The debate about the benefits of butter and margarine when used in baked goods never ends. Fans of the first consider it more tasty and harmless, and fans of margarine praise its benefits for the heart and herbal composition. The difference between these products does exist, however, only one of them is better for baking.
Instructions
Step 1
Butter is a natural product that is made by whipping cream to a firm consistency. One tablespoon of butter contains 7 g of fat and 30 mg of cholesterol, so it should not be overused so as not to damage the arteries. Butter is best for baking because it contains 80% fat, which makes doughs tender and fluffy, whereas herbal butter or whipped butter will not. Another important point is that the animal fats of butter are best mixed with flour and eggs.
Step 2
If butter is prohibited by a doctor or a person is trying to follow the principles of a healthy diet, it can be replaced with a vegetable version - namely, soybean or rapeseed oil. They work well for baking - when you knead the dough using them, the taste and texture will remain the same as when using butter. To give baked goods a special and piquant taste, cooks recommend adding nut or sesame oil to the dough.
Step 3
Margarine is made from vegetable oil to which hydrogen is added. Many of its types contain hydrogenated fats, which lower the level of good cholesterol and increase the level of bad. Usually they are sold in packs - to avoid such a purchase, you need to choose packages labeled "soft margarine", since these products are less solid and do not contain hydrogenated fats.
Step 4
Cookies rarely use margarine for most baked goods, as many of them contain only 35% fat, and the rest is water. Most often, the hostesses put high-quality soft margarine in the dough, if its presence is specifically specified in the baking recipe - otherwise, replacing the butter specified in the recipe with margarine can lead to creeping and burning of the dough, so it is best to use soft margarine with a high fat content for baking and a minimum amount of moisture.
