Butter (for the dough, melted)

Description

Melted butter for dough has a creamy, slightly sweet taste with a distinct buttery-nutty note and a golden, liquid consistency that easily blends with batters and mixtures. In its melted form, it evenly distributes fat, giving baked goods moisture and a delicate flakiness, and helps in browning the crust and caramelization. Nutritionally, butter is a concentrated source of energy and fats, including saturated fats, as well as fat-soluble vitamins, primarily A, D, and E, which in moderate amounts support the absorption of vitamins and add the calories needed during intense physical activity. In the kitchen, melted butter is used for cakes, cookies, shortcrust bases, glazes, greasing pans, and as an ingredient in mixtures and toppings. It should be stored in an airtight container in the refrigerator; cooled excess can be frozen in portions, and before using it for baking, it is best to warm it up and measure it accurately.