Features: White solid oil extracted from vegetable oil or animal oil. Animal white oil is made by deodorizing and decolorizing lard, while vegetable white oil is made by cyanidation and bleaching of vegetable oil.
Uses:
Mostly used for making pastry, egg tarts, pie crust and biscuits. Its shortening effect is very good, and the finished product after baking will be very crispy.
Substitutes:
Lard