Pastry Shortenting

Pastry Shortening is a type of fat used in baking. It’s made from either animal or plant sources, and it can be hydrogenated or non-hydrogenated.

Pastry Shortening adds flavor to baked goods while also providing lightness, flakiness, tenderness and moisture.

Pastry shortening helps to keep doughs supple during rolling and folding, produces cakes that are very moist and fluffy, contributes to the browning process, and provides cookies a lovely crunch to the texture.

It is ideal to use pastry shortenings for recipes that have a low liquid content, such as pie crusts, biscuits, and scones, because the structure of these baked goods depends on the shortening being able to remain solid at room temperature.

Since pastry shortenings have a higher proportion of saturated fats than butter or margarine, they are better able to withstand high temperatures without becoming liquid, making them an excellent choice for use in deep-frying.

In addition, pastry shortenings do not have to be stored in the refrigerator until after they have been opened and used.

In general, Pastry Shortening is an important component in a wide variety of baking recipes since it contributes structure and flavour while also ensuring that the end product is moist and delectable. It should not be missing from the equipment of any baker!

What is Pastry Shortening made from?

Both animal and plant fats can be utilised in the production of shortening for use in baking.

Non-hydrogenated Pastry Shortenings are typically prepared using vegetable oils such as soybean, cottonseed, and sunflower, whereas hydrogenated Pastry Shortenings are typically made with palm oil and/or coconut oil.

Hydrogenated Pastry Shortening is made with both of these oils.

There is no need to refrigerate pastry shortening until after it has been opened because it may be stored at room temperature indefinitely.

Is Pastry Shortening Vegan?

Pastry Shortenings made from plant sources are vegan-friendly. However, Pastry Shortenings made with animal fat may contain dairy products and therefore would not be considered vegan.

It is always best to check the product label to confirm its ingredients before using in a vegan recipe.

Is Pastry Shortening Gluten Free?

Yes, Pastry Shortening is typically gluten-free. However, it is always best to read the product label to confirm that it does not contain any hidden sources of gluten such as wheat, barley or rye.

Is Pastry Shortening Healthy?

Pastry Shortening contains more saturated fats than butter or margarine so it should be used in moderation.

While Pastry Shortening can provide structure, lightness, flakiness and moistness to baked goods, it has been linked to increased risk factors for heart disease when consumed in excess.

Therefore, Pastry Shortening should not form the basis of your baking recipes and should be used sparingly.

If you are looking for a healthier alternative, try using non-hydrogenated Pastry Shortening, which is made with vegetable oils and contains fewer saturated fats.

Can Pastry Shortening Replace Butter in Baking Recipes?

In some cases, Pastry Shortening can be used as a substitute for butter in baking recipes. It's important to consider how this will affect the texture and flavor of the dish before making substitutions.

Pastry Shortening has less moisture than butter and will create a drier finished product when substituted one-for-one in a recipe. Pastry Shortening can also create a flakier and crisper texture, which may not always be desirable.

Additionally, Pastry Shortening will give the dish more flavor while butter will add richness and subtle sweetness to the recipe.

Shane Jones

Hey there! I'm Shane, the face and hands behind BakeSomeBread. My journey into the world of bread and pastries started over 10 years ago, and what began as a simple hobby quickly turned into an all-consuming passion. While I might not have formal qualifications or fancy titles, I've spent countless hours perfecting my recipes, experimenting with flavors, and, yes, learning from a few (or maybe more than a few) baking blunders along the way.

I've never been featured in glossy magazines, and I don't have any teaching stints to boast about, but what I do have is genuine love for baking and a drive to share that with all of you. Every recipe you find here is a result of my personal adventures in the kitchen—tried, tested, and baked with love.

Trust is a big deal for me. So, while I'm always up for a bit of baking fun, I'm serious when it comes to authenticity. Every bit of advice and every recipe on this site comes straight from my own experience. And hey, if I can help even one of you find joy in baking, then all those flour-covered days and nights have been worth it! Happy baking, folks! Oh, and come and say hi on Social Media too!