Secret techniques for the Brown Butter | Nutty hazelnut butter demystified

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Brown butter is not only used in baking/pastry but it’s also used in cooking. So if you can get this right, then you’ll be able to upgrade your cooking/pastry.

▶Brown butter◀

The only thing you need is unsalted butter!

In terms of the steps, pls take a look at the video. I’ll simply write down a few thoughts.

1. The problem with brown butter is the inconsistency. Everytime you make it, you brown it to a different degree which results in different tasting brown butter. So take a look at my video and try to be consistent!
2. The burning/browning characteristics are different for every butter so watch out for that.
3. You lose 20~25% of the weight through evaporation so don’t forget that!
4. You can make big big batches and store it in the fridge. Just cut out a knob and melt it whenever you need it.

How to store: Cool it down completely and keep it in the fridge for up to a month. Melt it whenever you need to.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/2Xq5hc9)
Silicone Mat: Silpat(https://amzn.to/3tLB1UL) or Silpat equivalent(https://amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): https://amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (https://amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nDPJMj)
Infrared Thermometer: https://amzn.to/39gAaSm
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3hyiWEA
Zester: Microplane (https://amzn.to/3AitrDf)
Whisk: Matfer

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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For more online classes please visit: https://sugarlane.kr/english

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https://blog.naver.com/oasis8jd

#brownbutter #hazelnutbutter #beurrenoisette #sugarlane #조한빛 #슈가레인