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Many wonder why so many cookie recipes call for butter. Cookies like shortbread, cranberry cookies, and butter cookies almost always include butter. What's the reason? What role does butter play, and why is it an indispensable ingredient in cookies? Today, we'll unravel this mystery.
1. Butter Composition
Butter is a dairy product made by churning fresh milk. The thick, upper layer of milk is separated and partially dehydrated. Butter is considered the most nutritious dairy product, rich in vitamins, minerals, fatty acids, sphingomyelin, and cholesterol.
Therefore, butter contains many essential organic compounds and trace elements, making it the most nutritious dairy product.
2. The Role of Butter
Enhances Cookie Texture
Butter has a rich, creamy flavor, and its fat dissolves fat-soluble aromatic substances, helping to preserve flavor.
Maintains Dough Structure
Butter is hydrophobic, preventing the proteins in flour from absorbing water and expanding, controlling gluten formation. This reduces the dough's cohesiveness, resulting in a soft, less elastic, and more malleable dough, producing moist cookies.
Increases Cookie Volume
Butter is hydrophobic, preventing the proteins in flour from absorbing water and expanding, controlling gluten formation. This reduces the dough's cohesiveness, resulting in a soft, less elastic, and more malleable dough, producing moist cookies.
Provides Essential Nutrients
The fat in butter provides a significant amount of energy and aids in the absorption of fat-soluble vitamins A, D, and E, increasing the nutritional value of cookies.
Extends Shelf Life
Fat acts as a barrier to moisture, extending the shelf life of cookies.
These are the five main roles of butter in cookies. Of course, versatile butter is used in many baked goods. In future posts, we will explore butter's role in different baked goods and how different butter ratios affect the final product.
Category: A Helpful Tip
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