Baking is a science, not an art. You want cooking for that. You can't just randomly switch shit and expect it to work. If you must substitute, do some research first and expect to have to fiddle with stuff to get things to come out tolerable.
this post was submitted on 17 May 2024
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Baking is as much of an art as cooking is. It is just much less complacent with mistakes.
As soon as you get the notion of what to mix to achieve a given result, or which technique produces another, you can start throwing things together and see what comes out.
I burned, fumbled and messed up my share of cooking/baking and I regret nothing.
also much more punishing if you do make a mistake. Oh you added too much flour and the consistency is wrong? Well now you gotta add a whole new egg and a bit of everything :)
That's the good part.
You just wanted a small test batch. Guess what? That extra pinch of anything now requires you to add an obscene amount of everything else to rebalance the thing.
Congratulations! You now have enough to feed the entire block, twice.
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You can replace SOME of the oil with applesauce. But replacing all of it (which I did find on some really shitty websites) will not work correctly.
Fat soluble flavors will be diluted by the excess water as well as not giving flour anything to bond to. Less flavor, rock hard baked good.
If you want to try using applesauce, use unsweetened applesauce and only replace (at max) 50% of the oil required for the recipe. Results may vary, I don’t see the use in lowering the fat content of a delicious baked good. I’m eating that shit full flavor, full fat, full sugar. Just eat less of it.
Outside of that tangent, the gall of this person to say “I followed the recipe exactly” when their very first sentence contradicts that completely.
full fat, full sugar
Full fat, yes, but not full sugar. We cut the sugar to like 1/3 in most recipes and it usually comes out great. Most recipes I've seen use way too much sugar.
Fat is way more filling than carbs for the same amount of calories, so don't shy away from the fat. If you load up on fat and fiber, you'll feel more satisfied on less calories, so you're much less likely to sneak a taste of that sugary treat and totally reverse all the good you've been trying to do with reducing calories.
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I guess I don't know for sure, but my vegan acquaintces say they use applesauce in brownie recipes and it fuckin slaps.
They are replacing some of the sugar with it, not the fat. I'm a fan of both normal and the applesauce variants, but you need to understand the science behind the normal ingredients before you swap them out for others. Baking is science.
Actually we replace eggs with it. You can also use a banana or something called a flaxseed egg, which is simply one part flaxseed and three parts water. Let it sit for ten minutes.
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Especially for anything that needs to rise. So it'll be less of an issue for brownies and more of an issue with cakes and breads.
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Exactly different
Apple Sauce is a mixture of pulp and water, what little fatty acids are available are tied up, so it does not function as an oil substitute. Oil and Water have completely different properties.