatter them across the bottom of the pan
Place the pan on low heat and keep an eye on it, swirling the butter around the pan every so often until it is completely melted
Remove the pan from heat as soon as the butter is melted. If you are worried about burning the butter, you can take the pan off the heat even when a few small pieces of solid butter remain, as the residual heat from the pan with melt the rest
Allow the butter to cool slightly, so that when you add it to the other ingredients, it does not scramble the eggs.
To incorporate the melted butter with the batter, place a little bit of the batter into the butter mixture to homogenize the two. This step will allow the butter to quickly disperse. Then add this mixture fully into the batter and gently combine with a spatula
