How can I use margarine for baking?

In general, margarine can be used for baking if it is authentic margarine with a sufficiently high fat content. Real margarine can be replaced in the same amount of butter, even if the baked bowls provide a different taste. There are several modified or mixed versions of margarine, which may not be suitable for baking, mainly because they do not have enough fat to cause the necessary reactions in food and because they have a high water content. It is best to avoid non -fat margaren for baking and products that are packed as margarine, but are marked as spreads or substitutes. Margarine has different properties than butter, so when using margarine for baking, it may be beneficial to freeze in front of cream, melting and be aware of any ingredients such as flavors that could be added during production.

true margarine is mainly made of fats that are derived from vegetable oils. The definition of "real margarine" is such that it must contain at least 80 percent of fat, causing thatIt is equivalent to butter in this respect and allows you to use margarine to bake almost any kind of food. Candie based on pastry and syrup are two exceptions unless the recipes have been developed specifically for the use of margarine. The amount of fat in margarine is sometimes reduced to form a low fat or non-fat product that may not be suitable for baking. In general, margarine can be used for baking, which has a fat content of more than 50 percent.

If the amount of fat is reduced in margarine, then it is often replaced by water. When using margarine for baking, excess water can quickly turn the dough or dough into a very soup mess and should therefore be avoided. Some recipes are responsible for other water in non -fat Margarin and adjust the remaining ingredients byy. In these cases, the use of margarine with higher baking fat can lead to a dough that is too dry.

If the recipe requires margarine to be creamed or whipped with sugar, then it can be doneeasier if margarine is first partially frozen. This will help him maintain the structure of whipping. In addition, the melting point for margarine is lower than the butter point, which means that margarine is easier to melt. Some margarine has ingredients such as flavors or salt that can affect the taste of the last food, so the choice of suitable margarine for baking may include the consciousness of its ingredients.