Butter has the function of improving the taste and prolonging the shelf life in the process of pastry making.

Butter itself has a natural creamy flavor, and the oil can dissolve oil-soluble flavor substances, with the role of maintaining flavor. And the oil in butter has the ability to block moisture, thus extending the shelf life of the cookies.

Butter has hydrophobicity, which prevents the protein in the flour from absorbing water and expanding, controls the formation of gluten, and thus reduces the cohesion of the dough. It makes the cookie dough flaky, low elasticity, high plasticity, makes the finished cookies moist, and can form fluffy organization and crispy texture through baking.

? The origin and role of butter:

Butter is a solid fat processed from milk, is the fresh milk to mix the upper layer of the thick object after filtering out some of the water after the product. It is mainly used as a condiment and is rich in nutrients but high in fat.

Milk by centrifugal separation of thin cream, after maturing, stirring, refining and made of dairy products called butter, also known as cream, white off oil. Butter is a light yellow solid at room temperature, after heating and melting, there is a unique milky flavor. High-quality butter has a fragrant smell, fine and uniform organization, and no water seeps out of the cut surface. Nowadays, butter is also an indispensable ingredient for high-class and everyday cooking.