When Baking and Certain Ingredients Are Temporarily Short in Supply? This Ingredient Replacement Guide You Must Collect!

Can other materials be used to replace ingredients? Sometimes when baking, I often find that the ingredients are incomplete and I don't know what to do when I don't have time to buy them temporarily.

Today I'm going to share some tips on how to solve the problem of replacing ingredients~

What can be used to replace white sugar?

Honey

Honey has a higher sweetness than sugar, about 25%-50% higher, and it's very common to use honey to replace sugar. Honey contains various vitamins, minerals and amino acids, and has a good auxiliary medical effect on heart disease, high blood pressure and nervous system diseases.

Calorie ratio: Honey: White sugar = 321 kcal: 400 kcal (per 100g)

Replacement method: Use honey in a 1:1 ratio to replace white sugar; if the replacement amount exceeds 200g, the excess part should be replaced with a ratio of honey: sugar = 3:4, while reducing the other liquid ingredients by 1/4, and then adding a small amount of baking soda to neutralize the acidity.

Maple syrup

Maple syrup is made from maple tree sap, rich in minerals and has beauty effects. Good maple syrup is golden yellow and has a sweet and fragrant taste. Although maple syrup's sweetness is only 60% of sugar, pure maple syrup has more sugar than fine sugar, so using maple syrup in baking can make food more flavorful.

Energy ratio: Maple syrup: White sugar = 350 kcal: 400 kcal (per 100g)

Replacement method: Use maple syrup in a 3:4 ratio to replace white sugar, while reducing the other liquid ingredients by 1/4.

Maltose

Maltose is a syrup made from the fermentation of starch grains, with a color similar to honey, but slightly less sweet, and is often eaten to improve stomach pain and cough due to cold.

Calorie ratio: Maltose: White sugar = 331 kcal: 400 kcal (per 100g)

Replacement method: Use maltose in a 1:1 ratio to replace white sugar, while reducing the other liquid ingredients by 1/4.

Butter, vegetable oil, what can be replaced?

Avocado

Avocado and butter both contain a lot of fat, so when using avocado meat in brownies and other pastries, it can replace butter, and also bring more nutrients to desserts, such as vitamins, fatty acids, protein and trace elements. Avocado meat has a high water content, which makes baked goods softer, more chewy and less likely to crumble.

Calorie ratio: Avocado: Butter = 160 kcal: 716 kcal (per 100g)

Replacement method: Use avocado meat in a 1:1 ratio to replace butter.

Coconut oil

Coconut oil is obtained from coconut meat, which is easier to digest and has a smaller burden on the body than other oils, and can accelerate metabolism and promote bone health. Coconut oil has a refreshing coconut flavor, and replacing butter or vegetable oil can make food more fragrant, and can make cookies more crispy.

Calorie ratio: Coconut oil: Butter = 862 kcal: 716 kcal (per 100g)

Replacement method: Use coconut oil in a 1:1 ratio to replace butter.

Almond butter

The fat in almond butter (such as walnut and hazelnut) is the same as that in butter, including lactose, fatty acid and a small amount of cholesterol. It also contains fiber, calcium and vitamin E. Almond butter is a delicious and healthy fat replacement.

Calorie ratio: Almond butter: Butter = 862 kcal: 650 kcal (per 100g)

Replacement method: Use almond butter in a 1:2 ratio to replace butter.

Almond flour, coconut flour can replace flour

Using almond flour to replace wheat flour is a common method used by Japanese baking champion Shingo Sugiura. Besides being gluten-free, the main reason to use almond flour is to get more nutrients from almond. Almond flour is often used to make berry cakes and tart crusts.

Replacement way: If you like a softer texture, then in recipes with yeast, replace 10% of the wheat flour with almond flour; or you can completely replace flour with almond flour, but you need to increase the amount of liquid ingredients accordingly.

Similarly, you can use coconut flour to replace flour. To fully utilize its exotic flavor, the amount of coconut flour in the mixture should not exceed 25% of the total flour amount!

Soy milk or almond milk can replace milk

Soy milk and almond milk both contain plant protein, in addition to rich trace elements and minerals, and have lower calories than milk, and are lighter than milk. But the flavor will change accordingly, so add it sparingly.

Calorie ratio: Soy milk: Almond milk: Milk = 14 kcal: 46 kcal: 61 kcal (per 100g)

Replacement method: Use soy milk or almond milk in a 1:1 ratio to replace milk.

Milk + Butter replace cream

If you run out of cream in the house, don't buy it. You can replace it with milk and butter.

Replacement ratio: For example, to replace 250ml of 35% cream, you can use 180ml of milk and 80ml of butter to replace it.

Flaxseed can replace eggs

Flaxseed can replace eggs because flaxseed also has a gelling effect and can increase the viscosity. Flaxseed powder is more fine than flaxseed, which can better stabilize the structure of food and increase humidity. Flaxseed is rich in antioxidants and omega-3, which can greatly improve the nutritional value of baked goods.

Calorie ratio: Flaxseed powder: Egg = 525 kcal: 144 kcal (per 100g)

Replacement method: Mix 15g of flaxseed powder with 45ml of cold water, and stir until uniform, then let it stand for 2 minutes to replace one egg.

Refined white flour can be replaced

White flour

The first replaceable ingredient is white flour, as bleached refined white flour can cause allergies to people with gluten sensitivity or increase blood sugar load. Healthy baking requires more dietary fiber and protein, so you can replace refined white flour with more nutritious replacements.

Black beans

If you are making brownies, you can try replacing one cup of white flour with a cup of black bean puree. Black bean puree not only gives the brownies a bean flavor, but also improves its texture and texture.

Whole wheat flour

In most baking recipes, whole wheat flour can be replaced with white flour in a 1:1 ratio. However, whole wheat flour will change the taste, texture and density of the dough. If you want to make cakes or muffins, or other light and airy pastries, you can try using whole wheat flour.

Almond flour

If you want to make baked goods with a special flavor, you can try using almond flour. Almond flour is naturally gluten-free and rich in protein, which can increase the protein content of pastries. Almond flour is often used to make berry cakes and tart crusts.

~