Baking with oil produces moist and tender baked goods. Because oil is liquid at room temperature, it produces exceptionally moist baked goods. Butter, on the other hand, is solid at room temp, and therefore baked goods made with it are (arguably) a tad more dry. Baked goods calling for oil are also extra tender because there is less opportunity to develop the gluten in the flour by overmixing the batter. Overmixing a thicker batter, like one with creamed butter, is hard to avoid and can result in a tougher treat. Moreover, butter contains water, which also contributes to gluten development. Oil, on the other hand, has no water and is 100 percent fat.
The Link LonkJune 23, 2021 at 09:02PM
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Baking with oil rather than butter is easier, faster and just as delicious - The Washington Post
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Butter Cookies
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