Pastry Fats
About Pastry Fats
Fat is an integral element of baking as it provides moisture and tenderness to everything from cakes, and pastries to croissants. The two types of fats most frequently used in baking are solid fats and liquid fats. Butter and shortening are examples of solid fats, whereas oils are examples of liquid fats.
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Uses
- Richness, Flavor, and Moisture – The key role that fats play in baking are that they add richness, flavor, and texture. Butter, vegetable shortening, and margarine are examples of pastry fats. It is a common misconception that butter is the only option for pastry fats. However, butter has a stronger flavor than other options, so it is better for sweet baked goods like cakes or cookies. For savory dishes, vegetable shortening or margarine can be used to avoid the overpowering taste of butter.
- Flakiness – Pastry fats are unsaturated fats that come from animal or vegetable sources and are used in baking. They are usually solid at room temperature, which is why they are so useful for creating pie crusts, biscuits, and other pastries that need a light and flaky texture.
- Creates Tenderness – Pastry fats are found in butter, shortening, and margarine. They add tenderness and moisture to baked goods, which is why they are used so frequently in pie crusts, cakes, and pastries. Also, these fats keep baked goods fresh longer than other types of fat.
- Helps With Leavening – Any baked goods’ leavening depends heavily on fat as well. When sugar and solid fat are creamed together, the web of air that is whipped into the mixture to raise and leaven our baked goods is supported. A portion of the water in butter also evaporates as it is baked, giving the food loft. When creating puff pastry, this is quite obvious. Lamination, a technique for folding pastry that results in alternating layers of dough and butter, is used to make puff pastry. The layers of butter provide all of the leavenings for the pastry.
- Form Soft Layers – The fats provide maximum “plasticity” to perform well in items such as croissants where the dough and fat are repeatedly folded into layers and rolled.