Thinking? In fact, everything is simple! The answer is in the article.
Allergy-ovo-vegetarians, vegans and Christians observe a fast, also want to feast on delicious cakes, cookies, muffins and cakes.
Therefore, it is urgent issue - what to use instead of chicken eggs in baking without losing its quality?
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Sometimes the desire to bake pancakes or biscuits can catch us late at night when the shops are closed, and the neighbors are asleep, or do we just too lazy to go somewhere.
Perhaps, suddenly appeared on the threshold of the guests who need something to surprise, and not much time to run for the eggs.
Yes there may be a few situations when you need to find a full replacement for the chicken egg when baking?
Products that replace eggs
Eggs in a test bind all the ingredients are excellent baking powder, baking gives splendor, humidity, crispness and lightness.
However, there are products, and combinations thereof, which can replace the eggs, while the taste, appearance and baking quality does not suffer.
So, one egg - is this:
1 table. cornstarch that is needed stir until smooth in table 2. tablespoons of water and put into the dough. At the request of the mass, you can add 1 table. spoon dry milk.
2 table. spoons potato or corn starch without adding liquid.
2 teaspoons baking powder and as much water into the mass, you can add 1 table. a spoonful of vegetable oil.
2 table. spoons of milk, ½ table. baking soda, ½ table. spoons of lemon juice (you can without lemon).
1 table. teaspoon ground flax seed and table 2. hot water scoops (flax soaked in water to a gel state).
1 table. spoon potato starch, 1 table. Spoon sour cream (or oil), 1 table. spoon of water - ideal egg substitute for cheesecakes. Was thoroughly whisk and add the cheese.
Special additive Ener-G, replacing eggs in vegan baking.
The additive composition includes potato starch, tapioca flour and baking powder.
Before kneading the dough should grind 1 teaspoon Ener-G with 2 table. spoons warm water until foaming.
Half a mashed banana, 3 table. spoon mashed apples, plums, pumpkins, squash, apricots.
2 table. spoons oatmeal, soaked in water.
3 table. spoon gram flour and the same amount of water.
1 teaspoon soy flour, diluted in 1 table. spoon of water.
3 table. tablespoons of peanut butter.
3 table. tablespoons of mayonnaise.
¼ cup tofu.
Subtleties in the replacement of the other ingredients of eggs
- To lubricate the surface of the confections can use milk instead of eggs - baking cakes, cookies, pie and biscuits. To lubricate the sweet pastry in milk can add sugar, and for meatless baked goods are usually used for this purpose sweet tea.
- Soda and baking powder in combination with vinegar, water or oil produce confections fluffiness and volume.
- If the dough composition already includes soda, instead of eggs can take banana, fruit purees, flaxseed, oatmeal, potato or corn starch.
- The use of corn starch instead of eggs when baking makes the dough pliable and smooth - because it is convenient to make biscuits and sculpt cakes.
These tips are suitable only if you need to replace no more than two eggs, so you'll have to select the appropriate recipes.
Without eggs are unlikely to bake a cake, or get protein soft cake for the roll, which is made of eight eggs in the original.
But pancakes, muffins, cheesecakes, cookies, muffins, and plain biscuits obtained sufficiently dense and pleasant to the taste.
Yaytsezameniteley disadvantages are limited opportunities in the choice of recipes, but the main advantages replacement of eggs other products - new nut and fruit flavors, and the reduction of cholesterol levels caloric.
Most importantly - the quality of these foods is not impaired, and pastries pleases its friability and lightness!
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