1, fat-soluble nutrients in milk exist in milk fat, including vitamin A, vitamin D, a small amount of vitamin K and carotene. Therefore, butter is an excellent source of vitamin A and vitamin D, and its yellow color comes from carotene.
2, butter nutrition is the first of dairy products, butter refined from milk is rich in nutrition, containing vitamins, minerals, fatty acids, glycosylated neurophospholipid, cholesterol, and butter is also very fragrant when cooking. You can fry fish, fry steak, toast bread and spread bread, which is not only nutritious, but also very fragrant and delicious.
3. Butter is extracted from milk and is rich in amino acids, protein, vitamins and minerals such as vitamin A, which can supplement a lot of nutrition for the development of the body and bones, and is a rare health food for teenagers.
4. Butter is rich in copper, which is an indispensable micronutrient for human health. It has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissues, brain, liver and heart.
5, butter is rich in fat, maintaining body temperature and protecting internal organs; Provide essential fatty acids; Promote the absorption of these fat-soluble vitamins; Feeling full.
Eating butter has many benefits, but the fat content of butter is high, pregnant women and diabetics are forbidden, and it is not suitable for obese people and people who are losing weight.
The role of butter in dessert
Add flavor and taste
When butter is added in the dessert making process, its flavor and taste will also change. If you like the flavor of butter, fermented butter can better reflect its rich flavor. Adding butter to the pie material will make it more crispy. Melt the butter and stir it with an egg beater. When the air is inhaled, it will become creamy. When it is put into cookies and cakes, it will be more fluffy after baking. If you like butter-flavored desserts, you can use shortening and olive oil instead.
Pay attention to butter management
Butter is easy to melt at high temperature. If the melted butter is put back into the freezer, it can still solidify, but because of the uneven internal structure, the flavor will also be affected. Therefore, it must be paid attention to that when thawing, it should be placed at room temperature to soften it, and only the required amount can be taken.
Butter is one of the most perishable foods. If it is stored with ingredients that are easy to stink, it will cause butter to stink, so it is better to keep it in a sealed container as much as possible.