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Shortening
01
ショートニング
a solid fat used in baking to create tender and flaky textures in pastries and doughs
What is "shortening"?
Shortening is a solid fat used in baking and cooking, typically made from hydrogenated vegetable oils. It has a high melting point, which gives baked goods a tender, flaky texture. Unlike butter or lard, shortening contains no water, so it produces a crisper texture in baked goods. It is often used in pie crusts, biscuits, and other pastries where a flaky texture is desired. While it lacks the flavor of butter, shortening is prized for its ability to create tender, light-textured baked goods, and its long shelf life makes it a convenient pantry staple.
02
ショートニング
act of decreasing in length
例
He discovered that shortening was the secret ingredient for achieving a perfect flaky texture in his biscuits.
I had to use vegetable oil in my bread recipe as I was out of shortening.
When preparing pastry dough, it's essential to cut in the shortening until the mixture resembles coarse crumbs.
