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Explore 2 published pages tagged with Baking Substitutions, grouped automatically from article text, entity focus, and recurring topical signals.
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Use mayonnaise in place of eggs when you need moisture and emulsification rather than lift or structure. Mayonnaise can work in dense, moist cakes, brownies, and some quick brea...
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White sugar contributes sweetness, texture, moisture control, and browning in recipes. Substitutes behave differently, so understanding their functional roles helps you adapt ra...
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