Butter is a key ingredient in many baked goods. Both animal fats such as butter and lard and plant-based oils can be used to differing effect, along with chemically altered fats such as margarine and shortening. As the butter or margarine is folded into the dough it makes pockets. For cakes with a subtler flavor, such as white cake, add more vanilla extract to taste -- this helps bolster the cake's flavor complexity.

It coats the flour particles, so that they do not stick together, thus provides tenderness, improved texture, better eating quality, and also increases the nutritive value of foods. Typically the fat content should be over 75 percent if you want to bake with your margarine. Look on the label to check your margarine or non-dairy spread is suitable for baking. As the butter or margarine is folded into the dough it makes pockets. It’s also used as a spread and can help add a bit of flavor to dishes. The function of margarine in pastry is how the pastry becomes light and crunchy. The function of margarine in pastry is how the pastry becomes light and crunchy. If the water content is too high it won't be suitable for baking but each tub will give you a recommendation for its uses and tell you whether it can be used for that purpose. What is the function of margarine in pastry? Fats are used in many forms in baking, and serve a range of functions. The Function of Fats in Baking. Because of it softer property, margarine can cause cakes to be less tender and cookies will generally spread out more and be less crisp when compared to the same recipe using butter. However, many have a higher … Margarine often has a lower saturated fat content and higher water content than butter does causing it to be much softer when cold. Due to the multiple functions sugar plays in foods, to reduce or remove sugar from a product is not a simple exchange of one ingredient with another.

The history of margarine can be traced back to 1869, when it was invented during a shortage of butter in France. As the butter or margarine is folded into the dough it makes pockets. The function of margarine in pastry is how the pastry becomes light and crunchy. Understanding the function of butter in baking can be incredibly useful in becoming a better baker!

Furthermore, depending on the replacement ingredients (e.g. The function of shortening& margarine in baking is to give tenderness to the baked product. Margarine is a type of condiment that is commonly used for cooking and baking. Other substitutes for butter in baking Most of the foods listed below can function as butter in recipes at a 1:1 ratio. starches, dextrins) total calories may not be lower than the original product.

Choose margarine specifically formulated for baking, preferably stick margarine with 80 percent oil content, rather than light, whipped or spreadable margarine. Without it a dough of flour and water is tough when baked. Having a grasp on the science of butter’s various roles in baking is beneficial in using butter more successfully to create beautiful pastries and baked goods.