What is the difference of oil verses butter for cookie baking?
By substituting canola oil for melted hard fat, butter, or shortening, lard or brick margarine you can replace its higher in saturated fatty acids with canola oil which has the lowest level of saturated fatty acids. When substituting canola oil for solid fats you use about 20 percent less oil. Substituting canola oil also modifies the texture, usually making the baked good softer and moister. Since canola is light and clear, it does not impart a distinctive flavor to the baked products. Refer to solid fat to canola oil conversion chart above.
Related Questions
- First, I can imagine any reason you would want to use oil in frosting. I don use oil in baking unless a packaged mix says to. I always use butter in my frostings. I would think adding oil would change the consistancy of any recipe and frankly not for the better.
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