/ck/ - Food & Cooking

>>14792872
>>14792867
My, they look great. I've never had St.Nonoré but once I get a better tip I plan on making one

>>14792913
>cinnamon rolls
so not only the dough, but also the glaze uses butter (and milk). I was thinking of maybe looking for inspiration in vegan recipes, but all of them use vegan """butter""", and such an oxymoronic name makes me rage a lot more (at least shortening has the balls to call itself for what it is). Frankly I would prefer to change into something else, but I also have no right to tell you what to serve, so you have the final say. But if you want some inspiration then I was thinking of a lemon and white chocolate tart, the base being something like rice crispies bonded with tempered white chocolate, caramel or anything to serve as a binding agent (look how nut and cereal bars are made), the cream being a lemon curd with some white chocolate thrown in and combined before it cools and sets (to make up for the butter which gives the curd consistency) and topped with an Italian merengue.

>if adding 20% of the shortening's portion by weight to the wet mixtures would be a good idea or not now
That's not how the math goes, 1g of butter will be substituted by .8g of shortening and .2 of liquid (don't know which you should use, probably something flavorful and milky to rescue some flavor). I don't think you need to add these two at the same time, mix your extra liquid with the rest of the liquids and then use the shortening as butter (just less) at the end all ingredients will be combined.