Develops an elastic texture and smooth consistency that aids in stretching, folding and rolling of pastry sheets. Also delivers excellent flakiness and lightness for all applications. Best use : pie tops, turnovers, puff pastry sheets, pastry shells, sausage rolls, pastries. Offers an ease of use at ambient temperatures while also forming good plasticity to prevent tearing during sheeting procedures. Best use : Danish pastries, croissants. Texturised to minimise gluten development to produce a short dough, while offering strong dispersion and a natural buttery flavour.
Best use : shortbread biscuits, tart shells, shortcrust pastry, slices, biscuits and cookies, pie bottoms, Danish pastries. Develops a great crumb structure, aeration and mouthful. Delievers a distinct butter bake through flavour and its high creaming power results to maximum volume yields. Best use : cakes, slices, biscuits, cookies, cream fillings, toppings, icing, choux pastry.
Thanks to its ability to deliver golden, tasty goods every time, shortening in baking has been the preferred choice of product by bakers and chefs for some time. With its easy storage ability, as it remains solid at room temperature, shortening also has the ability to be melted, softened and creamed, just like butter but without the dairy and water ingredients.
From being used as an ingredient combiner for dough and batter mixtures, shortening can also be utilised for icings, cream fillings and sauces — making it an ingredient that can be used across the menu in numerous ways. Be inspired with Recipes created by Chefs. Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder. What is baking shortening and how can it improve your baked goods.
Shortening is created from liquid oil by hydrogenation. Hydrogenation is the process of adding extra hydrogen atoms to the vegetable fats, consequently turning them into solids from a liquid state.
In short, turning previously unhydrogenated oil into a partially-hydrogenated oil PHO with trans fatty acids. Not all shortening is made with trans fatty acids.
Trans fat free varieties can be produced by enzyme catalyzed interesterification 1 or fully hydrogenation oil blending with other oils. This is accomplished by preventing the cohesion of wheat gluten strands during mixing, this action physically shortens the strands of gluten resulting in a less elastic and sticky protein. Shortening is great for frying. Since it has a low percentage of unsaturated fatty acids, it shows higher resistance to oxidation and rancidity than alternative typical vegetable oils that may be used for frying.
Shortening is used for creaming due to its ability to incorporate large volumes of air bubbles. This creates a fine, delicate structure in the end product. In cake making, it is used to tenderize the product by incorporating air in the finished cake batter as well as lubricating the other ingredients allowing the cake to rise more freely and increase the shelf life of the product.
This is to ensure proper distribution and aeration of the fat molecules. Therefore, it is very high in calories and contains neither carbs nor protein.
It also contains very few vitamins and minerals 1. The answer is yes, butter or shortening can be used interchangeably in baked goods and can be used as a one-to-one swap. Butter and margarine are equivalent in measurement to vegetable shortening. Bake 0. No wonder they made up songs about it! Though the whole going-to-jail thing over it might be overdone……..
See this recipe at Farm Bell Recipes and save it to your recipe box. I recently read something about molasses being used because it provides iron and minerals. I loved this post! On September 9, at am. Thanks for the recipe and the lyrics!! I sing the chorus to my little granddaughters all the time, now I can sing it when we make this recipe together.
I love reading about life on your farm! Sarita says:. What a great post! And thanks to Princess for asking such an interesting question. Remudamom says:. Heidi says:. My Momma use to sing me that song when I was little. I just assumed it was shortening bread they were talking about in that song.
But I honestly never put that much thought into it. It may not be the authentic recipe, but it sure is good with Pinto beans and juicy tomatoes. Self rising corn meal mix no measurements Buttermilk Heat a cast iron skillet with a small amount of grease in it over medium heat.
Drop batter by spoonfull s into the grease. Fry on one side till brown, turn, fry the other side. Serve hot. Wow — you really come up with some fascinating information.
Princess, keep asking questions!!! And even then, it comes in a packet from the store — just have to add egg, creamed corn, etc.!! But keep telling me about this stuff that you actually make yourself — I can dream! Suzette says:. But this looks delicious.
It works for me! Good job on the research. Well-done Susanne! A recipe worthy of the song! I love your readiness to play! With goats and dogs- children — recipes- and of course, chickens! This is probably VERY close to the authentic bread- you have done your research well!
Robin G. That looks and sounds delicious, though once again something that will spike the blood sugar and close the arteries. Not everyone works off their breakfast by milking an ornery goat!
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