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Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. 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 ...
The shortening method, also known as the biscuit method, is used for biscuits and sometimes scones. This method cuts solid fat (whether lard, butter, or vegetable shortening) into flour and other dry ingredients using a food processor, pastry blender, or two hand-held forks. [10]
A Chinese cupcake-type pastry made with rice flour and yeast, the batter is typically left to rest for fermentation (such as overnight) prior to being steam-cooked. Commonly consumed on the Chinese New Year. Fazuelos, Fijuelas, or Deblas Jewish A fried thin dough made of flour and a large number of eggs.
1 1 / 2 cup all-purpose flour; 1 / 2 tsp salt; 1 / 2 cup vegetable shortening; 5 tbsp ice-cold water; ... and mix with the fork. Use just enough water to make a soft dough that holds together ...
It's worth noting that wheat flours are milled from hard wheat, soft wheat, or a combo. ... Almond Flour. Made out of finely ground blanched almonds, this gluten-free flour can be used as a 1:1 ...
Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry.
With the mixer running on low speed, add the shortening, 1 tablespoon at a time, and mix until well combined. Then add water, 1 teaspoon at a time, until the dough begins to ball around the paddle ...