Vegetable oil can be used instead, and corn oil and soybean oil with no special taste can be selected. Butter is added to make the cake more fragrant. You should choose animal butter as butter. If you really don't like the taste of butter, you can use vegetable oil instead.

First of all, let's understand the basic knowledge of butter.

Definition of butter (see GB 19646-20 10 thin cream, cream and anhydrous cream): butter, according to national standards, is actually butter (butter), which is called butter in English. Butter is made from milk. After fresh milk is stirred, the thick objects on the upper layer filter out some water.

Mainly used as seasoning, it is rich in nutrition but high in fat. Butter has high nutritional value and high calories.100g of butter contains 3 136 kilojoules (750 kilocalories), which is much higher than that of chocolate (100g of dark chocolate contains about 2,200 kilojoules). The nutrition of butter is the first in dairy products, and the butter refined from milk is rich in nutrients, including vitamins, minerals, fatty acids and saccharification.

Butter can be divided into vegetable butter and animal butter. Generally, baked animal butter is the first choice. Vegetable butter is also called Margarine. It is not real butter, but a kind of hydrogenated vegetable oil imitation oil, which is used for spreading, baking and cooking. It is almost softened when it is refrigerated.

The role of butter in bread baking

1 The butter in the dough makes the dough more malleable and more moldable. Knead the softened butter evenly into the dough, because the butter has good emulsification, so it can lock the moisture in the dough, change the wet viscosity of the dough, and enhance the ductility of the dough. The dough with good ductility will have a better expansion rate after being put into the furnace, and the finished bread will have a fluffy and soft taste.

2. It can bring changes in taste, aroma and color to bread during baking. Butter contains protein, amino acid and a small amount of sugar. When heated, it can produce Maillard reaction, which makes the bread color and release the sweet smell of soft bread.

3. It can delay the aging process of finished bread. After the bread is baked, the water inside will slowly vaporize. In the process of water evaporation, the starch changes due to aging, which is the aging process of bread. Bread with oil can prevent the evaporation of water and emulsify the free water in bread to some extent, so as to lock in the water and delay the process of starch aging and bread hardening.

matters need attention

Butter is divided into salt-free butter and salt-free butter. If there is no special mention in the general baking formula, salt-free butter is used. Salt-free butter is more perishable, but it tastes more delicious and sweet.

If salted butter is used instead of unsalted butter, the amount of salt in the formula should be reduced accordingly. Butter includes natural butter and margarine, and it is best to use natural butter.