"Silken tofu works as a binding agent in baking, blending seamlessly to create moisture without altering flavor, making it an ideal egg replacement."
"To utilize silken tofu for baking, blend it into a custard-like texture and substitute a quarter cup per egg in recipes to enhance moistness."
"Using silken tofu not only improves moisture in baked goods but can also provide a rich texture, making it perfect for indulgent cakes and brownies."
"Tofu can substitute eggs in baking, enhancing moisture without the need for additional flavor; it's a versatile ingredient for creating rich, fudgy treats."
Dry cakes are often disappointing, but bakers can overcome this challenge with an unconventional ingredient: silken tofu. Unlike firmer types, silken tofu adds moisture without overpowering flavor, acting as a substitute for eggs in recipes. To use it, blend a quarter cup of silken tofu to a custard-like texture before mixing it with other wet ingredients. This not only retains moistness but also contributes a rich texture, making it ideal for decadent cakes and fudgy brownies, though it's best avoided in recipes requiring an airy finish.
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