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Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique. To produce a short dough, which is commonly used for tarts , the shortening is cut into the flour with a food processor , a pastry blender , a pair of table knives , fingers , or other utensil until the resulting mixture has a ...
Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of ...
They also hold resemblance to panderitos, which are made with cassava flour. Polvorosas can also be made with corn starch , giving them a soft, less crumbly, taste. [ 7 ] They are also be made with vegetable shortening , which has become more accessible than lard as it cheaper and shelf-stable, it was also thought to be healthier. [ 8 ]
Made from butter, milk, flour, sugar, eggs and sometimes honey, [68] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [69] [70] Nunt: Jewish: A pastry originating from Jewish cuisine and vaguely resembles nougat.
Soft doughs, such as many chocolate chip cookie doughs, have a liquid-to-dry ratio of about 1:3. Soft doughs stick significantly to work surfaces. Soft doughs stick significantly to work surfaces. Stiff doughs , such as pie crust and sugar cookie doughs, have a liquid-to-dry ratio of about 1:8.
It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine. [2]
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.
A polvorón (From polvo, the Spanish word for powder, or dust) is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. [1]