Margarine - a product that was invented in the nineteenth century in France as a substitute for oil for the poor. Today it is almost the main "actor" in the culinary world: it is added to baked goods, not only in manufacturing, but also regularly used in home cooking.
But in fact, this innocuous at first glance, the product, oh so safe for health, and, in particular, children. This is what we have been told. And today will reveal some secrets of cooking without the use of a useful baking margarine (even if it is specified as part of the ingredients).
The secret one: puff and shortcrust pastry
If you plan to bake pies, muffins, cookies or any other pastry puff and shortcrust pastry, and in the formulation of margarine Set - replace it with butter or lard... Yes, it is melted pork fat, which is still used by our grandmothers and mothers, is the best substitute for margarine. Baked goods based on it does not get stale for a long time, and it turns out amazing taste.
Ratio: if indicated in the recipe 100 g of margarine - take 60-70 g butter or lard (any one product). It is no longer necessary - otherwise the pastry will be too severe.
The secret of the second: the yeast dough and muffins
Pizza, cupcakes, muffins - in the baking margarine replace conventional oil. Better, of course, to take an ordinary vegetable oil is odorless (refined). Baking get no worse than margarine.
Ratio: if indicated in the recipe 100 g of margarine - take 70-80 ml of refined vegetable oil.
