Question on shortening.


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Hey bakers!
When the cake recipe calls for shortening, should I melt the shortening or just solid? Thanks in advance!! Anna.
 
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Hi @Anna Spainhour , I believe that you don’t have to melt the shortening unless you are instructed to do so in the recipe? Personally, I’ve not seen a recipe that asked for melted shortening.

:)
 
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Look at the mixing instructions. If the mixing instructions are to cream and shortening and sugar then leave it solid.

Creaming fat and sugar is mechanical leavening. The sugar crystals cuts through the solid fat, creating tiny cuts. When the chemical leavening is activated it will create gas bubbles. The gas bubbles will be trapped in those tiny cuts and expand. That in turn will expand the batter, which creates rise.
 
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