Question

What is the best method for thickening your muffin or pancake batter when you've added too much milk? Which is a better thickened so it is lumpy, flour or Bisquick mix?

Answer 1

To add salt to butter before grating it for pastry dough, you can follow these steps:

1. Start with cold unsalted butter. It's important for the butter to be cold to maintain its texture and integrity during the grating process.

2. Take the desired amount of unsalted butter and place it in a bowl.

3. Add the desired amount of salt to the butter. The amount of salt will depend on your taste preference and the specific recipe you're following. It's common to use about 1/4 teaspoon of salt for every 1/2 cup (1 stick) of butter.

4. Use a grater to grate the butter directly into the bowl. Ensure that you're using the side of the grater with larger holes to make it easier to handle the grated butter.

5. Once you've grated all the butter, use a fork or a pastry cutter to mix the grated butter and salt together until well combined. The salt should distribute evenly throughout the grated butter.

6. At this point, the salted and grated butter is ready to be incorporated into your pastry dough recipe. Follow your specific recipe instructions to use the salted butter appropriately.

Remember, grating the butter before incorporating it into pastry dough helps distribute it more evenly and allows it to blend well with the flour, resulting in a flakier texture. Adding salt to the butter beforehand ensures that the salt is evenly dispersed throughout the dough, providing a balanced flavor.