Shortening is a dense, creamy texture and contains some small fat particles that can be molded into shortening when making dough or batter. These shortenings can be made into products of varying hardness. Regular shortening has a strong emulsifying power, which makes the batter or dough bulky and fluffy, and can be used to make a variety of food products, such as pie crusts, shortbread, and other crunchy foods.
Shortening can also be used to make cakes, cookies and other snacks to eat, very tasty, but also can bring a lot of nutrition, in addition to shortening can also be used as french fries and make popcorn raw materials. Since shortening is used as a raw fat for food processing, its functional properties are particularly important, including plasticity, caseinization, shortening, emulsification, water absorption, etc. Different uses can bring different results. Different uses can bring different results.
Shortening is a plastic fat, its triglyceride composition contains a considerable number of saturated acid esters, at room temperature these saturated acid esters with fine solid crystals inclusive of liquid fats and oils constitute a resistance to fine externally applied stresses of the plastic state. Cream and pig fat are natural plastic fats, which have been widely used for a long time because of their ability to block the protein-starch bonding in pastry and bakery products and to crisp or soften bakery products.
Through the above explanation, I believe that we should have a certain understanding of the shortening of the edible method, in the food, if you add shortening, can make the flavor better, more nutritious. If you have not used shortening, you may want to refer to the method explained above. You also need to pay attention to is, shortening into the amount of not too much, and to choose a good quality shortening.