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How Do Different Types Of Fat Contribute To Palatability In A Short Crust Pastry?

April 26, 2017contribute Cooking different DRINK fat food palatability recipes types

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How Do Different Types Of Fat Contribute To Palatability In A Short Crust Pastry?

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Margarine- has a very high oil ration to milk so it makes a crust much flakier butter has a higher milk solid to fat ratio so it makes the crust not as flaky vegetable oil is extremely oily and makes the crust the most flakiests becaues it contains no milk solids like butter but vegetable oil has a bad taste for sweet pastries.