In the baking and pastry industry, the "white oil" often seen in bread recipes is actually a type of emulsified fat specifically used for making bread, toast, and sweet breads. In English, it's usually called bread shortening or bread fat/high-ratio shortening, and some people simply refer to it as "white oil" or "fatty oil."
Characteristics of White Shortening:
Color: Pure white (hence the name "white shortening" or "white oil")
Texture: Fine and soft texture, good spreadability, similar to butter but more stable than regular butter
Main Ingredients: Refined hydrogenated vegetable oil + emulsifiers (monoglycerides, diglycerides, etc.) + parfois, a small amount of milk powder or flavoring
100% pure fat (unlike butter, which contains about 15-20% water)
Its Role in Bread:
Increases softness and moisture retention: Makes bread texture finer and slows down staling (toast can stay soft for several days)
Enhances emulsification: Helps oil, water, and flour combine better
Increases volume: Makes bread rise better and fluffier
Extends shelf life: Because it contains emulsifiers, it can lock in moisture
Common Brands:
Malaysian imported Shun "White Shortening" (順「白乳油」)
味丹「白乳油」 "White Shortening"
Indonesian imported "Filma White Shortening" or "Palmboom White Fat", etc.
Can butter or shortening be used instead?
Unsalted butter: Yes, but the finished product won't be as soft or keep as long (because butter contains water).
Regular shortening (like Crisco's): Can be used, but not as effective as dedicated shortening (because it doesn't contain emulsifiers).
In short: Shortening = a "super-softening agent" specifically designed for bread, one of the main reasons why Taiwanese toast, butter bread, and Hokkaido toast are so soft.
If you're looking at Japanese or older recipes, you might sometimes see terms like "white shortening," "white oil," or "燊りショートニング," all referring to the same thing.
