[baking lack of material emergency replacement ~ high gluten, medium gluten and low gluten flour conversion and blending method step diagram, baking lack of material emergency replacement ~ high gluten, medium gluten and low gluten flour conversion and blending how to cook]

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Lack of emergency replacement of baking materials ~ conversion and blending of high gluten, medium gluten and low gluten flour

Baking materials should be replaced urgently. Novice Xiaobai suggested that the lack of baking materials can be replaced by other materials. In fact, some raw materials can be completely replaced by other raw materials. Before sharing, explain: you can try to replace it in case of emergency. if you have enough time, you are still advised to buy raw materials ~

Food Ingredients

high gluten flour

medium gluten flour

low gluten flour

corn starch

Step

⭐Flour Substitutes
❗low gluten flour
① 100g low gluten flour = 50g high gluten flour 50g corn starch (ratio 1:1)
② 100g low gluten flour = 80g medium gluten flour 20g corn starch (ratio 4:1)
❗Medium gluten powder
① 100g medium gluten flour = 50g high gluten flour 50g low gluten flour (ratio 1:1)
② 100g medium gluten flour = 80g high gluten flour 20g corn starch (ratio 4:1)
❗️ Whole wheat flour 1:1 replacement
❗️ Almond powder 1:1 replacement
❗High gluten flour can be directly replaced by steamed bread flour

⭐Butter Substitute:
① Corn oil/salad oil/coconut oil 1:1 replacement.
② avocado 1:1 replacement
Suitable for butter replacement for recipes containing chocolate.
③ Banana 1:1 replacement
Make a banana-flavored muffin or cake for dessert.
④ Yogurt
Replace with thick Greek yogurt 1:1.
⭐condensed milk substitutes:
Pour 1 liter of whole milk and 1 cup of white granulated sugar into the pot, simmer for about 2 hours, stirring occasionally, until the milk is reduced by half, add 1 tablespoon of butter and stir well.

⭐Egg substitutes (for people with egg allergies):
① 50g tofu = 1 egg
Potato starch and tapioca starch can also be used to replace
③ 1 tablespoon of flaxseed 2 tablespoons of water = 1 egg
④ Chia seed usage consistent with flaxseed
⭐white sugar substitutes:
① Fine granulated sugar, powdered sugar and white sugar can be directly replaced
② Honey/Syrup
Since honey and syrup contain more water than white granulated sugar, it is necessary to appropriately reduce other liquid raw materials in the baking formula and use honey instead of baking cakes to make them more moist.
③ coconut sugar/palm sugar 1:1 replacement of palm sugar also has a slight coconut flavor, when choosing, we should also consider the impact of palm sugar taste on the finished product.
④ Stevia
1/2 stevia = 1 sugar

⭐Lemon Juice Substitute
① White vinegar 1:1 replacement
But can't add more, there will be obvious sour taste
② Rum/liqueur 1:1 replacement
⭐Milk Substitutes:
100g milk = 10g milk powder 90g water