HOW TO USE DRIED FRUITS FOR BAKING (2024)

FAQs

How do you use dried fruit in baking? ›

Before adding chopped dried fruit to a cake or bread batter, toss it with some of the flour called for in the recipe. This will keep it from sticking together and sinking to the bottom of the batter. There are other types of dried fruit available. Try some today, and throw in some nuts, too, for a little extra texture.

If you are planning on using dried fruits, it may be a good idea to soak them first. Dried fruits can lose up to 75% of their volume during the drying process according to cookinglight.com. Once they are mixed with the other ingredients they will begin to reabsorb the moisture around them.

Dried fruits are packed with moisture, and when rehydrated during the baking process, they infuse your creations with a delightful chewiness and an extra layer of texture. This moisture can prevent your baked goods from becoming dry and crumbly, resulting in softer, more enjoyable treats.

Sometimes you add dried fruit and nuts when you are first mixing your dough. This is a good idea if you have soaked them before using them as the soaking water will make a difference to the hydration of your dough and it might end up being too wet if you add them later.

Dried fruit are simply dehydrated: all moisture removed by exposure to sun, air or their mechanical equivalents. That makes them last long and keep well but any way you look - they are dry. It isn't essential but soaking raisins before adding them to dough or batter makes them nicer, plumper and more flavoursome.

Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer. To give your fruit some extra flavor, swap the water for fruit juice or a liquor, like rum, bourbon, or brandy.

Soaking can reduce anti-nutrients such as phytic acid, tannins, and enzyme inhibitors present in nuts and dry fruits. This enhances the bioavailability of nutrients, which leads to better absorption. Soaking nuts and dry fruits provides hydration and may help counterbalance the dryness associated with Vata dosha.

Bake the fruit at 200 F, stirring every 30 minutes or so, until it's dry and chewy. Depending on how watery the fruit is, this can take anywhere from 3 to 6 hours. When the fruit is dried to your liking, turn off the oven and open the door all the way to cool it down.

Powder of dried fruits and vegetables are good source of nutrients. Cake formulation with this is an effective to prompt the people health. The powder affects color, texture, nutritional and sensorial aspects of the cake.

Have you ever had fresh or dried fruit sink to the bottom of a cake or loaf? Don't worry, it's a common problem and generally happens when the cake batter isn't heavy or thick enough to hold the weight of the fruit as it bakes.

What fruits Cannot be dried? ›

In general, the following counts as 1 cup from the Fruit Group: 1 cup of fruit. ½ cup of dried fruit.