shortening

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

active dry yeast

bread flour

sugar

vegetable shortening,

salt

baking powder

baking soda

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

sake

soy sauce

liquid smoke

mushrooms

vegetable oil

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

Fluffy flour tortillas made with simple ingredients!

Homemade Flour Tortillas

all-purpose flour (plus more for dusting)

water

In a large bowl whisk together flour, salt, and baking powder.

Cut in shortening using a pastry cutter, until mixture is crumbly.

Create a well in the center of the bowl and pour in the hot water.

Gently mix the flour mixture into the water, stirring until a dough forms.

Flour your work surface lightly and dump the dough onto the work surface.

Knead gently until the dough becomes soft, smooth and stretchy.

Divide the dough into 8 even-sized balls.

Cover with a damp cloth and allow the dough to rest for 15-30 minutes.

To roll out the tortilla, place a ball of dough on a piece of parchment paper and flatten slightly with your hand.

Starting with your rolling pin in the center and roll up.

Come back to the center and roll down.

Return back to the center and roll out on both sides. Repeat until your tortilla is super thin.

Brush a heavy-bottom skillet VERY lightly with butter and heat until butter sizzles.(See note on using butter)

Place the tortilla into the skillet.

When the underside has a few brown spots, flip and cook the other side.

When done, place tortillas in a tortilla warmer or a pot. If using a pot, separate the tortillas between layers of barely damp paper towels and place the lid on the pot so that no steam escapes. This will keep them soft and chewy!

Repeat until all of the tortillas are cooked and then remove the paper towels.

Store cooled tortillas in an airtight container.

TRIED &amp; TRUE* SOUTHERN, FROM-SCRATCH BUTTERMILK BISCUITS THAT BAKE UP TENDER AND FLUFFY! SO EASY TO MAKE!

Grandma's Southern Buttermilk Biscuits

White Lily Flour

butter-flavored shortening (cold)

unsalted butter

buttermilk (cold)

Tablespoon mayonnaise, milk

Preheat oven to 425 F.

In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.

Cut in butter-flavored shortening with a pastry cutter.

Grate in butter, tossing occasionally.

Stir in buttermilk until dough is wet and sticky.

Generously flour a work surface.

Turn dough out onto floured surface.

Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.

Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!

Fold the dough over several times.(This will create layers.)

Pat the dough out into a 1-inch thick rectangle.

Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)

Place biscuits on  pan, with the sides touching.

Brush tops of biscuits with a very light coating of mayonnaise.

Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)

Remove from oven and brush with butter.

Serve warm.

An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

Butterscotch Crunch Cookies

butter, softened

brown sugar, packed

eggs

vanilla extract

flour

cream of tartar

10-oz bag English toffee bits

pecans*

Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also bakes into a beautifully tender and not-at-all-soggy crust. When shopping for a shortening, look for one made with coconut oil, palm oil or a combination of the two.

Vegan Pie Crust

all-purpose flour

fine sea salt

ice water, plus more as needed

In a medium bowl, whisk the flour and salt to combine. Add the cold, cubed shortening and toss with your hands to evenly coat each piece in flour.

Use a pastry cutter or your hands to cut the butter into the flour until the pieces are the size of peas. If the shortening feels sticky at any point, refrigerate for 10 minutes before proceeding (see Tip 2).

Make a well in the center of the flour mixture. Add 2 tablespoons ice water and gently toss with the flour to combine. (Gentle tossing encourages moisture incorporation without allowing for too much gluten formation.)

Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. Once it comes together, fold it over itself a few times to make sure it’s fully combined. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).

Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator before using.)

When ready to roll out the dough, lightly flour the dough, and roll it out between two sheets of parchment paper to your desired size. (The crumbly shortening has a tendency to stick to a counter or work surface and parchment helps.) Continue to flour the dough as needed while you work. To do this, peel the top parchment back, sprinkle the surface of the dough with flour, then place the parchment back down. Holding the two pieces of parchment together, flip dough so that the side that was the bottom is now on top. Peel back this piece of parchment, and flour the surface of the dough as needed. Replace the parchment and continue to roll.

Transfer the prepared pie dough to a pie plate, trim away excess dough, and crimp as desired. The pie is now ready to be par-baked, blind-baked or filled and baked as directed.

These delightfully sandy cookies originated in Morón, in central Cuba. Some recipes call for only four ingredients: flour, shortening, sugar and lime zest. But this one goes a step further, adding salt and vanilla to amplify the other flavors. The shortening is essential here, and traditional to the recipe. Pair a cookie with a little dulce de leche or guava paste, or serve them alongside a strong cafecito.

Torticas de Morón

vegetable shortening

granulated sugar

limes (about 1½ tablespoons lime zest)

kosher salt (Diamond Crystal)

In a large bowl and using a wooden spoon, combine the shortening and the sugar until well incorporated. Add the vanilla extract, and stir until combined. Add the lime zest and stir until incorporated.

Gradually add the flour and salt in three batches, using your hands to mix and press the ingredients together between each addition, until all the flour is absorbed and the mixture forms a cohesive dough.

Heat oven to 325 degrees. Clear off part of your work surface, and lay down a 2-foot-long piece of plastic wrap.

Transfer the dough to the center of the plastic wrap, and form the dough into a log that is 2 inches in diameter. (Use the long sides of the plastic wrap to help you roll and form. This may be tricky, but just keep squishing and rolling the dough until it all comes together.) Wrap the dough tightly in the plastic wrap so you have a compact, circular log, and let rest at room temperature for 15 minutes.

Uncover the dough and, using a sharp knife, cut into ½-inch slices. (If the slices crumble, feel free to push them back together, or to use your fingers to smooth out any rough edges so that they’re more round.) Place the slices on a nonstick baking sheet or a rimmed baking sheet covered in parchment paper, and bake until firm at the center and light golden brown on the bottom, 20 to 25 minutes. Let cool completely, and serve. Store in an airtight container at room temperature for up to a week.

This whipped cream buttercream frosting is the lightest airiest and most delicious fluffy white frosting you will ever find: it&#39;s buttercream without butter. This crisco shortening- based buttercream icing is very similar to grocery store bakery frosting. Everyone who has ever tried it loves it and agrees it&#39;s &quot;not too sweet&quot;! Bonus: you can also make it into CHOCOLATE frosting!

📋 Whipped Cream Buttercream Frosting recipe (with shortening)

lb. powdered sugar, sifted (4 cups)

Crisco or white vegetable shortening

white sugar

table salt

tbsp meringue powder (***add 1 additional tbsp for slight crusting)

boiling water, less 2 tbsp

Add shortening to large bowl and gradually add powdered sugar. Beat with stand mixer for about 5 minutes until mixture is very creamy and fluffy. Set this aside.

Part one:

In a very clean bowl mix dry ingredients. Add boiling water and immediately beat with mixer on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add flavoring. * you can use a hand mixer for this part

Part two:

&nbsp;Combine both mixtures and beat together for another 8 minutes with stand mixer.

When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. ***DO NOT REFRIGERATE. Can be stored for up to 2 months at room temperature (I keep it in the pantry).

Combine:

Now is the time to finally try making Buttermilk Biscuits from scratch. Buttermilk Biscuits are a lot simpler to make at home than you may expect.

Buttermilk Biscuits

buttermilk

Tbsp. butter

Mix flour, baking powder, salt, cream of tartar and baking soda in large bowl until well blended. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until mixture forms a soft dough.

Place on lightly floured surface; knead 20 times or until smooth. Pat or roll out dough to 1/2-inch-thickness. Cut into circles with floured 2-inch cookie cutter. Place on ungreased baking sheet. Brush with half of the butter.

Bake 12 minutes or until golden brown. Brush with remaining butter.

This gluten free pie crust is my favorite gluten free dairy free pie crust - made with shortening, easy to work with and perfectly make-ahead and freezer-friendly! Use it in your favorite Thanksgiving recipes, or make it now and freeze for when you need it.

Gluten Free Dairy Free Pie Crust

For crust:

¼ cup all-purpose gluten free flour

ml ¼ tsp salt

shortening (chilled)

white vinegar

To make the crust, combine flour, sugar and salt in a mixing bowl. Alternatively, you can also process this in the food processor for 10 seconds.

Cut chilled shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork. You can also add this to the food processor in pulses.

Beat egg (if using), water and vinegar together. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened. If making dough in a food processor, slowly add in the liquid mixture gradually, with the motor running.

Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.

When the crust has cooled and you&#39;re ready to bake the pie, cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about 1/2-inch thickness.

Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired. Use in your favorite pie recipe, or freeze for future use for up to 3 months.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695820440/mcolsa5x0hlvr7n5gsvz.mp4

Crafting the Perfect Gluten-Free, Vegan Pie Crust! Learn the secrets to flaky, delicious pie crust that's friendly to all diets. Join me on this culinary adventure at Immigrant's Table! #GlutenFreePieCrust #VeganBaking #PiePerfection #BakingMagic

Vegan Gluten Free Pie Crust

Stone Jar Nut Cookies

vanilla

tsp nutmeg

brown sugar

tsp baking soda

milk

chopped nuts

Maple Syrup Drop Cookies

maple syrup

butter

egg, beaten

lemon extract

Cake Goop is a magic homemade cake release recipe that will save you money and peace of mind. Use it for baking cakes and all of your other baked goods! 

Homemade Pan Release (ie., Baker’s Joy)

In a small bowl, mix all ingredients thoroughly - until white and creamy.

Use a pastry brush or silicone brush to "paint" the entire inside surface of your pans.

After baking, you can allow the cakes to cool for 5-10 minutes in the pan, the flip out onto a cooling rack.

Store in a sealed air-tight container; refrigeration NOT required!

Thank you so much for this info I love it and will never buy Bakers Joy again.  Rose You Rock!

Thank you, I will give it a try, I hate lining cake tins.

Thank you this is awesome. Do you know the shelf life of this? I made this today and it worked great never buying Baker's Joy again.

Can you tell me how to Price cakes. I have never charged for mine. I get to many orders. So I need to charge. Please help.

Used this for a Wilton Mickey Mouse cake pan and it worked brilliantly!  The cake came out perfect.  Thank you!

this stuff is AMAZING for high detail bundt pans!!!  I thought greasing was good enough.. but after using this, i will never go back!!  thought i might use cocoa in place of some of the flour for chocolate cake but it looks great!

I used this for an intricate bundt cake pan today and it released perfectly!  I left the cake to cool in the pan for about 10 minutes and then took it out of the pan to cool. Thank you!!

Do you do equal parts by weight, or just a measuring cup?

I've been using a variation of this for over 40 years!  It's the same except I never added the oil.  Mine just called for flour and crisco.  Bundt cake are a breeze!  Character pans, easy as can be.  It's so easy getting the whole pan "brushed"  You can see if you've missed a spot so quickly.

I really need to start using this on my intricate Nordicware pans.  My question is geared towards the brush you use.  How do you wash them so that they get perfectly clean?  I've had problems before with brushes not feeling totally clean.  Perhaps it was the quality of my brush.  I'm not always fond of silicone brushes.

Momofuku Mushroom Steamed Buns Recipe | Tasting Table

Make the steamed buns: In the bowl of a stand mixer, combine the water and active dry yeast. Allow the mixture to sit so the yeast can bloom, 10 minutes.

Add the remaining steamed bun ingredients to the bowl and, using the dough hook attachment, knead the dough with the motor running just above a stir, 8 to 10 minutes. Shape the dough into a ball and transfer to a greased bowl. Cover the bowl with plastic wrap and let the dough proof in a warm place until it has doubled in size, 1 hour and 15 minutes.

While the dough is proofing, make the pickles: Using a mandoline, slice the cucumbers into ⅛-inch-thick slices. In a medium bowl, toss the cucumbers with the sugar and salt, and let sit for at least 10 minutes, then set aside for later.

Make the BBQ mushrooms: In a medium bowl, combine the mirin, sake, soy sauce and liquid smoke. Set aside for later.

In a small saucepan, add the dried mushrooms and cover completely with water. Cover the mushrooms with a small plate so that they are completely submerged in the water. Bring the water to a boil, reduce the heat and simmer until the mushrooms are completely rehydrated, 5 minutes. Drain the mushrooms and let cool at room temperature. When the mushrooms are cool enough to handle, thinly slice them.

In a large sauté pan over high heat, add the olive oil and the sliced mushrooms. Stir the mushrooms a few times to ensure caramelization on both sides and cook for 5 to 7 minutes. Pour the soy sauce mixture over the mushrooms and cook until the liquid has reduced completely, 5 to 7 minutes. Reserve for later.

Punch down the dough and transfer to a lightly floured surface. Portion the dough into 24 even handfuls and shape into balls. Cover the portioned dough balls with a lightly dampened towel and let the dough rest again, 30 minutes.

Using a rolling pin, roll out the dough balls into 2-inch long ovals. Using your fingertips rub a small amount of vegetable shortening on the ovals, then fold the top over the bottom of each oval, hamburger-style. Shape all the balls into buns, cover once more with a dampened towel and let proof again, 30 minutes.

Set up a steamer basket and line with a piece of cut parchment paper. Be sure to leave some of the bottom uncovered so the steam can circulate. Steam the buns for 8 to 10 minutes, then serve with a smear of hoisin sauce, 3 to 4 pickles, a small handful of BBQ shiitake mushrooms and a garnish of green onions.

Homemade Pork Lard

pork fat

ginger

spring onion

Chinese cooking wine

Heat a wok filled with water until it reaches a rolling boil.

Add the pork fat cubes, ginger slices, spring onion sprigs, and Chinese cooking wine to the boiling water. Blanch for a few minutes.

Strain the pork fat from the water and discard the ginger and spring onion.

Add enough water to the wok to just cover the pork fat.

Cook on low heat for approximately 15 minutes, or until the water has completely evaporated. You will be left with rendered pork lard and golden, crunchy pork cracklings.

A step-by-step tutorial showing you exactly how to make homemade pie crust. This recipe is made with both butter and shortening for a pie crust recipe that&#x27;s flaky, buttery, and perfect for sweet or savoury pies. This recipe makes enough for one double-crust, 9-inch pie. Meaning it will be enough for the bottom and top of a pie. If you only need the bottom pie crust, the recipe can either be halved, or you can freeze the other half of the dough.

Pie Crust Recipe

Cut the butter into small cubes. Place in the freezer as you measure out the dry ingredients.

In a large bowl whisk together the flour, sugar and salt.

Add the cold butter and shortening to the bowl.

Cut the fats into the flour mixture using a pastry blender. Work it in until it resembles a coarse meal. The butter should be no larger than pea-sized.

Use a rubber spatula to gently stir in the ice water 1 tablespoon at a time. (1/2 cup water is equal to 8 tablespoons). Stop adding water when the dough starts to form large clumps and if you squeeze it in your hand it sticks together. Typically 6-8 tablespoons.

Top 15 shortening recipes from across the web

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Top 15 shortening recipes from across the web

The most viewed shortening recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Momofuku Shiitake Mushroom Steamed ...

Homemade Flour Tortillas

Grandma's Southern Buttermilk Biscu...

Butterscotch Crunch Cookies

Vegan Pie Crust

Torticas de Morón

📋 Whipped Cream Buttercream Frosti...

Buttermilk Biscuits

Gluten Free Dairy Free Pie Crust

Stone Jar Nut Cookies

Maple Syrup Drop Cookies

Homemade Pan Release (ie., Baker’s ...

Momofuku Mushroom Steamed Buns Reci...

Homemade Pork Lard

Pie Crust Recipe

The most viewed shortening recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine