KOMPAS.com – Margarin adds a crispy texture, while butter adds softness to the pastry. So, is margarine better than butter to make pastries?
Head of Indonesia Pastry Alliance (IPA), Rahmat Kusnedi, when met Kompas.com After the Blueband Master Cake Margarine 500 gram press conference, Tuesday (2/18/2025), gave an explanation.
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Although similar, both types of fat for various cakes are different. Margarine is made of vegetable oil, while butter is made using animal milk.
“If you use margarine to make pastries, after tasteIt feels tasty, has its own characteristics, “Rahmat said.
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Meanwhile, butter tends to have a stronger fragrant aroma than margarine.
According to Rahmat, both types of fat are both needed to make various pastries.
Margarine illustration.The number of butter cannot be too much because it will affect the texture of the cake to be very soft.
In fact, pastries are famous for their crispy and durable textures so that they should not be left wet textured.
“If you use margarine, the cookies feel crispy, like sandy when eaten,” Rahmat said.
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As for the use of margarine without the addition of butter, making the aroma of the cake feel less fragrant when baked and consumed.
Instead, use a mixture of margarine and butter to make pastries. Use margarine as the main fat and butter as a complement.
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