Margarine may be substituted for butter when making dough as long as it is not "lite" or "low fat" margarine. It is a great option for Vegans.
All yeast bread doughs require some sort of fat. Fat imparts the flavor to bread, and helps develop the dough to make it more elastic. Fats that can be added range from shortening, to oils (vegetable or peanut), or margerine or butter.
not for creaming sugar or for making a laminated dough. In general vegetable shortenings aren't that healthy and should be replaced by butter.
With plain flour
I have made peanut butter cookies, and i did not refrigerate the dough! The cookies were perfectly fine! they were delicous. The closest i got to refrigerating the cookies was waiting for the oven to pre-heat. They tasted AWESOME anyways.
You should try to use baking powder instead of baking soda, if that's not the problem try using about 2/3 cup of oil instead of 1 stick of margerine or butter or chill your dough for about 2 hours before you bake the cookies. you could also use more butter.
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
He was very royal back in his day when the peasants decided to stop manufacturing their dough he became rich and his dough tasted bettter than ever... therefore his name from now on shall be King. Rich W. blommswood III!! duhh!
butter margarine
The dough can be too sticky, making it difficult to work with. The dough can be too tough, making it difficult to roll out. The dough can be too crumbly, making it difficult to work with. The dough can be too oily, making it difficult to work with. The dough can be too dry, making it difficult to work with. The dough can be too floury, making it difficult to work with. The dough can be too sweet, making it difficult to work with. The dough can be too savory, making it difficult to work with. The dough can be too hard to work with.
mix peanut butter and dough flour and wallah
Sometimes a recipe will instruct you to "cut in" the butter. The goal is to end up with pea sized lumps of butter in the dough or batter. This technique is often called for in making pastry dough, pie crust dough or biscuits. The reason for this is that the small pieces of butter melt during baking, creating small air pockets. The best pie crusts are achieved this way. Do not use your hands to mix in the butter because it will warm it, and you want the butter to stay cool. You can use a food processor and pulse until you get the right consistency. Or you can use the back of a fork to press the butter into the other ingredients. Or two butter knives.
Yes its usually butter