1, butter can extend the shelf life. Butter can prevent the evaporation of water and emulsify the free water in bread, thus locking the water and delaying the process of starch aging and bread hardening.

2. Butter can soften baked products and promote the formation of biscuits and the maintenance of patterns.

3. Butter can weaken the structure of flour and make the cake swell more perfectly.

Extended data:

Bread baking skills:

1. When the added amount of sugar exceeds 7% of flour, it is best to use high-sugar tolerant yeast. Do not knead dough or milk with hot water, otherwise it will destroy yeast activity. Generally, warm water of about 30 degrees Celsius is used to melt yeast.

2, the dough is pulled out of the glove film, which is softer and better to eat.

3. After the dough is vented, the dough structure is more uniform and the taste is better after secondary fermentation.

4. Before the baking tray is put into the oven, the oven should be preheated.