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Dose Baking Flavors Correctly

Bitter almond flavor, rum flavor, and vanilla flavor are mostly artificially produced substances that are mixed with sugar or oil. Even the smallest amounts are enough to flavor cakes (cake recipes), biscuits (bake biscuits yourself), and creams (mousse recipes).

Donuts (vegan carnival donuts) can also be refined with a rum aroma. The vanilla raspberry cupcakes go well with Valentine’s Day (Valentine’s Day Recipes) and are sure to please the loved one.

Baking flavors can also be used for homemade ice cream (make ice cream yourself), pudding (pudding recipes), or drinks (mix your own cocktails).

Baking flavors are usually available in small bottles and can be stored for a long time.

Perfect dosing of baking aromas

A little trick is needed to get a drop out of the small bottle of baking aroma. With vigorous shaking, almost the entire content of the baking aroma bottle comes out.

Simply hold the tine of a small fork against the slanted opening and catch a drop.

A bottle of aroma is sufficient for at least 500 g of flour or 500 ml of liquid. Usually, only a few drops get into a cake. Please follow the recipe and use it sparingly.

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Cooking Tips

10 Tips & Valuable Knowledge for Baking with Oil!

You’ve probably baked with oil before, but you probably don’t know these tips. Why use baking oil instead of butter or margarine? We’ll tell you!

Butter isn’t the most sustainable choice in baking per se, since it’s animal-based. Unfortunately, even margarine or vegan butter does not score well with a very good fatty acid composition.

Solid fats mainly contain saturated fatty acids, which are of little value for a balanced and healthy diet.

Different: vegetable edible oil, where you should pay attention to a high heat stability of the oils (preferably in organic quality) in addition to a good fatty acid composition.

Organic baking oil instead of butter

Organic sunflower seeds of the “high-oleic” variety are cold-pressed for the baking oils from the natural food pioneer Byodo and the oil is then deodorized for good heat stability. Supplemented with “linoleic” sunflower oil or plum kernel oil, they are also rich in valuable unsaturated fatty acids and therefore a valuable baking ingredient!

In addition, no questionable trans fatty acids can be detected in the finished baked goods, which can definitely happen when baking with butter or margarine.

Even juicier cakes

By using oil, your baking results will be even more airy and juicy and will also stay fresh longer.

In addition, Byodo’s organic baking oils are the ideal plant-based butter alternative for vegan baking. Melting butter is no longer necessary, making everything deliciously delicious and uncomplicated.

For all types of dough and baking recipes

Surely you already know a proven baking recipe with oil in the list of ingredients. In principle, however, almost all cake recipes and types of dough can also be prepared with oil instead of butter!

You should only pay attention to the conversion here: The amount of butter given in the recipe can be replaced with 80% oil + 20% liquid (water, milk, plant drink). The extra liquid is important because oil has a different density than butter or margarine.

Simple conversion

Practical tip: There is a small butter-oil converter on the Byodo baking oil labels, in which the most common amounts of butter are given with the amount of oil + liquid to be replaced in grams and milliliters.

You will also find an interactive butter-oil converter on the Byodo website, which is guaranteed to help you with every baking recipe down to the gram.

Mild sunflower note for savory pastries

This delicious quiche with pumpkin, red onions and feta tastes best in the cold season. Instead of shortcrust pastry, quark-oil dough is used here and this is prepared with Byodo Classic Organic Baking Oil. Due to the very subtle and mild sunflower note, the oil is ideal for all hearty baking recipes. In addition, it is wonderful to work with.

Fine marzipan note for sweet creations

Get ready for the pre-Christmas season with these delicious orange crescents with almonds! The recipe is vegan thanks to the use of Byodo Exquisit Baking Oil.

In addition, the baking oil with plum kernel oil gives the pastry a fine, sweet marzipan note. We wouldn’t want to do without it in any sweet baking recipe! Even simple cakes get a wonderful flavor and you need a little less sugar in the recipe thanks to the natural sweetness of the baking oil.

Spray oil for economical greasing

Waffles are always convincing – whether it’s the children, friends or yourself. From now on you no longer have to provide a bowl with oil and a brush for it. Thanks to the great spray head, the Byodo baking spray oil made from high-heatable “high-oleic” organic sunflower oil can be easily distributed on the waffle iron and always ensures the right amount of oil. Of course, it is also great for greasing muffin tins, cake and baking tins and a few sprays of oil in the pan are enough – the dosage is easier than ever!

Our tip: The baking spray oil can also be used to effortlessly oil oven and grilled vegetables!

Off to the health food store & start baking

Now it is your turn! Share your baking creations with oil on social media using the hashtags #backenmitöl and #backöl. Because baking together and inspiring each other is much more fun!

You can also find great baking recipes and suggestions for this on the Byodo recipe pages: From cake and pastry classics to Christmas baking recipes, there is something for everyone here! Also follow Byodo on Instagram for regular enjoyment inspiration.

Discover the organic baking oils from byodo

Byodo’s organic baking oils are available in any well-stocked organic shop or organic supermarket and also at any time in the Byodo online shop. We would be happy to have convinced you of baking with oil!

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Food

Baking Soda Expired? That’s How Long the Most Important Baking Ingredients Really Have a Shelf Life

Expired baking soda is nothing to worry about because, like some other baking ingredients, you can use it past its sell-by date.

Baking powder expired: what to do?

If your baking powder has expired – according to the best-before date – you can still use it. After all, this date is only a recommendation. As long as food has a shelf life, you should use it. In this way you save garbage and counteract food waste.

Unsealed, dry foods such as baking powder can be kept almost indefinitely. So you can still use it months after the expiry date. However, once you open the packaging of the baking soda, its effects wear off after about a month.

For food of any kind, you can trust your senses. Take a close look at the respective product, smell it or try it. If nothing strikes you as odd, you can eat it. Anything that’s moldy goes in the trash.

Other baking ingredients: This is how long they can be kept

You can use your expired baking powder even after the best-before date has passed. The same applies to other baking ingredients. An overview:

Dry baking ingredients: Flour, baking powder, (vanilla) sugar and other dry baking ingredients can have a much longer shelf life than the best before date. However, one can distinguish again at this point:
Sugar can’t go bad. This is also the reason why it is often used to preserve foods such as jam.
In the case of flour and baking powder, on the other hand, the shelf life depends on the humidity as well as storage and packaging. Also, whole grains spoil faster because of their fat content.
Fresh baking ingredients: Fresh animal foods, such as eggs, are very delicate. Therefore, you should consume or process them as soon as possible. After the best before date has passed, it is advisable to heat the egg through. One method of finding out whether your raw egg is still good is an egg test: you put the egg in a glass of water. If the egg stays on the surface of the water, it is spoiled. You should also consume butter and milk in a timely manner. Tip: Animal baking ingredients often have a shorter shelf life than their plant-based alternatives. So feel free to use vegan margarine, aquafaba as an egg white substitute, and plant drinks as a milk substitute so that you can bake something with it for longer.


Nuts and Almonds: Whole nuts keep longer than grated ones. It is always advisable to smell the nuts and almonds and taste them if necessary. That way you can tell if they’re still good or not.
Chocolate and couverture: Dry and dark storage is important so that both chocolate and couverture last as long as possible. If you open the pack, it can be kept for another ten months, or up to 15 months for dark chocolate.
Spices: Spices should be treated in the same way as nuts and almonds, because whole spices such as cloves, cinnamon sticks or star anise have a longer shelf life than ground spices. Once you open the package of ground spices, you should use them within 6 months. Unopened, they will keep for about three years.

Tip: You can also freeze most fresh baking ingredients, vegan or not, to extend their shelf life.

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Food

Egg Substitute for Cooking and Baking: 6 Ideas for the Vegan Egg

You don’t have to be vegan to want to give up eggs. Substituting them isn’t difficult, but which vegan egg substitute is best for what? Foodnerdy has put together a range of foods and products that you can use to easily replace eggs.

In principle, vegans do not consume any animal products – and of course no eggs either. But many vegetarians or omnivores also want to consume fewer or no eggs. There are numerous reasons for this: On the one hand, there are the problematic housing conditions for laying hens. On the other hand, both changing nutritional recommendations and regular egg scandals unsettle us as to whether eggs are really that healthy.

6 ideas for vegan egg substitutes

If you are looking for a vegan egg substitute for the kitchen, you have many options. Only the “classic” boiled egg cannot be conjured up with plant-based alternatives. For everything else there are – among others – the following tricks and products.

Fruit puree from avocado, banana, apple sauce replaces eggs

As a binder when baking, fruit puree is ideal as a vegan egg substitute. Pureed avocados are preferred in savory dishes as “vegan eggs”, mashed bananas or apple sauce in baking.

Fruit purees are one of the easiest ways to replace eggs: after all, you can buy fruit everywhere and you can easily make applesauce yourself.

When it comes to quantity, it means experimenting a bit. The amount of fruit puree you need to replace an egg depends on the other ingredients and the method of preparation. Generally speaking, half a mashed banana or a tablespoon of applesauce replaces one egg. While you can often taste bananas as a vegan egg substitute, applesauce is relatively tasteless.

Incidentally, an “egg” can also be prepared with avocados as a topping for bread: For this, you need the Indian salt “Kala Namak” for the avocado, which contains hydrogen sulfide and therefore tastes like eggs. You can find it in health food stores or health food stores. This salt is also suitable, for example, to create an egg taste in the salad – or even to prepare vegan “scrambled eggs”.

Tip: If the recipe calls for egg whites, then there are (at least) two options: either a mixture of sparkling water, oil, flour, and baking powder – or “aquafaba”, chickpea water.

Linseed as a vegan egg substitute for savory pastries

Flaxseed is a suitable vegan egg substitute for bread and other savory pastries. Linseed is available in health food stores and health food stores, but also in the bakery section of the supermarket. About one tablespoon of flaxseed mixed with three tablespoons of water equals one egg.

Chickpea flour and soy flour mixed with water (two tablespoons of flour to two tablespoons of water) are also suitable as binding agents in baked goods.

Tofu – egg substitute also for vegan “scrambled eggs”

As a tasty egg substitute, tofu is suitable for the preparation of vegan “scrambled eggs”. There are countless different ways to do this. The type of tofu used and the other ingredients depend on individual taste.

To replace an egg in the batter when baking, puree about 75 grams of silken tofu and mix it into the batter. Pureed silken tofu is also suitable as an egg alternative in quiches or casseroles, as it sets like real eggs. You can even use it for cream desserts – but then you should balance the grainy soy taste with something sour.

Tofu is now available in almost every supermarket, but you can definitely buy it in all sorts of variations in health food stores and health food stores.

“Scrambled eggs” made from chickpeas and pasta

This vegan egg substitute is a bit more complex than just using tofu:

To do this, puree the cooked pasta until it is chunky.
Then you puree chickpeas with turmeric until a creamy mass forms.
You mix both and season the mass (very important for egg taste: Kala Namak).
Then you fry the whole thing in a pan with onions and vegetables as “scrambled eggs”.

Tip: Without heating it is more of a vegan “egg salad” (vegan mayo is also suitable).

Vegan egg substitute powder: the all-rounder?

You can get powdered vegan egg substitutes in many health food stores, organic shops or online shops. You can find a large selection of organic egg replacers at Vekoop, Vantastic Foods or Amazon, for example.

In our taste test, you can find out how vegan egg substitute in powder form can taste in the end using Greenforce’s “Easy to mix vegan egg” as an example.

Mix the powder with water, depending on the amount you need, and then add it to the other ingredients. This egg substitute is suitable for both sweet and savory dishes.

If you want an egg substitute powder, we at Utopia recommend organic products. Because organic cultivation protects soil, water and biodiversity. Incidentally, some products contain ingredients from palm oil (e.g. monoglyceride), which we also view critically. In a test, the consumer advice center also criticized the fact that most egg substitute powders contain hardly any nutrients. They contain all sorts of additives such as thickeners, emulsifiers and acidifiers.

Egg snow without eggs

By the way, you can use chickpea water (the water from a glass/can or the water that is left over after boiling dried chickpeas) to make vegan beaten egg whites – it will be just as firm as real ones. All you have to do is froth the chickpea water with a whisk or hand mixer and add a little baking powder or locust bean gum. The whole thing is called aquafaba – or vegan egg snow.

The vegan egg is “none”

Incidentally, it doesn’t always have to be an egg or a vegan egg substitute: We’ve found that in many recipes that call for an egg, you can simply omit the egg entirely or replace it with oil or a plant-based drink at the end, especially with the Bake. Just try it!

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Cooking Tips

10 Interesting Tips for Making Delicious Baking

These are very important tips for making delicious pastries!

  1. Keep a bowl of ice water nearby. When you work with oily dough, it can melt due to your warm hands, making the job much more difficult. To avoid this, keep a bowl of very cold water nearby and dip your hands into it as needed.
  2. Use butter and eggs at the right temperature. If a recipe calls for your eggs and butter to be at room temperature or cold, take it seriously. This is how you will achieve the best result.
  3. Warm eggs quickly. The easiest way to bring your eggs to room temperature quickly is to put them in a bowl of warm water. However, you can overheat them this way. The best way is to break the eggs into a stainless steel bowl, put it in warm water and control the heating process with your finger for 1-2 minutes.
  4. Heat the oil quickly. To heat up the oil faster, place it between layers of polyethylene and hit it hard with a rolling pin. Continue rolling the butter in this way until it is about one and a half centimeters thick. Let the oil rest for 5 minutes, turn over, wait another 5 minutes and then use to cook.
  5. Foam the butter and sugar as needed. If the recipe states that you need to beat the butter and sugar, then just mixing them is not enough. Foam both ingredients to blow air into the oil. This is especially important for pastries. For cookies, on the other hand, butter and sugar should only be whipped if the recipe requires it. Otherwise, the baked goods will settle in the oven.
  6. Do not whisk flour. Foaming flour is not recommended – just mix it with the rest of the ingredients with a mixer until smooth. Otherwise, the baked goods will be too hard.
  7. Don’t worry about the lumps in your cupcakes. Any lumps that are present in the muffin batter will disappear during baking.
  8. Bake muffins on parchment paper. The baking paper will keep the cake from burning or escaping from the mold.
  9. Use parchment paper for the pies. Regardless of the recipe, always line the bottom of the tin with baking paper. This will make it easier for you to get the finished cake out of the mold.
  10. Fill empty muffin molds with water. If you are making muffins and you do not have enough dough for all the notches in the mold, fill the empty holes with a little water. This will save the shape from deformation.
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Cooking Tips

10 Most Important Baking Secrets

These tips will definitely come in handy!

  1. Use a pizza knife instead of tins. You can also make blanks for cookies using a regular pizza knife. Divide the rolled dough into even squares – it’s quick, easy and no waste.
  2. Do not store hard and soft baked goods together. This way, tougher baked goods will never lose their shape or soften.
  3. Rub in cold oil. The secret to a flaky and tender cake base is cold fat. To do this, do not cut the cold butter into cubes, but grate it. You don’t have to mix it with flour for a long time, and the likelihood that it stays cold and the dough becomes perfect is increased.
  4. Roll out the dough with the plastic wrap. To roll out the pie dough, place it between two layers of plastic wrap. This will prevent the dough from sticking to the rolling pin and surface. In addition, it can be easily moved into the mold, and then simply removed the polyethylene.
  5. Prefer glassware. When preparing pies, try to use glassware rather than metal or ceramic. It will make it easier for you to follow the dough and avoid burning.
  6. Lower the tart base with the beans. When making pies, the base is usually baked separately and tends to rise. The fix is very simple: place a sheet of parchment on top and sprinkle beans on top of it (corn, rice, lentils, and even coins or metal washers are also fine). Small items will remove all bubbles in the dough.
  7. Don’t let the base go up. The problem described above can simply be avoided. To do this, put the raw dough in a metal dish, cover with parchment and press on top with another metal mold. Feel free to put this structure in the oven – the weight of the upper mold will not allow the dough to rise.
  8. Use a preheated baking sheet. Glassware does not conduct heat as well as metal. If you want the bottom of the cake to be crispy, place the cake tin on a preheated baking sheet.
  9. Protect the cake from cracking. Leave a small piece of dough while making the base to mask any cracks. If you forgot to leave the dough, mix the flour and water and cover the cracks with the resulting paste. This way you don’t have to prepare the base again.
  10. Strain the pie filling. To prevent the fruit pie from getting too runny, mix all the filling ingredients, let the mixture stand and drain. Then put the juice to boil until it thickens, pour back into the fruit, cool and then add the filling to the prepared dough.
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Cooking Tips

7 Secrets To Baking The Most Delicious Cake

Follow these tips and all guests will ask you for a recipe for your cake!

  1. There should be no draft in the room where the dough is prepared, because of it, a rough crust is obtained on the products.
  2. Over-salted dough can be corrected by kneading a new batch without salt and then mixing them thoroughly.
  3. An excess of baking soda in the dough gives the products a darkish color, unpleasant color and taste; if lacking, it loosens poorly.
  4. You can put a little soda in the flour for gingerbread and dough, and add a little vinegar or citric acid to the water for the dough.
  5. If there is little sugar in the dough, then the product turns out to be pale. If there is an excess of sugar, then the dough rises less, and the middle remains unbaked.
  6. When baking from choux pastry, you should only lightly grease, otherwise cracks will appear on the underside.
  7. Yeast will not lose its properties for several weeks if mixed with flour, rubbed, dried and put in a glass.
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Food

11 Secrets To Perfect Baking

Nothing beats homemade cake. But to avoid culinary failure, you need more than just a good recipe.

  1. How to knead the dough correctly. The texture of the cake depends on the ratio of the ingredients used and the method by which they are mixed.
  2. Screening. Flour is sold pre-sieved these days, so there is usually no need to sift it again. But there are exceptions: the flour for the biscuit needs to be sieved to saturate it with oxygen and provide a light texture to the cake, and flour mixtures containing spices, cocoa powder and soda require sifting to remove any lumps.
  3. Whipping. The butter and sugar are usually whisked until lightening, and only then the rest of the ingredients are added. This saturates the dough with air, and the finished cake is fluffy and tender. Do not overdo it: after adding eggs and flour, the dough must be mixed gently, otherwise the texture of the cake will become heavy and grainy.
  4. Cake molds. The recipes are for specific cakes, so it’s important to use the sizes shown. The cake will not stick to the mold if you first grease it with butter and sprinkle with flour. You can also cover the mold with non-stick paper.
  5. Cooling. When you remove the cake from the oven, let it cool for 5-10 minutes before turning onto the wire rack to cool. Don’t leave it in the mold for longer, or it will get damp. If the cake is stuck, run the knife along the sides of the baking dish. Remove the non-stick baking paper immediately.
  6. Applying cream or glaze. Glaze the chilled cake by placing a piece of baking paper under the wire rack. The excess cream will drain freely and not accumulate at the base, while baking paper will help keep the table from staining.
  7. Eggs. Use fresh medium-sized eggs (55-60g). Remove them from the refrigerator at least an hour before kneading the dough to warm them up to room temperature.
  8. Butter. Use butter at room temperature. To quickly soften butter, simply microwave it for 20 seconds or grate it on a medium grater.
  9. Milk and fermented milk products. Always use room temperature kefir, milk or sour cream to prevent stratification of the dough.
  10. Flour. Self-rising flour already contains baking powder, but if you only have plain flour on hand, add 2 tsp. baking powder for 1 cup of plain flour.
  11. Sugar. This is what gives the cake its structure. For a finer texture, use fine sugar, powdered sugar, or light brown sugar – these will dissolve faster in the dough.
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Cooking Tips

11 Tips for the Most Delicious Baking

These tips are very important when baking! With them it will be the most delicious!

  1. Use a brush to grease the mold with oil. If your metal mold has a lot of cracks, apply the softened butter with a cooking brush.
  2. Reduce the temperature for dark dishes. Dark dishes absorb more energy and transfer heat faster. Therefore, if you are baking pastries in a dark dish, set the oven temperature slightly lower than the recipe indicates.
  3. Use toothpicks to check the dough. It is better to check the readiness of the dough not with metal sticks, but with toothpicks. The metal will slip and tell you little about the baked goods. In contrast, the tree will show the actual state of the test.
  4. Chill the cake with the top down. If you want the top of the pie to be flat, after baking, turn it upside down and chill. There will be less unevenness on the surface of the cake.
  5. Cool the cake properly. Chill the cake on a stand to allow air to circulate from below. Don’t do this in the fridge – just leave the baked goods on the counter. To speed up the process, bring it near an open window or fan.
  6. Use the frosting as glue. If you are making a piece with icing, place some of it on a platter and then start assembling the cake. When cooled, the baked goods will stick to the dish and will not move.
  7. Cover the cake with the icing before freezing. Before freezing and icing the cake, lightly glaze all baking surfaces. It will protect the cakes from the negative effects of cold. After 15 minutes in the refrigerator, you can take out the cake and cover it with a thick layer of icing.
  8. Use a cold knife for warm desserts and a warm knife for cold ones. Use a cold knife to cut evenly warm desserts (you can put it in the freezer for a few minutes). Conversely, for cold desserts, heat the knife by dipping it under running hot water and then wiping it dry.
  9. Do not put baked goods in plastic until they have cooled down. Never put warm cookies in a plastic container or wrap an uncooled cake in plastic. Otherwise, condensation will start and your baked goods will get wet and spoil.
  10. Defrost baked goods without film or packaging. If you defrost baked goods in a wrapper or a closed container, condensation will form on the surface. Therefore, always remove the packaging.
  11. One final tip: cook with love is the best ingredient for any dessert. Successful culinary feats!
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Cooking Tips

10 Secrets To Making Delicious Baking

These tips will definitely come in handy!

  1. Preheat the oven properly. Get started with an oven thermometer to get an accurate temperature. Wait for the thermometer to point to the number you need before using the oven, and wait another 10–20 minutes. So the temperature is evenly distributed over the oven, the workpiece is baked perfectly.
  2. Bake for less time than the recipe requires. If the cookies have to cook for 8-12 minutes, set the timer for 6-7; if the recipe requires 35-40 minutes for the cake, set it for 30. And don’t go far from the kitchen while your baked goods are in the oven. When you smell a pleasant scent, check it out. Trust your nose more than instructions and avoid burning.
  3. Use a clean, light colored baking dish. In dark, dirty and old dishes, baked goods will burn more. If you have no other options, be sure to use parchment paper.
  4. Use baking paper correctly. Use quality parchment paper to avoid a burnt bottom and unbaked top on the biscuits. If necessary, fold it in two layers – this way it will better retain heat.
  5. Refrigerate baking sheets. Chill the parchment sheets between batches while baking. If you place the dough on a hot surface, the cookies will lose their shape and are more likely to burn. To quickly cool the sheet, dip it under running cold water.
  6. Cook a new batch of cookies on a different sheet. You can use another technique: prepare the next batch of dough in advance on a separate sheet. If you remove a sheet of hot baked goods from a baking sheet and replace it with another one, with a blank, there will be no problems.
  7. Use the parchment sheets several times. You can reuse the baking sheets. Throw them away if you notice any fumes or foul odors.
  8. Roll out the dough before cooling. Before chilling the cookie dough, roll it out between two layers of parchment paper. Then remove the top layer and put the dough in the refrigerator. It will be easy to cut shapes from such a blank, and besides, you will not have to struggle with the sticky cold dough.
  9. Cut the cookies properly. It is better to cut the cookie figures directly on the baking sheet, removing the excess dough. This way you do not have to carry over every piece, and this is a guarantee that the cookies will not be deformed. To keep it even better, freeze the baking sheets for 10-15 minutes.
  10. Make the perfect round cookie. To keep the cookies perfectly round, wrap the dough in parchment or plastic wrap, tuck it into a used paper towel tube and freeze. The resulting sausage will only have to be cut with a knife into equal pieces.
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