Living in Oz I struggled to find shortening, as we dont call it this here. I have found some, and am mid way through the recipe, however because the shortening is so hard its not mixing through very well. What can I do to save this?
2007-09-23 21:11:39 · 10 answers · asked by Jo D 2 in Food & Drink ➔ Cooking & Recipes
I long ago gave up the idea of hand mixing. Whenever I make any kind of pastry, I just put the (pre-weighed) flour and fats in a food processor and add the liquid very slowly through the opening on top whilst the machine is running (with the metal mixer blades). That way you speed up the process by a vast amount, but you can use far less liquid so consequently the pastry will be that much "shorter" and be a "melt in the mouth" job when it comes to the eating ! ! !
That message comes with love from London ! ! !
2007-09-23 22:16:29 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Do your cookies call for any kind of liquid? If so, I would warm that up before mixing it in . Otherwise, try to gently warm up what you are mixing either by a few seconds at a time in the micro, or oven.
In the future, use butter, or margarine instead of your 'shortening', as shortening shouldn't be hard enough to present this much challenge. good luck.
2007-09-24 04:23:58 · answer #2 · answered by Nisey 5 · 0⤊ 0⤋
It will mix in well but you have to stick to it.Shorting usually takes a while to mix in with all of the other ingredients. Try using your hands instead of a spoon or fork. Sometimes I use a mixer and really get the stuff whipping but be careful because if you whip it too much it will make your cookies really flat when you bake them. Then they taste ok but look really funky. Good luck!
2007-09-24 04:20:27 · answer #3 · answered by gigi 5 · 0⤊ 0⤋
Just let it sit for awhile to soften up. Shortening is usually soft anyway, at least Crisco which you get in the USA is. Any baking fat will work, like butter, lard, margarine, etc.
2007-09-24 05:04:17 · answer #4 · answered by ellen d 6 · 0⤊ 0⤋
As in pastry making your biscuits will benefit from the mix being hand rubbed and the warmth given off will be sufficient to soften the fat enough. Don't warm it artificially or this will make your biscuits tough. Try a little patience.
2007-09-24 04:34:58 · answer #5 · answered by mig 1 · 1⤊ 0⤋
If the shortening is that hard , was it refrigerated. Bring it to room temperature or microwave it in short spurts. You don't want to melt it only to soften it. You will love the flaky taste.
2007-09-24 04:54:04 · answer #6 · answered by Bob 6 · 0⤊ 0⤋
Shortening is fat, lard, butter or similar. Whatever you have probably needs warming slightly to soften it. f
2007-09-24 04:19:02 · answer #7 · answered by Anonymous · 1⤊ 0⤋
Let it warm to room temp. Do Not melt it!!! It will cause your cookies to be flat.
2007-09-24 04:22:36 · answer #8 · answered by alaskanjody 2 · 0⤊ 0⤋
those recipes that Mommas little baby loves
2007-09-24 04:20:55 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Kneel down as you are too tall.
2007-09-24 05:00:12 · answer #10 · answered by Rich S 5 · 0⤊ 0⤋