In baking recipes, oil serves several important functions, including providing moisture, enhancing the texture, and adding richness to the final product. Water and milk, on the other hand, have different properties and may not yield the same results when substituted for oil.
Replacing oil with water or milk can result in a drier and less tender baked good, as oil contributes both moisture and fat content to the recipe. Additionally, oil helps to create a more tender and delicate crumb in cakes and other baked goods. Without the fat from the oil, the texture may be compromised.
However, there are instances where you can make substitutions depending on the recipe and the desired outcome. Here are a few alternatives you can consider:
Applesauce or mashed bananas: These can be used as a substitute for oil in certain recipes, particularly in cakes and muffins. They provide moisture and some added sweetness.
Greek yogurt or sour cream: These dairy products can be used in place of oil to add moisture and richness to recipes. They work well in certain baked goods like cakes and quick breads.
Buttermilk: If the recipe calls for milk, you can replace it with buttermilk, which adds moisture and a slight tangy flavor. This substitution works best in recipes like pancakes, waffles, and biscuits.
Coconut milk: In recipes that call for oil, coconut milk can be used as a substitute to add moisture and a subtle coconut flavor. It works well in certain desserts, such as coconut-flavored cakes.
It's important to note that substituting oil with water or milk may alter the taste, texture, and overall quality of the baked goods. For best results, it's often recommended to follow the recipe as closely as possible. If you're unsure about making substitutions, it's a good idea to consult a recipe specifically designed for the ingredient swap you have in mind.