Mastering baking basics involves understanding rising agents and finding the right substitutes for butter or milk. Learn how to fix a crumbly cake, avoid soggy pizza dough, and ensure your baked goods rise perfectly every time.
You can still bake a light, flavorful cake while reducing the fat and calories from your recipe. Butter, which is high is fat and calories, works together with leaveners such as baking powder, to give cake a delicate, light consistency while also giving it a rich, delicious flavor and a tender crumb.
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Successfully swapping yeast for baking soda and lemon juice is easier than you may think, although the texture of your baked good will typically be slightly coarser than one baked with yeast. According to Margaret M. Wittenberg, author of the book, "New Good Food,"
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Although some people say that butter makes everything better, it also adds a whopping 1,600 calories and 177 grams of fat for every cup you use while baking. Fats such as butter are typically used to add tenderness and moisture to breads, muffins, cakes cookies and other baked goods.
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