My experiments with butter

I am doing a few experiments with butter.

I bought salted and unsalted Dew Fresh brand butters from Putrajaya Precint 15 Mydin. I think only Putrajaya Mydin carry this brand, because I looked for this brand in USJ Mydin, but not available.  Anyway, Dew Fresh is from Ireland or somewhere Europe, and it was only RM3.69 for 250g.  That was CHEAP!  So, I was keen to experiment with this butter.

My long-lost friend, a friend I knew since standard 1, was coming last Friday, so I was more than happy to show off my new skills, so I baked a chocolate cake using the Dew Fresh unsalted butter, and a batch of pineapple tarts using the salted one.

For the cake, I would say it could be better (better=more moist), but then, I am still actually experimenting with the recipe itself (which I modified to bake rather than steam).  Anyway, I plan to use the same recipe using a different brand butter later.

As for the p/apple tarts, it turned out OK.  I did put more Anchor butter for the later half batch because the mixture turned dry a bit.  And of course the later half turned out to be better.  (Come to think of it, I think the Dew Fresh is not very buttery, I think.)

Anyway, last night I baked a second batch of p/apple tarts because the one I baked on Thursday night has only 2 pieces of cookies left - my friend's daughter loved the cookies so much and I also gave her some to take home, and my little Aisyah also seems to love that cookie so much!  "Dap" she said, meaning 'sedap'.

And apparently, my husband who claimed he doesn't like raya treats (like kuih raya) so much also helped himself to some servings.

So, last night (today is Wednesday), I baked another batch of p/apple tart, using SCS butter this time.  Still on the experiment.

I took some to the office and some say OK.

For me, I would say it is salty.  And not very buttery.

So, this entry is actually for my record on the experiment.

Later, I am trying the same things (p/apple tart & choc cake) using Anchor butter.  I know Bulla is not very good/buttery.  So maybe can make some cookies with Bulla. 

As for now, I think Anchor is best for anything, but Dew Fresh is probably ok for cookies.

Well, I am still experimenting.  Maybe can try Tatura & Amul later, but then, if Anchor's price is not so bad, I will still go for Anchor, rather than doing another round of experiment.

That bar of Buttercup can be used for Kek Batik, but then, I hate it when my cake tins get knife scratches.. so how ya, to make it not-scratched?  The only solution for now is to not make Kek Batik...