Butter itself is the product of fat dehydration in milk, so it has a strong creamy smell, which is not a feature in other liquid oils. The aroma of butter is particularly obvious, and the cream filled with a thousand layers can better blend the flavor of the whole thousand layers. After the oil is heated, the butter will disperse and be divided into small molecules to wrap the flour of the dough, which will lock in the water. Its own emulsifying property will make the oil and water in the dough better mix together and prevent the water from evaporating. The moisture content of the dough can also be maintained after heating. Butter is a solid oil at room temperature or cold storage, so the dough will reduce its wet viscosity after cold storage, which will improve the ductility and softness of the dough after expansion, so that it can work better and taste slightly stronger than liquid oil dough. Because of its good ductility, it can make the 1000-level dough richer and denser.

Cake is a beginner's cake for baking. It is rich in egg fragrance, soft and delicious, and is popular with many foods! The organization of the market cake is loose and light. Usually, in order to keep this refreshing and light taste, we choose colorless and odorless vegetable oil (such as sunflower seed oil and corn oil) instead of butter with rich fragrance. Oils such as rapeseed oil and olive oil with special taste are not suitable. It can be seen that when making fashionable cakes, we usually do not use butter or strong vegetable oil, and choose colorless, tasteless and refreshing vegetable oil to keep the fresh and light taste of fashionable cakes.

Interestingly, the choice of oil is mainly to pursue the harmony of taste, rather than functional considerations. Making with butter does not mean that it will affect the success or failure of cake making. If melted butter is used instead of vegetable oil or vegetable oil with strong flavor is used to make Qifeng cake, as long as the operation method is suitable, Qifeng cake can be made successfully. It just tastes different. Butter is generally used to make cakes with stronger taste, such as sponge cakes and heavy oil cakes, and also used to make biscuits and bread, showing a strong taste.