|
Item |
Ingredients |
Sources and Functions |
Additional Notes |
| 1 |
Butter |
- Fat of cream (dairy)
- Adds flavour and texture to baking
products. Coating and shortening gluten strands, resulting in
tenderisation in baking goods.
- Contains 81% fat with the balance made
up from water and solids.
- 1 stick butter = 113 g (in US)
- 1 stick salted butter = 1 stick unsalted
butter + 1/4 tsp salt
- In Malaysia and Singapore, butter is
packed in 250g block (as shown).
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| 2 |
Margarine |
- Made from hydrogenated vegetable oil, or
blend of animal and vegetable oil, water, milk solids and salt.
- Less flavour compared to butter.
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| 3 |
Shortening |
- Vegetable shortening (e.g. Crisco
brand).
- Hydrogenated vegetable oil to increase
its melting point.
- Used in pastry making.
- Less flavour compared to butter
- Better creaming property as it contains
mono and diglycerides.
- Contains emulsifers to help emulsifying
liquid and fat.
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| 4 |
Ghee |
- Butter that has been slowly melted to
produce clarified butter.
- Ghee is clarified butter that has been
simmered until all the moisture removed.
- Used to make
Kuih
Makmur, Sugee cookies etc.
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| 5 |
Lard |
- Produced from pork fat.
- Traditionally used in savoury crusts.
- Odourless and tasteless.
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| 6 |
Oil |
- Fats that stay liquid.
- Coats flour and sugar for smoother
dough, easier mixing, reduced mixing times and prevent gluten formation.
- No creaming property like butter and
margarine (solid fats) as oil does not hold air.
- For greasing to prevent sticking of
baking products to pans.
- Examples of oil: Canola oil, olive oil,
soy bean oil, corn oil, peanut oil, sunflower oil, sesame oil etc.
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| 7 |
Pastry
margarine |
- Specially formulated for doughs to form
layers, e.g. Danish pastry, puff pastry etc.
- Waxy texture.
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| 8 |
Krimwell |
- Specially formulated vegetable
shortening for making buttercream.
- Good creaming property.
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