What are the best baking tips with yogurt?
Some chefs find that baking with yogurt allows them to reduce fat or calories in dessert or bread. When baking with yogurt, the chef should not use one to one to replace yoghurt for another component in most cases. For example, yogurt should not replace all butter in the recipe, otherwise the result will be too cold. It does not matter the fat content used for baking with yogurt. The chef can try to use yogurt with a full, low fat or fat -free content and get the same results, although some yoghurts can cause food to accumulate more or cake.
Yogurt can be used as partial substitutes of butter or oil in the recipe for roast goods. Baker can replace half of butter with yogurt and using half as much yogurt as butter. For example, in a recipe that requires 1/2 cup (113 g) butter, the chef should use 1/4 cup (57 g) butter and 2 tablespoons (28 g) yogurt. If the recipe requires 1 cup (225 g) vegetable oil, the chef can replace 1/2 cup (113 g) Wi1/4 oilLKU and 2 tablespoons (85 g) yogurt
Instead of replacing the fat in the recipe when baking yogurt, the chef can try to replace the liquid instead. When trading with sour cream for yogurt, one to one ratio can be used because both have similar consistency. This means that if the recipe requires a 1/2 cup (113 g) acid cream, the baker can replace it with a 1/2 cup (113) yogurt without damaging the recipe.
If yogurt is used as a substitute for heavy cream, milk or any other liquid, only a small amount should be replaced at first. In the subsequent attempts to prepare baking recipe with yogurt, the chef can replace yogurt instead of a larger amount of liquid. To start with yoghurt, a quarter of a liquid in the recipe can be traded. If the recipe requires 8 oz (227 g) milk, bakers can use 2 oz (57 g) yogurt and 6 oz (170 g) milk.
When exchanging fat yogurt makes a tackil good recipe less boHaty, using yogurt instead of milk increases the richness of the recipe. Baking with yogurt also adds a spicy taste to the roast goods. In order to avoid too acidic taste, the chef may want to experiment with different yoghurt brands while baking.