Shortening

Shortening is a solid fat made from hydrogenated vegetable oil, formulated to be stable at room temperature with a neutral flavour, used in baking for its ability to produce tender, flaky pastries and crumbly cookies. It has a higher melting point than butter and contains no water, which affects gluten development and moisture in baked goods. It is often used specifically for its shortening effect, which limits gluten formation and softens texture.

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