Why do both recipes call for unsalted butter yet include salt as an ingredient?
This is done to control the salt content. If I use salted butter, and also add salt to a batter or dough, the flavor could become overpowering, or a forefront, which wouldn't be ideal. I always suggest using unsalted butter and adding salt. You could also use salted butter and omit any salt a baked good recipe calls for.
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