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needsomeadvice

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so clever.can teach moi how to type using pigu
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Kaylin

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I've experimented the following butter which are favourites of lots of baker

โ€ข President
โ€ข Lurpak
โ€ข SCS
โ€ข Kerrygold
โ€ข Golden Churn (canned)
โ€ข Wijsman (canned)

For pastries e.g. pineapple tarts, President is the most fragrant. For cakes e.g. butter cake, kuih lapis, Wijsman and Golden Churn are the best.

Dun find Kerrygold and SCS nicely. I still dunno why a lot of ppl say SCS is good.

Gourmet butter like beurre d'isigny, i dun use for baking coz is a waste. You get to taste the pure good taste when apply on toast
i dont like SCS, alot of ppl like anchor also. personally not a fan of aus/NZ butter.
 
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