I am very often asked how to replace butter with vegetable oil in baking so as not to "break" the recipe. Look - everything is simple. You just need to remember a few numbers.
I remember all these numbers (it's not hard to remember, especially when you use it a lot). But, of course, it is not at all necessary to "push" all these 4 lines into your head! You can just write down somewhere or choose one and remember it (in which units it is more convenient). First teaspoons:
If the recipe contains 20 g of butter, respectively, I add 3 tsp instead of them. vegetable, etc.
If you are not "friends" with teaspoons or there is much more oil in the recipe than 10 g, we remember in the dining rooms:
In the same way - if you need more, I multiply or add 🙂
But you can remember in glasses. If it is more convenient for someone, here is in your glasses:
And more numbers (also in glasses, but suddenly it's easier for someone to remember):
Well. Now you know this too (although, of course, this is no secret). I often do such "substitutions" of vegetable butter. And, by the way, on the contrary - vegetable oil for butter - I also often change it)) I hope at least someone else will come in handy, besides me. Write, were these numbers useful to you?
Why am I making such replacements? With vegetable oil, yeast baked goods, for example, are more "airy". In this recipe, I replaced 75 g of butter with 50 ml of vegetable oil. The buns turned out to be much more fluffy and baked perfectly: