Shortened butter is a common bread product for people in the baking industry, but it is very strange for people who rarely come into contact with baking. Many people don't know what role it can play and how to use it correctly, which has become a hot topic for everyone.
Shortened oil refers to refined animal and vegetable oils, hydrogenated oils or the mixture of the above oils, which are processed by quenching or not, and are solid or fluid oil products with plasticity, emulsification and other functional characteristics. All grease products that make some baked foods have a shiny appearance and surface, and are used for emulsification, layering and lubrication are shortening. (In fact, the functions of lard and shortening are similar, and the traditional Soviet-style moon cakes can have delicious pastry only by lard.)
Shortening must be used in the process of making bread. If shortening is not added to bake bread, it will appear dry and hard, and it is easy to lose its moisture. In the process of making bread, we should also pay attention to the time of putting shortening, which can not be put at the beginning of sending dough. We must pay attention to the time of putting shortening, otherwise it will affect the organization of bread.
Butter is a solid fat extracted from milk. Actually, you can make it yourself at home. After the fresh milk is fully stirred, the thick objects on the upper layer are filtered to remove water, which is butter, while the remaining milk is commonly known as skim milk because of the removal of oil.
High-quality butter is light yellow in color, uniform in texture, delicate and smooth in section, milky in flavor, and instant in mouth without graininess and roughness.
The main difference between shortening and margarine is that shortening contains no water phase and cannot be eaten directly. It is often used for baking food, cheese making or food frying.