You need vegetable oil to prepare the baking mix, but which oil you use for baking is ultimately a matter of taste. In general, you should opt for a neutral-tasting oil; it simply pairs best with baked goods.
It’s always worth checking the current results from Stiftung Warentest or Ökotest. However, we prefer rapeseed oil, which is neutral in flavor and has a great fatty acid profile because it contains many good omega-3 fatty acids and other healthy oleic acids.
Rapeseed oil also regulates cholesterol levels, which has a positive effect on the heart and circulation. Compared to sunflower oil, rapeseed oil has a significantly better yield.
But Sunflower oil is also a good oil for baking, relatively neutral in taste and very rich in vitamins, especially vitamins A, B, K, and E. Sunflower oil is extracted from sunflower seeds and is characterized by a rather mild flavor, is inexpensive, and almost odorless.
Even oils with a slight flavor of their own can be used for baking, because olive oil contains many good fatty acids that have a positive effect on the heart, circulation, and cells, but olive oil has a relatively strong flavor of its own.
Equally suitable is Coconut oil, but it does have a strong flavor of its own. Since coconut oil is relatively expensive, it’s best to use it in moderation and only in organic quality. Coconut oil is extracted from the flesh of the coconut; the flesh is crushed, dried, and then pressed in oil mills.
The coconut oil is then refined and usually sold in small jars. At room temperature, coconut oil is initially solid, but has a very low melting point of 24°C, so it can become liquid in the summer.
Refined coconut oil is usually sold as a block and is completely tasteless.
Olive oil is usually cold-pressed and unrefined. This gives the so-called virgin olive oil a more aromatic flavor. Unlike other unrefined oils, olive oil can tolerate higher temperatures and can therefore be used safely for baking. Olive oil is a good oil for baking and is primarily suitable for savory recipes and breads.
Most recipes use butter or sometimes margarine in baked goods. Especially in North America, oil is more commonly used for certain baked goods. In baking, oil determines the consistency of the baked goods, but the type of oil has no particular influence. However, the decisive factor is the taste.
Alba oil is a special variant of rapeseed oil and is therefore also very suitable for baking. Additional nature-identical flavorings are added to the vegetable oil. This results in a distinct buttery flavor.
Germ oil, a purely vegetable oil, is also suitable for baking. Germ oil is obtained from the fatty germ of the corn kernel. Furthermore, refined germ oil is colorless, odorless, and tasteless. It is therefore a good oil for baking.
In principle, you can replace butter or margarine with oil in most recipes. Since butter also contains a large amount of water, replace 100g of butter with just 80g of oil. The preparation method remains unchanged.
At Aceite del Campo we promote the culture of extra virgin olive oil as a gourmet product that should be cared for and enjoyed like a fine wine.
Important Note: aceitedelcampo.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, no medication or current treatment should be replaced without the guidance of a healthcare professional.
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info@aceitedelcampo.com
C/ Eduardo Bosca 19, 2-5
46023 Valencia
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