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Sure can.
All oils can usually be substituted for one another in most recipes. Corn oil, soybean oil (vegetable), and canola(rape seed) oils are all highly processed (chemically) synthetic oils.
Olive oil, peanut oil and safflower oil are three natural mechanically processed oils which also act the same way as the above oils in recipes.
Safflower oil most nearly has the same properties as canola (rape weed) oil.
Wiki User
∙ 11y ago
Wiki User
∙ 14y agoDifferent people prefer different things, but more will use canola or vegetable oil when baking cookies and other baked goods.
Wiki User
∙ 13y agoYes, canola oil may be substituted for corn oil in baking
Wiki User
∙ 13y agoyes you can use corn oil for this and they even turn out better. :]
Wiki User
∙ 15y agoYes you can.
Wiki User
∙ 14y agoUse corn oil.
Wiki User
∙ 13y agoCanola
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Is canola oil tastier or vegetable oil better when baking a cake?
Yes Defiantly I am 100 Percent Sure That You Can Use Canola Oil in A Cake In Fact I have A Canola Oil And Honey Cake That I bake Almost Every Month For My Friends So Yes I Am 120 Percent Sure You Can
Can you use Canola oil to fry a fish?
You can use Canola oil for frying and well as for baking ...........Canola oil gives extra flavor to your cooked fish ........ Don't worry about fats because canola oil is cholesterol free.......... Enjoy you meal .........
Can safflower oil be used to make cookies?
Oils that are suggested for use in baking are Butter, Canola Oil, Corn Oil, Lard, Margarine (hard & soft), another oil used for commercial baking is Coconut oil. *Safflower oil can be used if the end result taste is to your liking. I use exclusively Olive Oil for all my baking when oil is called for . The taste of Olive oil is slightly different when one is used to Canola or Corn, but good.
What is canola oil. Is it safe to use?
Canola oil is a versatile cooking oil because it withstands high temperatures well. It as a mild flavor so it is an appropriate choice for almost any type of cooking, baking or in dressings and sauces.
Why do they put salt sometimes in cookies?
Cookies need salt for a couple of reasons. First and foremost, taste. Salt brings out and enhances the flavor of baked goods, and actually improves them. Ever wondered why people love salted caramel and salted chocolate? It makes them taste even better. As far as the chemical baking process goes, salt also helps in the process of gluten formation, the process whereby cookies have a stable structure and don't crumble apart.
Can olive oil replace vegetable oil in cookies?
Olive oil is vegetable oil, only better for you. Extra virgin has a lovely olive flavor which you might not appreciate in your biscuits, so extra light (oil NOT from the first pressing of the olives) might be a good idea. I use it and like it
Which butter makes cookies taste better?
i think the natural and salted butter tastes better than the fake stuff like margrine. it gives the cookies more flavor
Do cookies taste beter with out baking soda?
Baking soda is essentially tasteless. The flavor won't be affected much either way. However, i wouldn't recommend baking them without soda because it alters the baking process. If you don't want to put baking soda in, I suggest just eating the dough.
Do you really need vanillan extra when baking sugar cookies?
Vanilla extract is a flavor enhancer, so in the literal sense, no... you do not "need" to use it. But it would be recommended, unless you either do not like it, or wish to replace the flavor with a substitute.
Is butter better than vegetable shortening to bake cookies?
Yes. It makes the cake taste better. Gives it a richer flavor and texture.
Can Star Anise Oil be used for baking?
I wouldn't because the flavor is extremely strong, but if you absoultely want to dip your pinky in and try it, then to lower the intensity of it ad veg, canola, or grape seed oil
Will no baking powder affect a recipes flavor?
Not really but it better to put it because it makes the thing your baking better. Best advice: use it because it won't rise in the oven, and it will be very dense. .
