Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
Suet. A hard fat from cows.
No, you can't.
A pastry blender is used to incorporate fat into flour while still allowing lumps of the fat to remain. This allows the resulting baked good to develop layers where the fat melts during baking.
A pastry blender is used to incorporate fat into flour while still allowing lumps of the fat to remain. This allows the resulting baked good to develop layers where the fat melts during baking.
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
Butter, margarine and vegetable oil, or solid vegetable fats like Kremelta or Crisco. Lard (animal fat) is not used so much nowadays though may still be found in pastry. Coconut fat may be used too.
You can't use oil in pastry. You need solid shortening so that you have layers of fat and flour. That is what makes it flaky. ...................... Oil can be used in making pastry, but as has been said, the resulting pastry will not be flaky, but crumbly. One can temporarily thicken some types of oil (especially pure olive oil) by refrigerating it. But the oil warms and returns to liquid state so quickly that it is not possible to produce flaky pastry with it.
A fat, such as butter or lard, used to make cake or pastry light or flaky
If the fat used in the pastry melts then it takes longer and everything is warmer and the fat picks up more flour grains than it should this means the flour is unable to absorb enough water and the pastry will crumble and be difficult to roll out. :)
There is really no reason, it just is in a pastry because you need oil to make it
They are both types of pastry.
Because suet is pork fat. It is the hard fat around the kidneys in pigs.
Matt langford
Fat and taste i think