Butter (dough)

Description

Butter (for dough) has a creamy, smooth consistency and a light yellow to golden color, along with an intense buttery flavor with a slight milky note that enhances the aromas of baked goods. Depending on the water content and production method, its structure can be more compact or spreadable, which affects the final result of the dough. It is a concentrated source of energy and fat, especially saturated fats, as well as fat-soluble vitamins A, D, E, and K, and small amounts of vitamin B12 and fatty acids with potential metabolic benefits. Due to its high caloric content, it should be used in moderation as part of the diet. In the kitchen, butter for dough works perfectly in shortcrust and puff pastries, cookies, crumbles, creams, and for finishing sauces and frying over medium heat; it adds moisture, structure, and flavor to baked goods. It should be stored tightly wrapped in the refrigerator, away from strong odors, and can be frozen for longer storage; before using it in dough, it is best to chill it or, if the recipe requires, bring it to room temperature.