Baking Substitutions

2,550
13
Joined Mar 13, 2001
m brown
Seattledeb

Thanx u2.

i'm a bit :confused: too: once you brush hot molds with butter...how long do you heat them up in the oven first before putting batter in them?
 
579
10
Joined May 6, 2001
I use yogurt too in my low fat baking. I also you a lower fat ricotta. It gives the baked goods a wonderful crumb without adding an odd aftertaste or excess sweetness.

Svadhisthana :D
 
750
10
Joined Apr 30, 2001
I think that yogurt works best in things you want a dense texture in - like brownies or pound cake. Applesauce works better in light textures like cakes and muffins. But, what can you use in cookies that will still make them crisp?
 
4,462
105
Joined Aug 4, 2000
Nancya,

Substituting turbinado sugar, more egg whites and less flour will make cc cookies crisper.
 
444
10
Joined Jun 9, 2001
isomalt is way to expenive and only availbe from one supplier. its better off just used in sugar art (pulling, blowing, ect)
 

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