This was really useful info as a hobbyist vegan baker. I've made aquafaba Swiss meringue frosting using Earth Balance and homemade vegan butter (based on a Miyoko recipe), worked great. With Melt, did not work at all. It, well, melted really quickly and got that weird taste you mentioned.
Yaaas!!! Thank you! Finally someone pointing out that horrible taste earth balance has when baked!! Do you use pure coconut oil for laminated doughs? Doesnt it need some moisture content like butter to create the layers? Do you use home made butter thats refined coconut oil and lecithin based?
Emi Tamura thanks for watching! Yeah for croissants we actually make our own proprietary butter which is coconut oil based but we use many other things in it, including sunflower lecithin. A great brand out of the US is faba butter for laminated doughs. It’s pliable and got the right fat content and flavour. But it’s also hella $$$$ and you can only buy it in Canada if you are a business... when we open our shop we might resell it but that depends on a few factors
This series is so helpful -- thank you for sharing!! I'm just starting to experiment with vegan baking, and wondering which butter substitute you would recommend for sugar cookies or shortbread? I like to decorate and freeze them in batches around the Holidays but am unsure about how a substitue would react to the temperature changes?
J L no problem! Thanks for watching. I would use Earth Balance actually but also add in some mashed potato. For moisture and crunch you can’t go wrong. Coconut oil will make it too hard if heavily relied on.
i am vegetarian trying to switch to vegan and this was very helpful! Thanks!
This was really useful info as a hobbyist vegan baker. I've made aquafaba Swiss meringue frosting using Earth Balance and homemade vegan butter (based on a Miyoko recipe), worked great. With Melt, did not work at all. It, well, melted really quickly and got that weird taste you mentioned.
James Landry yeah, melt isn’t the most stable! Earth balance ALL THE WAY!!
Yaaas!!! Thank you! Finally someone pointing out that horrible taste earth balance has when baked!! Do you use pure coconut oil for laminated doughs? Doesnt it need some moisture content like butter to create the layers? Do you use home made butter thats refined coconut oil and lecithin based?
Emi Tamura thanks for watching! Yeah for croissants we actually make our own proprietary butter which is coconut oil based but we use many other things in it, including sunflower lecithin. A great brand out of the US is faba butter for laminated doughs. It’s pliable and got the right fat content and flavour. But it’s also hella $$$$ and you can only buy it in Canada if you are a business... when we open our shop we might resell it but that depends on a few factors
Interesting and eye opening video, thank you!
Schnookable glad you liked it!
Thank you for the summary as I vegan newbee baker💜
I personally have felt the benefits of eating coconut oil
Heyy which butter’s best for making croissants?
Thanks for this informative series! For coconut oil, do you usually use unrefined or refined (odorless) one?
k sm no problem! And refined!
We definitely need an infographic at the end!
This series is so helpful -- thank you for sharing!! I'm just starting to experiment with vegan baking, and wondering which butter substitute you would recommend for sugar cookies or shortbread? I like to decorate and freeze them in batches around the Holidays but am unsure about how a substitue would react to the temperature changes?
J L no problem! Thanks for watching. I would use Earth Balance actually but also add in some mashed potato. For moisture and crunch you can’t go wrong. Coconut oil will make it too hard if heavily relied on.
@@DolledUpDesserts Amazing, will definitely try those! Thank you!!
Wondering if the vegan butter can be blended into the air and become milky and fluffy for baking vegan pound cake?
I love using Coconut oil
thePageShowNTell we do too