For shortcrust pastry, using a combination of half margarine and half lard is generally preferred. This blend provides a balance of flavor and texture, resulting in a flakier and more tender crust compared to using margarine alone. Lard contributes to a richer taste and improves the pastry's overall structure, making it easier to roll out and shape.
Lard can be used to replace butter in shortcrust pastry recipes and gives good results. The most effective method is to substitute half the specified butter quantity with lard, rather than use lard entirely.
A half cup shortening is a half cup margarine. They are practically the same except in taste.
A standard stick of margarine typically contains 1 cup or 16 tablespoons of margarine. If you are referring to a square block of margarine, it would depend on the specific size and weight of the block. It is best to refer to the packaging or measure it out to determine the exact amount of cups in a square of margarine.
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Margarine is shortening and can be used in place of butter or other shortenings in baking, though the flavour won't be the same. In many recipes some feel the best results in texture and flavour are obtained by using butter or half-and-half butter and lard.
67% fat / Fat to 500g flour is 330g
Each stick of margarine equals one-half cup. So it would take 1 1/2 cups soft margarine to equal 3 sticks.
Exactly, half a pound. Approximately 1 cup.
The bird is a magpie because the pastry is a pie.
Well honey, one half pound of margarine is equal to about 1 cup. So if you need to measure out half a pound of that greasy goodness, just grab yourself a measuring cup and fill 'er up. Just make sure to use a kitchen scale if you want to be precise, but who's got time for that when there's baking to be done?
115 grams is equal to 4.0565 ounces, that's one half cup, or, if you get it in sticks, one stick of margarine.
Probably it means to fole a dough or pastry in half.