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what fat for baking?

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!

Comments

  • BitterAndTwisted
    BitterAndTwisted Posts: 22,492 Forumite
    10,000 Posts Combo Breaker
    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
    Meadows Posts: 4,530 Forumite
    Mortgage-free Glee! Hung up my suit! Xmas Saver!
    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.
  • good_advice
    good_advice Posts: 2,653 Forumite
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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 freezer :)
    The secret to success is making very small, yet constant changes.:)
  • SailorSam
    SailorSam Posts: 22,754 Forumite
    10,000 Posts Combo Breaker
    edited 15 March 2013 at 3:03PM
    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
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  • Meadows
    Meadows Posts: 4,530 Forumite
    Mortgage-free Glee! Hung up my suit! Xmas Saver!
    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).
    Everything has its beauty but not everyone sees it.
  • 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]
    [Deleted User] Posts: 17,413 Forumite
    10,000 Posts I've been Money Tipped!
    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
    ragz_2 Posts: 3,254 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    I use butter, much healthier than those horrible spreads full of chemicals and extremely processed...
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