THE FUNCTION OF FAT IN BAKING | butter, shortening, lard, oil

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Welcome back to baking school day 11! Today we are tackling the subject of the function of fat in baking! Fat is essential in keeping baked goods tender and moist but it also helps to leaven our baked goods. There are different types of fat: solid fats and liquid fats. The two types of fat function slightly differently in baking so let’s review each type! The recipe for the homework is in the written post.
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Опубликовано:

30 май 2018

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Комментарии : 68

@MendeMaria-ej8bf 3 месяца назад

Wow. Your tutorials help a lot to understand and not just following a recipe. Understanding how ingredients work also helps to make a better choice with recipes. Thank you so much. ❤

@dark_is_my_tea3946 4 года назад

In all honesty, I think you deserve way more subscribers and likes. Your content is so good and helpful. It's the best ❤️

@SangitaSiddarth 3 года назад

Hi Bettie, this is one of the best videos available. It has lot of clarity and so much too the point. Now, I am one of your subscribers. 😊

@tbltoni 4 года назад

Very informative. Thank you so much for sharing.

@bast7860 Год назад

thank you this will help me decide what to mix to make my cake tonight, im doing mostly butter with a little canola oil, and later on i’m going to try lard, tyvm

@IpemisSweetTooth 5 месяцев назад

Thank you very much Baker Bettie

@unknownuser2278 5 лет назад

Thanks for the copy

@miinyoo Месяц назад

Knowledge. Interesting. Tanks.

@JoseGarcia-ip4pl 4 года назад

chingon buenisima info gracias saludos desde sonora., animo

@MVDynasty3 5 лет назад

You're amazing 😊😊💙💙 thank you for sharing wisdom with us!

@BakerBettie 5 лет назад

So glad you find it helpful!

@nethworks9780 4 года назад

Keep on uploading this kind of vid...very informative and helpful to baking....already shared it to my frienda

@BakerBettie 4 года назад

I'm so glad you like it!

@marktindal2186 4 года назад

Brilliant explanation, thank you!!! new subscriber here. ;)

@rs3904 4 года назад

Hi Bettie, how can I substitute butter with 59% vegetable fat spread when baking cakes, etc? Any tips? Thank you :)

@abbiepeyton3296 5 лет назад

Really useful information to use in my coursework GCSE x

@BakerBettie 5 лет назад

Glad you find it useful Abbie!

@sabrinadaniel5249 5 лет назад

This has jus helped me to THANK YOU

@ohyehyeh1711 5 лет назад

Same

@switjasmin70 3 года назад

How about using ghee in baking?

@Lemonlizz 5 лет назад

Great info.

@BakerBettie 5 лет назад

So glad you found it useful Liza!

@enanthate 5 лет назад

Now, that’s a incredibly informative video! I mean, I’ve always wondered “why shouldn’t I just cut fat and make (diet) cakes instead?!” Now I see that fat is quite essential, not only for taste but texture and even visual.

@BakerBettie 5 лет назад

I'm so glad you found it informative!

@user-nh3jn2nt4x 9 месяцев назад

@jennychyeo3016 3 года назад

Thanks for the valuable information on fats. In your opinion, can butter and margarine be mixed for baking so as to reduce the amount of fats. In other words, substitute half amount of margarine for half amount of butter in the baking? Thank you.

@BakerBettie 3 года назад

In some recipes, it would be ok but I don't recommend it if the recipe doesn't call for it since it hasn't been tested that way.

@biancalucia8388 6 дней назад

I don’t want to use nasty canola oil or soybean oil. Can I use avocado oil?

@cicibola 3 года назад

What about coconut oil? I can't digest any other type of fat. It usually works for me in cakes, brownies and so on. But this time I used it in wine cookies. -250g flour -250g butter - 5 teaspoons of white wine I replaced the butter with coconut oil 1:1 and the cookies were falling apart. When I use butter they are fragile but hold together. Should I try different ratio or adding baking powder? Or both?

@BakerBettie 3 года назад

Hi, I'd have to see the rest of the recipe to fully grasp what you are making.

@cicibola 3 года назад

@@BakerBettie The recipe is simple. All of the ingredients are mixed up together. The dough is put into refrigerator for an hour or two and then it's rolled out and cookies are cut out with a small cookie cutter. Then the cookies are baked at 180°c celsius for about 15 minutes. Then dropped into vanilla confectioners sugar while still hot and coated. I managed to improve the recipe by adding a teaspoon of baking powder (since the the butter imo makes the cookies decadent and puffed up, maybe the alcohol also helps to do the trick? anyways I felt like I need to puff them up in some alternative way since not using butter) and two egg yolks for binding. I also used only 80% of coconut oil and added the weight in wine instead. Since someone told me butter is 20% water. I might be wrong with my assumptions but it worked. Thank you so much for replying to my comment and making amazing educational videos. World needs people like you:)) People who share their knowledge and approach seemingly "science-less" subjects with science while being entertaining. One more time, thank you!

@patriciogarza1964 3 года назад

Can solid fat be mix liquid fat and what happens when mixing

@naghamfouad543 4 года назад

Hell...thank you so much for the good advice.. can we use butter &oil mixture..at the same dough? Waiting you answer.. please

@TheGamingTechs 4 года назад

This depends on the recipe. Since oil is 100% liquid fat, you will need to adjust the recipe (typically with more flour).

@jenniferkan467 5 лет назад

useful, is awesome

@BakerBettie 5 лет назад

I'm glad you find it helpful!

@anitaselkirk1083 9 месяцев назад

Loving your videos!! So informative!! I have a pie crust recipe that uses canola oil instead of butter- it’s seems to work.. what am I missing? Thanks again!!

@chickadeeacres3864 7 месяцев назад

She said that butter shrinks more because of the water content. Oil wouldn’t shrink and is more like vegetable shortening. The only difference would be when it cools, it won’t stiffen?

@LynZel 4 года назад

Great video, lot of information. What would I use to make something crispy, like a cone?

@Griffindor21 5 месяцев назад

Great video👍. Have you tried coconut oil in pie crust?

@BakerBettie 5 месяцев назад

I haven't but I know there are some great recipes out there that use it

@sazalimohamedsalleh3970 3 года назад

Thank you

@BakerBettie 3 года назад

Welcome!

@yay1054 5 лет назад

When making shortcrust pastry why is it better to use cold butter than softened butter, can you explain the science behind it please

@BakerBettie 5 лет назад

When you make shortcrust pastry or other flaky type pastries, you want to use cold butter so it stays solid when you mix it in. You aren't creaming it with the sugar to make a cohesive dough. The cold butter keeps tiny little pieces of solid butter throughout so that when the pastry is baked they melt and create tiny little air pockets throughout, which is what makes it flaky.

@yay1054 5 лет назад

Thank you, but what happens if you use soft butter

@Jessicascleaningtips 4 года назад

Try and see. You probably won't get flakey layers.

@ritukaur2356 4 года назад

@@BakerBettie maam one question.. which type of baking recipe calls for banana and can I use banana. What's the use on banana.. can i use banana and eggs and buttermilk both or do I have to skip any of these as 1 banana is said equivalent to 1 egg..

@madisonking8057 5 лет назад

Good video

@BakerBettie 5 лет назад

I'm glad you enjoyed it!

@soniasamuel4908 2 года назад

When it comes to making a red velvet cake it calls for two eggs sometimes eggs or regular eggs and also need to know how to make it Moise

@BakerBettie 2 года назад

Hi, I'm not sure what you mean. I do have a red velvet recipe if you need it:bakerbettie.com/red-velvet-cupcake/

@TracyD2 2 года назад

Is leaf lard similar to suet?

@BakerBettie 2 года назад

Yes, but suet comes from cows and mutten while lard comes from pigs.

@Jessicascleaningtips 4 года назад

My grandma's recipes call for Oleo. What is Oleo?

@TheGamingTechs 4 года назад

Oleo is another term for margarine.

@eac-guy7272 3 года назад

What about baking with ghee?

@BakerBettie 3 года назад

Ghee is a type of clarified butter but it shouldn't always be used in substitution of butter. It can affect your baked goods flavor and consistency, I like to think of it more like an oil.