Pizza dough. Two tablespoons of oil, three cups of flour, 1/2 cup of warm water, give or take,. Mix with hands, form dough ball. let sit 30 mins at room temp. Form into pizza. Very basic. Enjoy.
If you are willing to extend your recipe to include water, you could make some unleavened breads: Hard tack, matzo, crackers, etc.
Shortening, such as Crisco, is made from vegetable oil.
A substitute for Bisquik can be made with flour, baking powder, salt, and oil, shortening, or butter.
yes, Bisquik is a brand name self rising flour, with shortening added. If you substitute it using self rising flour add 1 tablespoon butter or oil for every cup of flour. Sounds like a lot of fat to me but that is the recommendation.
Benyas are made with yeast, water, sugar, salt, eggs, evaporated milk, flour, shortening, and confectioners' sugar. Fry in vegetable oil until the benyas pop.
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.
The basic ingredients in pie crust are flour, fat (shortening, lard, butter or oil), salt and water.
No, some recipes call for butter or shortening.
It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
shortening adds lipids or fats to tenderize the flour.
Frosting is not made with flour; it is most often made with powdered (confectioners') sugar and shortening, or some other sugar that is caramelized then whipped to spreading consistency.
blend
No