To understand how to make lean pastries really tasty, let’s look at how the quality of the dough affects the products that we lack in the Post, and vegans always. How their absence affects the quality of finished products, and how this absence can be compensated for.
How to replace butter in fast baking
In butter, about 80% fat and 20% water. Thanks to butter, the dough becomes moist, layered and voluminous. Sand dough becomes crumbly, including due to steam, which is formed when water evaporates from the oil. And no other fat will give the dough the taste and texture, which is obtained by using butter.
The closest, but not the healthiest alternative is margarine. If you are a categorical opponent of this product, then there is only ordinary vegetable oil. What is not so bad, although it contains neither water, nor air, nor emulsifiers that contribute to the retention of a large volume of air, and therefore cannot affect the loosening of the dough. But vegetable oil perfectly envelops the flour, not allowing gluten to develop excessively. Yes, shortbread dough mixed in vegetable oil will not be as layered and fragrant as creamy, but remains crumbly and soft. And loosen it can be baking powder.
How to replace eggs in lean baking
It is eggs that are responsible for the formation of the structure of certain types of dough and are practically the only ingredient that contains both a significant amount of natural thickeners (proteins) and baking powder (fats and emulsifiers). In addition, eggs can be whipped to enrich the dough with air. Also, eggs do not allow water to separate from fats.
But we do not have eggs, so we still have to forget about the lush biscuits. But the cupcakes are quite accessible to us, if you know how you can compensate for the lack of emulsifiers and baking powder. It is necessary to create an emulsion forcibly, as in an acetic salad dressing: mix vegetable oil with an acidic liquid, for example, with fruit juice or coffee, syrup from jam or fruit puree.
If according to the recipe of a cupcake you need to take a couple of eggs, try replacing them with ripe bananas, taking as much by weight: two eggs – 100-110 g of banana. Just add not just a banana kneaded with a fork, but whip it with vegetable oil in the bowl of a blender or food processor: you will see what a stable emulsion will work out!
Sugar in lean baking
Often, lean pastries seem too sweet. This is not surprising, because sugar, honey, jam have to compensate for the lack of butter and eggs.
Sugar not only softens the structure of the dough, but also attracts water, protecting it from excessive development of gluten. The more sugar you add to the dough, the softer it will turn out. If sugar is not enough, the structure of the dough will not be formed properly, and the dough will either not rise, or rise and settle. Sugar also keeps the moisture content of the finished product, making it soft and protecting it from staling.
What may be the options for lean baking
The easiest thing to do is to make lean yeast dough: it goes very well without any muffin, and with a minimum of it in the form of good vegetable oil and, if necessary, sugar. And so that the surface of the cake was ruddy and shiny, grease it with strong tea before baking and vegetable oil – after.
With a crumbly dough for pies, too, everything is simple: it is enough to mix an equal amount of vegetable oil and water and pour about twice as much flour, to which salt, baking powder and, for sweet pies, sugar are added. Just do not knead the dough until smooth, it can become rough.
The most difficult thing is with the cupcakes. Try to find a recipe for a cupcake that you generally like and change it depending on the circumstances: use another liquid, try playing with the taste of butter, add a variety of additives: nuts, dried fruits, candied fruits, spices and spices. Or pour the cake dough into slices of fruit – apples, pineapples, oranges – it will turn out like a charlotte.
I recommend the recipe for a lean (vegan) cupcake from the Joy of Cooking book by the gurus of American housewives Irma Rombauer.
Lean Orange pie
210 g of wheat flour
250 ml orange juice
190 g sugar (you can subtract 2 tablespoons)
80 g of vegetable oil
1 tbsp. grated orange peel
1 tbsp. apple cider vinegar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla sugar
¾ tsp salt
shape size 20×20 cm or brick
1. Mix flour, sugar, zest, soda, baking powder and salt in a large bowl.
2. Separately mix orange juice, oil and vinegar.
3. Combine the flour mixture with the liquid, knead the dough until smooth.
4. Lubricate the form or cover with baking paper. Put the dough into shape, smooth it.
5. Bake at 180 ° C for 30-35 minutes until a toothpick inserted in the middle of the cake is dry.
6. Cool in the grill for 10 minutes. Then turn the cupcake over and remove the paper. Turn the cupcake over again and cool it completely on the wire rack.