AYes, most milk substitutes can be switched out equally for milk. Be aware, though, that different "milks" have different fat contents and this will have an affect on your final product. Also, if you wanted to try other liquids (such as fruit juices) to replace milk you can do that too, but with those you have to be aware of the acid levels and make adjustments to your baking soda/baking powder.
AHmmm. I made a devil's food cake and substituted some of the milk (about 1/2 cup of the total of 2 cups) for a shot of espresso.
The cake was a little dry for my liking - I wasn't thrilled with the texture. Perhaps my substitution stuffed things up? Although I did manage to forget about it in the oven (woops!) and over baked it. I was sure that contributed more to the dryness than the espresso.
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Original message sent by Faradaye
Hmmm. I made a devil's food cake and substituted some of the milk (about 1/2 cup of the total of 2 cups) for a shot of espresso.
The cake was a little dry for my liking - I wasn't thrilled with the texture. Perhaps my substitution stuffed things up? Although I did manage to forget about it in the oven (woops!) and over baked it. I was sure that contributed more to the dryness than the espresso.
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Original message sent by as you wish
Yep. Over baking will do that! Also, though, if you usually use full fat or even partly skimmed milk and you replaced it with espresso you will have reduced the overall fat content of your ingredients. That would make a difference, too.
I usually use full fat milk. Is there anything I can add back into espresso to rebalance the fat content? Lard? (Joke - haha!)
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Original message sent by Faradaye
I usually use full fat milk. Is there anything I can add back into espresso to rebalance the fat content? Lard? (Joke - haha!)
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