Plant-based Butter Substitute

FIRM VERSION / VERSION FOR PUFF PASTRY

Plant-based Butter Substitute

FIRM VERSION / VERSION FOR PUFF PASTRY

Ingredients

Prepared by

    1. Dissolve the soy protein in the water. Add the Natur Emul and stir thoroughly again until homogenous.
    2. Melt the coconut fat and shea butter and add them to the sunflower oil. The oil mixture’s temperature should be approx. 68°F (20°C).
    3. Gradually add the oils into the first mixture and emulsify the two.
    4. If the emulsion splits, it means its temperature has risen too high. If this happens, leave it to cool until it starts to set, then emulsify it again.
    5. The end result should be much like a dense mayonnaise. It will set and take on a firmer texture in the refrigerator.

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