La peor leche vegetal que puedes usar para hornear
Con la creciente variedad de leches vegetales disponibles en el mercado, existen varias alternativas sencillas para todas tus necesidades culinarias y de consumo de cereales. Sin embargo, la repostería es un arte más complejo. No todas las leches vegetales son adecuadas para hornear.
While rice milk is delicious in a strong, creamy homemade horchata and other drinks, it's not reliable in the oven. We all know that rice is very absorbent, which is helpful for giving risotto its unique creamy texture. But that also means rice milk has a much higher water content than other plant-based milks. Furthermore, its consistency is quite runny, more so than most plant-based milks and even cow's milk, making it difficult to substitute for cow's milk in the same proportion. If you have nothing else on hand, you can try mixing a little cornstarch or rice flour into the rice milk to thicken it slightly before adding it, but the result in the oven isn't guaranteed.
But which plant-based milk is best for baking?
While it might seem like a surprising alternative to oat or almond milk, soy milk is actually the best plant-based option for baking. You'll notice as soon as you pour it into a measuring cup that it has a thick consistency, similar to whole milk. This might seem insignificant, but the density of the milk directly influences the consistency of the batter and, ultimately, the structure of the final product. Soy milk also has a fairly mild flavor that blends easily with the other buttery, sugary, and yeasty flavors in your desserts. Furthermore, just like almond milk, soy milk comes in unsweetened, original, and vanilla-flavored varieties, which can be fun to experiment with depending on the recipe you're making.
Besides its flavor and consistency, what truly sets soy milk apart from other plant-based baking alternatives is its protein content. Cakes and breads, in particular, need protein to achieve an airy, fluffy interior and a satisfying rise. Soy milk has nearly the same amount of protein as whole milk (7 grams per cup, compared to 8 grams in regular milk) and far surpasses other plant-based milk options, which are typically low in protein. The high protein content in soy milk also helps baked goods brown nicely, so they look just like their dairy counterparts, making it an excellent plant-based baking alternative.
