This post is about butter and its by-product.
I like butter. I like to eat it straight from the fridge. I love cold butter. I eat it with fried fish and calamansi.
Have I mentioned how much I love cold butter?
Mabel gave me butter from Australia! Thank you!
I loved it because it has my pre-requisite "anta" taste and smell. Just like the Brunn butter in can.
Anta in a good way. An aftertaste like blue cheese. I can't find an English equivalent word that really describes the butter.
Whenever there is a new brand of butter in the supermarket I always smell it. Most of our commercial butters do not have an "anta" smell. Just a bland waxy smell and taste. Even the French and Danish butters in the market don't have the aroma that I like.
I ate the Australian butter with the bread rolls I bought in Texas Roadhouse.
The only butter with the smell that I like is the one I buy in Crafts Boracay, Petit Normand.
I bring home several bars every time I go to the island.
I was so excited to use it for the butter cake.
Hmmmm.... my recipe is 30 years old. I can't remember the last time I baked it. So... fast forward several years after....
It was a little over baked. Brown, as in mahogany brown.
It tasted good but I was not a happy camper. I used a different oven and baking pan back then.
I experimented again last night! I used Arla butter.
This time, it was under baked. I was so afraid the cake will be burnt so I just baked it for 25 minutes.
It collapsed after a few minutes. It looked and tasted like tamago.
I decided to slice it and bake it under low heat.
The butter cake is now known as Mamon Tostado!
I will not give up until I get it right so I will not post the recipe yet.
I think one more try and I know I will get it right.
But for now...... I'm still on the hunt for "maanta" butter.