substitute for eggs
peter
rise properly. Has anyone found an egg substitute that works well for
cake making? Alternatively, what am I doing wrong?
--
Regards,
Peter
email: peter...@virgin.net
David
If you buy cage free eggs, you will be encouraging better
lives for laying hens. If you use an egg substitute you will not.
mrfalafel
Most people use egg replacers to help 'bind' baked goods but
there are other tricks to help cakes rise without eggs. One of
them is to add some(extra) baking powder. There are no hard and
fast rules, though, it goes recipe by recipie. One great cake
recipe I know adds vinegar and baking powder which causes the
cake to rise quite well (you can't taste the vinegar, obviously).
Please post the recipe you are trying to recreate without eggs
and I'll see if I can adapt it for you (I'm sure others will be
of assistance).
I mean, who wants chicken menses in their food? Yuck!
* * * * * * * * * * * * *
"Without deviation from the norm,
'progress' is not possible." F. Zappa
-----------------------------------------------------------
Got questions? Get answers over the phone at Keen.com.
Up to 100 minutes free!
http://www.keen.com
russ
dh...@yahoo.com (David ) wrote:
> peter <peter...@virgin.net> wrote:
>> Has anyone found an egg substitute that works well for
>> cake making? Alternatively, what am I doing wrong?
>
> lives for laying hens. If you use an egg substitute you will not.
If you eat eggs, you will be significantly raising your cholesterol
level. If you use an egg substitute you will not.
EGG REPLACERS:
- 1 tbs gram flour/soy flour and 1 tbs water
- 1 tbs arrowroot flour, 1 tbs soy flour and 1 tbs water
- 2 tbs flour, 1/2 tbs veg. shortening, 1/2 tsp baking powder and 1 tbs
water
- 50g tofu blended with liquid portion of recipe
- 1/2 large mashed banana
- white sauce (roux sauce) made with soymilk and, veg. margarine/oil
and flour.
Personally, I usually use 1/2 banana per 'egg', and that works fine -
if the banana taste isn't going to combine well with what I am baking,
I just use some soy flour mixed to paste with water. They both seem to
work fine.
Sent via Deja.com http://www.deja.com/
Before you buy.
David
>In article <397b693e....@news.mindspring.com>,
> dh...@yahoo.com (David ) wrote:
>> peter <peter...@virgin.net> wrote:
>>> Has anyone found an egg substitute that works well for
>>> cake making? Alternatively, what am I doing wrong?
>>
>> If you buy cage free eggs, you will be encouraging better
>> lives for laying hens. If you use an egg substitute you will not.
>
>If you eat eggs, you will be significantly raising your cholesterol
>level. If you use an egg substitute you will not.
[...]
You can remove the yolk.
T5NF
writes re: egg substitutes:
>EGG REPLACERS:
>- 1 tbs gram flour/soy flour and 1 tbs water
>- 1 tbs arrowroot flour, 1 tbs soy flour and 1 tbs water
>- 2 tbs flour, 1/2 tbs veg. shortening, 1/2 tsp baking powder and 1 tbs
>water
>- 50g tofu blended with liquid portion of recipe
>- 1/2 large mashed banana
>- white sauce (roux sauce) made with soymilk and, veg. margarine/oil
>and flour.
add to the list:
-1 tablespoon flax seed meal + 3 tablespoons water
imparts a nuttyish flavour and a little tooth. You can also make flax "goop"
though I've never done it (and me being a fan of gloopy foods ;-) ). I think
you use the same proportions for the flax seed meal, but you use whole flax
seeds instead and boil then strain the mixture. If you're interested in this
method, I'll find the instructions and post them Friday. I got them from a
really terriffic site on vegan baking...unfortunately I haven't the foggiest
what the URL is..
Fritz
T5NF
for flax goo/egg replacer:
For one egg, use 4 tsp. whole seeds to 1/3 cup (80ml) water. (some will boil
off) Simmer for 5-7 minutes, let cool, pour into a bowl lined with
cheesecloth. Gather up the edges of the cloth and squeeze out the gloop--if
you're using a strainer and it works, your gloop is too thin--just simmer it
longer. Use about 1/4 cup gloop to replace one egg.
From what I understand, if you whip the gloop before adding to your cake
batter, it will help to aerate it.
This information was gleaned from a wonderful site on vegan baking by Noel V.
Nevins at:
http://www.teleport.com/~noelvn/vegan/vegan_baking.html
Fritz
T5NF
>Most people use egg replacers to help 'bind' baked goods but
>there are other tricks to help cakes rise without eggs. One of
>them is to add some(extra) baking powder.<snip>
Here's an FYI for you--Ener-G (brand name) Egg Replacer & likely other
commercially available egg replacers have added leavening which if combined
with even more baking powder can leave a discernable (dis)taste in the finished
goodies. ;-P yuk.
>One great cake
>recipe I know adds vinegar and baking powder which causes the
>cake to rise quite well (you can't taste the vinegar, obviously).
>
I have a lemon cake recipe that uses vinegar & baking powder--the first time I
made it I was very glad I'd used a really large mixing bowl ;-)
Fritz
"Mad"
T5NF wrote in message <20000728173144...@ng-ce1.aol.com>...
>>mrfalafel mrfalafe...@yahoo.com.invalid
>>One great cake
>>recipe I know adds vinegar and baking powder which causes the
>>cake to rise quite well (you can't taste the vinegar, obviously).
>>
>I have a lemon cake recipe that uses vinegar & baking powder--the first
time I
>made it I was very glad I'd used a really large mixing bowl ;-)
>
>Fritz
Aloha people,
I'm a little confused by what you're saying.
You should only be adding extra vinegar
and baking SODA, NOT baking POWDER.
Baking powder is an all-in-one mixture,
which has both the baking soda to provide
the carbon dioxide for the bubbles, and
alum or tartaric acid or some other acid
ingredient to react with the baking soda.
I think the bad taste may be either excess
acid or the aluminum from the alum
(aluminum sulfate).
I think the alum formula is more common
than the tartaric acid because it is cheaper,
but I'm not sure of that, either. Could be just
that it keeps longer. Anyone know?
Aloha,
"Mad" (not angry, just strange)
T5NF
>I'm a little confused by what you're saying.
>You should only be adding extra vinegar
>and baking SODA, NOT baking POWDER.
Huh?*You're* confused....I'm not adding extra anything to anything--my cakes
rise just fine. I mentioned that adding extra leaveners to commercial egg
replacers that already contain leaveners will contribute to bad taste. What
part of that did you miss? We're both saying the same thing.
Aloha back at you,
Fritz