Why do you need margarine in baking?

While margarine can be used in baking, it is not a necessary ingredient. Margarine is a type of fat that is made from vegetable oils that are hydrogenated, meaning that hydrogen gas is added to the oils to make them more solid at room temperature. This process can create trans fats, which are unhealthy and can increase the risk of heart disease and other health problems.

Butter, on the other hand, is a natural fat made from the milk of cows, goats, or sheep. It contains a variety of nutrients, including vitamins A, E, and K, as well as calcium and protein. Butter is also a good source of saturated fat, which can help to keep you feeling full and satisfied after eating.

In baking, butter can add flavor, richness, and texture to baked goods. It can also help to keep baked goods moist. Margarine can be used as a substitute for butter, but it will not provide the same flavor or texture.

If you are looking for a healthier alternative to margarine, you can use olive oil, coconut oil, or avocado oil. These oils are all naturally unsaturated and contain no trans fats. They can be used in baking in the same way that you would use butter or margarine.