Butter has the effect of weakening the structure of the flour, if there is too much fat, it will make the top of the cake, cookies and other products sink, and greasy taste; if there is not enough fat, the cake, cookies, tightening, the top of the protrusion, or even cracked; so the cookies without butter will be crunchy, hard.

Butter in cookie processing generally have the following roles:

1, nutrition: butter containing fat will provide a lot of energy for the human body, and is conducive to the human body on the absorption of fat-soluble vitamins A, D, E, to improve the nutritional value of cookies.

2, taste: butter itself has a rich milky flavor, and oil can dissolve the oil-soluble flavor substances, with the role of maintaining flavor.

3, organization: butter has hydrophobicity, can prevent the protein in the flour from absorbing water and expanding, control the formation of gluten, thus reducing the cohesion of the dough, so that the cookie dough soft, low elasticity, plasticity, so that the finished cookies moist.

4, volume: butter has the performance of churning foam, wrapped into a large amount of air will form countless tiny bubbles, and the bubbles will not escape, when the cookie dough or batter is heated, the resulting steam will also enter these small bubbles, so that the cookies increase in volume.

5. Shelf life: grease can block moisture, thus improving the shelf life of cookies.