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Amount of fat
Also searched as: less fat, more butter, fat content
In short: More fat makes things more tender, moister and richer, but also softer and more prone to spreading.
Picture it
A dial between a bread roll and a butter biscuit.
Amount of fat
little fatlots of fat
little fat: firmer, tougher, drier
What happens
Fat coats flour and slows the . It holds moisture and carries aromas. Too much fat makes baked goods spread or turn greasy.
Rules of thumb
- Replacing fat is tricky: apple purée instead of butter makes cake tougher and rubbery.
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker