healthy methods to replace raw materials

1. egg substitutes

eggs play a specific role in baking, and they can act as adhesives. For example, when baking souffle and cheesecake, eggs are irreplaceable because they are the key ingredients in the recipe. However, when baking cookies or cakes, you can choose to use egg substitutes instead of eggs.

1. Flaxseed

Only one tablespoon of flaxseed and 2-3 tablespoons of water can replace an egg. Once linseed and water are mixed together, other ingredients can be bonded together like eggs.

2. Chia seeds

Chia seeds, like flaxseed, can also be used to bond eggs. In addition, Chia seed contains a lot of antioxidants and omega-3, so it can improve the nutritional value of baked goods.

3. Potato starch or tapioca starch

If eggs are a crucial raw material in your baking recipe, you can choose potato starch or tapioca starch instead.

second, sugar substitutes

sugar is an indispensable and important ingredient in baking formula. Because sugar can not only increase the sweetness of cookies or cakes, but also react with starch, which helps to stabilize the structure of cakes and absorb a lot of water to soften them.

1. Palm sugar/coconut sugar

This is the best substitute for brown sugar, because it has a caramel flavor and is similar in color to brown sugar. In addition, the brown tung sugar has a slight coconut taste. When choosing sweeteners, whether the taste of brown tung sugar will affect the taste of the final product should also be taken into account.

2. Honey

Natural honey is also one of the best substitutes for sugar in baking recipes. However, it should be noted that the water content in honey is more than that in sugar, so when honey is used instead of white sugar, other liquid raw materials in the baking formula should be reduced accordingly. It is because honey contains a lot of water that baked cakes are more moist.

3. Stevia rebaudiana

Stevia rebaudiana has always been a controversial sweetener, but Stevia rebaudiana is also considered as one of the best substitutes for white sugar. The sweetness of stevia is much higher than that of sucrose, so only half of stevia can replace the white sugar in the formula. Or, you can use stevia mixed with honey or maple syrup to replace the white sugar.

Third, substitutes for dairy products

In the baking formula, we usually bake with butter. If customers are vegetarians or allergic to dairy products, we can choose plant-based raw materials instead of butter.

1. Coconut oil

Coconut oil contains a lot of saturated fatty acids which are beneficial to human health, and the ratio of one to one can be used to replace the butter in the formula. Moreover, coconut oil can make your baked cookies more delicious and crisp, which is one of the choices of vegetarian baking.

2. Avocado

Avocado is generally used to replace butter in baking recipes containing chocolate, because the color of chocolate can cover up the green color of avocado. In addition, avocado can improve the nutritional value of baked goods, and improve their wettability and softness.

3. Bananas

Bananas replace butter just like avocados, which can not only improve the taste and texture, but also enhance the nutritional value of baked goods. However, it is worth noting that the taste of bananas is very strong and it is difficult to hide. Therefore, it is best to use bananas instead of butter in the baking formula when you want to make cakes and muffins with banana flavor.

IV. Substitutes for refined white flour

Bleached refined white flour may cause allergies in patients with wage allergy, or increase the blood sugar load. Healthy baking requires food to contain more dietary fiber and protein, so you can use other more nutritious substitutes instead.

1. Black beans

If you plan to make brownies, you can try to use a cup of black bean paste instead of a cup of refined white flour. Black bean paste can not only make brownies taste like beans, but also improve their texture and texture.

2. Whole wheat flour

In most baking recipes, whole wheat flour can replace white flour in a ratio of one to one. However, whole wheat flour will change the taste, texture and density of raw cakes. If you plan to make cakes or muffins, or other cakes with light texture, you can try to replace white flour with whole wheat flour.

3. Almond powder

If you want to make baked goods with more special taste, you can try using almond powder instead of white flour. Almond powder is natural and non-toxic, and contains a lot of protein, which can improve the protein content of cakes. Almond powder is often used to make berry cakes and egg tart skins.

4. No-quality flour

No-quality baking is considered as a way of healthy baking, so you can also use unpaid flour instead of white flour. Generally, gluten-free flour is mixed with basic flour and starch, and the choice of basic flour is more diverse, such as chia seed, thrush, flaxseed coconut powder, hemp seed and so on. These flour substitutes with richer nutritional value can improve the texture and texture of baked goods. And improve its nutritional value.