Butter (for crumble)

Description

Butter (crumble) is a creamy, slightly sweet fat with a delicate, milky aroma and a light yellow color; at room temperature, it is soft and easy to chop into chunks, and when heated, it melts and takes on a golden sheen. In the form of crumble, butter combines with flour and sugar, creating a crunchy, buttery texture with a pleasant buttery flavor that enhances fruits and baked goods. Nutritionally, butter is a concentrated source of energy and saturated fats, but it also contains vitamins A, D, E, and K, as well as small amounts of beneficial fatty acids. It acts as a flavor carrier and aids in the absorption of fat-soluble vitamins, which is why it is worth using it in moderation in a balanced diet. In the kitchen, it is indispensable for preparing crumble for fruit cakes, tarts, and muffins, as well as for baking cookies and seasoning sauces; it gives baked goods flakiness and depth of flavor. Store butter tightly in the refrigerator, away from strong odors, and any excess can be frozen in an airtight container for several months; before using it for crumble, it is best to chill or slightly soften it depending on the recipe.