Powder by application
Can you bake with aquafaba powder?
A cake or cookie recipe does not care whether your aquafaba started in a liquid pack or a powder pouch. What you need to get right is the dose and whether the recipe needs the aquafaba whipped or unwhipped. Make up the powder first: 2g of powder with 30 ml of water makes one egg-white equivalent. From there, weigh the amount the recipe calls for: 30g of prepared aquafaba per egg white, or 45g per whole egg where you need binding and moisture. Updated: .
How do you prepare powder for baking?
Make up enough aquafaba for the recipe, then weigh from the prepared quantity. If the recipe uses whipped egg whites, chill the made-up aquafaba before whipping. If you are replacing whole eggs for binding and moisture, use it unwhipped.
Check the powder reconstitution table when you need to scale the quantity.
When do you whip it and when do you leave it unwhipped?
| What you bake | How to use the aquafaba |
|---|---|
| Sponges and génoise | Chill, whip and fold in gently |
| Cakes and muffins | Mixed with the sugar before it meets the fat |
| Cookies and brownies | Add unwhipped for binding and moisture |
| Brioche and sweet rolls | Add unwhipped with the liquids |
Whip it where the eggs brought air; leave it unwhipped where they bound the batter and brought moisture. Follow the baking method for the preparation you are making rather than changing the method because you are using powder.
Do you bake with aquafaba every day?
If egg-free baking is part of daily production and you finish an opened 1L Tetrapak within 3 to 4 days, liquid gives you aquafaba ready to weigh. If the orders are occasional, powder lets you make up only the amount needed for that bake and keep the rest of the pouch dry and closed.
The 200g pouch is useful when those orders return regularly but not every day. Compare what the 200g pouch gives you against the egg whites you normally replace.
What should you check when a bake goes wrong?
| What you see | What to check |
|---|---|
| Loose batter | Check the dose, and reduce the other liquids by 5 to 10 percent when replacing whole eggs |
| Wet centre | Make sure the bake is fully cooked before removing it |
| Flat sponge | Fold the whipped aquafaba in promptly and gently |
| Weak foam | Chill the made-up aquafaba before whipping |
| Gritty batter | Make up the powder with water before adding it to the recipe |
