Butter in baking

Butter has a ridiculously low smoke point (120 to 150 °C). Cooking in burnt oil is not cool. However, it seems difficult to find baked dishes targeted at below 150°C..

Is butter acceptable in the oven? When and when not?

Best Answer

Butter is not only fine, but extremely common in baked goods. I think the piece you're missing here is that the oven temperature is not the same as the temperature of the baked goods.

The internal temperature of most baked goods never even goes above boiling, unsurprising since there's at least a bit of moisture in there. While the exterior does get hotter, it's generally just a thin layer that browns, if any - bread has crust, some cookies brown on the bottom, and so on. And this isn't any less desirable than, say, getting some browning when sauteeing vegetables in butter.

So sure, I don't think you want to deep fry donuts in butter. But it's an ubiquitous ingredient in baking, with absolutely no issues with the smoke point.

Pictures about "Butter in baking"

Butter in baking - White Ceramic Bowl With Flour

Butter in baking - Free stock photo of bakery, baking, butter

Butter in baking - Selective Focus Photography of Cupcakes

Quick Answer about "Butter in baking"

It allows for steam and carbon dioxide to be trapped in the batter as it is bakes, which causes your cake to rise. The butter also helps to create a light and tender texture in cake batter.

Does butter make a difference in baking?

But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.

What is the purpose of using butter?

The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.

Is it good to bake with butter?

Works well: Baking When it comes to baking, butter is the only way to go. It has a richer flavor and gives the cookies and cakes a luxurious mouthfeel. Baked goods made with margarine have a softer texture, thanks to all the added water. Our Test Kitchen made pie crust with butter, shortening and lard.

What are 2 major advantages of using butter in baking?

Shortenings are flavorless, but butter has a smoother and more desirable flavour, adding more taste to baking and pastries. 2. Melting qualities. Butter melts in the mouth.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Mick Victor, Monserrat Soldú, Markus Spiske, Lukas