Animal butter is a hard solid in cold storage, but it will become very soft when it is kept at 28℃ for a period of time. At this time, it can be wrapped in air by whipping, and its volume becomes swollen, commonly known as "sending". Above 34℃, butter will melt into a liquid state.
Vegetable butter has many other Chinese names, such as vegetable butter, artificial butter, artificial butter, and transliteration of Maqilin and Maqilin. If you feel a little dizzy when you see so many names, remember their English names so that you won't buy them wrong.
as the name implies, vegetable butter is not real butter. It is a butter substitute made by partially hydrogenating vegetable oil and adding artificial spices to imitate the taste of butter, which can be used instead of butter in general occasions. Moreover, because it is artificial, it has a very flexible melting point. If you ask: In that case, can vegetable butter replace animal butter? Maybe it is in theory, but it is impossible in practice-this may be the gap between ideal and reality. The first weakness of vegetable butter is the blunt taste: how can artificial spices compare with the naturalness of butter? Moreover, its taste makes people feel uncomfortable. Therefore, bakers still insist on using animal butter if they want to make high-grade West Point. The second weakness of vegetable butter is even more fatal. After hydrogenation, vegetable oil will produce trans fatty acids. In the early days, people didn't know enough about trans fatty acids, so vegetable butter was widely used. However, with the deepening of research, the harm of trans fatty acids is increasingly recognized, especially for cardiovascular diseases. Plants are not necessarily healthy!