Margarine or butter: baking will be perfect with only one of these products
Rarely does baking go without the use of margarine.
This product is inexpensive, but has the same properties as butter.
However, not all housewives are in a hurry to use margarine. There are quite good reasons for this, which are confirmed by both chefs and confectioners.
Margarine has its positive and negative sides. The product was specially created for making pies and buns, which turn out excellent with it. The consistency and appearance are excellent.
Margarine is made by mixing a number of substances with vegetable oils, including palm oil, which many nutritionists urge people to avoid.
Experienced cooks believe that baked goods turn out better with butter. They point out that such baked goods lack the acidity typical of food with trans fats. Thus, the taste is better and healthier, the cooks believe.
