I wrote a section to discuss in this video about laminated doughs, but it was more my suggestions and where I'd start experimenting. In the end, I cut it out because the video was getting too long. I was going to say that if I were to begin testing, I'd start at a ratio of 1/2 super brown butter and 1/2 regular butter. This is to preserve my sanity because brown butter, even if chilled over a water bath, has a lower melting point due to the irregular crystallization. So, by using only half, we can slightly increase the melting temperature so that rolling it out won't be a nightmare. Another aspect to consider is the flakiness of your pastry, which depends on the fat staying cold for as long as possible until you pop it in the oven. Again, brown butter reduces the melting temperature, causing it to turn to liquid faster than regular butter, making the resulting pastry less flaky and more crumbly. But some people like crumbly pie crusts, so this could be a beneficial thing! The low-hanging fruit for this situation may be using toasted milk solids. That way, we don't have to mess with the butterfat situation, and I bet that will still be quite tasty! *Now that I'm re-reading this, I wonder if we could do 1/2 brown butter and 1/2 shortening to increase the melting temp even higher?
@@Sugarologie Thanks! A percentage of the total butter was what I had in mind. I’m way less comfortable baking pies than cakes to start with. I love the toasted milk powder idea. One of my great fails was trying to make Biscoff cookies. I toasted the flour and browned the butter. Seemed like a great idea but the dough couldn’t clump together at all. Next time I’ll just brown a portion.
I wish I saw this comment a couple days ago. I would've been more scientific about documenting the results. But I made some sweet potato pies using laminated dough I made with brown butter after watching this video. Honestly, it came out pretty good. It didn't puff up as much as with regular butter but it did puff and it was very flaky. I had browned the butter and tried to add water back to it after it had a chance to harden by throwing it into a stand mixer, no ice bath. It did eventually come together after which point I formed it into a butter block. The butter block did seem to break up as I went through the first fold or two, not sure if that's the nature of the butter or bad technique on my end. Another issue is that I measure out 113g of browned butter from a larger block I had pre-made and added the water (probably about a tbs) to that instead aiming for 113g combined of the butter and water.
@@kilroyscarnivalflif you’re intimidated by pies, you might want to check out Erin McDowell. She has an amazing pie recipe book including a brown butter crust recipe
I brown my butter all the time but recently, someone suggested I brown it, chill it and whip it. I can tell you that at least in my recipe it brough the flavour to another level... !
@@nberkel, Hi! After browning my butter I add 2 Tbs of full fat cream per stick of butter back in while brown butter is still liquid. Then I whisk the cream and brown butter together until emulsified and pour in containers and put in the refrigerator. When needed I pull out my brown butter and let it soften to room temp. It can be creamed and used just like regular butter. I made chocolate chip cookies with no change to my ingredients. I hope this helps.
@@melissaarnold2923 Appreciate the explanation! Have you tried this method with adding water back in, or only cream? Just curious as I don't always have cream on hand...
OMG, what's better than butter? Brown butter! What's better than brown butter? Super brown butter!! What's better than Super brown butter? Adriana!!!!! 🤩
SO TRUE!!!! I'm soooo happy to see her again and so soon after her last video, too!!! 😍😍😍 she's always covering the most interesting and useful topics!!!! The best teacher and experimenter ever!!!! 🥰🥰🥰🥰
I always enjoy your breakdown on the common ingredients we use in baking and cooking. My Mother was a science and math professor for years before going into the administrative realm of education. She was also an avid baker and she would have loved your scientific approach to baking. ❤
Wow! This is a lot of information for my not-as-sharp-as-it-used-to-be 75 yr. old brain! But it is great information! I am neither a creative cook nor confident baker, and as such tend to follow directions as precisely as I possibly can. I have only tried browning butter once, to serve with fresh herbs over gnocchi, and it was quite tasty. But I wasn’t really sure what the heck I was doing! I was wondering about recipes that call for really cold butter, but it sounds as if you’ve tried chilling the brown butter to work with it in different ways and it didn’t really do the trick. I am going to have to Save this video to reference the next time I bake cookies! Thank you!
I like how technical and analytical you are with each video and the baking process. I enjoy learning about the "science" involved in baking. My mother let me bake my first batch of cookies when I was 9. And each year for Thanksgiving and Christmas I would stay up with her to 3, 4 and sometimes 5 in the morning baking. We'd make 5-6 sweet potato pies, 2-3 red velvet cakes, a 7-up pound cake (that she liked) and a cheesecake (that I liked which didn't required baking). She would tell me stories about when she was growing up in South Carolina (I was born and raised in Florida). She'd also tell me stories about my grandmother and grandfather. When I was a teenager I came to look forward to those late night and early morning baking sessions. I only had her in my life until I was 19. But I still treasure those moments. Back then I didn't know about the science behind baking. I also didn't know that I should have watched her much more closely when she made the sweet potato pies because she never used a recipe for those and they were better than any I'd have as an adult. But in this video I was surprised that the last stage in browning butter wasn't when it turned into ghee. I didn't start using brown butter until about 2 years ago. I just thought it was one step before ghee was made. And that would explain why ghee costs so much to buy in the store. Also the first time I made brown butter I thought that I wasn't supposed to keep the "brown bits" so I threw them away. But I've learned not to do that. Lol. Thank you for being you and explaining the science behind baking. You do an excellent job at it.
I add back some unbrowned milk powder back to the browned butter when emulsifying it with the water. I find that this allows it to get more airated and does not weep water while mixing.
I could watch this over and over again! I so appreciate how you breakdown the chemistry of baking and your calm voice. It makes it much easier to absorb the information. Thank you so much! 🤗
I watched this while browning butter to put on pasta, but in desserts it sounds divine. Thanks for the additional knowledge about baking with coconut oil! That's my go-to when I need dairy free desserts since it solidifies at a reasonable temperature and can be creamed with sugar if necessary! It also adds a nice flavor to chocolate chip cookies.
OMG!!! Where were you all this time?!?! You are AMAZING!!! Cannot thank you enough and find words to describe how helpful and how you will help my baking game. Thank you so much and keep changing the world, one butter stick at a time ❤❤❤
Thank you so much for this very exhaustive tutorial. Thank you for all the research, scientific explanations and experiments you had to do for us. I can see a complilation of all your tutorials in a book. If there is Kenji Lopez-Alt in the culinary scene, you are the one in the baking world. Congratulations!!!!
I always just assumed that the bubbling meant there was still water! I have a recipe that I replace oil with butter and would spend ages letting it slowly bubble to drive off as much “water” as I could before letting the solids brown. This whole time I just needed to take the temperature and realize I didn’t have to be spending so long on this step! Your videos are always so great to watch and learn from
A WEALTH of information and it is most certainly appreciated ... thank you for all you do. I've recently watched a few shows where they use brown butter in their cakes and your video was PERFECT timing in how to make that work!! Thank you 😁 --- Judi [from FL]
great in depth video on browned butter. i discovered "super brown butter" when i tried "mayo on grilled cheese" a few years back. found it was lacking something. found out it was the "browned milk solids" from butter. so i went extra. so now all my grilled cheeses, use 'super brown butter, on the outside instead. it's way, way better.
This seems like such an easy way to up your grilled cheese if you have brown butter stashed in the fridge. I was of the mayo camp, too, but now, I have to try this.
Seeing it through to check if the payoff is worth it is what a lot of science-focused food people don't seem to do. I find myself often trying things where the process is sound and based on solid concepts, but way too much work for nothing. You rule. This answered so many questions I had. Buying powdered milk.
Yes! Brown butter is a game changer. My son loves it as cake..which i do with coconut (he hates coconut..LOL) I love it for my chocolate chip cookies and for other finger treats.
I made your CC cookies recipe tonight. I had to add an additional 25g of flour. The batter was too loose otherwise. They came out great and we really enjoyed them.
Oh, that's so useful for me to know. I want the recipes to be successful on your end. I wonder if it's my flour? I use a high-protein all-purpose flour from Costco, but maybe I should change brands if that's not easy for home bakers to use/buy.
@ I’m using King Arthur AP. It could be that I did something incorrectly too. I really appreciate the recipe! The super brown butter was a real delight for the senses 🤤 😀
Obsessed with your videos! Recently used your cake-ulator to make a wedding cake for myself and my new husband. Hands down the best cake recipe I’ve ever used! I just kept eating the scraps while I was frosting it 🫣
I think we need to delve into chilled brown butter more. Rechurning it with or without water and seeing where that leads. They could one day sell pre browned butter!
This is exactly what I needed. You were awesome the way you explained everything. I was wondering if I could substitute brown butter or melted butter in place of oil in a cake. You answered this question.
What luck! Here I was coming to review your techniques for my ideas for a chocolate frosted coffee cake when your NEW video sends me down a rabbit hole of infusion!! My baking game continues to improve by association. Happy birthday to me, my cake is going to be baller
In your chilled brown butter experiments have you tried laminated doughs? I love making puff pastry and yeasted laminated recipes and wonder if they are feasible with chilled brown butter.
When adding additional milk powder to browned butter, do you still recommend removing an equal amount of flour from the recipe? You mentioned it in one of your previous chocolate chip videos (but in that instance I think you were adding the milk powder straight to the dry mix and not into the butter as you were browning it). Thank you for sharing all of your amazing knowledge with us!
I want to learn more about coffee infused oil and also how to make coffee extract at home. I know there are videos on this, but would love to hear your take on it.
Hello.i watch ur videos they r very informative u r a true scientist n baker as well.i want to ask about brine n how n in what quantity we use brine in non dairy whipping cream to frost a cake??kindly reply.. i m from Pakistan
I have a question/request unrelated to brown butter. I'm super confused about levening. I'd like to see explained why you use baking powder vs baking soda vs both. I'm trying to take a vanilla cake recipe but use brown sugar instead of white and I'm not sure how to adjust levening to account for the extra acidity. I also don't understand how you calculate how much levening you need in a recipe. Is it related to how much flour you use? Sorry this was so long but I'd love a video about this topic. Love your channel!
Oh my god this is precisely what I needed! Do you think it will work in Italian meringue buttercream? I have been developing a recipe for a cake for my dad, more precisely the buttercream. I have the toasted walnut filling and the praline sponge, but now the buttercream is the only unknown. I had good results with honey Italian meringue buttercream, because it's a lot less sweet and one note than crystal sugar. I'd stir in a little walnut paste to balance the sweetness and it would be good. But now--Brown butter honey Italian meringue???
I saw a video that didn't use brown butter but toasted dry milk powder. In theory I could see that would also improve baked goodies. But she used like 1 tablespoon for a cake recipe.
Not only does fat carry flavor it also carries THC , THC infused brown butter can carry too much of a plant taste so I try to go light on my infusion and just eat more of it so its a win on flavor and effect
So much content lately! Thank you so much! I have been shoehorning brown butter into my bakes for 10+ years, its nice to feel ahead of the curve sometimes. THIS is something I could have used during the blind experimentation though.
Hello! Those are lab grade beakers I use exclusively for food. Typically, beakers like this shouldn't be used for measuring volume so I just use them more as containers to mix and hold ingredients. I do have a fancy OXO version of liquid measuring cups that you can use for precise measuring. Just google "OXO measuring beaker set"
I have a feeling it wouldn't be able to get to the same structure, but could you use brown butter in laminating? Maybe a hybrid of regular butter and browned butter that you've emulsified together. I wonder if it would hold its crystalline structure better than but still impart some of that browned butter goodness! A brown butter croissant just sounds unique and not something I've ever seen!
try to chill your cookie butter overnight before baking Also, to get the original butter structure, you just need to emulsify brown butter and water at high speed (just like how butter is initially made from over-beating cream)
What would you suggest for making brown butter brioche? I'm thinking the second method of cooling until it's slightly firm would work best, and I can just imagine the intensity of flavour from using brown butter in a nice enriched bread. Definietly puff pastry would be crazy, you need to completely temper the butter back, but man I can just imagine the flavour.......
I wonder if isolating the brown milk solids (leaving behind ghee for use in another recipe) then adding those solids into recipes which require chilled butter would be a viable method for introducing the taste of the brown butter while maintaining the butter structure, this could also be made for efficient using the super brown butter technique. Ooo and I wonder if those milk solids could be stored for later maybe in the freezer so u can make a big batch of ghee then use the solids for later baking
Can we get an episode on Clearjel, please? And the difference between the regular and instant clearjels? Edit: Particularly in the making of cakes (like one would use pudding mix in a cake,) but also in other sweet applications if you’re willing to go further.
I’ve been wondering if you could use ghee in that oil/coffee sous vide method. So now I’m wondering if you could also use the brown butter in it. Maybe just use the ghee from your brown butter, saving the solids to reincorporate later?
I need a channel that has videos like this but about keto bakery 😭😭😭 internet is lacking that so much and I still want someone can be able to try to replicate gluten texture in low carb bakes
I've understood that you can restore the emulsion to clarified butter by letting it cool substantially and then "seeding" it with a smaller amount of normal butter (this is what I do for my cookies). Would a similar method work for your purposes, similar to the "seeding" temper method for chocolate?
Yeah! I read about this too briefly, but I didn't have time to test it. I am worried that the temperatures are much cooler than the tempering procedure for chocolate. Did you get a nice stable + solid butter by doing this at room temperature?
@Sugarologie generally yes. You obviously need to do this at a fairly cool temperature, so it takes a little waiting, but it generally creams well and has good structure. Plus, adding normal butter back adds some water as well, which for my cookies helps prevent dryness.
This is an incredible deep dive. I'm curious about the emulsion/re-emulsion piece: simply chilling brown butter (or melted butter for that matter) solidifies but does not re-emulsify? I recently tried to infuse butter for a whipped shortbread recipe, and chilled it down the lazy way. The cookies melted and spread in the oven, despite having the butter chilled enough to aerate/cream. I'm guessing this had to do with the emulsion/structure?
Are you interested in exploring something I always do which is combining milk powder, water and butter in medium heat and then blending themmix together to make homemade heavy cream? Will give it try doing it with brown butter and see how ot goes.
Hi, I have made 3 cookie recipes with super brown butter so far. While the flavor is definitely improved, I have noticed that adding the milk powder consistently changes the texture/spread of the cookies, and only end up with thick, sometimes crumbly or bread-like cookies from recipes that would ordinarily spread a lot. Is there a way to combat this? I also tend to use slightly less milk powder than your suggested conversion. Thanks :)
I'm a little confused about using browned butter for chilled butter. Why can't we use the same technique that we'd use for softened butter??- Placing the brown butter in an ice bath, adding water, emulsifying, then placing it in the fridge for later use?? If you could elaborate on this it would be most helpful?? Thanks!
In place of 200 ml oil how much butter would I need to make brown butter and how much water would I need to add. I know you’ve explained it all. Just need to make sure. I also need a vanilla cake recipe that’s moist for a birthday cake if anyone can help.
hi, please respond ASAP, i can’t use the cakeculator the web keep crash… if only select cake type and pan size and it keep sauing the web page have problem…
Hi! I'm so sorry, I'm in the middle of bug fixes, but in the meantime you can submit a request through the form on my website for the cake you need and I'll send the pdf to you!
@@Sugarologiehi, i m coming back for a feedback…i dont know how or is it the old website but i got the recipe for chiffon choco cake. i made a sheetcake 3 foot long and everyone love the cake so airy yet a little moist…and the recipe was easy to follow for a beginner…Tqsm for the cakeculator….now i m gonna keep using your recipe only coz i love chiffon cake…
Wonder if anyone can troubleshoot this for me. I make the same cookies all the time, using brown butter. However, last night I decided to make caramel sauce and add it TO my choc chip brown butter cookies. I added the caramel sauce then added the brown butter after but sthng happened to the dough. It changed the texture/structure in my opinion. i literally make these all the time What do you think threw off the dough????
I tried my cookie recipe with that milk powder and I have no idea what happened but for my dough, it tasted disgusting and I make the same cookies all the time and adding the milk powder was the only thing I did differently. Maybe it was the brand??
And here I was just tonight picking up butter for holiday baking, wondering whether I could make a brown butter pie crust.
I wrote a section to discuss in this video about laminated doughs, but it was more my suggestions and where I'd start experimenting. In the end, I cut it out because the video was getting too long.
I was going to say that if I were to begin testing, I'd start at a ratio of 1/2 super brown butter and 1/2 regular butter. This is to preserve my sanity because brown butter, even if chilled over a water bath, has a lower melting point due to the irregular crystallization. So, by using only half, we can slightly increase the melting temperature so that rolling it out won't be a nightmare.
Another aspect to consider is the flakiness of your pastry, which depends on the fat staying cold for as long as possible until you pop it in the oven. Again, brown butter reduces the melting temperature, causing it to turn to liquid faster than regular butter, making the resulting pastry less flaky and more crumbly. But some people like crumbly pie crusts, so this could be a beneficial thing!
The low-hanging fruit for this situation may be using toasted milk solids. That way, we don't have to mess with the butterfat situation, and I bet that will still be quite tasty!
*Now that I'm re-reading this, I wonder if we could do 1/2 brown butter and 1/2 shortening to increase the melting temp even higher?
@@Sugarologie Thanks! A percentage of the total butter was what I had in mind. I’m way less comfortable baking pies than cakes to start with. I love the toasted milk powder idea. One of my great fails was trying to make Biscoff cookies. I toasted the flour and browned the butter. Seemed like a great idea but the dough couldn’t clump together at all. Next time I’ll just brown a portion.
@@Sugarologie We want your long videos!! You are the most amazing baking content creator. It is so nice to get more than just recipes. 😊
I wish I saw this comment a couple days ago. I would've been more scientific about documenting the results. But I made some sweet potato pies using laminated dough I made with brown butter after watching this video. Honestly, it came out pretty good. It didn't puff up as much as with regular butter but it did puff and it was very flaky.
I had browned the butter and tried to add water back to it after it had a chance to harden by throwing it into a stand mixer, no ice bath. It did eventually come together after which point I formed it into a butter block.
The butter block did seem to break up as I went through the first fold or two, not sure if that's the nature of the butter or bad technique on my end.
Another issue is that I measure out 113g of browned butter from a larger block I had pre-made and added the water (probably about a tbs) to that instead aiming for 113g combined of the butter and water.
@@kilroyscarnivalflif you’re intimidated by pies, you might want to check out Erin McDowell. She has an amazing pie recipe book including a brown butter crust recipe
I brown my butter all the time but recently, someone suggested I brown it, chill it and whip it. I can tell you that at least in my recipe it brough the flavour to another level... !
I wonder how this would work with sourdough products that call for butter. Like the baked items. 🤔🤔
Did you add water back to the browned butter, or just whip the browned butter and chill?
@@nberkel, Hi! After browning my butter I add 2 Tbs of full fat cream per stick of butter back in while brown butter is still liquid. Then I whisk the cream and brown butter together until emulsified and pour in containers and put in the refrigerator. When needed I pull out my brown butter and let it soften to room temp. It can be creamed and used just like regular butter. I made chocolate chip cookies with no change to my ingredients. I hope this helps.
@@melissaarnold2923 Appreciate the explanation! Have you tried this method with adding water back in, or only cream? Just curious as I don't always have cream on hand...
OMG, what's better than butter? Brown butter! What's better than brown butter? Super brown butter!! What's better than Super brown butter? Adriana!!!!! 🤩
🥰
SO TRUE!!!! I'm soooo happy to see her again and so soon after her last video, too!!! 😍😍😍 she's always covering the most interesting and useful topics!!!! The best teacher and experimenter ever!!!! 🥰🥰🥰🥰
I always enjoy your breakdown on the common ingredients we use in baking and cooking. My Mother was a science and math professor for years before going into the administrative realm of education. She was also an avid baker and she would have loved your scientific approach to baking. ❤
Oh, that's just so incredibly sweet ❣️
@@Sugarologie 😊
Make a Book PLEASE!!!
This video is amazing. I was looking on how to use brown butter for softened butter for various reasons and you answered that question.
Wow! This is a lot of information for my not-as-sharp-as-it-used-to-be 75 yr. old brain! But it is great information! I am neither a creative cook nor confident baker, and as such tend to follow directions as precisely as I possibly can. I have only tried browning butter once, to serve with fresh herbs over gnocchi, and it was quite tasty. But I wasn’t really sure what the heck I was doing!
I was wondering about recipes that call for really cold butter, but it sounds as if you’ve tried chilling the brown butter to work with it in different ways and it didn’t really do the trick. I am going to have to Save this video to reference the next time I bake cookies! Thank you!
I like how technical and analytical you are with each video and the baking process. I enjoy learning about the "science" involved in baking. My mother let me bake my first batch of cookies when I was 9. And each year for Thanksgiving and Christmas I would stay up with her to 3, 4 and sometimes 5 in the morning baking. We'd make 5-6 sweet potato pies, 2-3 red velvet cakes, a 7-up pound cake (that she liked) and a cheesecake (that I liked which didn't required baking). She would tell me stories about when she was growing up in South Carolina (I was born and raised in Florida). She'd also tell me stories about my grandmother and grandfather. When I was a teenager I came to look forward to those late night and early morning baking sessions. I only had her in my life until I was 19. But I still treasure those moments. Back then I didn't know about the science behind baking. I also didn't know that I should have watched her much more closely when she made the sweet potato pies because she never used a recipe for those and they were better than any I'd have as an adult. But in this video I was surprised that the last stage in browning butter wasn't when it turned into ghee. I didn't start using brown butter until about 2 years ago. I just thought it was one step before ghee was made. And that would explain why ghee costs so much to buy in the store. Also the first time I made brown butter I thought that I wasn't supposed to keep the "brown bits" so I threw them away. But I've learned not to do that. Lol. Thank you for being you and explaining the science behind baking. You do an excellent job at it.
This is such a touching story. I'm so happy you have memories like this to cherish 🥰
@@Sugarologie I'm glad I have those memories as well. And thank you for your response.
I add back some unbrowned milk powder back to the browned butter when emulsifying it with the water. I find that this allows it to get more airated and does not weep water while mixing.
Ohhh, this is very interesting! I see the same aeration result when I try to whip browned butter due to (I think) the toasted milk proteins.
I could watch this over and over again! I so appreciate how you breakdown the chemistry of baking and your calm voice. It makes it much easier to absorb the information. Thank you so much! 🤗
Brown butter chocolate chip cookies rock!! I’m so glad you’re back making videos.
I watched this while browning butter to put on pasta, but in desserts it sounds divine. Thanks for the additional knowledge about baking with coconut oil! That's my go-to when I need dairy free desserts since it solidifies at a reasonable temperature and can be creamed with sugar if necessary! It also adds a nice flavor to chocolate chip cookies.
Omg so you're just gonna casually blow my mind with the coffee bean oil infusion and move on in the same breath?? hahahah Great video as usual!
You have to look up her coffee chiffon cake vid!
Oooooh I’ve been waiting for this one!
OMG!!! Where were you all this time?!?! You are AMAZING!!! Cannot thank you enough and find words to describe how helpful and how you will help my baking game. Thank you so much and keep changing the world, one butter stick at a time ❤❤❤
Thank you so much for this very exhaustive tutorial. Thank you for all the research, scientific explanations and experiments you had to do for us. I can see a complilation of all your tutorials in a book. If there is Kenji Lopez-Alt in the culinary scene, you are the one in the baking world. Congratulations!!!!
Im so glad you posted , i absolutely love your videos , sending love from france👏👏👏👏
I always just assumed that the bubbling meant there was still water! I have a recipe that I replace oil with butter and would spend ages letting it slowly bubble to drive off as much “water” as I could before letting the solids brown.
This whole time I just needed to take the temperature and realize I didn’t have to be spending so long on this step!
Your videos are always so great to watch and learn from
A WEALTH of information and it is most certainly appreciated ... thank you for all you do. I've recently watched a few shows where they use brown butter in their cakes and your video was PERFECT timing in how to make that work!! Thank you 😁 --- Judi [from FL]
What an excellently researched, informative video! Thank you so much; I will be saving this for reference. Brown butter in cookies is THE BEST!
A wealth of knowledge, thanks for breaking it down and sharing ❤
I love how you explain the science of the process.
Thanks for the video👍🏻💯💯 and the audio manager is the cutest of them all😻
great in depth video on browned butter.
i discovered "super brown butter" when i tried "mayo on grilled cheese" a few years back. found it was lacking something. found out it was the "browned milk solids" from butter. so i went extra.
so now all my grilled cheeses, use 'super brown butter, on the outside instead. it's way, way better.
This seems like such an easy way to up your grilled cheese if you have brown butter stashed in the fridge. I was of the mayo camp, too, but now, I have to try this.
comes in time for flexing on others' desserts this holiday season 💪🏾 thank you!
Thank you for such an elaborated video! Love thay you are so passionate at what you do and this helps a lot of people. Hope you grow and more
You are such a good teacher. This is so valuable even as a seasoned baker!
Seeing it through to check if the payoff is worth it is what a lot of science-focused food people don't seem to do. I find myself often trying things where the process is sound and based on solid concepts, but way too much work for nothing. You rule. This answered so many questions I had. Buying powdered milk.
Yes! Brown butter is a game changer. My son loves it as cake..which i do with coconut (he hates coconut..LOL) I love it for my chocolate chip cookies and for other finger treats.
My hero!! You are amazing, thank you for all your hard work.
I love your channel!! Your experiments are brilliant!
Love your videos! Thank you for the no frills, educational, helpful, and interesting baking videos ❤
I made your CC cookies recipe tonight. I had to add an additional 25g of flour. The batter was too loose otherwise. They came out great and we really enjoyed them.
Oh, that's so useful for me to know. I want the recipes to be successful on your end. I wonder if it's my flour? I use a high-protein all-purpose flour from Costco, but maybe I should change brands if that's not easy for home bakers to use/buy.
@ I’m using King Arthur AP. It could be that I did something incorrectly too. I really appreciate the recipe! The super brown butter was a real delight for the senses 🤤 😀
@@lemonadejesus5485 That seems to be a consistent flour. Maybe I'll switch, just in case.
Thank you for the demonstration and discussion. Please post often. I've liked and subscribed. 😊❤
I love your videos, because you help me make something the way I actually want.
Next level advice.
This was amazingly riveting. I loved it so much. Thank you!
Obsessed with your videos! Recently used your cake-ulator to make a wedding cake for myself and my new husband. Hands down the best cake recipe I’ve ever used! I just kept eating the scraps while I was frosting it 🫣
Oh my goodness. I'm so humbled you chose one of my cakes for your special day. Congratulations!
I think we need to delve into chilled brown butter more. Rechurning it with or without water and seeing where that leads. They could one day sell pre browned butter!
This is exactly what I needed. You were awesome the way you explained everything. I was wondering if I could substitute brown butter or melted butter in place of oil in a cake. You answered this question.
Me watching this having just made brown butter chocolate chip cookies for work tomorrow LOL
What luck! Here I was coming to review your techniques for my ideas for a chocolate frosted coffee cake when your NEW video sends me down a rabbit hole of infusion!! My baking game continues to improve by association. Happy birthday to me, my cake is going to be baller
This is awesome, will definitely use it next time I bake
So interesting especially as I do like brown butter, thank you.
Truly love your videos.
In your chilled brown butter experiments have you tried laminated doughs? I love making puff pastry and yeasted laminated recipes and wonder if they are feasible with chilled brown butter.
What a fantastic channel you created! great helpful info!
That was very interesting 🧐 and informative. Thank you 😊.
THANK YOU!!!!!
Thanks for this fascinating video.
Your content is pure art
I put browned butter in my snickerdoodles and they are next level 😋
Dang I love this channel!!!
excellent video thanks for the info
When adding additional milk powder to browned butter, do you still recommend removing an equal amount of flour from the recipe? You mentioned it in one of your previous chocolate chip videos (but in that instance I think you were adding the milk powder straight to the dry mix and not into the butter as you were browning it). Thank you for sharing all of your amazing knowledge with us!
I want to learn more about coffee infused oil and also how to make coffee extract at home. I know there are videos on this, but would love to hear your take on it.
Your audio manager is doing a great job 🐶 😊
I think I bore him because he always sleeps on the job 🤔
Hello.i watch ur videos they r very informative u r a true scientist n baker as well.i want to ask about brine n how n in what quantity we use brine in non dairy whipping cream to frost a cake??kindly reply.. i m from Pakistan
I have a question/request unrelated to brown butter. I'm super confused about levening. I'd like to see explained why you use baking powder vs baking soda vs both. I'm trying to take a vanilla cake recipe but use brown sugar instead of white and I'm not sure how to adjust levening to account for the extra acidity. I also don't understand how you calculate how much levening you need in a recipe. Is it related to how much flour you use? Sorry this was so long but I'd love a video about this topic. Love your channel!
Oh my god this is precisely what I needed! Do you think it will work in Italian meringue buttercream? I have been developing a recipe for a cake for my dad, more precisely the buttercream. I have the toasted walnut filling and the praline sponge, but now the buttercream is the only unknown. I had good results with honey Italian meringue buttercream, because it's a lot less sweet and one note than crystal sugar. I'd stir in a little walnut paste to balance the sweetness and it would be good. But now--Brown butter honey Italian meringue???
I saw a video that didn't use brown butter but toasted dry milk powder. In theory I could see that would also improve baked goodies. But she used like 1 tablespoon for a cake recipe.
Ooooooooo brown butter very interesting. A cool video. 😃😁🩷💖
Thanks Isabella! ☺️
Not only does fat carry flavor it also carries THC , THC infused brown butter can carry too much of a plant taste so I try to go light on my infusion and just eat more of it so its a win on flavor and effect
So much content lately! Thank you so much!
I have been shoehorning brown butter into my bakes for 10+ years, its nice to feel ahead of the curve sometimes. THIS is something I could have used during the blind experimentation though.
Browned butter. And salt! Salt in sweets is sorely underrated.
True story! I always use salted butter regardless. May even add a little more. 🎉
hi! love your channel! do you mind let me know where did you get those measuring "beakers" from? thank you!
Hello!
Those are lab grade beakers I use exclusively for food. Typically, beakers like this shouldn't be used for measuring volume so I just use them more as containers to mix and hold ingredients. I do have a fancy OXO version of liquid measuring cups that you can use for precise measuring. Just google "OXO measuring beaker set"
I have a feeling it wouldn't be able to get to the same structure, but could you use brown butter in laminating? Maybe a hybrid of regular butter and browned butter that you've emulsified together. I wonder if it would hold its crystalline structure better than but still impart some of that browned butter goodness! A brown butter croissant just sounds unique and not something I've ever seen!
try to chill your cookie butter overnight before baking
Also, to get the original butter structure, you just need to emulsify brown butter and water at high speed (just like how butter is initially made from over-beating cream)
What would you suggest for making brown butter brioche? I'm thinking the second method of cooling until it's slightly firm would work best, and I can just imagine the intensity of flavour from using brown butter in a nice enriched bread. Definietly puff pastry would be crazy, you need to completely temper the butter back, but man I can just imagine the flavour.......
I wonder if isolating the brown milk solids (leaving behind ghee for use in another recipe) then adding those solids into recipes which require chilled butter would be a viable method for introducing the taste of the brown butter while maintaining the butter structure, this could also be made for efficient using the super brown butter technique. Ooo and I wonder if those milk solids could be stored for later maybe in the freezer so u can make a big batch of ghee then use the solids for later baking
Can we get an episode on Clearjel, please? And the difference between the regular and instant clearjels?
Edit: Particularly in the making of cakes (like one would use pudding mix in a cake,) but also in other sweet applications if you’re willing to go further.
I have 'burned' butter accidentally before now and it tasted bitter, does brown butter taste bitter?
No, brown butter is nutty and toasty. You want it golden, not black. You’ll know if it’s too far gone bc if it’s burnt, it’ll smell burnt.
I’ve been wondering if you could use ghee in that oil/coffee sous vide method. So now I’m wondering if you could also use the brown butter in it. Maybe just use the ghee from your brown butter, saving the solids to reincorporate later?
I need a channel that has videos like this but about keto bakery 😭😭😭 internet is lacking that so much and I still want someone can be able to try to replicate gluten texture in low carb bakes
How do you temper butter? 😮
instead of doing the whipped ice bath, would immersion blending the water & oil mixture till emulsified then refridgerating work as well?
What’s the difference between ghee and melted butter?
This is ghee, thousands of year old recipe that are being renamed by anglos.
I've understood that you can restore the emulsion to clarified butter by letting it cool substantially and then "seeding" it with a smaller amount of normal butter (this is what I do for my cookies). Would a similar method work for your purposes, similar to the "seeding" temper method for chocolate?
Yeah! I read about this too briefly, but I didn't have time to test it. I am worried that the temperatures are much cooler than the tempering procedure for chocolate. Did you get a nice stable + solid butter by doing this at room temperature?
@Sugarologie generally yes. You obviously need to do this at a fairly cool temperature, so it takes a little waiting, but it generally creams well and has good structure. Plus, adding normal butter back adds some water as well, which for my cookies helps prevent dryness.
This is an incredible deep dive. I'm curious about the emulsion/re-emulsion piece: simply chilling brown butter (or melted butter for that matter) solidifies but does not re-emulsify? I recently tried to infuse butter for a whipped shortbread recipe, and chilled it down the lazy way. The cookies melted and spread in the oven, despite having the butter chilled enough to aerate/cream. I'm guessing this had to do with the emulsion/structure?
Hello, Could I ask you, which brand is a spatula which you use? Thank you.
So when you use premixes, can you replace the oil with melted brown butter?
Can confirm malt powder will make a clumpy mess. Thanks for the swap calculations!
i love ur videos ur so smart
I wonder what would happen if we used chilled super-browned butter to make puff pastry.
Are you interested in exploring something I always do which is combining milk powder, water and butter in medium heat and then blending themmix together to make homemade heavy cream? Will give it try doing it with brown butter and see how ot goes.
Hi, I have made 3 cookie recipes with super brown butter so far. While the flavor is definitely improved, I have noticed that adding the milk powder consistently changes the texture/spread of the cookies, and only end up with thick, sometimes crumbly or bread-like cookies from recipes that would ordinarily spread a lot. Is there a way to combat this? I also tend to use slightly less milk powder than your suggested conversion. Thanks :)
It'd be great if you could share your brown butter recipes on your channel/cakeculater ❤
Hello, I’m a first viewer this time! 😊
Haha! Yay 🌟
That's alotta butter :o
WAUW What a work
I'm a little confused about using browned butter for chilled butter. Why can't we use the same technique that we'd use for softened butter??- Placing the brown butter in an ice bath, adding water, emulsifying, then placing it in the fridge for later use?? If you could elaborate on this it would be most helpful?? Thanks!
In place of 200 ml oil how much butter would I need to make brown butter and how much water would I need to add. I know you’ve explained it all. Just need to make sure. I also need a vanilla cake recipe that’s moist for a birthday cake if anyone can help.
Oooh… a new video
Is there something wrong with the website it keeps refershing
hi, please respond ASAP, i can’t use the cakeculator the web keep crash… if only select cake type and pan size and it keep sauing the web page have problem…
Hi! I'm so sorry, I'm in the middle of bug fixes, but in the meantime you can submit a request through the form on my website for the cake you need and I'll send the pdf to you!
@@Sugarologiehi, i m coming back for a feedback…i dont know how or is it the old website but i got the recipe for chiffon choco cake. i made a sheetcake 3 foot long and everyone love the cake so airy yet a little moist…and the recipe was easy to follow for a beginner…Tqsm for the cakeculator….now i m gonna keep using your recipe only coz i love chiffon cake…
@@ReadswYumi oh my gosh! You made a cake 3 feet long?! You're AMAZING! I'm so happy it worked out!
Just ferment the batter overnight no baking soda
Wonder if anyone can troubleshoot this for me.
I make the same cookies all the time, using brown butter.
However, last night I decided to make caramel sauce and add it TO my choc chip brown butter cookies.
I added the caramel sauce then added the brown butter after but sthng happened to the dough.
It changed the texture/structure in my opinion.
i literally make these all the time
What do you think threw off the dough????
I tried my cookie recipe with that milk powder and I have no idea what happened but for my dough, it tasted disgusting and I make the same cookies all the time and adding the milk powder was the only thing I did differently.
Maybe it was the brand??
Ghee
'Ghee' in one word