Baking with Coconut Oil: What You Should Know
You are luck if the coconut oil finds a place to settle inside your pantry. You'll know what types of treat it can be when baked with. While it is more known as vegan diet but you don' really ave to follow the strict diet. You turn this normal coconut oil and baked delicious muffin and cookies with then. Coconut oil is a versatile baking staple; here's what you should know about making it work for you.
1. Coconut oil has a melting point of 76°F.
Unlike other oils, coconut oil can be liquid or solid — it all depends on the temperature where it's stored. When stored below 76°F, it will firm up and solidify; at a higher temperature, it will melt into a liquid.
2. Coconut oil can be substituted 1:1 for other fats.
When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.
3. You can use solid, room-temperature coconut oil in place of butter.
Depending on the temperature at which it's stored, coconut oil can be liquid or solid. (See number one, above). In its solid state, coconut oil has a texture most similar to butter.
4. You should use room-temperature ingredients when baking with coconut oil.
When mixed with cold ingredients, liquid coconut has a tendency to seize up and coagulate. The best way to prevent this from happening is to bring other ingredients, like milk and eggs, to room temperature before mixing ingredients together.
1. Coconut oil has a melting point of 76°F.
Unlike other oils, coconut oil can be liquid or solid — it all depends on the temperature where it's stored. When stored below 76°F, it will firm up and solidify; at a higher temperature, it will melt into a liquid.
2. Coconut oil can be substituted 1:1 for other fats.
When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.
3. You can use solid, room-temperature coconut oil in place of butter.
Depending on the temperature at which it's stored, coconut oil can be liquid or solid. (See number one, above). In its solid state, coconut oil has a texture most similar to butter.
4. You should use room-temperature ingredients when baking with coconut oil.
When mixed with cold ingredients, liquid coconut has a tendency to seize up and coagulate. The best way to prevent this from happening is to bring other ingredients, like milk and eggs, to room temperature before mixing ingredients together.
Comments
Post a Comment