How coconut oil is used for the baking purpose?
Due to the thought process that coconut oil was high in saturated fat content, it is not used in cooking but now coconut oil is making a comeback. Research has proved that the content of saturated fat in coconut oil is not the same as that present in animal products. Coconut oil contains lauric acid which his known to improve immunity and digestion. Therefore coconut oil is substituted with other oils while baking pastries, cookies, cakes and muffins. Extra virgin coconut oil will provide the best results while baking since it is the purest form of coconut oil.
Points to remember while baking with coconut oil:
- Solid coconut oil needs to be heated until it melts if it needs to be used as a replacement for liquid oil. The other ingredients that are to be mixed are brought down to room temperature so that the oil does not turn in to solid while it is mixed with other cold ingredients. Coconut oil starts to solidify at 76 degrees Fahrenheit.
- If coconut oil is to be used as replacement oil in place of butter or lard then it need not be melted and the quantity of coconut oil used should be three-quarters of the quantity of butter or lard that would be used eco slim.
- Coconut oil has a quality that it is sweet naturally so less sugar would be needed if baking with coconut oil. After a few times of baking with coconut oil, it would be possible to know what exact amount of coconut oil would be perfect for the amount of sweetness required for example while baking a muffin using coconut oil, there is no need to add additional sweeteners.