Love baking but you wanted to lose weight? How can you bake without butter?
Butter is the main ingredient we have to use if we love baking such as making cakes, cookies, pastries etc. But if you are on a diet, how you could bake without butter? Discover how to do it here!
Butter substitutes used for baking…
As we all know, butter contains high amounts of saturated fat that leads people to develop clogged artery developing into heart attack or stroke. Butter is really unhealthy if we use it more than the required or recommended dose. Same as with cooking, there are baking recipes which requires high amounts of butter or margarine to preserve and fully develop its rich taste.
Through years of wanting healthy living, people have developed butter substitutes that can be used on baking without the impeding heart attack dose. Here’s some of the most popular butter substitutes among baked goodies:
1.Using of oil instead of butter
2.Soy margarine as a replacement to regular margarine
3.Use of shortenings
4.Pureed fruits for flavor instead of butter
5.Canola or olive oil substitutes
Given these butter substitutes, how would you know when to use them and when not to use them. Discover tips on how you can bake without butter by using the right butter replacement.
Low fat baking tips… use the right butter replacement!
For making cakes:
If you are using liquid sweeteners like honey, maple syrup or molasses, using oils as your butter replacement can achieve good quality cakes. But if you are using granulated sweeteners like granulated sugars oils would not work on them much. Instead use solid fats in replacement with butter like ground nuts or eggs, pureed fruits can also do the trick. If you wanted a rich and mouth melting cake, you can achieve this by combining oils with solid fast like ground nuts or even chocolates.
For making cookies:
As compared to making cakes, making dairy free cookies are much easier compare to the one above. Generally the basic rule is to use margarine or vegetable shortening when baking them does the trick. If you wanted a soft bread texture like cookie, then you could use oils on liquid syrups combine with grounds nuts. But if you wanted to produce a soft, chewy cookie then use oil combined with egg yolks with granulated sweeteners. If you try to combine oils with liquid sweeteners but without eggs, most likely you would produce thin and crispy cookies.
For making biscuits and pastries:
Using oil alone or solid fats wouldn’t yield great effects like the one using butter. The best butter replacement when making biscuits or pastries are soy margarine and shortening. If you try to combine oils with ground nuts when baking biscuits it would result to cake texture rather than dry consistency as with biscuits and or pastries. Find other semi solid fats that resembles to butter most to achieve wonderful results.
Baking can be low fat and healthy provided that you know the necessary ingredients to be able to make that magic diet work!
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