See what to bake. Butter is used to make multi-layer pies. Taa would be better.
If you bake cookies and cakes, butter will do.
It is unhealthy not to use margarine.
The water content of the second is not necessarily, depending on the brand.
I don't care about the water content myself, and I won't use a certain brand in particular. Just pay attention to the feeling of dough when kneading.
Interactive encyclopedia:
In Europe and America, margarine is mostly made of hydrogenated or crystallized vegetable oil.
The purpose of hydrogenation or crystallization is to make vegetable oil have a suitable coating structure.
Vegetable oil can also be mixed with a small amount of animal fat.
The selection and mixing of lubricating grease depends on the market supply and price.
Like butter, the oil content of margarine should not be less than 80%.
Because the oil content of natural oil is almost 100%, water (usually milk or whipped cream) should be added.
The water-oil emulsion meeting the requirements is formed, and its physical properties are basically the same as those of butter.
Soybean oil and cottonseed oil can reach ideal consistency after refining and partial hydrogenation.
Therefore, it is widely used to produce margarine.
Especially soft margarine, often containing corn oil or safflower oil.
The total unsaturated fatty acid content of these oils is higher than that of common margarine.