1, rich cookie taste
Butter itself has a strong milky flavor, and the oil can dissolve the oil-soluble flavor substances, with the role of maintaining the flavor.
2, to maintain the organizational structure of the dough
Butter has a hydrophobic, can prevent the protein in the flour to absorb water expansion, control the formation of gluten, and reduce the cohesion of the dough, so that the cookie dough soft, low elasticity, plasticity, so that the cookies finished product moist.
3, increase the volume of cookies
Butter has hydrophobicity, can prevent the protein in the flour from absorbing water and expanding, to control the formation of gluten, thus reducing the cohesion of the dough, so that the cookie dough is soft, low elasticity, plasticity, so that the cookies finished moist.
4, to provide the body with the required nutrition
Butter containing fat will provide a large amount of energy for the human body, and is conducive to the body's absorption of fat-soluble vitamins A, D, E, improve the nutritional value of the cookies.
5, to extend the shelf life of cookies
Oil can block the moisture, thus improving the shelf life of cookies.
Extended Information
Nutrition:
1, milk fat-soluble nutrients are present in milk fat, including vitamin A, vitamin D, a small amount of vitamin K and carotene. Thus, butter is an excellent source of vitamin A and vitamin D, and its yellow color comes from carotenoids.
2, butter nutrition is the first dairy products, milk refined butter nutrient-rich, containing vitamins, minerals, fatty acids, glycolytic neurophospholipids, cholesterol, butter to do dishes is also very fragrant, you can fry the fish, fried steak, toast, coated bread to eat, not only nutritious, but also very mellow flavor, sweet and tasty.
3, butter is milk refined, rich in amino acids, proteins, but also rich in vitamin A and other vitamins and minerals, can be for the development of the body and the development of bones to supplement a large number of nutrients, is the teenagers unavailable health ingredients.