The term “shortening” technically refers to any type of fat that is solid at room temperature. This includes butter, margarine and lard. But when such a fat is cut into the flour before baking, it coats the gluten strands, retarding the gluten from forming long strands. It “shortens” the gluten and creates a tender, crumbly …
Non-dairy toppings, What are they? Non-dairy toppings primarily consist of chemicals, including partially hydrogenated palm kernel oil, high fructose corn syrup, hydroxypropyl methylcellulose, polysorbate 60, salt, polyglycerol esters of fatty acids, soy lecithin, disodium phosphates, sodium citrates, sodium stearoyl lactylate, xantham gum, artificial flavours, etc. Phew! The only words I understood here were soy and …