AQUA FABA - CHICK PEA BRINE- SUBSTITUTE FOR EGGS IN BAKING

Aqua faba is a wonderful substitute for eggs in baking. There are so many substitutes for eggs to use while baking cakes. Out of them this aquafaba is a best one to use as a substitute of egg whites.
Aquafaba is nothing but the chick pea water. Simply you can buy the canned chickpeas from shop and use, or else you can prepare the chick pea water from scratch.
For one egg we can use 3 tablespoon of aquafaba.
We can beat it like egg whites to get a peak stage. I followed the recipe from gayathris cookspot .
To make the aquafaba , Electric beater is best instead of hand beater, because it will take around 10 to 15 minutes to get the peak stage.

Actually am not well versed with this aquafaba. Just prepared and used in my Eggless Greek revani cake recipe. So here i have given what and all i did and how i prepared aquafaba in brief , just like an introduction only.
BRIEF VIDEO:

INGREDIENTS:

Chickpeas                                            500 kg

Water                                                    5 to 6 cups

Cream of tartar                                    1/4 tsp

METHOD:

Wash and soak the chickpeas in water for 4 to 5 hours or overnight.

Pressure cook  the soaked chick peas with water and let it cook.

Water level should be of above the chickpea level while cooking.

Once the pressure released, open and drain the chickpeas. 

Take the drained water, that only will take a new form as Aqua faba :)

Use the cooked chick pea for normal cooking purpose.

The drained water will be of brown color. 

If it is too think let the water to boil for some time till you get dark brown thick liquid. It will be almost like a thin jelly. After cooling the water will become more thick.

Instead of  one egg , 3 tablespoon of chick pea liquid can be used. 

Take the required amount of chick pea brine and beat it using the electric beater. 

After 2 minutes add 1/4 tsp of cream of tartar(COT) and continue beating.

First it will becomes milky later after beating in high it will slightly becomes white thick foam.

After 10 to 15 minutes you will get a stiff peak stage like we get while beating egg whites.

Actually COT is fully optional, but it will help to retain the peak stage after beating.

Generally while beating egg whites COT will be used to strengthen the air bubbles and helps to retain its texture while whipping it to stiff peaks.

After reaching the stiff peak stage , aquafaba can be used in the recipe as required.

I have used this aquafaba in my Eggless Greek ravani cake recipe.

Do try this recipe and please don’t forget to give your feedback in comments.

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