QUOTE(rututex @ 2013 07 23, 16:51)
Sveikos, susidūriau su problema, radau taip ilgai ieškotą receptą jau apsidžiaugiau, bet kai reikia gaminti, iškilo klausimas kas tas shortening? Regis jau išsiaiškinau, kad tai balti riebalai, bet kuom būtų galima jį pakeisti? Gal turite idėjų?
http://theroyalcook....m-frosting.html
Galima butu keisti paprastu aliejumi, arba vietoj shortening deti tiek pat sviesto ar margarino. Taciau tiek aliejus, tiek sviestas, tiek margarinas keis kepinio tekstura.
"Shortening" refers to the process of a fat interfering with the formation of a gluten matrix in dough. This process is important for many baked goods, such as pie crusts, because gluten creates a gummy or chewy end product. When fat is worked into dry flour, the fat creates a barrier between gluten molecules, thus preventing them from cross-linking once a liquid is added.
Shortening is also used in baked goods to keep them soft after baking. Unlike butter, which separates into oil and milk solids upon melting, shortening remains intact and reverts back to its soft, semi-solid state upon cooling. For this reason, cookies and other baked goods made with shortening tend to be soft, while those made with butter have a crispier texture."
