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Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.what fat for baking?

randm
Posts: 496 Forumite


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!
any recommendations would be helpful!
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Comments
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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 Stork0 -
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!Everything has its beauty but not everyone sees it.0
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I use Stork tub for cakes and Stork block for pastry.
Yesterday I made pastry for pasties. Really nice. Batch cooked so now in freezerThe secret to success is making very small, yet constant changes.:)0 -
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_34423Liverpool is one of the wonders of Britain,
What it may grow to in time, I know not what.
Daniel Defoe: 1725.
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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).Everything has its beauty but not everyone sees it.0 -
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.0 -
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 though0
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I use butter, much healthier than those horrible spreads full of chemicals and extremely processed...June Grocery Challenge £493.33/£500 July £/£500
2 adults, 3 teensProgress is easier to acheive than perfection.0
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