Which fat is commonly used in baking for its ability to create flaky textures?

Butter is commonly used in baking for its ability to create flaky textures due to its unique composition of fat and water. When butter is incorporated into dough, it adds moisture but also contains water that creates steam when heated. This steam helps to separate layers of dough, resulting in a flaky and tender texture in baked goods such as pastries, pie crusts, and croissants.

The specific balance of fat and water in butter allows it to melt and contribute to layers within the dough. Additionally, the rich flavor of butter enhances the overall taste of the baked products. Other fats, such as olive oil and vegetable oil, typically do not provide the same flaky texture because they are liquid fats and do not incorporate air into the dough in the same way that solid fats do. Coconut oil, while solid at room temperature, can also create a different texture that may not replicate the flakiness achieved with butter.