Can you use butter instead of shortening to bake with? What is the difference?!
Answers:
NO NO NO butter is not always better for baking WHY you say well butter contains WATER content and it can added unwanted or unneeded liquid to a recipe!. Baking is SCIENCE, Yes it sometimes tastes better but not always!. in my 30 years Of baking I have found that for cookies butter or stick blue bonnet or parkay works best!. However for cakes, it is not better it does nothing for the crumb of the cake and it often cause it to be dryer WHY water converts to steam which evaporates taking extra needed moisture with it!. Now perhaps I will not be agreed with and that is ok to If you have successful butter recipes please share them I am always open to new recipes that WORK!.
also ; shortening will make a cake like cookie heavy and dense butter makes a lighter flatter cookie
brown sugar makes them chewy and white sugar makes them crispWww@FoodAQ@Com
also ; shortening will make a cake like cookie heavy and dense butter makes a lighter flatter cookie
brown sugar makes them chewy and white sugar makes them crispWww@FoodAQ@Com
In some recipes, cakes and cookies for example, butter can be substituted one to one!. Butter contains protein and water that you don't have in shortening and this can change the texture of your baked good noticeably, it can also make substitutions a matter of guesswork!.Www@FoodAQ@Com
Butter is always better for baking!. Better flavor and better for you!.
Shortening does provide a more tender cookie because of the hydrogenation!.
I still bake with butter, especially holiday baking, as to me baking is love!.Www@FoodAQ@Com
Shortening does provide a more tender cookie because of the hydrogenation!.
I still bake with butter, especially holiday baking, as to me baking is love!.Www@FoodAQ@Com
YES
butter costs more, gives buttery flavor, can tend to make cookies crisper and flatter
shortening can make cookies a bit chewier
both are hydrogenated (solid at room temp) fats; butter comes that way naturally, shortening like Crisco is made to be hard at room temp!.Www@FoodAQ@Com
butter costs more, gives buttery flavor, can tend to make cookies crisper and flatter
shortening can make cookies a bit chewier
both are hydrogenated (solid at room temp) fats; butter comes that way naturally, shortening like Crisco is made to be hard at room temp!.Www@FoodAQ@Com
Butter will give a richer flavour, but it's saturated fat!.
Shortening is hydrogenated, meaning it's transfat, but cheaper!.Www@FoodAQ@Com
Shortening is hydrogenated, meaning it's transfat, but cheaper!.Www@FoodAQ@Com
the difference is mainly in taste - butter is simply better! Besides, shortening might come with tons of chemicals thus I use butter because it is natural!Www@FoodAQ@Com
butter can burn easier!. I prefer it for cookies though!. Pie crusts need shortning!. I hear you should use unsalted butter though!. I dont know why!.Www@FoodAQ@Com