Food & Drink

Oil for making dessert

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  • Jan 23rd, 2018 11:47 am
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[OP]
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Aug 20, 2007
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usa

Oil for making dessert

I'm trying to make sesame paste "tong yuen." All of the recipes I found said I need to add some type of fat (lard, butter, coconut oil, vegetable shortening). What would you recommend to use for making dessert? I only need like 1-2 teaspoon.
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May 10, 2005
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Ottawa
I would think any oil that has no flavour. A canola, grapeseed, vegetable or corn oils?
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Jan 2, 2004
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Pete_Coach wrote: I would think any oil that has no flavour. A canola, grapeseed, vegetable or corn oils?
Most everything the OP listed in his post is a non-liquid fat. I'd go maybe half butter, half lard. Any coconut based oil would probably add a noticeable coconut flavour.
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wiggy wrote: Most everything the OP listed in his post is a non-liquid fat. I'd go maybe half butter, half lard. Any coconut based oil would probably add a noticeable coconut flavour.
His topic is "Oil for making dessert"
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Nov 15, 2008
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what you have on hand, but otherwise lard if you are going to to buy something.

Butter has extra moisture in it.
A liquid oil will also change the texture of your recipe.
Vegetable shortening was invented to mimic lard but it is is hydrogenated = trans fats.
Coconut oil is a modern fad, it's in every recipe now.
Lard is probably most traditional?
Lard.

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