Butter (for the dough)

Description

Butter intended for pastry has a creamy, silky texture and a light cream to slightly yellow color, with a rich, buttery aroma and a delicate hint of milk sweetness. Its taste is full and slightly salty, which enhances the qualities of baked goods; for precise baking results, unsalted butter is usually used. Nutritionally, butter is a concentrated source of fat, mainly saturated fatty acids, as well as fat-soluble vitamins, especially vitamins A, D, E, and K2. It provides quickly absorbable energy and aids in the absorption of other nutrients, which is why it is worth using it in moderation as part of a balanced diet. In the kitchen, pastry butter works perfectly for creaming, crumbles, and layering, giving baked goods flakiness, aroma, and a golden crust. To maintain freshness, store it in the refrigerator in an airtight container, away from strong odors; it can be frozen for longer storage, and before use, soften it briefly at room temperature, avoiding melting.