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some of the ingredients important because if you put the wrong ingredients, the dough will be bad! so those important ingredients is there so there would be good dough! Also, here is a joke, what did one dough say to the other dough? Lets get a dough-nut! HA HA! Funny? Right?
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
Emplex is an emulsifier used in baked goods, like keep cookies crispy, increases dough strength and extends the shelf life of baked goods.
A human emulsifier as in something humans would use? Or an actual human being an emulsifier? But the yolk of an egg is an emulsifier. Which is used in shampoo. Hope it helped :).
an emulsifier is used in chemistry when trying to separate a emulsion such as milk.
Probably not, unless the eggs used in the dough have expired. In this case the dough should not be used.
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).
Shortening is used to make the dish fluffy.
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.
no
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.
Yes, and it is probably better for you. Shortening is made with hydrogenated fat, which we probably all should try to reduce in our diets. The results will be a bit different. Butter will add a bit more moisture to your recipe. If you are baking your recipe, such as cookies, you might want to add an egg. The egg will prevent the cookies from spreading too much and add a cake like texture to them, similar to the "crisp outside, chewy inside" results from shortening.