Butter is a fatty product with a plastic and compact consistency. It is often the key to obtaining fluffy and crispy baked goods. If you need to ditch them, there are a number of products you can choose from to replace them with.
The fat in the dough is one of the essential ingredients that make the baked good. It covers the gluten particles found in flour. Thanks to this, they cannot easily combine and the final product Fat, especially butter, is also responsible for fluffiness. Many cakes are ground with sugar at the beginning of the preparation process. The mass becomes aerated and the baked goods are not messy.
Fat affects taste. Butter not only gives baked goods a characteristic aroma, but also… it is a carrier of flavor. It highlights the taste of the ingredients used and allows you to appreciate them in the finished cake.
Proper use of fat in the dough is key to making it work. The most common ingredients are butter, margarine or oil, less often lard. However, these ingredients can be replaced with healthier alternatives with similar properties. However, please remember to: adjust the proportions of the rest of the products.
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People suffering from food allergies must give up butter. In their case, they can be replaced with vegetable fat. Coconut oil is suitable for this. It has a solid consistency, which becomes liquid when heated slightly. Due to its strong similarity to butter, the recipe will usually require the same amount of the product. The only thing worth paying attention to is the taste of coconut oil – sometimes it is very intense. If we do not want the cake to change its taste, it is worth choosing refined oil, which has a more delicate aroma.
It is a good substitute for butter canola oil. It has a neutral taste, so it will not significantly affect the aroma of the cake. In this case, however, you will have to remember to change the proportions. It is assumed that 100 g of butter is approximately 3-4 tablespoons of oil. Additionally, because the fat is liquid, it may not be suitable for mixing sugar with fat. It is perfect for improving the structure of the baked product and making it soft and melting in your mouth.
Butter can also be replaced by fresh fruit or vegetables. One of them is avocadowhich contains a large dose of fat. It has a creamy consistency and rich taste. They will be appreciated primarily by people who care about healthy eating, as they smuggle a lot of valuable nutrients into the dough. However, its taste will not suit every cake.
A fruit that can replace butter is a banana. Just crush it with a fork and it will create a sweet mass with binder properties. It will improve the consistency of the dough and increase its moisture. Just remember that when we add it to baking, you may need to reduce the amount of sugar.
It will have similar properties to a banana Pumpkin puree. It has a more delicate taste and is less sweet. However, it has the same gluing properties and improves the consistency of the dough.
Source: Terazgotuje.pl, posypane.com.pl
