Cakes and desserts for the most part have a fairly high calorie content. And sooner or later, every housewife has a question: “Is it possible to replace fat in baking with something?”
Cakes and desserts for the most part have a fairly high calorie content. And sooner or later, every housewife has a question: “Is it possible to replace fat in baking with something?” Indeed, the calorie content in pastries and desserts can be reduced. Such baking will be more useful.
Half of the oil in the recipe can be replaced without significant damage to the final result. For this purpose, fruit puree can be added instead of butter. As a result of this replacement, the baked goods will not crunch, the texture will become more like a biscuit, and the muffins will become denser. But at the same time, the calorie content of the dish will decrease significantly.
Fruit puree for baby food without sugar or homemade puree is good for replacement. The proportion of such a replacement is very simple: 100 grams of butter or vegetable oil is replaced by 100 grams of fruit puree. Applesauce is best for baking cakes, and pumpkin puree is best for baking yeast buns, spiced bread, cakes, pancakes, muffins.
Recipes with apple ingredient
For work, we need 3 apples, water, a knife, a blender, a saucepan, a kitchen board.
Peel apples and cut into small pieces.
Put the apples in a saucepan and add a small amount of water (approximately 1 tablespoon for 1 apple).
Put on a slow fire, close the lid and cook until soft. This will take approximately 5-7 minutes.
Grind ready-made apples with a blender.
Applesauce is ready.
Similarly, pumpkin puree can be used to replace fat. To work, we need a saucepan, a knife, a kitchen board, a blender, a pumpkin, water.
Peel the pumpkin from seeds and internal fibers, remove the peel. Cut into small cubes.
Place the prepared pumpkin (150 grams) in a saucepan and add a small amount of boiling water (3 tablespoons).
Cook over low heat with a lid on until done. This will take, depending on the variety of pumpkin, from 10 to 20 minutes. The pumpkin is ready when it crumbles easily after being pressed.
Transfer pumpkin cubes without water to a blender bowl and grind until puree.
Transfer to banks. Cool down. Close the lid and send to the refrigerator. Use as needed for 2-3 days.