![]() However, some have told me that they bake with it all the time. ![]() I also think it makes a denser recipe than if using vegetable oil, so I only like to use it in some yeast bread recipes that call for liquid fat. Use olive oil in breads, both yeast and quick, in some cakes and cookies. Olive oil can be used in baking recipes, instead of vegetable oil or other liquid fats (not solid fats), BUT using it is a matter of personal taste - most olive oils have too a strong taste for most recipes, but extra-light olive oil doesn't. It is rich in HDL (cholesterol that helps the cleaning of arteries) and vitamins A, D, E, K. OLIVE OIL: the most noble and wholesome of fats. See: how to substitute oil with applesauce and other fruit purees. The oil’s lubrication properties help keep the dough from sticking to the baking surface the general rule is that if your batter or dough does not contain a lot of fat, that you must prepare their pans using more. Oil does not aerate when creamed with sugar so it does not have air holding properties. ![]() This coating also prevents some gluten development, but not as effectively as solid, plastic fats do. The liquid oil coats the flour and sugar particles allowing for a smoother dough, easier mixing, reduced mixing times and some mixing tolerance. OILS: These types of fats always stay liquid and never set into a solid form. Copyright © 2000 Sarah Phillips All rights reserved. ![]()
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