Disputes about the benefits of butter and margarine when used in baking never stop. Fans of the first consider it more tasty and harmless, and margarine fans praise its benefits for the heart and its plant composition. The difference between these products does exist, but only one of them is better for baking.
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Instruction manual
1
Butter is a product of natural origin, which is made by whipping cream to a solid consistency. One tablespoon of butter contains 7 g of fat and 30 mg of cholesterol, so you can not abuse it so as not to harm the arteries. Butter is best suited for baking, as it contains 80% fat, which makes dough products soft and airy, while oil with vegetable additives or whipped butter will not give such an effect. Another important point is that animal butter fats are best mixed with flour and eggs.
2
If butter is forbidden by a doctor or a person tries to comply with the principles of a healthy diet, he can be replaced with a vegetable option - namely, soy or canola oil. They are well suited for baking - when kneading dough with their use, its taste and texture will remain the same as when using butter. To give the baking a special and piquant taste, cooks recommend adding peanut or sesame oil to the dough.
3
Margarine consists of vegetable oil, in which hydrogen is added. Many of its species contain hydrogenated fats, which reduce the level of good cholesterol and increase the level of bad. Usually they are sold in packs - in order to avoid such a purchase, you need to choose packages with the words “soft margarine” on the label, since this product is less solid and does not contain hydrogenated fats.
4
Cooks rarely use margarine for most types of baking, since many varieties contain only 35% fat, and the rest is water. Most often, housewives put high-quality soft margarine in the dough, if its presence is specifically stipulated in the baking recipe - otherwise, replacing the butter specified in the recipe with margarine can lead to spilling and burning of the dough, so for baking it is best to use soft margarine with a high fat content and minimal moisture.
note
When using butter, it is recommended that products with a very high level of saturated fatty acids be avoided.
Useful advice
Hard grades of margarine with abuse can increase the risk of developing coronary heart disease, while soft grades are more harmless and even useful.