What is better to use for baking, margarine or butter? Advice from experienced housewives
For home baking, housewives often use butter or cheaper margarine, which is not always possible to guess that it is present in the dish. It can never spoil the dish.
Thrifty housewives add it in a 1:1 ratio with butter, and this does not harm the final result in any way.
How are they different?
Butter is made from natural animal fats obtained from cream separated from milk.
Margarine is made from vegetable fats.
However, based on experience, chefs recommend giving preference to margarine when preparing yeast or puff pastry.
It even benefits from this substitution, because too much fatty oil “sags” the dough, which can turn out tasteless.
But for a pie or cookies made from shortcrust pastry, fatty butter is just right, which will give the cookies a crumbly and tender structure. This will make them unsurpassedly delicious.
However, never replace butter with margarine when making various creams to cover cakes and pastries with.
The dish will lose not only its taste, but also its aroma and attractiveness.
Therefore, buy the highest quality and most expensive butter for making the cream. Otherwise, there is no need to start this business.
