Can Butter, Margarine, or Canola Oil Be Substituted for Shortening in Baking? - what is the shortening equivalent to canola oil
Canola oil can be substituted for shortening in baking recipes?
I want to cook something sweet, but I try to eat or reduce the use of things such as reducing the time limit, so I have no home, and I'm only canola oil or butter (I have a tub of Country Crock margarine Spreads)
Snickerdoodles I found a cake recipe and calls for 1 / 2 cup butter.
But I do not use or shortened, and only butter, oil or margarine. Thus, instead of using butter, I use one of these operations on the cake?
If so, what measures are equivalent?
Friday, February 12, 2010
What Is The Shortening Equivalent To Canola Oil Can Butter, Margarine, Or Canola Oil Be Substituted For Shortening In Baking?
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Shortening is a semisolid fat in the preparation of food products used, including the bakery and is so named because it is the formation of long chains of wheat gluten dough blocks, giving them a "short" texture (such as butter cookies). The term "shortening" can still be distributed will be used for any type of fat for cooking and the solid is at room temperature, like butter, lard or margarine, but how it is used in recipes that refers to a hydrogenated vegetable oil at room temperature is solid. Shorten has more smoke than butter and margarine, and fat content of 100% compared to 80% for butter and margarine.
http://en.wikipedia.org/wiki/Shortening
Shortbread is so named because its crumbly texture (from an old word for shoRT). The cause of this structure is its high fat content of butter made available. The related word "shortening" refers to any type of fat, are added to the can to produce a short (crumbly) texture. The term "short" is in reference to the fact that the fat molecules, the formation of long chains of gluten inhibit use, making it "short."
Butter cookies should not be confused with the cake that is similar to the witness, but by using vegetable fat instead of butter, making it a different texture.
http://en.wikipedia.org/wiki/Shortbread
Something that will help to put the dough in the fridge to relax for some time before cooking.
In all, about the same weight, this should work.
Butter yes. Margarine itself. Canola Oil My mother said it could be done, but not recommended. It is repulsive for some cake.
If you knew the weight of 1 / 2 cup butter
Sub. that the oil can.
Yes, you can rape, personal use, I would like extra virgin olive oil for an even healthier alternative use.
The amount that I start as 1/3...if use with 1 / 4 cup would be, and then add more at a time until consistency you like. Personally, I paid only until it looks good.
Butter or margarine into small pieces is one-quarter replacement.
) Soft canola oil or soft margarine (can not work so well. The texture is not the same.
Soft margarine containers can be too much liquid will make the cake too tightly. Canola oil could lead to a cake tightly.
Normally, you can carefully shares - oil and rapeseed oil can be replaced and can be a little more flour to achieve the same stiffness. Butter and margarine contain water and milk solids and behave differently, so it takes a little less liquid or more flour.
When an oil well, and not the butter and margarine are good butter is when the sound has been reduced to meal for the mass distribution and is only slightly mixed. The fat separates the flour and make well-cooked Flakey. The oil can be used, and the cookies if you took all the flour and pour in the oil fund to bring the whole dough.
The recipe itself is looking a little fat.
You can change anything - but you will have slightly different results, but all the results. At the end of food is good, but the summit is a little sticky. I do use butter, because the revenue at the end of tasting a little bit richer. Probably not use margarine spread - which are several times with water.
Use the same measures.
If the use of butter can be heated, so everything blends better.
Margarine and butter are basically the same. The butter can also be used very well, but it changes the taste (for good I think). Oil will not work as expected. You can replace, but it is difficult and cake will not work as you would also close. The extent of the butter or margarine is exactly the same thing that you must use butter.
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