Baking School - Lesson 11: The Role of Fat in Baking

Introduction

• Focus on the role of fat in baking
• Key functions of fat:
  • Adds richness, flavor, and moisture
  • Tenderizes baked goods
  • Assists with leavening

Scientific Functions of Fat

• Acts as a barrier between flour and water, preventing gluten development
• Shortens gluten strands:
  • Example: Cinnamon rolls (with fat) vs. baguettes (without fat)
• Solid fats can be creamed with sugar to create air, aiding leavening
• Butter (solid fat with water content) helps with leavening as water evaporates in baking

Types of Fat in Baking

• Solid Fats: Butter, vegetable shortening, lard
• Liquid Fats: Oils (canola, vegetable, grapeseed)

Solid Fats

1. Butter

   • Most common fat due to flavor
   • Contains some water (82% fat)
   • Not a direct substitute by margarine (margarine can have as little as 35% fat)

2. Vegetable Shortening

   • 100% fat
   • Higher melting point than butter
   • Creates tender baked goods, less prone to shrinking
   • Higher melting point leads to baked goods that spread less
   • Con: Can leave a greasy mouthfeel

3. Lard

   • Rendered pig fat, 100% fat
   • Melting point between butter and shortening
   • Leaf lard used in baking, mild flavor
   • Hard to find but ideal for biscuits

Liquid Fats

• Include canola oil, vegetable oil, grapeseed oil
• Avoid olive oil due to strong flavor
• Keep baked goods moist and tender
• Cannot be creamed with sugar or cut into flour

Coconut Oil

• Solid fat but with a low melting point (76°F)
• Functions as both a solid and liquid fat

Homework Assignment

• Make two small batches of drop biscuits:
  • One with a solid fat
  • One with a liquid fat
• Share results on private Facebook group, social media (#BBbakingschool), or email ([email protected])

Conclusion

• Understand the role and types of fats in baking
• Practical application through the homework
• Continue learning and discussion in subsequent lessons

• Contact: [email protected]
• Social Media: #BBbakingschool