Hi Reader

Fats are the unsung heroes of baking, responsible for flavour, texture, and moisture in your favourite treats. From flaky pie crusts to moist muffins, the type of fat you choose can make all the difference.

Here’s how fats work their magic:

• Tenderness: Fats coat flour particles, limiting gluten development and creating tender, melt-in-your-mouth textures.
• Flavour: Butter brings rich, creamy notes, while oils like olive or coconut add unique profiles.
• Moisture: Fats lock in moisture, keeping cakes soft and preventing dryness.
• Flakiness: Solid fats like butter and shortening create layers in pastries and pie crusts.

Types of Fats to Know:

• Butter: Adds rich flavour and contributes to flakiness in pastries.
• Oil: Neutral oils (like canola) are great for moist cakes, while olive oil adds a savoury twist.
• Shortening: Ideal for pie crusts and cookies, providing structure without adding flavour.
• Coconut Oil: A versatile, plant-based fat that works in both sweet and savoury recipes.

Pro Tip: For the flakiest pie crusts, keep your butter cold and work quickly to prevent it from melting into the dough. Visible chunks of butter in the dough create those signature layers.

Did You Know?

• Swapping butter for oil in cakes can result in a softer, more tender crumb.
• Clarified butter (ghee) has a higher smoke point, making it perfect for high-heat baking.

Ready to explore the magic of fats? Try this week’s featured recipe: Peanut Butter Chocolate Chip Cookies.

​Learn More About Fats | Bake This Recipe​

Happy Baking,

Kerry
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​​​​​​​​ ​Website: tastybakingacademy.com​ ​Tasty Baking Academy Community Facebook Group​

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