How is ghee utilized in baking, and are there adjustments needed due to its lack of water (for example, slightly less ghee than butter by weight, since butter is part water)?

Question

Thinking of baking with ghee? Learn what adjustments you might need to make to your recipes to account for its lack of water compared to butter.

Answer 1

Ghee is used in baking to add a rich, nutty flavor and a tender crumb. Yes, you typically use slightly less ghee than butter by weight, around 20-25% less, because ghee is almost pure fat while butter contains water.

Detailed Explanation:

Ghee, or clarified butter, is a versatile ingredient in baking. Its primary advantage is its high smoke point, which makes it suitable for baking at higher temperatures without burning. It imparts a distinctive nutty flavor that enhances the taste of baked goods. Because ghee is almost entirely fat (butter is about 80% fat and 20% water), it behaves differently than butter in recipes.

When substituting ghee for butter, you need to account for the absence of water. Here's a breakdown:

1. Quantity Adjustment: Reduce the amount of ghee by about 20-25% compared to the butter quantity specified in the recipe. For example, if a recipe calls for 100g of butter, use approximately 75-80g of ghee.

2. Hydration: In some recipes, especially those relying on butter's moisture content for structure or texture (like cakes), you might need to add a small amount of liquid, such as milk or water, to compensate for the lack of water in ghee. Start with a tablespoon or two and adjust as needed based on the batter's consistency.

3. Mixing: Ghee can be used in both melted and solid forms, depending on the recipe. If the recipe calls for creaming butter and sugar, you can chill the ghee until it's solid but pliable and then cream it with the sugar. If the recipe calls for melted butter, simply use melted ghee.

4. Flavor Profile: Remember that ghee has a distinct flavor. It works well in recipes where a nutty, rich flavor is desired, such as cookies, cakes, and pie crusts. It may not be the best choice for recipes where a neutral flavor is preferred.

Pro Tip:

When substituting ghee for butter in pie crusts, use cold ghee and work quickly to prevent it from melting. This will help create a flaky crust. You may also need to add a tablespoon of ice water to bring the dough together.