QUESTION: Baking: how to substitute ingredients (butter/milk/eggs) in a recipe?

Substituting ingredients in baking is a creative process that requires an understanding of basic culinary laws and food safety principles. First, pay attention to the recipe and the structure of the dough, and only then experiment with flavor additives and decorations. This engineering approach to cooking helps minimize hidden problems and ensures that component substitutions will not ruin the texture of the finished product.

If you need to replace butter with vegetable oil, consider their different fat composition and state of matter. Generally, use about 80-85 grams of liquid vegetable oil for every 100 grams of solid butter, since butter contains a small percentage of water and milk proteins. Vegetable oil is better suited for moist cakes, muffins, and carrot cakes, but it will not provide the buttery aroma and flaky texture of margarine or butter.

Replacing milk in a recipe depends on the role it plays. Regular cow's milk can easily be replaced with plant-based alternatives such as almond, soy, oat, or coconut milk in a one-to-one ratio. If the recipe requires an acidic environment to activate baking soda and you are using plant-based milk, add a few drops of lemon juice or apple cider vinegar to it to mimic buttermilk or kefir.

Eggs in baking are responsible for binding ingredients, rising, and moisture in the dough. To replace a single egg in vegan or Lenten recipes, you can use chia or flax seeds: mix one tablespoon of ground seeds with three tablespoons of water and let it sit for a couple of minutes until a gel-like consistency forms. Ripe banana puree, applesauce, or a mixture of starch and water also work wonderfully as binding agents, especially in recipes for brownies and dense cakes.