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Oil material introduction: butter, marciline, shortening, salad oil, ghee

author：Little baker
Oil material introduction: butter, marciline, shortening, salad oil, ghee

1. Butter

It is animal butter, and it is generally recommended to use unsalted butter for snacks.

The phrase used in the recipe is "softened butter" when the butter has returned to room temperature, or the butter has returned to soft, while the butter is still solid rather than liquid.

2. Marciline

Also known as margarine, it is a vegetable oil that is hydrogenated with butter flavor and solid. It can be blocky or flaky. Maggielin (also known as Soft Margarine or Unhydrogenated), which is generally used to apply to toast, has a low melting point, about 38C, and a high water content, and is not suitable for pastry making. Hydrogenated Margarine, suitable for pastry making, has a higher melting point, about 41C.

3. Shortening

Or crispy Marchilin. The English name for ghee is shortening. Shortening is different from ordinary ghee or marciline. It is a high melting point grease made from butter with a low melting point mixed with other animal or vegetable oils, and is specially used to make puff pastry. Its melting point is usually above 44C, which is the highest melting point in the oil class, so the snacks made have the best taste, but this material is very difficult to buy, even in foreign countries, it can only be bought in a very professional material line.

Oil material introduction: butter, marciline, shortening, salad oil, ghee

4. Salad oil

Also known as soybean oil, vegetable oil or vegetable oil. Vegetable liquid oil, commonly known as salad oil, is generally based on rapeseed, legumes, vegetables, coconuts, etc. as the main source of oil. When making pastries, you should avoid using greases with special odors and destroy the flavor of pastry products, such as peanut oil, olive oil, etc. Salad oil because of the small oiliness, low melting point, has a good fusion, mixed in the cake has the effect of making the cake body soft, but salad oil is easier to oxidize in the air than butter. As a result, pastries made from salad oil are also less preserved.

Oil material introduction: butter, marciline, shortening, salad oil, ghee

5. Lard

Animal fats extracted from pig fats are mostly used in the production of Chinese dim sum and Paita. If you want to switch to vegetable oils, you can replace them with white oil.

Salad butter butter Marcilyn
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