Butter can replace butter. Generally speaking, butter is common in plateau areas, and it is also a kind of dairy products. Mostly made of milk and goat's milk, similar in nature to butter. Yak butter produced in summer and autumn is the best.

Butter is naturally more common than butter, but butter is the essence of Tibetan food. Yak butter produced in summer and autumn has Huang Liang color, sweet taste and excellent taste.

In addition, the ghee made of goat milk is white, and its color and taste are lower than that of beef ghee.

Butter has many uses and kinds in life. Mainly used for drinking butter tea, but also mixed to eat.

Butter has many characteristics, strong plasticity and strong butteriness. Besides, it's crisp and crisp.

Generally speaking, when the dough is kneaded with butter with good plasticity, the dough has good ductility and can maintain a considerable amount of air, which is very beneficial to the production of baked goods.