- 1起酥油、植物酥油（烘焙用的固態植物油。店裡說的「酥油」若是藏傳供燈或酥油茶，那是另一種東西）
Shortening is a pale, solid fat, usually made from vegetable oil, that you rub into flour when you make pastry. It is not butter, and it is not oil you pour from a bottle. Butter tastes of butter; shortening is quieter, and it helps the pastry come out light and . In old kitchen English, short pastry is pastry that breaks easily, and this fat is what makes it do that — that is why it has this name, not because it makes a pie shorter on the plate. In the US it is a word; in many other kitchens people just reach for butter. The same letters also appear when we talk about making a dress or a story less long, from the verb . That is a different job. Here we mean the baking fat.
From the word’s history
-ing form of shorten.
shorten（使變短）加 -ing 的形式。
組成short（舊烘焙用法：酥、易碎）+ -ening。名字跟著「讓麵皮變酥」走，不是跟著「變短」走。
同家族的字
- shortthe cooking sense: crumbly because of fat
- shortbreada biscuit that uses that same short, buttery idea
- shortcrustpastry made crumbly with this kind of fat
原始詞典資料3 筆記錄
以下是外部詞典記錄的用法，摘錄並精簡格式，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
shorteningnoun
- 1
cookingfoodlifestyleFat that is solid at room temperature, especially hydrogenated vegetable oil (known as vegetable shortening), used to make shortcrust pastry and in deep fat frying.
這個拼法也被記錄為下列字的變化形：
摘錄自 英文維基詞典 English Wiktionary，已精簡格式；依 CC BY-SA 4.0 授權使用，改動後的內容同樣以此授權提供。