Name a dairy-free alternative fat for pastry and a potential texture consequence?

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Multiple Choice

Name a dairy-free alternative fat for pastry and a potential texture consequence?

Explanation:
The main idea is that the fat you choose for pastry directly shapes texture. Dairy-free fats like shortening or palm oil are 100% fat and contain little to no water, so they don’t create the steam pockets and layered structure that butter does. That changes how the dough laminates and how the fat melts in the mouth, often producing a crumblier texture and a different mouthfeel than butter. Olive oil is dairy-free but can alter flavor and handling, and ghee or butter aren’t dairy-free, so they don’t fit the requirement.

The main idea is that the fat you choose for pastry directly shapes texture. Dairy-free fats like shortening or palm oil are 100% fat and contain little to no water, so they don’t create the steam pockets and layered structure that butter does. That changes how the dough laminates and how the fat melts in the mouth, often producing a crumblier texture and a different mouthfeel than butter. Olive oil is dairy-free but can alter flavor and handling, and ghee or butter aren’t dairy-free, so they don’t fit the requirement.

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