Puff Pastry. Subsituting Shorting For Butter
I've just started to make rough puff pastry (haven't tried the real thing yet!) and I'm reasonably satisfied with my results.
However I was reading in a copy of 'Professional Baking 4th Edition,' that:
Butter is the preferred fat for rolling in because of its flavor and melt-inthe-
mouth quality. Special puff pastry shortening is also available. This
shortening is easier to work because it is not as hard when refrigerated and
because it doesn’t soften and melt at warm temperatures as easily as butter
does. It is also less expensive than butter.
Is this special puff pastry shortenig available in the main UK supermarkets and if so what name does it go under? I'd be interested in trying it out just to see what the difference is.
As always many thanks for your replies.