Oils

Oils are liquid fats. They are not often used as shortening in baking because they spread through a batter or dough too thoroughly and shorten too much. Their usefulness in the bakeshop is limited primarily to greasing pans and proofing bowls, to deep-frying doughnuts, and to serving as a wash for some kinds of rolls. A few quick breads and cakes use oil as a shortening.