Cutting the fat: 5 lessons to learn from a baking class in Singapore about using healthier fat alternatives in baking

Fat is an important ingredient in baking. Fat gives baked treats their texture, making cakes and cupcakes rich and moist, and puff pastry flaky. Fat also adds flavour and increases the shelf life of baked goods.

Fat, however, is a source of calories and LDL, a bad cholesterol. Excessive fat in one’s diet could lead to a host of diseases including obesity, high blood pressure, and heart attack, among others. Also, the consumption of high-calorie food leads to rapid weight gain.

So is fat all bad? Not if you take it in the right quantity. In fact, the human body needs fat to grow. Fat helps increase one’s energy and helps the body absorb vitamins. The key to consuming fat that is good for the body is in choosing healthier kinds of fat.

Signing up for a baking class in Singapore with Palate Sensations Culinary School could help you unlock the secrets to healthier bakes by using alternatives to monosaturated fats, the kind of fat present in butter and margarine which are commonly used in baking.

Here are some of the alternatives to fats in baking:

  1. Polyunsaturated fats. If fats can’t be avoided, then switch to polyunsaturated fats, which are usually derived from plant-based sources.
  2. Pureed fruits and vegetables. You may use pureed fruits and vegetables are tenderisers for a variety of baked goods, including bread, cakes, and cupcakes. Palate Sensations Culinary School is a cooking and baking school in Singapore that offers vegan and gluten-free treats so you can give in to your sweet tooth without expanding your waistline.
  3. Yoghurt has long been introduced as an alternative to butter in baking breads. Yoghurts give colour, flavour, and texture to baked treats. A study published on ResearchGate suggests fully heat-treating yoghurt at 220°C to avoid a flat texture, when what you want to achieve is a fluffy, soft, and moist feel to your baked treat.
  4. Low-fat cheeses. Low-fat or non-fat ricotta and cottage cheeses are also used as fat replacements in baking.
  5. Healthier oils. Flaxseed oil is a popular alternative to butter or margarine and is also packed with high nutrient value. Flaxseed oil may help reduce cancer cell growth, heart disease may treat indigestion and diarrhoea, and may even improve skin health.

 

Baking and controlling weight gain are not mutually exclusive. You can hack your way to baking sweet treats healthily, and attending a baking class in Singapore could teach you the right techniques to employ and alternative ingredients to use in baking delicious bakes at minimal calorie intake.

In fact, you can search specifically for a low-calorie gluten-free baking course in Singapore. Taking the class can open to possibilities of serving healthier, guilt-free bakes that lets you enjoy divinely delicious treats without the weight gain and other diseases associated with consuming cholesterol and calorie-laden fats, and unhealthy sugars.

As a final tip, remember that you can substitute fat, white flour, or sugar with other ingredients. For example, you may substitute half of the white flour with almond or whole wheat flour in your recipe. Almond or whole wheat flour is rich with extra fibre that helps slow digestion. They also make you feel full faster and longer.

You can use just half of the sugar in the recipe and replace it with natural fruit-based sweeteners. And remember, you can reduce fat in your desserts by using only half of what the recipe says and substituting it with yoghurt, cheeses, and other healthier plant-based oils.

Try this technique for baking cakes, muffins, cookies, brownies, and bread when you sign up for a baking class in Singapore with Palate Sensations Culinary School.

 

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