Oil or Butter Substitute
Did you know that applesauce can be a great butter or oil substitute to cut the fat in baking?
It’s usually a 1:1 ratio. It works best in baked goods such as, quick breads, muffins etc. I say experiment first because there is generally a slight change in texture. So, for example if you need 1 cup of butter start out with half butter half applesauce. If it works, next time do a little more applesauce etc.
Want to know why this works?
Although fats add richness and texture, the primary job of a fat in a recipe is to keep the flour protein from mixing with the moisture and forming long strands of gluten—a reaction that would give cake the texture of rubber tire. That’s why it’s so important to keep the liquid and dry ingredients separate until the very end, and to mix them together very gently by hand. When you substitute applesauce, it’s even more important to work the batter gently, and as little as possible, in the final mix.
Tips for using applesauce~
* Use unsweetened applesauce, or reduce the amount of sugar in the recipe if you use sweetened applesauce.
* Measure applesauce in a liquid measuring cup.
* Use a hand or stand mixer to thoroughly combine the applesauce with the other liquid ingredients (egg, flavoring), then blend the liquids with the sugar. With a large spatula, carefully fold the dry ingredients into the mixture until just combined.
* The finished product will be moist. Don’t alter the time for cooking because low-fat recipes dry out when they’re over-cooked.