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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]
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 ...
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]
vegetable shortening. 1/2 c. granulated sugar. 1 3/4 tsp. dry yeast. 4 c. all-purpose flour, plus 4 to 5 tablespoons to pull the dough together and shape the dough. 1 tsp. baking soda. 1 tsp ...
A very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant jam or, alternatively, plum butter, thick raspberry, [59] or apricot jam.
A variety of baked bread with a firm exterior and soft crumbly interior, made with baking powder as a leavening agent (rather than yeast), flour, salt, shortening or butter and milk or buttermilk. It is also known as quick bread in the US. A variation is biscotti (Italy). Bread [4] Egypt and Europe
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic. When buttermilk is ...
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 ]