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How to replace yeast in desserts and beyond – Italian Cuisine

How to replace yeast in desserts and beyond


The recipe you want to prepare includes yeast, but have you finished it? Here's how to do it

It may happen that you want to make a cake or muffins, but you have finished the yeast or having to take into account any intolerances. How then do you allow the cake to swell and become fluffy and light? What are the ingredients they can replace the yeast, getting a fairly satisfactory result?

We asked our pastry chef for help Emanuele Frigerio, teacher at the courses of The Italian Cuisine School.

How to replace yeast

Here are some tips to replace yeast with ingredients that can be found at home or to buy and keep in the pantry. Ideal for making desserts, but not only!

Bicarbonate
Chemical baking powder can be replaced with baking soda, but the quantity required by the recipe must be changed: it will be necessary just under half the amount of yeast. If the recipe includes a 16 g sachet of classic yeast, you will have to use 7 g of baking soda. Remember that baking soda releases a residue of sodium, so you won't need to add the classic pinch of salt to the mixture.

To favor the leavening action it will be necessary to add an acidic substance. You can use a few drops of lemon juice you hate apple cider vinegar, but also a little bit of mineral water will have its effect.

Cream of tartar
The cream of tartar can replace the yeast, even if it has a lower effervescence power (it also does not release taste). It is recommended to use it in even quantity the weight of the yeast specified in the recipe.

How to replace beer yeast

Instead of fresh brewer's yeast, you can also use the dehydrated one. This type of yeast does not have a deadline like that of fresh brewer's yeast and is therefore easier to to preserve at home for a long time. To replace it you need to divide by 3:57 the amount of fresh yeast required by the recipe: the result of the operation will be the weight of the dehydrated beer yeast necessary.

Do you need to prepare a sponge cake? Yeast is not needed

Remember that if you plan to prepare a cake with a sponge cake base, you will not need the help of the yeast. The secret for a soft sponge cake is simply in the eggs, which must be perfectly assembled with the help of electric whips, incorporating more air possible.

The advice of our Emanuele Frigerio? Never whip cold eggs in the fridge, rather heat them slightly in a water bath or in a bowl with warm water. How do you know when the eggs are whipped? The compound must "write": if you let it run from the whips it must leave a clearly visible trace on the surface.

How to replace eggs – La Cucina Italiana – Italian Cuisine

How to replace eggs - La Cucina Italiana


From chickpea flour to aquafava, from apple vinegar to banana, here are all the ingredients that can be used instead of eggs

Eggs are a fundamental ingredient for many dishes, but if for any reason you do not want or cannot eat them, there are many viable alternatives. Here 12 ways to replace them in a way quick and easy.

1. Flax or chia seeds

That's enough a spoonful of chia or flax seeds chopped and mixed with three tablespoons of warm water to replace an egg in desserts. Let rest a handful of minutes, the time that a gelatinous substance is formed, and add the latter as a binder to baked desserts, biscuits and pancakes.

2. Soy yogurt

Whether you are preparing a dessert or a savory recipe, use two tablespoons of soy yogurt for each egg: your doughs they will also be softer.

3. Soy milk

Soy milk is perfect for making mayonnaise, but also to brush the dishes so that they acquire a beautiful golden color during cooking.

4. Banana

Half mashed banana for each egg: it is one of the best known ways to replace eggs in muffins, cakes and plumcakes. Banana acts as binder and makes him soft dough, you just have to be careful to then adjust the amount of sugar to add to the recipe: in part the banana will already take care of sweetening.

5. Apple cider vinegar and baking soda

Apple cider vinegar replaces eggs when they have to inflate and rise the doughs of cakes and muffins. Add a teaspoon of vinegar and a pinch of baking soda to the last, mix and bake immediately.

6. Aquafaba

The aquafaba is simply thelegume cooking water, which in addition to being tasteless has the same characteristics as egg white: it can be mounted to prepare meringues, mousse or – together with oil, salt and lemon juice – to make a tasty one Vegan mayonnaise.

7. Apple or pumpkin pulp

50 g of grated apple or 70 g of cooked pumpkin pulp for each egg and you're done. Either way, the taste of the two ingredients may be felt in the finished product, you must therefore pay close attention to the combination of flavors.

8. Rice or corn starch

40 grams of rice or corn starch on 250 grams of liquid will allow you to thicken sweet and savory creams, sauces, puddings and spoon desserts.

9. Potatoes, legumes, rice or millet

How to replace eggs in in meatballs and meatballs? Just add boiled and mashed potatoes or legumes or simply drained rice or millet.

10. Peanut Butter

The various types of butter deriving from dried fruit, spreadable creams obtained by blending hazelnuts, almonds, peanuts, cashews for a long time, are perfect in biscuits and shortbread. It is a fatty ingredient, so adjust the amount of oil or butter that you will add to the recipe: use three tablespoons of peanut butter instead of each egg.

11. Agar agar

How to replace eggs in creams, spoon desserts and puddings? With agar-agar, product obtained from the processing of different kinds of red algae, which has a high thickening power: in fact, one teaspoon for every 200 ml of liquid is enough.

12. Chickpea flour

In addition to the vegan omelette, chickpea flour can also be used for meatballs (a tablespoon of flour with three tablespoons of water) or in savory pies and plumcakes, combining two tablespoons of chickpea flour, three of water, a teaspoon of instant yeast and a pinch of baking soda. Here's how to replace eggs, without losing their agglutinating power.

How to replace butter with oil in desserts – Italian Cuisine

How to replace butter with oil in desserts


What is the correct proportion to replace butter with oil in a sweet recipe? Our pastry chef answers

You don't have butter in the fridge, but do you want to prepare a dessert that requires it among the ingredients? Nothing could be easier: to prepare biscuits, pies and cakes you can easily use the oil!

Replacing butter with oil may also be necessary if you are lactose intolerant and will also allow you to obtain lighter sweets. But to replace the butter with the oil in the preparation of shortbreads and cakes, some clarifications are needed: we asked our pastry chef for help Emanuele Frigerio, teacher at the courses of The Italian Cuisine School.

How to replace butter with oil

Pastry is all about chemistry. Butter contains on average 80% fat and 20% water, while oil is only fat. Due to their different composition, to replace the butter with the oil it is necessary to use different doses: the amount of butter must be replaced with a dose of oil of about 18-20% less. For example, for 100 grams of butter it will take about 80 ml of oil.

Obviously, the proportion is also valid in reverse: if you have a recipe that includes oil, but you want to use butter, just use about 20% more.

Replace butter with oil: which oil to choose?

What is the best oil to use to prepare delicious desserts? Choice is all about taste. Surely you can use theextra virgin olive oil, but its intense flavor may not be liked by everyone, especially the little ones. Its aroma will certainly be very strong, so it all depends on the dessert you are preparing and your taste.

With the same conversion rules we talked about before, you can use it seed oil. Peanut oil, sunflower oil, corn oil or rice oil are fine.

Watch the video below recipe by Emanuele Frigerio to prepare biscuits without butter and without eggs.

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