Without the inclusion of butter, baked goods are typically much paler. ColourationĮver wondered where baked goods get their distinctive golden brown colour from? The answer is the inclusion of unsalted butter. Additionally, in pastries, unsalted butter will result in a flakier texture whilst in bread, it will make it more crumbly. This not only makes the final product softer and lighter but also gives you bake a pleasant moistness. During baking, this lubrication prevents the flour and eggs from bonding together and becoming dense. Lubricationĭue to how easily unsalted butter melts under heat, it makes for a natural lubricant in the creation of baked goods. As a result of this unsalted butter is often considered one of the worlds first flavour enhancers for baked recipes. This combination will naturally enhance the flavouring of the other ingredients present in the butter a bake. Unsalted butter is formed from an emulsion of approximately 80% fat and 20% water. Instead, it will result in a light and fluffy texture with a soft crumb texture. As a result, the resulting bake will be less dense. When unsalted butter is mixed with flour, the fat within the unsalted butter will tenderise the flour. The uses for unsalted butter in baking include the following: Tenderising Flour As a result of this versatility, finding a one to one replacement for unsalted butter can be quite tricky to do. Unsalted butter is an incredibly versatile ingredient, especially so within the context of baking. What is Unsalted Butter Used For In Baking?
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