In pastry baking, the type of fat you use is really important for how your treats turn out. Here’s a simple look at the main kinds of fat: shortening, butter, and lard.

1. Shortening:

   • It’s all fat, usually made from vegetables.
   • Makes your pastries soft and flaky.
   • It melts at a higher temperature, around 117°F, which is hotter than butter and lard.

2. Butter:

   • It has about 80-82% fat and some water (16-18%).
   • Adds a rich, yummy flavor because of its milk content.
   • It melts at a lower temperature, around 90-95°F.
   • This gives pastries a softer, crumbly texture.

3. Lard:

   • This is also all fat but comes from pigs.
   • It makes pastries super flaky.
   • Its melting point is similar to butter, at about 90-100°F.

These differences in fats change how your pastries feel and taste.