{"version":"1.0","provider_name":"Cakesperiments","provider_url":"https:\/\/www.cakesperiments.com\/lt","author_name":"Rasa","author_url":"https:\/\/www.cakesperiments.com\/lt\/author\/admin\/","title":"What does \u201croom temperature butter\u201d really mean? - Cakesperiments","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"CUxT4h755y\"><a href=\"https:\/\/www.cakesperiments.com\/lt\/what-does-room-temperature-butter-really-mean\/\">K\u0105 \u201ekambario temperat\u016bros sviestas\u201c i\u0161 ties\u0173 rei\u0161kia?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.cakesperiments.com\/lt\/what-does-room-temperature-butter-really-mean\/embed\/#?secret=CUxT4h755y\" width=\"600\" height=\"338\" title=\"&#8220;What does \u201croom temperature butter\u201d really mean?&#8221; &#8212; Cakesperiments\" data-secret=\"CUxT4h755y\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.cakesperiments.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>","thumbnail_url":"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2024\/09\/Romm-Temperature-Butter-2-scaled.jpg","thumbnail_width":1707,"thumbnail_height":2560,"description":"Table of Contents If butter is an ingredient in a baking recipe, it is never simply butter. It\u2019s always specified whether it should be cold, at room temperature, or melted. The state of butter is important to achieve specific features in a baking good, like flakiness or fluffiness. While melted or cold butter sounds quite [&hellip;]"}