THE FUNCTION OF FAT IN BAKING | butter, shortening, lard, oil
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Welcome back to baking school day 11! Today we are tackling the subject of the function of fat in baking! Fat is essential in keeping baked goods tender and moist but it also helps to leaven our baked goods. There are different types of fat: solid fats and liquid fats. The two types of fat function slightly differently in baking so let’s review each type! The recipe for the homework is in the written post.
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Binging with Babish: Strudel from Inglourious Basterds
Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream.
Music - Cream on Chrome by Ratatat
Recipe:
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RECIPE
*Ingredients*
1 1/2 cups bread flour (plus more for dusting, sprinkling, filling)
4 tbsp vegetable oil
2 egg whites
1/2 tsp salt
1/2 tbsp lemon juice
1/4 cup warm water (110F)
4 baking apples, peeled and sliced thinly
1/2 cup sugar
Zest of one lemon
1/2 cup raisins
1 tbsp cinnamon
1/2 cup finely chopped walnuts, hazelnuts, or almonds
1 stick butter, melted, plus more as needed
1 egg, beaten
1 cup heavy cream
1 tbsp sugar
Powdered sugar for garnish
Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes.
Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples.
Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24 in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts.
Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg.
Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving.
In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel.
Lard with Cracklings - Smalec ze Skwarkami - Recipe #252
Caught my mom while making this delicious spread! It is not a diet food but but oh my, oh my it is amazing :)))
I hope you enjoy!
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Lard with Cracklings - Smalec ze Skwarkami - Recipe #252
500 g un-rendered lard
1 onion
1 apple
1/2 tsp marjoram
1/2 tsp salt
pepper
Cut the lard into small cubes. Fry on medium high heat until cracklings start to darken (10 to 15 min). Stir from time to time to prevent burning.
Add finely chopped onion and fry until onion gets soft and glossy. Season with salt and pepper.
Add grated apple and marjoram and fry stirring for additional 5 minutes. Transfer to a bowl, air tight container or a mason jar and let it cool down completely. Keep in the refrigerator for up to two weeks. Serve spread over fresh bread!
Enjoy!
Making Butter/Lard Mixture
To make THE BEST PIE EVER, start with making a mixture of half butter and half grass-fed lard. I have made thousands of pies, and this mixture by far makes the flakiest and tastiest crust ever!
Be sure the unsalted butter is SOFT before mixing it with the Lard. I mix together 1 1/2 cups Lard (12 oz) with 3 cubes SOFT butter to make a quadruple batch of my pie crust mix. In this video I mixed 3 X that much, so I could have it pre-measured and ready ahead of time!
According to Dr. Andrew Weil, M.D., one of America’s best known Intergrative Medicine Physicians…
“Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids…”
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How to make Lard Suet Cakes Save money and use better ingredients! Len's backyard birds.
Well, the first video I made on Gelatin Suet Logs has done excellent! Now it's time to show you how to make Lard Suet Cakes for your backyard friends. Please Subscribe for future videos on taking care of our beautiful Backyard Birds. Len