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it should be a little less, however, if you MUST substitute butter, you are better off to use margarine, you will find that it tastes better than shortening.
yes it will curdle. High Ratio Shortening contains emulsifiers that allow it to hold a large amount of liquid without curdling. do NOT substitute regular shortening or butter into a recipe that specifically says High ratio or emulsified shortening.
Yes, but trans fats and hydrogenated fats are really bad for you--watch out!!
Yes, you would only make changes if substituting shortening for butter, in which case you would add 6 teaspoons of water to the 1 cup of shortening to replace the 1 cup of butter.
it is a sasage patty and an egg on two pancakes that have ms on them
lifter (egg lifter)
It's an even up exchange. If it calls for one cup of shortening, use one cup of applesause. It's a great way to make fat free baked goods. I've heard of applesauce being used to replace eggs (I think 1/4 c per egg) but I've never heard of it used for shortening.
in English pancakes i think the eggs tend to hold the pancake together.in American pancakes however the whites of the egg are mixed up to create a froth that is added to the rest of the mixture.this then makes the pancakes puffy.
White shortening is just another term for plain shortening. It's used to distinguish from butter-flavored shortening. If you're not from the US or Canada and don't know what shortening is at all, it's made from partially-hydrogenated vegetable oil and is used as a substitute for lard and butter in recipes and as an oil for deep-frying. It has no flavor of its own and is there strictly to make the dough or short. Substituting butter or lard can be difficult because shortening has some air whipped into it, but for recipes like drop cookies where you can afford to play fast and loose with the measurements a one-to-one substitution of butter often works (and works better than shortening, sometimes).
1.milk,tea,coffee 2.egg,pancakes 3.frutes