In the realm of baking, innovation never sleeps. There are always new ingredients popping up, forever changing the landscape of this sweet science. Today, we'll explore four intriguing ingredients that are causing quite a stir in the baking world.
Aquafaba, the liquid leftover from cooking chickpeas, has become a favorite among vegan bakers. It's an excellent egg substitute and can be used in a variety of recipes, from meringues to mayonnaise. The starches and proteins in aquafaba mimic the properties of egg whites, making it a versatile ingredient in the baking scene.
Aquafaba Meringue Recipe:
- Drain the liquid from a can of chickpeas.
- Whisk until it reaches a meringue-like consistency.
- Add sugar gradually while continuing to whisk.
- Bake at a low temperature until dry and crunchy.
Teff flour, native to Ethiopia, is gaining popularity due to its rich, nutty flavor and nutritional benefits. It's gluten-free and packed with proteins, making it a fantastic option for those with dietary restrictions. In baking, teff flour can be used for bread, cookies, and more.
Black garlic, a type of caramelized garlic, is making waves with its complex, sweet, and savory notes. Its unique flavor can add depth to baked goods such as savory scones or garlic bread.
Last on our list is Koji, a type of mold used in Japanese cuisine. While it might sound strange, Koji brings a unique umami flavor to baked goods. It's traditionally used to make sake, soy sauce, and miso but is now finding its way into the baking scene.
These intriguing ingredients are not only changing the way we bake but also expanding our palate and making baking a more inclusive and versatile craft. So why not step out of your comfort zone and experiment with these innovative ingredients?