Why is applesauce used as a substitute in baking for oil?
For those who wish to reduce the fat content of the finished product, replacing oil with applesauce will cut calories and fat without adversely affecting the texture. If you are substituting applesauce for shortening, you use half the amount of applesauce. So, 1/2 cup shortening is replaced with 1/4 cup applesauce.
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homemade substitute . \nHOMEMADE SUBSTITUTE FOR BAKING POWDER \n. \n2 tbsp. cream of tartar\n1 tbsp. baking soda\n1 tbsp. cornstarch\n. \nSift together. Store in airtight container. One teaspoon of this is equal to 1 teaspoon store bought baking powder. \n. \n. \n. \nSource: www.cooks.com.… Baking powder has two active ingredients: Cream of tartar (tartaric acid) and baking soda (sodium bicarbonate). The reaction of these two creates a salt and a gas, (carbon dioxide) which, as it is larger in volume than the original ingredients, causes the food to fluff up, rise etc. If the other ingredients in the recipe include an acid (say milk which has lactic acid) then the cream of tartar can be reduced or eliminated, as the baking soda will react with any acid. It is important to get the proportions correct or there can be not enough rising or a bad tasting result! If too much of baking powder is used the resultant salt will also affect the taste of the food. Other methods of creating lightening or rising involve incorporating air in the food that will expand during the cooking process, (beating and folding), or adding yeast that as is grows, exhales gas, (carbon dioxide again) creating more of those useful bubbles. Foods that use rising require binders such as proteins, (examples are the gluten in some flours and the protein in egg whites,) as these are elastic enough to stop the bubbles bursting, but are fixed when dried out enough and the baking is complete. That is why a cake or souffle will fall or flop if removed from the oven before it is done: the bubbles are still elastic and can be broken. (MORE)
Applesauce for eggs . I believe the substitute of applesauce to eggs... is 1/3 cp per egg.. You can also do 1Tbs of flax seed + 2-3Tbs of water per egg.. and get an excellent source of Omega-3!!!
If the recipe calls for 1 tablespoon cornstarch use 2 tablespoons of flour or 4 teaspoons quick cooking tapioca.
Substitute apple sauce for vegetable oil in equal parts. (And it contains less fat!). Other ideas:. shortening (use Â¼ more) OR (in baking) fold stiffly beaten egg whites into the batter. Sources: experience
Yes indeed. The taste may be a little more nutty though but in pancakes and waffles its fine.
Yes! 1/3 cup of unsweetened applesauce equals a margarine stick. You can also use sweetened apple sauce but you have to use less sugar than what the recipe calls for. In some recipes you might need to use less fluids (i.e. water, milk, juice) when using apple sauce.
you can use olive oil as a substitute or sunflower oil. Thanks, big help I was trying to make horse treats and i always am missing something!
you can substitute oil with applesauce. it makes the cake healthier and more spongy. don't worry, you can't taste it.
Yes. It should be melted and cooled to lukewarm before adding to other ingredients. However, one should consider that shortening is partially hydrogenated vegetable oil, which is not a healthy substitute for oil.
YES! For cakes and breads there shouldn't be a problem. You can't really use oil in most cookies. You would probably want to reduce other liquids just a little bit depending on the recipe.
we'll we all know that the white egg is very sticky so the best way to be substitute is an oil and water try it because it is tested and proven.
absolutely! I don't know if it will have the results you are looking for though.
My mother uses applesauce in many of her recipe's to cut on fat and calories, she swears by it. I have had muffins with the applesauce. They tasted very good and were very moist.
\nYes it can, the substitute still has some of the same compounds as normal salt does.
.....in home ec our teacher told us to use the same amount of apple sauce as the recipe calls for butter...but that was for cakes, like porous bakes, cakes, some cookies etc...i know that you can also use bananas instead of butter too.
Yes. Your cornbread will probably taste better if you don't use olive oil. Olive oil is probably too fragrant and strong to put in a cornbread.
Cornflour cannot be used instead of baking soda because cornflour is thickening agent whereas baking soda is used to ferment the dough.
Due to different molecular structures among other things, they cannot. Beans are not often used in baking.
NO! It's already concentrated. Just go to your nearest shop and buy them. If you want to try it, go ahead. :P
Yes. Corn oil is slightly stronger in flavor however not too noticeable. You will get the same results.
instead of a cup of oil in a cake, you can substitute a cup of applesauce. you can hardly taste any difference, but it is a lot healthier for you.. You can use a cup of butter instead of the oil too.
Yes it will work the same in most recipes. The only problem is thatolive oil has more taste than canola oil, and the taste might beobjectionable in some recipes.
I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.
I have successfully experimented with ground linseed to replace eggs in muffins and pancakes. In a separate container, use 1 rounded tablespoon fine ground linseed (flax seed) with 2-3 tablespoons cold water per egg replaced. Allow to stand 10 minutes or so. You may need to add more water to b…ring the blend to the consistency and quantity of one egg. You could also add a teaspoon of light flavored oil to replicate the fat in the egg. The blend becomes 'slimy' like raw egg white and has roughly the same binding quality of eggs, but you do lose some of the flavor they impart.) (MORE)
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.
Often times, yes, this is a safe substitution. If there is a lot of oil (say 1/2 - 1 cup) it might be better to only substitute half of the oil for applesauce, otherwise it has the potential to interfere with the taste and texture too much.
You will get a different finished product, flavor may be off depending on what you are making. The moisture content should be about the same after baking so it should work.
Here is a simple substitute for buttermilk that I have personally used myself: - 1 tbsp lemon juice or vinegar - 1 cup minus 1tbsp whole or 2% milk(room temperature) In a liquid measuring cup, place 1tbsp of lemon juice or vinegar. Poor in milk until it hits 1cup(250 ml). Let the mixture sta…nd for about 5 minutes. After 5 minutes, mix the two ingredients well and use as buttermilk in your selected recipe. (MORE)
Grapeseed oil is a brilliant oil to use for most purposes. Not sure about deep frying, as this would possibly destroy the goodqualities of this fine oil in particular. I have used this oil in baking for many years with only goodresults to show.
Baking powder can be substituted for baking soda because they both acts as a from of leavening agent that helps the goods to rise.
Margarine, like butter, is a shortening agent; applesauce won't replace margarine in recipes calling for shortening.
I say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
No. In the past decade, a number of cooks have claimed that it is possible to replace part or all of the fat (shortening, oil, butter or margarine) in cakes, cookies and other baked goods with some sort of pureed fruit. Sometimes applesauce or pureed prunes will be recommended. Although the resul…ting product will be sweet and edible, it will not be the same as when the proper fat is used. (MORE)
No. In many baking recipes, a combination of butter and sugar provides a solid base. Once the batter is baked, the butter melts over time and is spread evenly throughout the goods. Using melted butter or liquid oils will weigh down your batter and cause the bottoms of your goods to be greasy and/or …burnt. They also will not rise as well (in the case of yeast-less baking) without real butter. If you must substitute the butter with something, Crisco or other solid vegetable oils can work. You'll get a different flavor, though, and it is not advisable. (MORE)
Yes, to some extent. The taste of olive oil will be noticeable in the final product, so olive oil can only be used in products where that taste will be acceptable. Olive oil also has a lower smoke point than other oils, so it is not appropriate for frying at high temperatures.
Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.
Yes, you can. 1 cup of applesauce can replace 1 cup of oil. (For best results, replace either the oil or the eggs in a baking recipe with a fat-free substitute, but not both.)
Because it gives the kind of thick liquid substance of a egg. And it's vegan! A different response: Applesauce only adds approximately the same volume as the egg it replaces. It does not have equivalent protein, it will not bind ingredients together as an egg does, and it will not cause batter …to rise, as a whipped egg does. (MORE)
I have used applesauce to replace the oil in cake recipes. It lowers the fat content in the recipe. Use the same amount of applesauce as you would oil.
I wouldn't recommend substituting applesauce for shortening. Shortening has some natural leavening that applesauce doesn't have, so substituting applesauce could end up creating a dense pancake. However, you can substitute applesauce for an equal amount of oil. One thing to remember if you do is tha…t I have found that decreasing the amount of fat causes cake to bake slightly faster ad burn a little more easily. You would want to check a reduced-fat cake for doneness slightly earlier than what the recipe says. (MORE)
Yes, in place of oil for baking; however, it will change the texture when replaced in large quantities. I use applesauce in place of oil for buttermilk pancakes and waffles all the time, and everyone likes it better. I have a cake that requires an entire cup of oil, and when I replaced it with apple…sauce, the cake was drier. I also did not care for the texture. (MORE)
"Cooking oil" is actually a broad term for purified fat derived from plants which is normally liquid at room temperature. "Vegetable oil," when used to label a cooking oil product may refer to a specific oil like rapeseed oil or to a blend of different oils. Not all vegetable oils are edible - some …are useful only as fuel oils. Not all cooking oils are vegetable oils - for example there are several nut oils and oils from gourds and melons that can be used in cooking. The non-vegetable cooking oils are seldom used in baking, so for the purposes of baking, the terms cooking oil and vegetable oil are pretty much interchangeable. Any recipe that calls for one can use the other interchangeably with the caveat that some oils are lower fat than others and some of them are more tolerant to heat than others. Olive oil can be substituted for cooking oil, but it changes the flavor a little bit. (MORE)
No, cornstarch is a thickener and baking powder is a leavening agent. They do entirely different jobs.
Yes you can. I never use oil in any cake that I make. You can also use regular applesauce. You can't tell the difference.
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
you can substitute eggs with -milk (150 ml ok milk for each egg) -tofu -blended bananas (adds sweetness)
Mold? Well off you mean that type of mold that grows on food then here... If you used applesauce and mold together you get moldy applesauce xD pluss it would taste that good and it's not good for you to eat mold xD
Yes! When substituting applesauce in baking, You would use 1/4 of acup of apple sauce to replace 1/4 of a cup oil. Except in cookiesthough. Sometimes that wouldn't work though.
Oil can be substituted with somethingto keep it moist. This can be something like banana, potato, oreggs.
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.