What is the function of margarine in cake?

Answer 1

The function of margarine in pastry is how the pastry becomes light and crunchy. As the butter or margarine is folded into the dough it makes pockets. Once the pastry is heated the butter melts out into the dough leaving the space it once occupied as a solid.

Answer 2

taste.

potatal

You want to use cold butter because as the biscuits cook, the butter melts and leaves air pockets in the biscuit, that is why they are so flaky and why butter is better to use than say vegetable oil.

Answer 3

Whatever fat you use in your biscuit dough, it keeps the biscuits tender by melting between layers of the flour during cooking and making the biscuits flakey. That's why you don't want to mix it so much that the fat is completely absorbed by the flour. There should still be bits of fat noticable in the dough.

Answer 4

much the same as in pie crust, the margarine causes layers to form between the flour. This helps make a flakey or lighter biscuit.

Answer 5

Binding agent fats, like margarine, trap air in the mixture work with the gluten in flour to toughen the mixture.

Answer 6

the function of margarine is to replace butter for a lighter and less fattening subsitute for butter......but they both tase relatively the same.

Answer 7

It adds moisture and lots of flavor.