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.

#askbakerbettie #bakingscience #baking

[MendeMaria-ejbf]

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_tea]

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

[JoseGarcia-ippl]

chingon buenisima info gracias saludos desde sonora., animo

[abbiepeyton]

Really useful information to use in my coursework GCSE x

[biancalucia]

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

[nethworks]

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

[enanthate]

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.

[SangitaSiddarth]

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. 😊

[cicibola]

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?

[jennychyeo]

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.

[Griffindor]

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

[naghamfouad]

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

[marktindal]

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

[tbltoni]

Very informative. Thank you so much for sharing.

[bast]

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

[rs]

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

[anitaselkirk]

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!!

[patriciogarza]

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

[MVDynasty]

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

[yay]

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