It's tricky to improvise when baking. We ran some tests to find the ingredients that will save you trip to the grocery store
To get a sense of how this would work practically, we used a relatively mistake-tolerant gingerbread muffin recipe. But we made one key change: we replaced the two tablespoons of water with the same amount of milk across all batches. This puts more protein into the mix, resulting in a tighter crumb and even more room for errors.
To know exactly what each replacement did to the final flavor, texture, and consistency of the recipe, we baked five sets of mini-muffins: three batches with one swapped-out ingredient, one fully vegan set, and a control batch with the original recipe. We cooked them all in the same oven, for the same amount of time, and at the same temperature.
When it comes to texture, these were far moister than the control muffins. In fact, one of these came out so soft we weren’t sure it was fully cooked, but it was fine once it cooled down.Dan Steiz
Malaysia Latest News, Malaysia Headlines
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