what fat for baking?

randm

i like to bake my own biscuits and pastry etc but i am having a problem finding lower saturated fats suitable for baking. the one i have just tried - flora original left my pastry all rubbery and chewy instead of crumbley!and it tasted a bit margerineey!
any recommendations would be helpful!

BitterAndTwisted

I'd be looking to cut down on saturated fats in other areas.

Is Flora original some sort of spreading-from-the-fridge stuff rather than proper baking marge? If it is, it's useless for baking, try Stork

Meadows

I think some things you just have to go with fats and butter for a better bake, maybe you can eat less sweet baking and pastry products or cut down on fats else where!

good_advice

I use Stork tub for cakes and Stork block for pastry.
Yesterday I made pastry for pasties. Really nice. Batch cooked so now in freezer

SailorSam

The only thing i bake is bread and usually use Stork, but when i do Pizza dough in the Panny i use Olive Oil.
Have you been watching the Hairy Bikers, they've been trying to cut down on calories and use less fat. In one programme recently they made a low fat meat pie, i can't remember what they used.
Update,
Just found this, they used pizza base for the pastry, maybe you could adjust it for something you make.
http://www.bbc.co.uk/food/recipes/low-fat_minced_beef_and_34423

Meadows

SailorSam wrote: »

Have you been watching the Hairy Bikers, they've been trying to cut down on calories and use less fat. In one programme recently they made a low fat meat pie, i can't remember what they used.

2 x 145g packets of pizza base mix
about 200ml lukewarm water
plain flour (for kneading & rolling)
1 - 2 tbsp semi0skimmed milk

(only thing is the Hairy Dieters recipes are not really that low in calories if you are weight watching).

[Deleted User]

good_advice wrote: »

I use Stork tub for cakes and Stork block for pastry.

I too use stork, although I haven't made any pastry in years.

[Deleted User]

I too use Stork in the tub for cakes and biscuits, and half lard/Cookeen, half block stork, for pastry.Its worked for me for over 50 years so it must be OK although the tub marg was a more recent addition.years ago there used to be a marg called Summer County which made lovely cakes and biscuits and wasn't that bad on bread with jam,I think it was supposed to be 10% butter but I couldn't stake my life on it.I have always used half fat half marg for pastry as I think it makes it nice and light.I do use oil if I'm making a carrot cake though

ragz_2

I use butter, much healthier than those horrible spreads full of chemicals and extremely processed...