Oil is liquid fat. It is not often used as shortenings in baking because it is too spreadable through a batter or dough, and thus, almost inhibits gluten formation. However, some quick bread and cakes do call for oil as a lipid ingredient.
Oil
Welcome
Welcome to Rice 'n Flour!
My name is Linh Trang - Editor-in-Chief of Rice 'n Flour. At Rice 'n Flour, we share fool-proof recipes with many tips and troubleshooting to help you succeed right at your first attempt. Moreover, we also would like to introduce to you pure and truthful insights into the prosperous culture of Vietnam as well as the most authentic tastes of our cuisines :-) Learn More →
Foodgawker
JOIN US