Plant-based diets are becoming popular. If you want to make vegan desserts, besides olive oil, you actually have another choice, which is coconut oil, which has become very popular in recent years. Fragrant coconut oil is quite versatile, are you ready to add it to your baking routine? We have sorted out a few precautions provided by THE KITCHN for you. If you understand them, you will not be afraid of making mistakes.

Fragrant? Delicious? Shocking bag? You stop? Pry Jue Che dry sleep x? Scar? /p>

To enter the world of coconut oil baking, you must first understand. ..

1 Understand the melting temperature of coconut oil

Unlike ordinary oils, the temperature difference between coconut oil and solid state is very small, and the key temperature is 25 degrees. If coconut oil is placed in an environment below 25 degrees, it will gradually solidify. When it is below 20 degrees, it will appear in a white solid state, and above 25 degrees, it will begin to melt into a transparent liquid.

Coconut oil melts in a room at 25 degrees Celsius, so special care must be taken when storing it.

Because of this characteristic, the most convenient thing about using coconut oil is that it doesn’t need to sit for several hours to warm up like butter! If you need liquid coconut oil, just put it next to a gas stove for a few minutes, or put it in a bowl and put it in warm water and heat it for a few seconds. Even if it is placed in a cool kitchen cabinet Solid coconut oil can be easily scooped out with a spoon.

2 How to replace oil in recipes?

If you want to use coconut oil instead of liquid olive oil, rapeseed oil and other vegetable oils listed in the recipe, you only need to measure out the same proportions without having to go through complicated calculations.

How to replace butter with coconut oil? It’s OK to grasp a few key points.

As for butter, more consideration is needed. Because the oil content of general butter is only about 80%, unlike coconut oil which is 100% oil. If you want to replace it, it is recommended to reduce some coconut oil and use about 80% of the amount! It will taste more refreshing this way. However, if the recipe originally calls for clarified butter (anhydrous butter), you can directly replace the radish in an equal proportion.

How to choose between solid and liquid? Just follow the characteristics of the oil originally used. For example, scones and pie crusts generally require solid cold cream. You can directly use solid coconut oil at room temperature, and mix it with flour into a paste by cutting and mixing. Liquid oil is needed to make chiffon or sponge. When battering the cake, you need to warm and melt the coconut oil first.

3 Other ingredients must be brought to room temperature

As long as you decide to use coconut oil, no matter what other ingredients are in this recipe, they must be brought to room temperature first. As mentioned in the first point, coconut oil is very sensitive at the temperature point when it changes from solid to liquid. If it is stirred with iced eggs, soy milk or other dairy products, it will easily condense into lumps, causing the dilemma of being unable to stir evenly. .

4 Choose high-quality coconut oil

There are many types of coconut oil on the market, and the many special terms can make people dizzy. In fact, you only need to master a few keywords to make a difference. Choose good, healthy oils.

Unrefined Coconut Oil: The words Virgin, Pure and Virgin are often marked on the packaging. This kind of coconut oil is mostly extracted directly from fresh coconut meat without too many processes. After processing, it retains a strong coconut smell and high nutritional value.

Refined coconut oil Refined coconut oil: This type of coconut oil has been treated with high temperature or even hydrogenated. It completely removes the coconut smell and has a higher smoke point than unrefined coconut oil. It is suitable for all kinds of cooking, such as frying, frying, and frying, but it has low nutritional value and is not recommended for health reasons

Because coconut oil itself has a strong special aroma, not everyone can accept it, and it may It will mask the taste of other ingredients (such as cocoa, matcha, brown sugar, etc.), so when using coconut oil for baking for the first time, it is recommended to start with a small amount of the original flavor, and then make changes after getting used to the special aroma!