How to use vegetable butter?

Time to talk about vegetable butter. The English name of vegetable butter is margarine, and there are many other Chinese names, such as margarine, margarine, and the transliteration of Ma Qilin and Ma Qilin. If you are a little dizzy when you see so many names, remember their English names so that you won't buy them wrong.

Vegetable butter, as its name implies, is not real butter. It is a butter substitute made by partially hydrogenating vegetable oil and adding artificial spices to imitate the taste of butter, which can be used instead of butter in general occasions. And because it is artificial, the melting point is very flexible. Different vegetable butter has different melting points.

Let's review the melting point of butter first. About 34 degrees, 28 degrees is soft, and 0-4 degrees is hard. But vegetable butter is very different. According to different varieties, some of them remain soft even in cold storage, and this vegetable butter is suitable for spreading bread; Some of them still work very hard even at 28 degrees. This vegetable butter is suitable for oil coating. It's much easier to make a thousand-layer cake with it than butter.

If you ask: Since vegetable butter has so many benefits, can it completely replace butter? Maybe it is in theory, but it is impossible in practice-this may be the gap between ideal and reality.

The first weakness of vegetable butter is its poor taste and mouthfeel. How can artificial spices compare with the natural fragrance of butter? Besides, its taste is unpleasant. Therefore, if the baker wants to make high-grade western pastry, he still insists on using butter. The second weakness of vegetable butter is even more fatal. After hydrogenation, vegetable oil will produce trans fatty acids. Early people didn't know enough about trans fatty acids, so vegetable butter was widely used. However, with the deepening of research, the harm of trans fatty acids is increasingly recognized, especially for cardiovascular diseases. So it is best not to use vegetable butter. Plants are not necessarily healthy:)

By the way, vegetable butter, which is still soft in cold storage, can't be used to make a thousand-layer cake, otherwise it will leak oil in a mess.