The amount of butter I consume confuses people often. Yes, I'm back on the topic of butter because recently at work, my colleagues and students were discussing the use of butter and I had to keep absolutely silent or I risk offending (and/or horrifying) most of them. I felt terribly guilty for not defending butter, but at the same time, butter really didn't have a place among health-conscious people. This time, the age-old question of whether butter should be melted or unmelted didn't even get a chance to come out. This time, it was more the basic question of "should we even HAVE butter".
I don't do food science. I don't know the first thing about polyunsaturated fats, or what good and bad fats are, but I choose to be blatantly ignorant when it comes to butter because even if butter is bad for me, I'll still stick with it through fat and thin. It's like we have this unhealthy relationship which I refuse to get out of, even if it means I have to work extra hard on the badminton courts.
I love baking with butter. Although sometimes it hurts when I have to melt butter (because time doesn't change a person- I still love my butter unmelted), I still like knowing there is butter in my food because no doubt in my mind, it adds so much to the taste of the end product. Then along comes this cheat's sponge cake that tastes so much like the honey castella cake which most kids from Hong Kong would have grown up with:
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| From baKEE |
It's just not fair. How can a cake without butter or oil or any kind of polywhateveritis fat be this good?
