Crisco, or margarine. not butter, or oil.I'm making an empanada recipe that calls for shortening, what would be the best substitute? Butter? Corn Oil?
The shortening is to make the crust (the empanada shell) flaky. You need a solid so butter or margarine would be the best substitute. You could use pork lard if you can find a batch that is unsalted.I'm making an empanada recipe that calls for shortening, what would be the best substitute? Butter? Corn Oil?
The dough is a short pastry dough! It needs a hard fat so it doesn't melt out when it bakes. That means butter, shortening or margarine are your choices. Go with cold butter or margarine and don't over mix.
My sister makes an excellent flaky pie crust with vegetable oil, but it amazes me every time. She does not use standard ratios. Most pastry recipes are set up for fats that are solid at room temperature. So use butter.
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Unsalted butter.
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