Butter, Margarine, or Shortening?

Unsalted Butter

Sometimes people get confused when choosing butter or margarine into their recipe. People often used butter instead of margarine for the better taste. But actually we can also use margarine or even shortening and have the same taste.The usage of fat in baking will keep the dry ingredients from loose and hard texture. The fat give the dough moistness and also good taste. On the cooking, we knows  fat as butter, margarine, and also shortening.

Butter is a dairy product made by fermented milk and consist of butterfat, milk protein and fat. Butter usually made from cow's milk, but it also can be manufactured from milk of sheep, goats, buffalo, and other mammals. It will softened on room temperature, so keep it refrigerated!

Shortening

Margarine originally used for substitute butter on the cooking. It is made from refined plant oils and water and has minimum fat content of 80% and also consist of milk. Margarine can be used for spreading, baking, and others cooking.

Shortening usually use for making puff pastry. Shortening is any fat that keep its shape (not melting or softened) in room temperature. Shortening more closely to margarine than butter and has white color. Usage of shortening will make the baked goods light and flaky.

Puff Pastry Dough

Then, you can use all of them for your cooking recipes. But remember to keep it stored well and covered so that the fat won't get broken.  Have a nice cooking!