What is the role of butter

Nowadays, many people like to bake at home. Butter is used when baking. As we all know, butter is a food made from processed milk. It has rich nutritional value and a delicate and smooth taste, and is loved by many people. Adding some butter when baking not only enhances the taste and texture of the food, but also makes the food release more aroma.

In terms of taste? 1. When heated, butter can produce the Maillard reaction, making the baked product taste mellower. ?2. Compared with shortening, butter melts in your mouth and has a better texture, making it very suitable for spreading directly on bread or toast.

?3. Butter has good emulsifying properties, which can lock the moisture in the dough, change the stickiness of the dough, enhance the extensibility of the dough, and make the baked product more fluffy, soft and dense. ?4. Butter has strong plasticity and dough extensibility at 13-18 degrees Celsius. Through folding, spreading and shaping, the baked product can have multiple and distinct layers, forming the honeycomb structure and crispy taste unique to shortbread.

Other benefits? 1. Butter can extend its shelf life. Butter can prevent water evaporation and emulsify the free water in bread, thereby locking in moisture and delaying the aging of starch and the hardening of bread. ?2. Butter can make the baked goods softer and promote the shaping of biscuits and the retention of patterns. ?3. Butter can weaken the flour structure, making the cake rise more perfectly. Notes on use: 1. Butter is divided into unsalted butter and salted butter. Generally, if there is no special mention in the baking recipe, unsalted butter is used. ?(1) Unsalted butter is more perishable, but tastes tastier and sweeter. (2) If salted butter is used instead of unsalted butter, the amount of salt in the recipe should be reduced accordingly. ?2. There are two types of butter: natural butter and margarine. It is best to use natural butter. ?(1) Natural butter is rich in nutrients, has a smooth taste and is more commonly used. ?(2) Margarine is soft, has good emulsification effect and a high success rate for finished products, but it is not good for health. ?3. Before baking the cookies, be sure to preheat the oven sufficiently so that it reaches the temperature required to bake the cookies. Otherwise, the butter will melt due to the low temperature, causing the cookies to fail to form.

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