Which fat is commonly used in baking to achieve a tender texture?

Butter is commonly used in baking to achieve a tender texture because of its unique properties and composition. When creamed with sugar, butter incorporates air into the batter, contributing to the leavening process and resulting in a lighter, fluffier baked good. Additionally, the water content in butter evaporates during baking, which helps create steam that further contributes to the tenderness of the texture.

Butter also contains milk solids that caramelize, adding flavor and enhancing the overall taste of baked items. Its ability to complement both sweet and savory recipes makes it a versatile ingredient in baking. While other fats like olive oil, coconut oil, and lard can also be used, they do not replicate the same flavor and texture characteristics that butter provides in traditional baked goods.