Is there a difference in taste between cakes made of animal butter and vegetable butter?

Those who have learned about the baking industry should know that there are two kinds of cream, one is vegetable cream.

One is animal butter. Then the layman may think that it is healthier for margarine to come from plants, and animal butter to come from animals, and it should be better to margarine, which is a mistake in thinking!

Vegetable cream:Margarine.

Mainly vegetable fats and vegetable proteins. Add emulsifier.

Stabilizers, sugars, pigments and other excipients; Since its composition is trans fatty acids.

After consumption, low-density fat is produced, which seriously damages people's health.

Animal cream:Extraction and separation of highly concentrated cream from fresh milk, in liquid form. Free of any colorants and chemical stabilizersNatural and healthy.

Color

Margarine:Because it is artificially synthesized, the colors are mostly presentedBright white, whiter compared to animal cream.

Animal butter:Pure cream.

It has a natural milky white colorSlightly yellowish

Cream is one of the ingredients and decorations used in most cakes and desserts, and it has an indispensable position in the baking industry, so what is the difference between vegetable cream and animal cream?

The biggest difference is that margarine is artificially made, while animal butter is natural!

So how do you tell if it's animal cream or margarine?

1. Distinguish the smell.

Since margarine is artificially made, the main ingredient is fatty acids, which will be relatively light in smell and not have too much milky flavor. Animal whipping cream.

It is separated from the fat in the milk, and it is pure and natural, and it will smell very milky.

2. Distinguish in color.

The stability of vegetable light cream is strong, the color is whiter than animal cream, the color is better, and most of the time it will be used for decoration, pure cream decorating cakes, most of which are made of vegetable butter.

The stability of animal butter is not good, the color is a little darker yellow than that of vegetable butter, it is not heat-resistant, it is not easy to preserve, most of it is used in private cakes, and most of the private cakes on the market focus on healthy diet.

The advantage in competing with traditional cake shops lies in the choice of raw materials.

3. Distinguish in taste.

In terms of taste, margarine will taste more greasy, sweet, and milky. Animal butter has a light and delicate taste, a rich milky flavor, and will not taste greasy. Animal butter is slightly more expensive than vegetable butter, the cost is high, and the selling price will be relatively high.

Friends who love to eat cakes only need to pay attention to distinguish them!

There will definitely be a difference, animal oil contains more fat, and it may taste more greasy, while vegetable oil may not taste as greasy as animal oil, so there is still a difference in taste.

There will be a difference. Because the taste of animal butter is more delicate, and it is easy to get tired after eating too much vegetable butter, the difference in taste is still very large.

There will be a difference in taste. Because the taste of animal butter will be better and the texture will be smoother, and the margarine will be a little worse.

Cream is an indispensable ingredient in cake making, and many people now learn to bake and make their own cakes at home for their children or families. When buying the raw materials needed for the cake, I saw that there were two kinds of cream, plant and animal, and I was faced with a choice. So, is cake better animal cream or margarine?

1. From a health point of view.

Animal butter is better than vegetable butter, because animal butter is derived from animal body fat, which is natural, easy to be digested and absorbed by the human body, without too many trans fatty acids, and is not easy to cause harm to the human body; Vegetable butter is a synthetic product, its main ingredients are corn syrup, palm olive oil and various artificial flavors, which are not easy to be digested and absorbed by the human body, and contain a large amount of trans fatty acids.

2. From the point of view of the beating rate.

Vegetable butter is easier to whip, and the whipping rate is relatively high, easy to make a variety of cake shapes, it also has the characteristics of high temperature resistance, not easy to melt, almost all the beautiful cakes on the market are made of vegetable butter; Animal butter has a relatively low whipping rate, it is more difficult to whip, it is difficult to shape, it cannot withstand high temperatures, and it is extremely easy to melt.

3. From the point of view of production cost.

Due to the high whipping rate and easy storage, the production cost of using margarine to make cakes will be lower; On the contrary, the storage conditions of animal butter are harsh, and the cost of raw materials is high, so the cost of making animal butter for cakes is higher.

Animal butter and margarine have their own advantages and disadvantages, and if you look at it from a health point of view, animal butter is definitely better.

1. The production process is different

Vegetable butter is artificially processed, while animal butter is extracted entirely from natural milk. It can be seen that animal butter is safer to eat.

2. The process of beating is different:

Because margarine is a man-made product, it is very easy to deal with when whipping, the success rate of whipping is very high, and the whipping effect is very good. But animal butter is not so simple, a box of one liter of animal butter can be made into a cream cake at most, and the whipping rate is much inferior to that of vegetable butter.

3. There is a difference in stability:

The margarine is extremely stable, the shape and piping are simple and lifelike, the layers and water chestnuts are distinct, the hardness is strong and the heat resistance; The stability of animal butter is weak, especially some difficult shapes are almost difficult to support, not easy to shape, and have poor heat resistance.

4**Differences:

Vegetable butter is much cheaper than animal butter, the same liter of cream, animal butter can buy more than 2 times the amount of vegetable butter, and the amount of vegetable butter is more than 2 times that of animal butter.

5 Taste differences:

Because the margarine is synthetic, it has a sweet taste, and it tastes non-greasy and fresh; However, because animal butter is refined from pure milk, it is more greasy, without sugar, there is no sweet taste at all, and the taste is weak, but in fact, animal butter itself has no taste, it is the real cream essence, and the more you eat, the more attractive it is.

6 professional titles are different:

Animal butter, also known as whipping cream, is called whipping cream because it is pure and natural with no added sugar, and the fat content is only 35%, but the melting point is lower. Vegetable butter, also known as fresh cream and non-dairy cream, is mainly made of hydrogenated vegetable oil with excipient additives, and the fatal disadvantage is that it will produce a large number of trans fatty acids, which cannot be digested and absorbed by the body's digestive system, and is easy to endanger human health.

What is the difference between animal cream and vegetable butter, and which one is healthier?

Animal butter is a bit healthier,

Margarine has a lighter taste and softer texture than animal butter. Make cake animal butter to be sweeter.

1.When it comes to cream, many people think of cake. Yes, cakes are products that use a lot of cream, and products such as ice cream also use cream.

Cream can be divided into vegetable butter and animal butter. What is the difference between animal paste and vegetable paste? The most obvious difference is the color.

Animal cream is yellowish in color, and vegetable cream is whitish in color. Vegetable cream is also called vegetable cream. Actually, it has nothing to do with milk.

It is a type of margarine that is processed from the hydrogenation of vegetable oil into a solid.

2.So the ** of vegetable butter is more than half cheaper than animal butter. Traditional cream is just animal cream.

We usually refer to animal cream as fat that is separated from milk, so animal cream is actually a dairy product. According to the fat content from low to high, it is divided into light cream (light cream), butter (butter), and anhydrous butter (anhydrous butter). Animal butter has a strong milky flavor and a smooth but not greasy taste, while vegetable cream has a sweet and greasy feeling.

The most intuitive way to distinguish between the two types of cream is that animal cream cannot be used to shape cakes. Even the simplest wavy patterns can be framed.

3.At the current temperature, if you leave the refrigerator, even with ice packs and dry ice to keep warm, it will melt to a mess within an hour. But vegetable cream is different.

Because it does not contain cream ingredients, it has a higher melting point than animal butter and is more stable. It can not only be used to mount all kinds of fancy cakes, but also can be used to carve three-dimensional shapes, such as various animals, even the most complex five-clawed golden dragons, three-dimensional poodles can do. Even if it is used for butter drawing, it is not difficult and does not melt for an hour at room temperature.

4.As for the taste in the mouth, because the animal butter is sugar-free, you need to add sugar or puree and flavored wine to enhance the flavor. That kind of sweet, refreshing and non-greasy.

However, margarine is added with flavors and synthetic syrup, so if you eat too much, you will feel sweet. The main ingredients of margarine are artificial flavors, palm oil, and corn syrup. These are chemical additives and have no natural ingredients.

After being easily consumed, the human body is not easy to absorb and digest, and they contain a lot of trans fatty acids, which are harmful to human health. Animal butter is natural, easy to digest and absorb, and does not contain trans fatty acids, which is more beneficial to human health.

The difference is that the plasticity of margarine is relatively high, especially resistant to high temperature, and is suitable for more complex flower shapes, but the texture of animal cream is relatively soft, so it is easy to melt after the temperature is too high.

The ingredients contained are different, there will be different values, there will be different flavors, the shapes made are different, there will be different production methods, the sweetness is different, and the proportion of various raw materials is different.

Their ingredients are different, margarine is generally based on emulsifier vegetable oil, pigment, colloid, etc., while soybean cream is mainly based on fresh milk, animal butter has a relatively high fat content, and their taste is also different.

The production methods are different, the output places are different, the texture is different, the taste is different, and the ** is different.

1. Ingredients: Animal whipped cream is extracted from milk. Vegetable cream is hydrogenated from vegetable oil, including palm oil, corn syrup and other hydrogenated ingredients. It is also called "margarine".

2. Taste: Animal butter belongs to dairy product refining, so the milk flavor is rich and the taste is smooth and fragrant. The aftertaste is strong. Vegetable cream, on the other hand, has a light texture and no milky aroma, and the resulting texture is flavorful and sweet.

3. Appearance: Visually speaking, the color of animal cream is slightly yellow, and the texture looks thick. And vegetable cream, the color is very, very white.

4. Piping: The most obvious difference between vegetable butter and animal butter is that animal butter is easy to see through piping, which is very easy to melt when exposed to high temperature because of its own nature. The margarine, on the other hand, is very malleable, and the high melting point makes it fraught with very good flowers.

Animal butter is made from animal fats, such as milk, etc., and vegetable butter is extracted from plants.

Do you know the difference between plant-based cream and animal-based cream? It turns out that there is such a big gap.

Summary. It's up to you to like it. Animal butter has a delicate taste and is sugar-free, so when whipping it, you need to add a certain amount of sugar, and it is not easy to preserve, and the whipped animal butter should be eaten early after being put in the refrigerator, otherwise it will be easy to spoil, and the vegetable butter, because it contains sugar, it does not need to be heated after whipping, it can be eaten directly, and it will not melt easily.

Therefore, when making cakes, if you use vegetable cream to decorate the flowers, it will be more beautiful, but the taste is not as good as animal cream.

This is about to bend to see his own joy. Animal butter has a delicate taste and is sugar-free, so when whipping it, you need to add a certain amount of sugar, and it is not easy to preserve, and the whipped animal butter should be eaten early after being put in the refrigerator, otherwise it will be easy to spoil, and the vegetable butter, because it contains sugar, it does not need to be heated after whipping, it can be eaten directly, and it will not melt easily. Therefore, when making egg cakes, if you use vegetable cream to decorate the flowers, it will be more beautiful, but the taste is not as good as animal cream.

After the animal butter is sent to accompany Zheng Ba, if it is frozen in the refrigerator, the taste will be better when eating, and it is also better than the vegetable cream, but even if it is delicious, it cannot be eaten more. Because the cream contains a lot of oil, it is easy to gain weight, and when using animal butter, it is also necessary to heat it first, and you can also choose the sweetness according to your personal taste.

The texture and taste preferences of cakes vary from person to person, so it is impossible to generalize. But if you're a vegetarian or allergic to animal butter, margarine is a great choice. Vegetable ridge resistant cream is usually made using plant-based raw materials and is dairy-free, so it is also more suitable for vegetarian sakura than animal cream.

At the same time, margarine also contains less saturated fatty acids, which is a better choice for cardiovascular health.

Hello dear<>

Is cake better animal cream or margarine? There is no absolute answer to this question, as different cake recipes and taste preferences will have different options. 1.

However, in general, animal butter (also known as containing whipped cream peilao) has a higher fat content and a richer and richer taste, which is suitable for making cakes such as cream cakes and mousse cakes that require cream as the main ingredient. 2.On the other hand, margarine (e.g. non-dairy creamer, margarine, etc.) does not contain dairy products, making it suitable for people who make vegan cakes or need to avoid dairy products.

3.In conclusion, the choice of cream type should be decided according to your needs and taste preferences. <>

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