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Butter Dough

Bos taurus Allergens: Milk
Butter Dough

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Milk

¿Qué es Butter Dough?

A solid emulsion of milk fat, water, and milk proteins, made by churning cream, used for cooking, baking, and as a spread.

¿A qué sabe Butter Dough?

Butter Dough tiene un sabor rich, creamy, slightly salty (salted butter), sweet (unsalted butter) con aromas milky, creamy, nutty (when browned).

Taste
Rich, Creamy, Slightly Salty (salted butter), Sweet (unsalted butter)
Texture
Solid (cold), Soft (room temp), Melted (liquid)
Aroma
Milky, Creamy, Nutty (when browned)
Acidity
Low

Technical Metrics

Información Nutricional

Per 14g
Calories717 kcal
Total Fat81.1g
Saturated Fat51.3g
Trans Fat3.0g
Cholesterol215mg
Protein0.85g
Total Carbohydrate0.06g
Dietary Fiber0g
Total Sugars0.06g
Calcium24mg
Iron0.02mg
Potassium24mg

El Secreto del Chef

For flaky pastries, ensure butter is very cold and cut into small pieces before incorporating into flour mixture.

Sustitutos y Proporciones de Butter Dough

El mejor sustituto para Butter Dough es Margarine, usado en una proporción de 1:1. Plant-based, similar fat content and uses, but different flavor profile.

Sustitutos para Butter Dough con proporciones
Sustituto Proporción Mejor para
Margarine Mejor 1:1 Plant-based, similar fat content and uses, but different flavor profile.
Ghee (Clarified Butter) 1:1 Higher smoke point, nutty flavor, suitable for cooking and frying.
Coconut Oil (Solid) 1:1 Vegan alternative, adds coconut flavor, good for baking and some frying.
Vegetable Shortening 1:1 Flavorless, creates flaky texture in pastries, useful for baking.

Cómo Elegir y Almacenar Butter Dough

  1. Choose unsalted for baking to control salt content; salted for table use.
  2. Grass-fed often has richer color.

¿Con Qué Combina Bien Butter Dough?

  • Bread
  • vegetables
  • sauces
  • pastries
  • eggs
  • seafood.

Preguntas frecuentes

¿A qué sabe Butter Dough?

Rich, Creamy, Slightly Salty (salted butter), Sweet (unsalted butter) Milky, Creamy, Nutty (when browned)

¿Cuál es un buen sustituto para Butter Dough?

El mejor sustituto es Margarine (1:1). Plant-based, similar fat content and uses, but different flavor profile.

¿Cómo eliges y almacenas Butter Dough?

Choose unsalted for baking to control salt content; salted for table use. Grass-fed often has richer color.

Ingredientes Relacionados de Dairy Fat

¿Necesitas un sustituto para Butter Dough ahora mismo, o una receta que lo use? Pregúntale a Sous, tu sous-chef de IA.