Ingredients
Cottage cheese - 180 grams
Butter - 150 grams
Sugar - 140 grams
Egg - 1 piece
A pinch of salt
Vanilla sugar - 1 teaspoon
Flour - 380 grams
Baking powder - 1 teaspoon
Bake at 180°C for 20 - 25 minutes
Eggs in the dough bind all the components, are an excellent leavening agent, and give the baked goods fluffiness, moisture, friability and airiness. However, there are products and their combinations that can replace eggs, and the taste, appearance and quality of baked goods will not suffer at all.
So one egg is
1 table. a spoonful of corn starch, which needs to be stirred until smooth in 2 tablespoons. spoons of water and add to the dough. If desired, you can add 1 table to the mass. a spoonful of dry milk.
2 table. spoons of potato or corn starch without adding liquid.
2 teaspoons of baking powder and the same amount of water, you can add 1 tablespoon to the mixture. a spoonful of vegetable oil.
2 table. spoons of milk, ½ table. spoons of soda, ½ table. spoons of lemon juice (you can do without lemon).
1 table. spoons of ground flax seed and 2 tbsp. spoons of hot water (soak flax in water until it becomes a gel).
1 table. spoon of potato starch, 1 table. spoon of sour cream (or vegetable oil), 1 table. A spoonful of water is an ideal egg replacement for cheesecakes. Beat the mixture thoroughly and add to the cottage cheese.
Ener-G is a special additive that replaces eggs in vegan baked goods. The additive contains potato starch, baking powder and tapioca flour. Before kneading the dough, grind 1 teaspoon of Ener-G with 2 tablespoons. spoons of warm water until foam forms.
Half a mashed banana, 3 tbsp. spoons of puree from apples, plums, pumpkins, zucchini, apricots.
2 table. spoons of oatmeal soaked in water.
3 table. spoons of chickpea flour and the same amount of water.
1 teaspoon of soy flour, diluted in 1 table. spoon of water.
3 table. spoons of nut butter.
3 table. spoons of mayonnaise.
¼ cup tofu.
To lubricate the surface of confectionery products, you can use milk instead of eggs - when baking pies, cookies, kulebyak and buns. To lubricate sweet baked goods, sugar can be added to the milk, and for meatless baked goods, sweet tea is usually used for this purpose.
Baking soda and baking powder in combination with vinegar, water or oil give confectionery products fluffiness and volume.
If the dough already contains soda, instead of eggs you can take a banana, fruit puree, flaxseed, rolled oats, potato or corn starch.
Using cornstarch instead of eggs when baking makes the dough pliable and smooth - it is convenient to make cookies and pies from it.
These tips are only suitable if you need to replace no more than two eggs, so you will have to select suitable recipes. Without eggs, it is unlikely that you will be able to bake a protein pie or get a delicate sponge cake for a roll, which is originally made from eight eggs. But pancakes, pancakes, cheesecakes, cookies, muffins and simple biscuits turn out to be quite dense and pleasant to the taste. The disadvantages of egg substitutes are the limited possibilities in choosing recipes, and the main advantages of replacing eggs with other products are new nutty and fruity flavors, a decrease in cholesterol levels and calorie content. The most important thing is that the quality of such dishes does not deteriorate, and the baked goods please with their crispness and airiness