Wow. Your tutorials help a lot to understand and not just following a recipe. Understanding how ingredients work also helps to make a better choice with recipes. Thank you so much. ❤
Now, that’s a incredibly informative video! I mean, I’ve always wondered “why shouldn’t I just cut fat and make (diet) cakes instead?!” Now I see that fat is quite essential, not only for taste but texture and even visual.
thank you this will help me decide what to mix to make my cake tonight, im doing mostly butter with a little canola oil, and later on i’m going to try lard, tyvm
What about coconut oil? I can't digest any other type of fat. It usually works for me in cakes, brownies and so on. But this time I used it in wine cookies. -250g flour -250g butter - 5 teaspoons of white wine I replaced the butter with coconut oil 1:1 and the cookies were falling apart. When I use butter they are fragile but hold together. Should I try different ratio or adding baking powder? Or both?
@@BakerBettie The recipe is simple. All of the ingredients are mixed up together. The dough is put into refrigerator for an hour or two and then it's rolled out and cookies are cut out with a small cookie cutter. Then the cookies are baked at 180°c celsius for about 15 minutes. Then dropped into vanilla confectioners sugar while still hot and coated. I managed to improve the recipe by adding a teaspoon of baking powder (since the the butter imo makes the cookies decadent and puffed up, maybe the alcohol also helps to do the trick? anyways I felt like I need to puff them up in some alternative way since not using butter) and two egg yolks for binding. I also used only 80% of coconut oil and added the weight in wine instead. Since someone told me butter is 20% water. I might be wrong with my assumptions but it worked. Thank you so much for replying to my comment and making amazing educational videos. World needs people like you:)) People who share their knowledge and approach seemingly "science-less" subjects with science while being entertaining. One more time, thank you!
Thanks for the valuable information on fats. In your opinion, can butter and margarine be mixed for baking so as to reduce the amount of fats. In other words, substitute half amount of margarine for half amount of butter in the baking? Thank you.
Loving your videos!! So informative!! I have a pie crust recipe that uses canola oil instead of butter- it’s seems to work.. what am I missing? Thanks again!!
She said that butter shrinks more because of the water content. Oil wouldn’t shrink and is more like vegetable shortening. The only difference would be when it cools, it won’t stiffen?
When you make shortcrust pastry or other flaky type pastries, you want to use cold butter so it stays solid when you mix it in. You aren't creaming it with the sugar to make a cohesive dough. The cold butter keeps tiny little pieces of solid butter throughout so that when the pastry is baked they melt and create tiny little air pockets throughout, which is what makes it flaky.
@@BakerBettie maam one question.. which type of baking recipe calls for banana and can I use banana. What's the use on banana.. can i use banana and eggs and buttermilk both or do I have to skip any of these as 1 banana is said equivalent to 1 egg..
Ghee is a type of clarified butter but it shouldn't always be used in substitution of butter. It can affect your baked goods flavor and consistency, I like to think of it more like an oil.
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Wow. Your tutorials help a lot to understand and not just following a recipe. Understanding how ingredients work also helps to make a better choice with recipes. Thank you so much. ❤
In all honesty, I think you deserve way more subscribers and likes. Your content is so good and helpful. It's the best ❤️
Hi Bettie, this is one of the best videos available. It has lot of clarity and so much too the point. Now, I am one of your subscribers. 😊
Now, that’s a incredibly informative video!
I mean, I’ve always wondered “why shouldn’t I just cut fat and make (diet) cakes instead?!”
Now I see that fat is quite essential, not only for taste but texture and even visual.
I'm so glad you found it informative!
Q
thank you this will help me decide what to mix to make my cake tonight, im doing mostly butter with a little canola oil, and later on i’m going to try lard, tyvm
Really useful information to use in my coursework GCSE x
Glad you find it useful Abbie!
This has jus helped me to THANK YOU
Same
What about coconut oil?
I can't digest any other type of fat.
It usually works for me in cakes, brownies and so on.
But this time I used it in wine cookies.
-250g flour
-250g butter
- 5 teaspoons of white wine
I replaced the butter with coconut oil 1:1 and the cookies were falling apart. When I use butter they are fragile but hold together.
Should I try different ratio or adding baking powder? Or both?
Hi, I'd have to see the rest of the recipe to fully grasp what you are making.
@@BakerBettie The recipe is simple.
All of the ingredients are mixed up together. The dough is put into refrigerator for an hour or two and then it's rolled out and cookies are cut out with a small cookie cutter. Then the cookies are baked at 180°c celsius for about 15 minutes. Then dropped into vanilla confectioners sugar while still hot and coated.
I managed to improve the recipe by adding a teaspoon of baking powder (since the the butter imo makes the cookies decadent and puffed up, maybe the alcohol also helps to do the trick? anyways I felt like I need to puff them up in some alternative way since not using butter) and two egg yolks for binding. I also used only 80% of coconut oil and added the weight in wine instead. Since someone told me butter is 20% water.
I might be wrong with my assumptions but it worked.
Thank you so much for replying to my comment and making amazing educational videos.
World needs people like you:)) People who share their knowledge and approach seemingly "science-less" subjects with science while being entertaining. One more time, thank you!
Keep on uploading this kind of vid...very informative and helpful to baking....already shared it to my frienda
I'm so glad you like it!
How about using ghee in baking?
Thanks for the valuable information on fats. In your opinion, can butter and margarine be mixed for baking so as to reduce the amount of fats. In other words, substitute half amount of margarine for half amount of butter in the baking? Thank you.
In some recipes, it would be ok but I don't recommend it if the recipe doesn't call for it since it hasn't been tested that way.
Thank you very much Baker Bettie
I don’t want to use nasty canola oil or soybean oil. Can I use avocado oil?
Yes, I use olive oil
Hi Bettie, how can I substitute butter with 59% vegetable fat spread when baking cakes, etc? Any tips? Thank you :)
Very informative. Thank you so much for sharing.
chingon buenisima info gracias saludos desde sonora., animo
Great video👍. Have you tried coconut oil in pie crust?
I haven't but I know there are some great recipes out there that use it
Loving your videos!! So informative!! I have a pie crust recipe that uses canola oil instead of butter- it’s seems to work.. what am I missing? Thanks again!!
She said that butter shrinks more because of the water content. Oil wouldn’t shrink and is more like vegetable shortening. The only difference would be when it cools, it won’t stiffen?
When making shortcrust pastry why is it better to use cold butter than softened butter, can you explain the science behind it please
When you make shortcrust pastry or other flaky type pastries, you want to use cold butter so it stays solid when you mix it in. You aren't creaming it with the sugar to make a cohesive dough. The cold butter keeps tiny little pieces of solid butter throughout so that when the pastry is baked they melt and create tiny little air pockets throughout, which is what makes it flaky.
Thank you, but what happens if you use soft butter
Try and see. You probably won't get flakey layers.
@@BakerBettie maam one question.. which type of baking recipe calls for banana and can I use banana. What's the use on banana.. can i use banana and eggs and buttermilk both or do I have to skip any of these as 1 banana is said equivalent to 1 egg..
Thanks for the copy
You're amazing 😊😊💙💙 thank you for sharing wisdom with us!
So glad you find it helpful!
Can solid fat be mix liquid fat and what happens when mixing
Knowledge. Interesting. Tanks.
Hell...thank you so much for the good advice.. can we use butter &oil mixture..at the same dough?
Waiting you answer.. please
This depends on the recipe. Since oil is 100% liquid fat, you will need to adjust the recipe (typically with more flour).
When it comes to making a red velvet cake it calls for two eggs sometimes eggs or regular eggs and also need to know how to make it Moise
Hi, I'm not sure what you mean. I do have a red velvet recipe if you need it:bakerbettie.com/red-velvet-cupcake/
Brilliant explanation, thank you!!! new subscriber here. ;)
Great video, lot of information. What would I use to make something crispy, like a cone?
What about baking with ghee?
Ghee is a type of clarified butter but it shouldn't always be used in substitution of butter. It can affect your baked goods flavor and consistency, I like to think of it more like an oil.
Is leaf lard similar to suet?
Yes, but suet comes from cows and mutten while lard comes from pigs.
My grandma's recipes call for Oleo. What is Oleo?
Oleo is another term for margarine.
Great info.
So glad you found it useful Liza!
Thank you
Welcome!
My dear margarine 😭😭😭
I know, right? Let's eat some petroleum cake.
useful, is awesome
I'm glad you find it helpful!
Good video
I'm glad you enjoyed it!
😢😮😮
It was useful but I don’t wanna like
Glad you found it useful!
Trnslate in urdu
You blink a lot. (Great information)
I have sensitive blue eyes with bright lights shining in them for lighting the video.