Why put butter onto a sheet of parchment paper and roll into a small cylinder?
What's the point of Step 2 below? It feels like too much work! Why "Put the butter onto a sheet of parchment paper and roll into a small cylinder"?
Why the "parchment paper and roll into a small cylinder"?
Why not just put butter in a Tupperware or Rubbermaid or glass container, refrigerate the whole button for 10 minutes, then cut a small piece after?
Seafood Basics: 86 Recipes Illustrated Step by Step (2012) by Abi Fawcett, Deirdre Rooney.
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For me it seems that this is only a cosmetics steps. In order to prepare the butter, you need to mix it with the other ingredients, meaning that the butter won't be in its original shape.
Putting it into parchment and refrigerate it in a tube-like shape leads to an easy to use and visually pleasing result. If you look at the following picture, you can see that the butter used also has a circular shape.
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