Almond milk serves as a popular substitute for cow's milk, especially for those who are lactose intolerant. However, its lower fat content compared to cow's milk can impact the texture and flavor of baked goods, potentially making them plain or tough. To mitigate this, bakers can enhance recipes by incorporating additional fats, such as margarine or vegetable oils. Home bakers must pay close attention to the choice and amount of additional fat to optimize their recipes while maintaining the essence of the original dishes.
Almond milk, with significantly less fat than cow's milk, can result in baked goods that are plain or tough if not adjusted properly.
When using almond milk in recipes, adding fat from sources like margarine or oils can help achieve desired texture and flavor.
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