March 20, 2019 - 7:06am
How to add shortening in dough - solid or liquid?
I've been adding my shortening as a solid. I was using soften butter, but opted to start using shortening instead. Since shortening almost has the same texture as soften butter, I've just been adding the shortening as is.
However, on the Crisco website, one of their recipes called for melted shortening. Now I'm wondering if I've been adding the shortening to my recipe incorrectly. Should I melt it first -- and then wait for it to drop below 110F to make sure not to kill the yeast before adding to the dough?