Secret substitute dry ginger to fresh in baking
Baking is one of the favorite activities of many people. When baking, ginger is often used as one of the important ingredients to create a special flavor. Usually dried ginger is used in many baking recipes, but if you don’t have dried ginger, fresh ginger is also a great substitute. This article will help you better understand how to replace dried ginger with fresh ginger when baking. Learn how to substitute dry ginger to fresh with Vipsen.
1. The difference between dried ginger and fresh ginger
Ginger is a popular spice in cooking. Dried ginger is often used in cooking and baking, fresh ginger is also often used in cooking, making salads, drinks and vegetarian dishes. Dried ginger has a pungent flavor, while fresh ginger has a fresh and slightly spicy flavor. When using fresh ginger instead of dried ginger when baking, you need to keep the following in mind.
2. Notes when substitute dry ginger to fresh in baking
When using fresh ginger to replace dried ginger in baking recipes, you need to make sure that fresh ginger is used properly. In most baking recipes, you can replace dried ginger with fresh ginger in a 1:2 ratio. This means that if the recipe calls for using 1 teaspoon of dried ginger, you will need to use 2 teaspoons of fresh ginger instead.
In addition, you also need to pay attention to how to prepare fresh ginger. You should peel fresh ginger and then mince or puree it to use in baking recipes. To make the cake soft and smooth, you should filter it to get only the ginger meat, leaving the ginger fiber. In some cases, you may need to omit some of the fresh ginger to make sure the taste isn’t too spicy.
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3. Advantages of using fresh ginger when baking
The use of fresh ginger instead of dried ginger when baking has many advantages. Some of the highlights are as follows:
Fresh taste: Fresh ginger has a better taste than dried ginger. If you want your cake to have a delicious and distinctive taste, fresh ginger is a great choice.
Enhance flavor: Fresh ginger has the ability to enhance the flavor of the cake more than dried ginger. When using fresh ginger, your cakes will have a richer aroma and flavor.
Health: Fresh ginger is a nutrient-dense food and has many health benefits, including pain relief, stomach upset, and immune system boosting. So, using fresh ginger in your baking recipe also makes your cake healthier.
4. Things to keep in mind when using fresh ginger when baking
Although there are many benefits to using fresh ginger in place of dried ginger when baking, there are a few things to keep in mind when using fresh ginger to avoid causing various problems. It is important that you:
- Check the substitution ratio: As mentioned above, the ratio of replacing dried ginger with fresh ginger in a baking recipe is 1:2. However, you should also double check the recipe before you start baking to make sure the proportions are right.
- Proper use: You should use fresh ginger properly to ensure that it does not change the structure of the cakeReuse fresh ginger: If you use fresh ginger in your recipe and have leftovers, you can reuse it for other baking recipes or in other dishes.
- Proper storage: Fresh ginger needs to be stored properly to ensure that it does not spoil. You should keep fresh ginger in the refrigerator and wrap it in foil to keep it fresh longer.
See more: Dried ginger and the uses of dried ginger
5. 3 recipes using fresh ginger for baking
5.1. Fresh Ginger Butter Bread:
- Ingredient:
+ 3 cups all-purpose flour
+ 2 teaspoons baking powder
+ 1/2 teaspoon salt
+ 1/2 cup white sugar
+ 1/2 cup butter
+ 1 large egg
+ 1 cup of milk
+ 2 tablespoons grated fresh ginger
- Instruct:
+ Mix flour, baking powder and salt in a large bowl.
+ Mix the sugar and butter on high speed in the mixer for about 3 minutes until the mixture becomes smooth and spongy.
+ Add eggs and mix well.
+ Add the milk and ginger and gradually add the flour mixture to the marinade and beat gently until the mixture becomes smooth.
+ Rotate the mixture on the counter to loosen the starch, then knead the dough for 5-7 minutes until the dough becomes smooth and smooth.
+ Place the dough in a bowl and cover with a damp cloth to rest for about 1 hour, until the dough has doubled in size.
+ Knead the dough again for about 1-2 minutes and then divide the dough into small portions to make the cake.
+ Place the dough pieces in the pre-set oven at 175 degrees Celsius for about 20-25 minutes or until the cake is golden.
+ When the cake is done baking, take it out of the oven and let it cool before serving.
5.2. Fresh gingerbread cookies:
- Ingredient:
+ 2 cups all-purpose flour
+ 1/2 teaspoon salt
+ 1/2 cup butter
+ 1/2 cup brown sugar
+ 1 large egg
+ 2 tablespoons grated fresh ginger
- Instruct:
+ Mix flour and salt together in a large bowl.
+ Mix the sugar and butter on high speed in the mixer for about 3 minutes until the mixture becomes smooth and spongy.
+ Add eggs and mix well.
+ Add ginger and mix well.
+ Gradually add flour mixture to marinade and beat gently until mixture becomes smooth.
+ Place the mixture in the refrigerator for about 30 minutes to cool and harden.
+ Then, take the mixture out of the fridge and shape into cookies of your choice.
+ Place the cookies in the oven pre-set at 175 degrees Celsius for about 10-12 minutes or until the cookies are golden.
+ When the cookies are done baking, take them out of the oven and let them cool before serving.
5.3. Fresh ginger custard cake:
- Ingredient:
+ 1 cup all-purpose flour
+ 1/2 teaspoon salt
+ 1 cup sugar
+ 1/2 cup butter
+ 2 large eggs
+ 2 tablespoons grated fresh ginger
+ 1/2 cup milk
- Instruct:
+ Mix flour and salt together in a large bowl.
+ Mix the sugar and butter on high speed in the mixer for about 3 minutes until the mixture becomes smooth and spongy.
+ Add eggs one at a time and mix well after each addition.
+ Add ginger and mix well.
+ Gradually add flour mixture to marinade and beat gently until mixture becomes smooth.
+ Add milk and mix well.
+ Place the mixture in a bowl and cover with a damp towel to rest for about 1 hour, until the mixture has doubled in size.
+ Knead the dough again for about 1-2 minutes and then pour the dough into the greased sponge cake pan.
+ Place the muffin tins in the oven pre-set at 175 degrees Celsius for about 25-30 minutes or until the cake is golden and compresses when pressed in the center.
+ When the cake is done baking, take it out of the oven and let it cool before serving.
6. Conclude
Using fresh ginger instead of dried ginger when baking is a great choice to enhance the flavor and nutritional value of cakes. By using fresh ginger, you can create more delicious and rich cakes, as well as improve the health of yourself and your family.
However, in order to achieve the best results, you need to keep in mind the essentials such as checking the replacement rate, using it correctly, and storing it properly. With these notes in mind, you should be able to use fresh ginger effectively and successfully when baking.
Hope the article secret substitute dry ginger to fresh in baking has brought a lot of useful information for you. To order bulk dry ginger, contact now:
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See more: How to use dry ginger to fresh and uses of dry ginger in food