Many steer clear of margarine and trans fats in confections and baked goods — and find similar products containing butter among the helpful ingredients. In fact, do not expect the benefits of butter in baking. We tell you why.
We used to think of butter as a panacea – and blame margarine in its composition for the unpleasant taste or unattractive texture of baked goods. Or other modified vegetable oils – from the description of the potential damage of which it becomes uncomfortable.
Indeed, cookies, rolls and other delicious butter products are no less dangerous for the body. And not only because of the high sugar and calorie content! Butter is high in saturated fatty acids, which can raise blood cholesterol levels and increase your risk of heart disease.
However, this does not mean that you should completely exclude butter pastries from the diet. Of course, cold butter is the most useful: it contains vitamins A, D, E and K, which are important for the health of the body. But the secret is in moderation. Nobody forbids you to start your weekend morning with a delicious croissant straight out of the oven. The main thing is not to read like this every morning 😉
Read also: A test for the best housewives: how is a mousseline biscuit different from an ordinary biscuit?
