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Why is it difficult to make pastry on a hot day?
On a hot day the shortening (butter/fat) in pastry will soften or melt. This makes it bind differently to the flour and reduces its ability to help incorporate air into the pastry. Good pastry is made in cool conditions and baked quickly at a hot temperature.
What types of fat are used for pastry?
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
Melt shortening for bread?
When you are mixing the dough for bread, if you do not melt or soften the shortening or butter, it will stay in small clumps and won't mix evenly into the dough. Mmmmmm...warm bread Hi, you can melt your shortening for bread depending on what you are using. If you are making a short bread such as short bread cookies, you would cream your shortening asnd sugar togethher, but not melt it. biscuits and pastry breads usually ask for the flour to bind with the shortening to produce flakiness. For most regular white/ sandwich type bread recipes i make. You can melt it completely and add it with your water and yeast, but you want to be careful not to have the temperature too high, or you can kill the yeast if your water is too hot. You can add it softened also, you just want to be sure that it is soft enough, like room temperature margarine or butter, so it will mix in fully. Shortenings do not have any flavors to compliment the bread, and that is another reason ehy i use butter or margarine. I hope this helps you.
Is pastry margarine used for puff pastry because it freezes well or has high melting point?
Pastry margarine performs better than butter in making puff pastry because of its high melting point. It does not melt quickly, thus allowing time for the puff pastry dough to rise sufficiently high while not making it heavy and soggy. Then as the temperature increases, the pastry margarine will then melt and infuse into the risen pastry, giving it its scrumptious flavor.
Why does shortening melt faster than butter?
Shortening has a higher melting point than butter due to its higher saturated fat content. Saturated fats have a more ordered structure, which allows them to melt at a lower temperature compared to unsaturated fats found in butter. This is why shortening typically melts faster than butter when exposed to heat.
Can you substitute shortening for oil?
Yes, just melt the shortening and let it cool before adding it to the batter.
Can you use shortening for suet bird food?
No...especially if you are making pudding, butter or shortening melt at a low temp and you will have a heavy, greasy result
What kind of shortening is most used to melt chocolate?
none. melts by tempering
What is the difference between using butter or shortening in frosting?
Butter will always taste better than shortening in frosting. However, butter will give the frosting a pale yellow tint, which can be a problem if a cake must be white or a pale pastel color. Butter also will melt at a lower temperature than shortening, causing the frosting to be less stable in warm weather.
What are the physical properties of shortening?
Shortening is a solid fat that is typically white in color. It has a smooth and creamy texture with a high fat content, usually around 100% fat. Shortening is solid at room temperature but can melt easily when heated.
if there is high temperature on the pole then why ice not melt?
It does melt.
Can you use shortening instead of oil in cake mix?
You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.
