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What else can I help you with?
Can substituting butter for high ratio shortening can cause curdling?
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.
What is a High Ratio Cake?
A high-ratio (hi-ratio) cake is one that has a high ratio of sugar and liquid (usually eggs) to flour. High ratio cakes require a special shortening (called emulsified shortening) containing emulsifying agents to allow the mixture to hold such high amounts of sugar and liquids. Generally speaking, the process of making a high ratio cake includes blending your flour with emulsified shortening, then adding the liquids.
What is the ratio for shortening in stead of lard when making bread?
Shortening is the same as lard, so the ratio is 1:1.
What has the author J C Lambert written?
J. C. Lambert has written: 'The special properties of high ratio flour and shortening and related aspects of high ratio cake production'
What is cup shortening?
Criscoapparently, but you cansubstituteit with butter. It's also your face. just kidding I just wanted to say that cuz I'm bored to death here in math class, but yeah this is the answer or this is what I found on yahoo answers lol
How can I convert shortening to butter?
To convert shortening to butter in a recipe, use a 1:1 ratio. This means for every cup of shortening, you can substitute an equal amount of butter. Keep in mind that butter has a higher water content than shortening, so the texture and flavor of the final product may be slightly different.
Can I replace shortening in a recipe with butter and what ratio do you use if you can?
Yes, you can. The ratio is the same. However, make sure that you let the butter sit out so that it is softened (room temperature).
What are the different kinds of shortening?
Emulsified shortening is also known as cake, icing or high ratio shortening. It can absorb more sugar and liquid than regular vegetable shortening and gives a finer/smoother texture to cakes while helping to keep them moist, as well as keeping icings more stable. It's mostly used in icings and cakes where the recipe contains a large percentage of sugar. Alpine Hi-Ratio Shortening and Sweetex are the most common brands.
Can you bake with sweetex?
Yes - it is a brand of hi-ratio shortening used to give added moisture and tenderness to baked goods.
What is the properties of shortening?
Shortening is a solid fat used in baking to create a tender texture. It has a high melting point, which helps dough and batter maintain their structure during baking. Shortening also adds richness and flavor to baked goods.
What are the advantages and disadvantages of a high leverage ratio?
disadvantages of a high leverage ratio in financial crisis
What will happen if you bake with expired shortening?
Using expired shortening in baking may result in a change in texture, flavor, and potentially harmful bacteria growth. It is best to check the expiration date and quality of the shortening before using it for baking to avoid any negative effects on the final product.
