Quick Answer
Butter comes from milk fat and has the best aroma, ideal for cookies, cakes and croissants; shortening is usually a plant-based solid fat with no water, giving reliably flaky pastry and Chinese pastries; lard is the traditional fat for egg-yolk pastry and sun cake. Since 1 July 2018, Taiwan has banned partially hydrogenated oils in food; confirm this on supplier spec sheets.
Common baking fats compared
| Fat | Source | Character | Best for |
|---|---|---|---|
| Butter | Milk fat, about 15–18% water | Rich dairy aroma, low melting point | Cookies, cakes, croissants, streusel |
| Ghee (anhydrous butter) | Butter with water and milk solids removed | Intense aroma, distinct layers | Chinese flaky pastry, Indian cooking |
| Shortening | Vegetable fats (e.g. palm oil) | Water-free, flaky, lower cost | Puff and pie pastry, Chinese pastries |
| Lard | Pork fat | Very flaky, savory aroma | Egg-yolk pastry, sun cake, traditional pastries |
| Margarine | Emulsified vegetable oil | Spreadable, low cost | Bread, spreads |
Why shortening makes pastry flakier
Fat coats the flour and blocks gluten from forming, creating layers when baked. Shortening and ghee contain almost no water, so they flake more consistently than butter; butter wins on flavor, so many recipes mix butter and shortening.
Trans fat rules
Taiwan’s Ministry of Health and Welfare has banned partially hydrogenated oils in food since 1 July 2018. Milk fat naturally contains small amounts of trans fat, which is normal. For export, also check the destination market’s fat and labeling rules, such as the US FDA’s restrictions on partially hydrogenated oils.
How Tang Sugar can help
Tang Sugar supplies butter, shortening and baking fats with spec sheets and ingredient data, shipped together with flour and fillings.
Products in this article
All 4 Butter & Shortening →
FAQ
Can I swap shortening and butter?
Partly. Shortening instead of butter is flakier but loses dairy flavor; butter instead of shortening adds water, so the recipe may need adjusting.
What is shortening made of?
Usually a solid baking fat made from vegetable oils such as palm oil; ghee is sometimes also called “su you” in Chinese.
Lard or butter for egg-yolk pastry?
Traditional flaky dough uses lard; many recipes now use ghee or shortening.
Does shortening contain trans fat?
Taiwan has banned partially hydrogenated oils since 2018, so compliant shortening should not be made with them. Check the spec sheet.
Related Reading
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Red Bean Paste Guide: Chunky Bean Paste vs Smooth Paste vs Oil-Fried Paste, Uses, Storage and Freezing
Coffee Creamer Cups vs Non-Dairy Creamer: Creamer Portions, Cream Portions and Milk Portions ComparedAlso see: Butter & shortening (products)
