Freshly and Lovingly Baked on : 27th Sept 2014
I toyed with that idea for weeks and finally decided to get it done today. The original method requires fresh cream and yoghurt to be fermented for 48 hrs. I am not keen to wait so long. After researching, I realised that Creme Fraiche is basically fresh cream combined with a bacteria starter. It is exactly the same as if I am going to ferment fresh cream and yoghurt together for 48 hours.
This finding gave me much relief to know that I do not need to wait so long before I can make my own cultured butter. Once you get the substitute, the subsequent step is a breeze. I simply whip up the creme fraiche at high speed. Not only do I have fresh cultured butter to bake this Japanese Butter Cake but also fresh butter milk for my subsequent bake!
For the Cultured Butter
800 ml Creme Fraiche ( get the best quality that you can find)
Whip the Creme Fraiche at high speed. For the initial 5 minutes or so, it will looks like stiff cream. As you keep whipping, it will start to curdle.
Keep whipping it until you see that the butter has been separated from the buttermilk.
At this point, I basically took it out and wrapped it in a muslim bag. Twist it tight to get rid of excess buttermilk. I will dunked it into a bowl of ice water and keep “washing” it until the water becomes clear. Twist it dry and leave it in a big bowl. All the goldeny goodness will remain.
At this stage, you are able to add in any flavors that you like. I like the flexibility of being able to add in anything to my little heart desires. I keep some for times when my imagination can run wild. You can add salt, herbs, garlic etc and use it for your cooking.
In this case, I leave it in its original version because I want to use this to bake the Japanese Rum Butter Cake that requires cultured butter.
100g Cultured Butter
215g Cake Flour
250g Granulated Sugar
5g Baking Powder
120g Fresh Cream
Sift flour and baking powder together and set aside. Combine eggs, rum and fresh cream together. Cream cultured butter and sugar together until light and fluffy. Alternate between the flour and liquid mixture. Combine well after each addition and end with the flour mixture. It will work out to be 3 parts flour and 2 parts liquid.
In this bake, I basically just use muffin cups.
Bake it in a preheated oven of 170 degree for 30 minutes.