The secret is out: In order to avoid a chocolate cake that turns out too dry, you'll want to avoid using butter. Though some swear by this dairy ingredient in their baked goods, it turns out it's actually not the best option in this case.
Canola oil or vegetable oil is the way to go, as opposed to using butter, according to The Kitchn. The outlet explains that this is because oil has a higher fat content than butter; oil is 100% fat, while butter is only 80%. The remaining 20% is actually water, which evaporates at high temperatures. This means that the cake will turn out dry, since the water disappears as it bakes. Plus, butter turns from a liquid to a solid as it cools. This is not the case with oil, so a cake made with oil will also retain more moisture as its temperatures lowers.
The Surprising Ingredient You Should Skip When Making Chocolate Cake - Mashed
Read More
No comments:
Post a Comment