Fats make baked goods tender, flavorful, and moist. Baked goods made with fat taste better, which is a baker's ultimate goal. When it comes to deciding which fats to stock in your pantry, there are two types to choose from: solid and liquid.
A reliable, all-purpose solid fat is shortening, also called hydrogenated vegetable oil (such as Crisco). Shortening is 100% fat, made from vegetable oils, like soybean, cottonseed, or palm oil. Shortening is ideal for making pie crusts because it stays solid at room temperature and has a high melting point, which makes the dough easy to work with. When used to make cakes or cookies with the creaming method, shortening traps air molecules well, resulting in an end product that rises loftier, holds its shape better, and has a lighter texture. And when used to make frostings, shortening stays firm, unlike butter which can melt and separate in warm temperatures.
Liquid fat includes any oil. Two popular (and affordable) oils are vegetable and canola. They are both neutral in flavor, which makes them great for baking because they allow the other ingredients to shine. But you also have other options when it comes to liquid fat. Some bakers swear by olive oil for its fruity taste and heart-healthy benefits, while some prefer coconut oil for its aromatic flavor that pairs well with bananas and chocolate for a hint of tropical taste. Oils vary in price, which may determine which one to stock in your pantry.
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June 22, 2023 at 04:43AM
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14 Ingredients Every Baker Should Always Have On Hand - Tasting Table
"ingredients" - Google News
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