Shortening gives the pastry a crisp, light texture.
no
pastry shortening melt at temperature 44 degree C up to 46 degree C.
A pastry blender is used to cut shortening into the flour mixture for flaky pastry. To get the flakiest pastry, it's important not to mix the shortening and the flour together but to layer them, that's what makes the flakes. To accomplish this, the shortening should be solid shortening and be ice cold while you work with it because if the shortening warms, it will soak into the flour before flakes can be formed. Some chefs place their bowl of flour and shortening into a bowl of ice to ensure that the shortening stays cold while they're combining the two.
Make the pastry using shortening, instead of lard.
fat!!!!
Shortening or butter is used to make cake or pastry light or flaky.
A Pastry Blender is the curved instrument used to cut shortening or you may use 2 forks.
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
Called a pastry cutter. Usually has 3 or 4 slightly curved blades attached to a handle.
the pastry has as much flour inside it asa it does butter. e.g. if you had 20g of flour you would also have to put 20g of butter into the mixture to form the pastry.
You "cut" solid shortening into dry ingredients, using the tongs of a fork or a utensil called a pastry blender.