turns it into a giant purple penguin
I never use fat in bread - only in pastry!
My bread recipe is:
1 kg plain flour.
625 ml tepid water.
30g fresh yeast (balm).
2 tablespoons sugar.
1 level tablespoon fine sea salt.
flour, for dusting.
Plenty of kneading, covering with a clean cloth, and placing in a warm (not hot!) position to help the dough to rise.
it makes people obese. it is highly unrecommended. i dont know what else. thank you. bye bye.
To bind the bread and to feed the yeast. Its a bit like asking why is there white stuff in Oreos? There just is!!!
it is used to build up strengh
Fat or in the old days Lard was used to hold the flour together and give flavor.
it is the fat you get off meat when you are cooking or baking
it increases the protein
Grilling is healthier . in baking it soaks in it's own fat but with grilling the fat goes through the bars
Ada Halperin has written: 'Cooking and baking the fat-free way' 'Cooking and Baking for Low Fat Diets'
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.
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.
The fat lumps separate the layers of dough, producing flaky pastry.
zero
2% because the fat in the milk when baked absorbs the sugar , makes the cake more moist
Advantages of baking foods include that they are healthier because you are not adding extra fat as when you fry foods. Foods are baking in their own juices, which add flavor to the food. You know what ingredients are in your food and have control over what you add.
Peanut butter isn't a pure fat. I has ground peanut meat as well as the fat that's in the peanuts. Butter is almost pure fat. When baking peanut butter is usually more of a flavoring but since it has so much fat in it, the butter or shortening in the recipe is reduced. You can trade peanut butter for fat since it's not all fat.