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Homemade pastries are always better than store-bought ones. They are fresher and don't contain a bunch of ingredients, half of which you have to Google. But even with homemade pastries, things aren't so clear-cut. For example, what is better to add to them: margarine or butter? Some will say butter because it tastes better. Others are sure that margarine because the difference in taste is minimal, and in price — more than obvious. But how is it really?
Indeed, if you buy butter for baking, it will cost a decent amount of money. After all, you should not choose “Selyanske”, which has 72-73% fat content, and even more so not “Buterbrodne”, in which the fat content is even 10% lower. It is best to add “Extra” with a fat content of 82% or higher to the dough. It contains a minimum of water, so it will provide the perfect texture of the dough, which is difficult to repeat with other butter and margarine.
The difference will be especially striking in shortbread cookies and croissants, but other baked goods also taste better with butter than with margarine. Although the latter is easier to work with because it is softer from the refrigerator and does not melt as quickly at room temperature. But it is also worth noting that it all depends on experience and the recipe, because in some cases frozen butter is needed, while in others it is necessary to add only softened butter.
Accordingly, margarine is ideal for those who are looking for a budget option and want the dough to be easier to knead. It is also suitable for situations where plasticity is important in the dough. But in everything else, margarine is a losing solution. And not only because it makes pastries less tasty and aromatic, but also because of its composition. Still, even the best margarine can contain trans fats.
Actually, it is precisely because of such components that nutritionists advise against ready-made store-bought pastries. After all, hydrogenated fats are very often found in them, and they are not at all good for the body. Therefore, you should not use margarine at home if healthy nutrition is important to you. Of course, if the recipe definitely requires it, then add it. But in most cases, you can and should take butter.
