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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]
An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry. The ratio of ingredients and mixing method determines the texture of the crust. If the flour is not well mixed with the shortening, then water can bind to the available flour causing the gluten protein matrix to become over ...
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 ...
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
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.
Freshly mixed dough in the bowl of a stand mixer. Dough is a malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. [5] While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water.
Mock cream or buttercream is a simple buttercream made by creaming together butter and powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with margarine, or shortening. [1] [2] A small amount of milk or cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used.