Butter is an indispensable part of the bread making process. The butter tastes mellow and can increase the flavor of baked goods. It is a versatile ingredient.

In the process of making bread, butter is an indispensable part. The butter tastes mellow and can increase the flavor of baked goods. It is a versatile raw material.

Butter is often used to make bread, muffins, cakes, etc. Its quality will directly affect the taste and appearance of baked foods, but this does not mean that it is indispensable. Today we will take a look at the ingredients that can replace butter

1. Use

① for bread

Corn oil, peanut oil, tea oil, olive oil and other liquid oils can all be used to replace butter. However, since liquid oil does not have the plasticity of butter, it is slow to wake up. It is best to choose a lighter liquid oil to avoid affecting the flavor of the bread.

Replacement ratio:

can be replaced year-on-year, such as 10 grams of butter, and the same liquid oil is also 10 grams. This ratio is suitable for most breads.

Notes:

If the oil in the formula accounts for a large proportion (8%-15%), it needs to be added in batches and stirred slowly. After stirring, the gluten is better tough, but the dough will dry, so the amount of water needs to be increased appropriately.

②, solid-state liquid-state oil

solid-state liquid-state oil can also be used to replace butter, such as lard. The effect of lard is closer to butter and has white and delicate tissues. However, it is recommended to be used in formulas with an oil content of no more than 8%, because if the amount of lard is used too much, it will affect the overall aroma and flavor of the bread.

Replacement ratio:

can be replaced year-on-year, such as 10 grams of butter, and the same replacement oil is also 10 grams. This ratio is suitable for most breads.

Notes:

is best added in solid form. If added in liquid form, the surface of the dough will be too smooth, which will affect the time of dough making.

③, light cream

light cream can also be used to replace butter. The fat content of light cream is 30%-40%. If you add it directly to the dough, it can make the gluten moister, and the bread made of milk has a heavier aroma and a better flavor.

Replacement ratio:

If 10 grams of butter is needed in the recipe, 25-35 grams of light cream can be used instead. Since the water content in the light cream is about 65%, the amount of water used in the recipe can be reduced accordingly.

Notes:

is added with the pre-oil method, and the dough will be beaten longer than the post-oil method. Although the amount of water used in the formula is reduced according to the proportion, it still needs to be adjusted according to the actual situation. If the dough is too dry, add a small amount of water to stir.

2. Use

① for fillings, cheese

cheese has less calories than butter, and the cheese tastes milky and not greasy, so cheese can be used instead of butter.

Replacement ratio:

Butter: Cheese is about 1: 0.5-1.

or above can replace some ingredients for butter. These alternative ingredients have a rich effect in baking. They not only increase the flavor, but also moisturize the dough. Although the taste or texture is different from butter, the basic effects are similar. If you don’t have butter, you can choose these ingredients instead. If you have more questions about baking, you can send a private message or leave a message to the editor~