butter for greasing baking paper
Butter is primarily a source of saturated fat and fat-soluble vitamins such as vitamin A and D. It contains small amounts of butyrate, a short-chain fatty acid with potential gut health benefits.
About
Butter is an emulsified fat product produced by churning cream or milk to separate the butterfat solids from the liquid buttermilk. It consists of approximately 80-82% milkfat, 15-17% water, and 1-2% milk solids. Butter has a pale yellow to deep golden color depending on the diet of the dairy animals and the season of production. Its flavor ranges from sweet and creamy to rich and tangy, with a melting point slightly below body temperature (around 32-35°C), which creates its characteristic smooth, spreadable texture at room temperature.
Culinary Uses
Butter serves as a versatile cooking fat and baking ingredient across virtually all culinary traditions. In baking, it is used for greasing pans and baking paper to prevent sticking and to create tender crumbs and flaky layers in pastries, cakes, and breads. When used on parchment or baking paper, butter should be applied thinly and evenly; for delicate baked goods, parchment alone is often sufficient, but butter ensures complete non-stick coverage and aids in browning. Softened or melted butter is also incorporated into batters and doughs, contributing to flavor, texture, and rise.