Have you ever whipped cream too much and it started to separate and get gross? Did you know that you were actually on your way to turning your cream into butter?
The fat in cream is contained in tiny globules—think of them kind of like little sacs of fat suspended in the milk. When you agitate the cream (by shaking, whipping, or blending), the little sacs bump together and break apart, spilling out the fat molecules.
When whipping cream, you’re incorporating air into the fat molecules. When you continue to agitate your cream, the fat molecules bump into each other and clump together and your whipped cream deflates. The fat separates from the liquid, forming butter and buttermilk.
Now that our heads are hurting from all that science, let’s dive in and learn how to make butter!
Shrimp Scampi with Pasta – Creme De La Crumb
Pour your cream into a blender pitcher. Here I used 2 cups of cream.
You can also make butter using a hand or stand mixer, but I think the blender is way less messy since it has a lid. Or you can get really hands-on and just shake your cream in a jar (if you’re looking for an arm workout).
Ingredients You Need:
- 2 large eggs.
- 125 grams of flour.
- 125 grams of sugar.
- ½ cup of vegetable oil.
- ½ cup of milk.
- 1 tablespoon vanilla or orange essence.
- 1 tablespoon baking powder.
Preparation:
Once you have all the ingredients, try to separate them according to the measurements you will need to prepare this recipe. When this is ready, you must begin to follow each step in depth to have the perfect Mexican mantecadas.mexican mantecadas ingredients
Preheat the oven to 180 degrees and place the paper cups in the shortbread mold.
In a cup place the flour, baking powder and yeast, then reserve it. While, in another cup you must place the sugar and the eggs, in this case you must beat until all the sugar has completely dissolved.
Proceed to add the milk, the essence of either vanilla or orange, and the orange zest. You must mix again.
Go adding the oil gradually and slowly, while you mix until you achieve a uniform and homogeneous mixture.
To this mixture you will have to add the one you reserved in the first step along with a tablespoon of salt. You should keep mixing, but not as much. Then let it rest for about 15 minutes.
Add the mixture to the mold that you already have ready. You must cook it for 20 minutes in the oven, then let them cool for a couple of minutes and they are ready to be eaten.
Mexican mantecadas last in perfect condition, that is, crispy and fresh for two or three days. So you can have an exquisite snack for several days.
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