I do A LOT of baking these days. With a waffle business and soon-to-be biscuit “company” I need plenty of hacks to get me through most days. I usually don’t plan that far ahead to put my ingredients out hours ahead of time. Since the #1 rule of baking is having all room temp ingredients (besides some pastries like biscuits that require cold butter) you NEED to have room temp butter.
You’re probably saying, “I just microwave it,” wellllll that may work if desperate, but nuking it results in a melted outside yet freezing cold inside to your butter. No bueno.
Well I’ve done the research for you know and I’ve discovered the trick to end all baking conundrums. “Steaming” the butter. Yes, steam results in even heating throughout the butter at a not so rapid pace as microwaving.
Next time you’re in the baking mood and need room temp butter, try this!
So here’s the technique:
Get a glass cup that will fit the cold stick of butter.
Fill the glass with water and microwave until boiling (3-4min).
Remove from microwave (it’s hot!!) and pour out the water.
Put the stick of butter upright on the table and cover with the hot glass cup.
Let sit and “steam” for 10-15 min or until just softened.
**Also, if you needs room temp eggs… Put them in a bowl with hot water for a couple minutes.