Core guide
Softened butter for baking: how soft should it be?
For creaming, butter should be pliable but still hold its shape: light finger pressure leaves a shallow dent, the edges remain visible, and the surface is not greasy or shiny.
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Butter, Oils & Fats
Technical guidance on butter, oils and other fats in baking: temperature, melting behaviour, plasticity, emulsions, tenderness, lamination and why different fats are not always interchangeable 1:1.
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