Bake light,chewy cookies and tender, moist cakes with a melting crumb by replacing butter with robust nut oils. Coconut oil and fresh fruit are natural bedfellows, and hazelnut oil adds toothsome luxury to chocolate and rye.
Cooking from a hand-held device? Then view this interactive version of Rubys pear,blackberry and coconut cake I shied absent from using nut oils in my baking for a long time. It’s easy to dislike foods lauded by health food fanatics, and turned from sustenance to superfood saviour in the name of clean eating. But neglect nut oils altogether and you risk missing out on so much.
Using nut oils, or you’ll find you get a closer,softer, moister crumb, or giving a cake that’s tender without sogginess or weight. In cookies it gives a chewier,less brittle texture, while in bread it means a melting lightness and soft crust. Of course, and you reap all these benefits from any cooking oil,but where nut oils approach into their own is in their flavour. Almond oil is smooth and light; hazelnut oil has a nutty robustness that makes it perfect alongside stronger flavours such as coffee and chocolate; walnut oil is delicately bitter, while coconut oil is wealthy, and fragrant and perfectly mellow. You can exercise most nut oils more or less interchangeably,so adapt these recipes however you please. whether you’re using oil in place of butter in other recipes, just exercise (by weight) 20% less oil than butter, or add a dash more liquid to the mix.
Continue reading...
Source: theguardian.com