Shortening provides rich flavor and pleasing mouth-feel to cake. Different types of shortening, whether butter, solid vegetable shortening, or different oils, will contribute different flavors to the cake. Shortening gets its name from its function in pastry, where fat separates layers of flour, creating tender flakes, making the pastry "short." In cakes, the fat is blended more thoroughly with the flour. This process separates the protein molecules in the flour, coating them with fat and preventing the formation of gluten. This creates a moist, tender "crumb" in cakes, in contrast to bread, in which the chewy texture of gluten is desirable.
Cake shortening, high ratio shortening, bakery shortening, icing shortening: shortening that has been changed by adding an emulsifier and then whipping it so it can absorb more sugar and liquid than regular shortening.
You can not eat vegetable shortening in cake......it is edible...but you can not use it in cake..you can use vegetable oil if you like....:)
You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.
Melt it and let it cool. The cake will be denser with shortening than with oil.
Yes, in some cake recipes, canola oil can be substituted for shortening.
It shouldn't, no.
A high fat cake is a cake that contains high amounts of calories, fats, and sugars. It is usually a cake that includes egg yolks, milk, cream, butter, margarine, lard, shortening / vegetbale shortening, and / or oil.
you can use butter of margarine
Yes, for one cup of shortening use one cup of butter.
um no you definitely cant. the oil is there to help the cake get more moist. the shortening will make it super dense and that's not good in a cake. also, i wont cook properly. i wouldn't if i were you.
Any tupe of shortening should do. Crisco is a good choice, though.
No, pinapple and shortening are two very different products and cannot be substituted for each other.
Yes, you can substitute it for lard or shortening.
In bread, shortening coats the starch molecules, which slows down staling after the bread is cooled. Shortening can also be used to lubricate the baking pans. In cakes, shortening helps prevent too much gluten formation, which gives a softer, lighter cake. Shortening also helps incorporate air bubbles into the cake to help with rising.
Shortening or butter is used to make cake or pastry light or flaky.
Fats in a cake (typically oil, butter, margarine, shortening, and / or egg yolks) act to add moisture and flavor to a cake.
An Angel Food would be the only kind.
You CAN it will taste the same if not better
Types of shortening: 1. Solid Shortening - recommended for use in bread dough because it can be more thoroughly distributed through the dough. 2. Liquid Shortening - mainly used in recipes that call for melted shortening, such as some cake and bread recipes.
Butter or lard can be used instead of shortening in cakes. Some types of neutral-tasting oils, such as vegetable oil or canola oil, can be used in many cake recipes.
Yes you can use All Margarine for your pound Cake.
use butter flavored Crisco