How To Bake Pandesal and Other Breads

I many not be an authority on FATS, i'm not saying it because i am not overweight ( i might be but whatever) or something but this is about FATS for baking. Margarine, Shortening, Oil and Butter. From top clockwise: Butter, Shortening, Tub Margarine, and Table Margarine When we say Tub margarine, this is the kind you buy per kilo from your local bakery supply store or market such as Spring ( been using this brand since 1998) and table grade margarine is your Dairy Creme, Butterfresh, Dairy Magic, Baker's Best.  What is the difference between the tub and table grade margarine? Tub margarine does not melt at room temperature. Table grade or bar margarine melts at temperatures higher than 70 F.  I have been using all of these regularly including the 0 Trans Fat version in New York, Country Crock mostly and although you can use them interchangeably at most times for baking, it does not apply when it comes to making icings...  I can substitute any of the butter with these margarines