What are the best tips for making low -fat biscuits?

You can make low -fat biscuits by finding healthy exchanges for fattening ingredients such as eggs, butter, oil and shortening. Low -fat alternatives to butter and eggs are available in most supermarkets. Ingredients such as apple sauce, puree pumpkins and puree add moisture to browny doughs and maintain the texture desirable. The number of fats and calories can be further reduced by the production of smaller biscuits and avoiding other ingredients such as icing.

Brockies are made when flour, sugar and cocoa powder are combined with oils and eggs to form a dough that bakes into a rich dessert. Bakers who want low -fat biscuits must keep the dough wet to prevent dried and burned biscuits. Replacing some or all eggs, butter, oils and shortening healthier alternatives is a way to make low -fat biscuits without having to change the taste or victim. For example, low -fat margarine can be replaced by butter -free regular eggs.

Some bakers separate the ŽLTits and white and then add as white as required in the recipe, but use less than the required number of egg yolks. The use of egg substitutes or reduced yolles can slightly change the texture of biscuits. However, this is not usually evident.

Puréed fruits, vegetables and beans can replace some or all fattening components in biscuits and at the same time improve the value of nutrition. These substitutions often adapt to people who have diabetes, lactose intolerance or other special dietary needs. Brownies, which are made of apple sauce, puree with pumpkins or puree, often taste similar to traditional biscuits, and research has shown that many people cannot recognize this difference.

Unspeed apples or puree pumpkins can be combined with egg substitutes or reduced egg yolks on Make Brownies as little fat. Some bakers mix dry biscuits with one or two cans of purped pumpkins, completely omitted inEjca and oils. Although the texture can be slightly changed, this method is often used by people who want to make low -fat biscuits or reduce the sugar content. Applesauce should only be used to replace oils; Eggs or egg substitutes are still obliged to maintain the desired texture.

The decreased potion size keeps lower fat biscuits, even if substitution has not been used. Many bakers will reduce Brownie recipes by half or 75 percent, but the biscuits will be placed on the same number of servings. These biscuits are smaller and not as strong as traditional biscuits, but the taste is not affected. Cutting ingredients such as nuts, chocolate flakes and icing also reduce the fat content.