Margarine with at least 80% fat content can be used for baking, but non-fat margarine and blended versions may not work well. Freezing margarine before creaming and being cautious when melting can help. Additives like flavorings can affect the taste of the final dish.
In general, margarine can be used for baking if it is authentic margarine with a high enough fat content. Real margarine can be substituted in equal amounts for butter, although it will provide a different flavor to the cooked dish. There are several modified or blended versions of margarine that may not be suitable for cooking, mainly because they don’t have enough fat to cause the necessary reactions in foods and because they have a high water content. It’s best to avoid non-fat margarine for baking, as well as products that are packaged like margarine but labeled as spreads or substitutes. Margarine has different properties than butter, so when using margarine for baking, it can be helpful to freeze it before creaming, be extra cautious when melting, and be aware of any additives such as flavorings that may have been added during creaming. production.
True margarine is composed mainly of fats derived from vegetable oils. The definition of “true margarine” is that it must be at least 80 percent fat, making it equivalent to butter in that respect and making it possible to use margarine to bake almost any type of food. Puff pastry and syrup-based candies are two exceptions, unless the recipes were specifically developed to use margarine. The amount of fat in margarine is sometimes reduced to make a lean or nonfat product that may — or may not be — appropriate for baking. In general, margarine that has more than 50% fat content can be used for baking.
If the amount of fat in margarine is small, then it is often replaced by water. When using margarine for baking, excess water can quickly turn a batter or dough into a very menacing mess and, thus, should be avoided. Some recipes account for the extra water in nonfat margarines and adjust remaining ingredients accordingly. In these cases, using high-fat margarine for baking can result in the batter being too dry.
If a recipe calls for the margarine to be creamy or whipped with sugar, it can be made more easily if the margarine is partially frozen first. This will help it retain its structure while being erected. Also, the melting point of margarine is lower than that of butter, which means the margarine will melt more easily. Some margarines contain additives such as flavoring or salt that can affect the taste of the final dish, so choosing the appropriate margarine for baking can involve being aware of its ingredients.
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