To make a cake, if corn oil is not available, what can be used to replace corn oil?

Make cakes without corn oil.

Salad oil can be used.

Ingredients: 5 eggs, cake flour.

90 grams, 80 grams of caster sugar, 50ml of pure milk, 50ml of salad oil

Method 1: Separate the egg yolk and egg white, put 5 egg yolks and 30 grams of caster sugar in a dish, and beat evenly with a manual whisk.

2. Add 50ml of salad oil while stirring, then add 50ml of milk while stirring, and finally sieve in 90g of cake flour, and slowly stir until smooth and delicate without particles.

3. Put 5 egg whites in the plate and beat them with an electric whisk until they are coarse foam.

4. Add 1 3 caster sugar to the egg white, turn to medium and high speed to beat until the fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

5. Finally, add the rest of the sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short and upright sharp corner.

6. After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste dish and mix evenly with a rubber spatula; Add 1 3 of the meringue to the egg yolk paste dish and mix well with a rubber spatula.

7. Finally, pour all the batter in the egg yolk paste tray into the remaining meringue tray, and mix evenly until smooth and delicate without particles. Pour the batter into an 8-inch round cake tin and gently sip it on the table to shake out the large bubbles in the cake batter.

8. Preheat the oven for 10 minutes, put the cake in the middle layer and bake at 170 degrees for 40 minutes.

9. After the cake is completely cooled, it can be demolded.

Butter is best, corn oil is second, and olive oil is fine. Peanut rapeseed oil will have a special fragrance, which may affect the cake made a little.

Vegetable oil can be used instead of corn oil.

If you don't have corn oil to make cakes, I feel that ordinary cooking oil is okay.

Peanut oil or canola oil.

Any oil will do, but the best one should be butter.

Make cakes without corn oil.

Salad oil can be used.

Instead, the reason is that corn oil and salad oil have no special aroma, nor are they particularly bright colors, neither of which will destroy the taste of the food itself, and the cake will have a faint fragrance.

Corn oil is refined by dephosphorization, deacidification, degumming, decolorization, deodorization and dewaxing on the basis of corn refined oil, which has the characteristics of clarity and transparency, fragrant and fragrant, and high smoke point. Salad oil also has the characteristics of clarity and transparency, no odor, sweet taste, and good taste. Therefore, if there is no corn oil when making cakes, you can use salad oil instead, in addition, if there is no corn oil, you can also use olive oil and soybean oil.

instead. The oil that is not available for corn oil when making cakes but cannot be used as a substitute is peanut oil.

and canola oil. 1. Peanut oil.

Because the density of peanut oil is relatively large, it is not easy to mix well with other materials, and it is easy to precipitate.

2. Rapeseed oil.

Because canola oil has a distinct odor, if canola oil is used, it will spoil the taste of the cake itself.

Salad oil. Can be used as a substitute for corn oil.

Make date cakes. The main reason why salad oil can be used as a substitute for corn oil to make cakes is because salad oil, like corn oil, has no special fragrance and no particularly bright color, so it will not have much impact on the taste of the food itself. So, what kind of oil can be used to make cakes instead of corn oil, and what are the specific dust dismantling, you can continue to check as you continue.

What oil can be substituted for making cakes without corn oil

1. You can also use soybean oil, rapeseed oil, and sunflower oil to make cakes without corn oil.

Substitutes such as flaxseed oil and butter will not have much impact on the finished product.

2. Never use peanut oil.

Olive oil replaces corn oil to make cakes, because peanut oil and olive oil are dark in color and strong in flavor, and they are oils that have not undergone much depurification process, so they are not suitable for baking.

3. Corn oil is an oil refined from corn germ as raw material after dephosphorization, deacidification, degumming, decolorization, deodorization and dewaxing.

4. The texture of corn oil is clear and transparent, the aroma is fragrant, and the smoke point is high, which is generally suitable for rapid cooking and frying of food.

In short, through the above content, I believe that everyone has an understanding of "what oil can replace corn oil to make cakes", and you need to choose the right materials to make cakes, so as not to change the taste of the food produced, resulting in the problem of waste.

Butter. Corn oil is mainly extracted from corn germ, which contains a large number of vitamins, unsaturated acid, oleic acid and linolenic acid and other nutrients, has high nutritional value and edible value, moderate consumption has benefits to human health, and butter is mainly an oil processed from milk, the nutritional value and composition are similar to corn oil, can be basically used to replace corn oil, so butter can be used instead of corn oil in life.

2. Proportion of butter instead of corn oil.

Follow the ratio of 1:.

Butter is a solid grapefruit, with high nutritional value and edible value, moderate consumption has certain benefits to human health, fat content is relatively high, generally used to replace corn oil, need to be diluted to a certain extent, usually it is recommended that corn oil and butter replacement ratio is the best.

3 Is corn oil good for fried food.

OK. Corn oil is also a kind of edible oil, which can also be used to fry food, and it has high nutritional value and edible value for frying food, and can be used to fry food, which is not harmful to human health.

4. Why do you put corn oil in the cake?

Normally, when making cakes, people generally like to add some oil to it, because the fat can help the dough fluffy, increase the volume of the cake, and make the cake taste high in nutritional value, and secondly, the oil helps the emulsification of the egg yolk and retains the moisture in it, which is the taste of the cake is better, and the corn oil is corn oil is clear and transparent, fragrant, and more suitable for making cakes, which is why corn oil should be put in the cake.

Make cakes noCorn oil, you can use itSalad oil. In addition, olive oil and soybean oil can be used instead.

Corn oil is refined on the basis of corn refined oil through dephosphorization, deacidification, degumming, decolorization, deodorization and dewaxing, which has the characteristics of clarity and clarity, fragrance and high smoke point; Salad oil also has the characteristics of clarity and transparency, no odor, sweet taste, and good taste.

Precautions for the use of salad oil.

1. Oils and fats have a certain shelf life.

Do not consume oil that has been left out for too long.

2. The trouser grinding can be used directly for cold dressing, but it is best to heat it before using it.

3. The nutritional value of salad oil that has been repeatedly heated at high temperature has been destroyed and should not be eaten. Oils that have been repeatedly heated at high temperatures should be avoided.

4. Try to avoid excessive consumption.

5. Usually when barbecue, paint on iron plates, stone pots, and barbecue nets.

<> you don't necessarily use corn oil to make cakes, you can use peanut oil instead of corn oil. Huaisen uses corn oil because its taste is relatively light and will not rob the fragrance of eggs, and without corn oil, you can use sunflower oil and flaxseed oil.

It can also be made with peanut oil, that is, the taste is a problem, and it will not affect the organization of the finished product. Quietly.

The earliest cakes were made with a few simple ingredients. These cakes are a symbol of ancient religious myths and miraculous superstitions.

The early economic and trade routes brought exotic spices from the Far East to the north, nuts and flower water.

Citrus fruits, dates and figs from the Middle East.

Sugarcane is imported from the eastern slag countries and the southern countries. In the European Dark Ages, these curiosities.

The ingredients were only available to monks and aristocrats, and their pastry creations consisted of things like honey, gingerbread, and flat hard biscuits. Slowly, with the frequent exchange of **, the eating habits of Western countries have also changed completely.