From winter till spring is the baking time, most of us indulge in either making cake or cookies. Thus comes the tough job for softening the butter. Butter is an important ingredient for cakes, cookies and pastries. This is more important when we are preparing dough for the cookies and choux pastries.
In the Indian condition and environment normally Butter is stored in the fridge, and it is taken out for use, what we get is hard slab of butter normally at 4.4 °C. The softened butter normally used has to be between 18 °C to 19 °C.
One can try the following methods to soften the butter:
Microwave: Microwaves are too unpredictable to make this a reliable method. It melts far too quickly to use it, depends on the recipe
Tepid Water: This technique is supposed to speed things up — but it’s not fast enough to justify the effort involved.
Waiting/Room Temperature: this is a fool proof, hands-off method with very little clean up.
Grating: This technique is fast and easy and requires just a little clean up.
Stand Mixer: Though it does not get to the temperature of 18 °C to 19 °C but it is ready for the mix.
Pounding: This method produces the perfect result and it reaches the magic temperature of 18 °C to 19 °C this method makes you feel more involved when you whack the butter with the rolling pin to soften it.
In the end it all depends how comfortable you are in any of the process and the desired result to be achieved. Happy Baking.