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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 ...
Rice flour or semolina makes it grittier, and cornflour makes it more tender. [4] Bere or oat flour may be added for flavour. [19] Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. Spices and ingredients such as almonds may be added. [4]
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Butter [8] 81 51 21 3 ... 4 [11] Vegetable shortening [23] 100 25 41 28 ... It is mixed with flour to make it stable at room temperature, requiring some care when ...
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.
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 ...
Shrewsbury biscuits/cookies – Originated and are still made in the historic town of Shrewsbury, England. It is a rich shortbread made with butter, sugar, flour, egg and aroma, often enhanced with currants. The first Shrewsbury biscuits recipe was printed in London in 1658, in a book titled: 'The Compleat Cook'. Sandies – a shortbread cookie ...