Variables in pastry project

Hi,


My daughter is very interested in the perfect pastry experiment. My only concern is that I feel you have two variables if you change the type go fat AND the temperature. Isn't this true? Would it be better to eliminate the shortening and only use butter and it's temperature?



Thanks















I didn't find the right solution from the internet.

References:


www.sciencebuddies.org/science-fair-projects/ask-an-expert/viewtopic.php?t=15410


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