"When baking cakes and brownies, one of the first things that disappears in the oven is moisture. When cooling at room temperature, out in the open, more moisture dissipates from the baked goodies. Beet juice's added moisture helps keep the crumb tender and cakes and brownies softer for longer. My doubanjiang red velvet brownies were still moist and tender two days post-baking."
"When adding beets or beet juice to my baked goodies, I like to add a touch of vinegar, be it apple cider, rice, or white, especially when I want to preserve their vibrant ruby-redness. The acidity in vinegar helps prevent the beet's natural ruby hues from fading into dull browns or turning too dark once exposed to heat. This way, you can skip adding any extra red food coloring to your desserts."
Beet juice from canned beets provides added moisture and natural sweetness when incorporated into cakes, brownies, and other baked goods. The extra moisture helps keep crumb tender and prevents baked items from drying out during baking and cooling; brownies remained moist and tender two days after baking in testing. Natural sugars in beets act as mild preservatives and permit using slightly less refined sugar without losing flavor. A splash of vinegar (apple cider, rice, or white) helps preserve the beet's ruby-red color under heat and boosts acidity. Increased acidity, combined with beet sugars, can inhibit mold and bacterial growth, extending shelf life.
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