Can you make a cake without butter? How to make a cake without butter

We all know that cakes have a variety of flavors, including chocolate, strawberry, matcha, durian, blueberry, etc. They are sweet and delicious and are a popular dessert. Many people make cakes at home. So can you make cakes without butter? Let's take a closer look!

Is it possible to make cake without butter?

Advantages: Low fat

Disadvantages: The cake will be relatively dry and lack some milk flavor

suggestion:

1. Replace with other oils, such as corn oil.

Corn oil is usually added to cakes, and butter is occasionally used instead.

Corn oil does not have as much fat as butter, and you don't need to use a lot of it.

for example:

Usually, I will add about 25 grams of corn oil to a 6-inch cake. The taste is definitely not as moist as the cakes bought outside, but it is delicious enough.

2. Change the way the cake is made, such as making steamed cake.

By steaming, the pastry can be made moister, solving the above-mentioned problem of "the inside of the pastry is relatively dry".

You can also add pumpkin, wolfberry, red dates and other ingredients, which are naturally sweet and can also reduce the amount of sugar. Health index up!

What role does butter play in cakes

We don’t use butter in chiffon cake, but butter plays a very important role in sponge cake and heavy oil cake.

What is butter? It is actually a fat extracted from milk, containing more than 80% fat and a small amount of water, protein and other substances.

In addition to bringing a wonderful flavor to cakes, butter also has the effect of weakening the flour structure, which can make the cakes rise more perfectly and have a smoother taste. If there is too much butter, the top of the cake will sink and taste greasy; but if there is not enough butter, the cake will be tight, the top will bulge, or even crack. Cakes without butter are not as good as cakes with butter in terms of taste and color.

Summarize:

You don’t need butter if you don’t want to. You don’t need butter when making chiffon cake, but sugar is essential. If you are afraid of sweetness, you can use low-sweetness sugar such as trehalose.

How to make cake without butter

Ingredients:

200g Beibei pumpkin (net weight without capsule), 200g medium-gluten flour, 1 egg (about 50g), 20-40g sugar, 3g yeast, 2g baking powder, wolfberry and walnuts as needed

practice:

1. Cut the baby pumpkin into pieces, add sugar, steam it in a pot, mash it into paste, and let it cool for later use.

2. Do not pour out the water steamed from the pumpkin. After it cools down, take a part of it, add yeast, stir well, and let it stand for 5 minutes.

3. Beat the eggs, add flour and baking powder, stir well, then add pumpkin puree and yeast water. Add the water from the pumpkin according to the degree of the batter, until the batter becomes as shown below, which is relatively thin, not clumping, but has a certain viscosity.

4. Grease a 6-inch cake pan, pour in the batter, smooth the surface, cover with plastic wrap, and let it ferment until the mold is 90% full (it takes about 1 hour to ferment). Gently place wolfberries and walnuts on the surface for decoration.

5. Bring the water to a boil, add the batter, steam over medium heat for 30 minutes, turn off the heat and uncover after 5 minutes. (No need to wrap during steaming) Let it cool, remove from the mold and you can start eating~