Which term describes any fat which is solid at room temperature and is used to make crumbly pastry?
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4 min read
The term for any fat that is solid at room temperature and used to create a crumbly pastry is 'shortening'. This broad term encompasses various fats, including butter, lard, and vegetable shortening, all of which interfere with gluten formation to produce a tender, crumbly texture. Understanding how these fats work is key to mastering different types of pastries.
