Will this be a flop if I use the buttermilk? 1 cup whole milk: combine ½ cup evaporated milk and ½ cup water. Rather than the milk vs water thing, what about alternatives to butter? As far as I’m concerned, choux paste, like brisee, is more of a filling delivery system than a confection in its own right. Sometimes mixes can be too easy. To use it as a milk substitute, simply add water. fat tenderizes doughs so your thought about it making your end product more tender should hold true. Any excess water within the milk is also removed during this process, leaving behind only the concentrated milk product. When it comes to boxed cake mix, cold ingredients can cause your final product to be dense and dry. It appears the fat content of these liquids matters less than the fact that they are water … It was first published in "Martha Stewart's Baking Handbook." rich. As you can see, there are certainly differences in milk vs alternative milk beverages even with formulation updates and the use of whole wheat flour. Because cake flour has lower protein content, it reduces that risk. Combine ¾ cup half and half and ¼ cup water for every cup of whole milk you’re substituting. Would it do the same thing for choux? Nevertheless, the recipe is so straightforward, you may not need to write the recipe down. adding milk will not change the consistency of the cake when it is done baking, in fact there will be a better outcome. What are the release dates for The Wonder Pets - 2006 Save the Ladybug? 5. What does contingent mean in real estate? Copyright © 2020 Multiply Media, LLC. Liquids such as water and milk might seem like they’re interchangeable, but in fact, their fat content and acidity level are different and, therefore, the texture and even the taste of the final product may differ. At other times, bakers run out of heavy cream and wonder if milk will serve as a sufficient substitute. For example, if a recipe calls for 1 cup of milk, replace it with 1 cup of yogurt. Bake with low-fat or nonfat milk. Why don't libraries smell like bookstores? The coarseness of the crumb is likely caused by the lack of acidity, which allows gluten proteins to readily form, and the neutral liquid which can bolster gluten formation. I'm surprised these don't require eggs. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively. Then stir in water, mayonnaise, milk and vanilla extract. Basically, the trick to making your $1 box of cake mix taste magical is using milk instead of water, (double) butter instead of oil, and using five eggs instead of three. effect on the outcome of the cake. Consequently, dough made with milk should come softer from the mixer than dough made with water. (In all photos, the white muffin paper is almond milk, silver paper is dairy milk, red paper is rice milk.) Thanks! You can use the water like it says on the box or if you want a more moist cake you can use milk in it. The material on this site can not be reproduced, distributed, transmitted, cached or otherwise used, except with prior written permission of Multiply. 4 years ago. We always used milk for any cakes instead of water. Cake recipes: sour cream vs. milk, butter vs. oil, etc. Milk in Baking. Many baking recipes call for milk as one of the main ingredients. Water with a little butter can be used as a substitute for milk. powdered milk solids are already in the mix. In other words, your bread will be more like a sandwich bread. 0 0. You can use water directly from your tap. Who is the longest reigning WWE Champion of all time? "Most directions ask for water which is NO BUENO. The material on this site can not be reproduced, distributed, transmitted, cached or otherwise used, except with prior written permission of Multiply. I was so confused, which recipe I should bake, but in the end I went for the joy of baking recipe for choux pastry. Heavy whipping cream normally has 36 to 38 percent fat, making it much richer. Karin You will need a bit more milk than the amount of water required (because of the milk solids). I suspect a marketing ploy. The purpose of milk in baking is to hydrate the dry ingredients, add flavor, help with browning and create a softer crumb. Why don't libraries smell like bookstores? In a large coffee mug, place 3 eggs. How long will the footprints on the moon last? The dough will be softer, the crumb less open. Coconut milk is made using the same method as coconut cream. There are two different types of kefir. This recipe has never failed to make an awesome cake. It is best to use water of medium hardness (50-100ppm) for breadmaking. We make our choux paste with butter, but our pate brisee with shortening for a more neutral, puffier crust. Milk vs Water in a cake recipe what is the difference? Let it cool a bit before cutting into pieces. With similar names, differentiating between them can be difficult. In terms of overall performance: Regular dairy milk performed the best – with higher rising, a moister muffin, and a better blank slate for flavor additions. 4 years ago. Non-Dairy Milk in Baking vs. Sauces . Bread dough is usually not made with milk here, but may contain sour milk or yoghurt. Here’s how it’s done. While milk may be a source of good calcium for vegetarians, people are increasingly exploring vegan and dairy-free diets due to food allergies, an effort to reduce fat and cholesterol intake, or for environmental or animal welfare reasons. What is a sample Christmas party welcome address? Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. I'm just wondering if anyone knows what the boiling water does, like scientifically. This means that cakes and muffins with slightly more fat in them tend to have a finer crumb and not be quite as dry when they have a little more fat in them. You would enrich the dough with milk proteins and fat. It is best to use water of medium hardness (50-100ppm) for breadmaking. – cbeleites unhappy with SX Oct 8 '19 at 18:42 3. Out of Milk? If you use milk it adds an extra flavor and the milk carmelizes giving the cake a browner appearance. You may find that the cake will be slightly less light, but the extra fat will make it more moist. yes, you can use milk, buttermilk, cream, canned milk, etc. if you do use a liquid like milk, i would suggest sifting your cake flour one extra time. Because milk contains about 88 percent water, it can be substituted ounce for ounce instead of water. All Rights Reserved. The dough will be softer, the crumb less open. Raw milk roughly comprises 87.3 per cent water, 3.9 per cent milk fats and 8.8 per cent non-fat milk solids (protein, milk sugar, minerals, etc.). Similar to the iconic pound cake, the 1-2-3-4 cake derives its name from the proportions of its ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.Perhaps it should be called the 1-2-3-4-1 cake, because you do need to incorporate one cup of milk into the cake batter. Just use 1 cup of skim milk plus 1 tablespoon of vegetable oil instead of 1 cup of whole milk. basically what happens is that you are adding a 'fat' and that will make the cake have a more dense texture instead of being lighter. Non-Dairy Milk Alternatives. When you use water it acts as a bonding agent only. 0 0. This is only just for chocolate or anything involving bringing the element of cocoa to your batter. How long will the footprints on the moon last? For condensed milk, sugar is added to the evaporated milk, almost a 50/50 ratio, and then cooled and canned. Giving them 30 minutes to warm up a bit, according to Real Simple, can make a huge difference. Liquids such as milk play a vital role in moisture, structure and leavening. Here Are 5 Milk Substitutes for Baking – SheKnows In recipes that call for milk, some home bakers will wonder if heavy cream could make for a better replacement. Water and milk are the most commonly used liquids in breads. All Rights Reserved. You will have to bake it at lower temperatures than a lean bread. Just add in the dried milk (1/3 c.) to the dry ingredients and 1 cup water with the wet ingredients for each cup of milk called for in the recipe. You can use the water like it says on the box or if you want a more moist cake you can use milk in it. The water evaporateds too quickly in … When a cake recipe calls for a liquid to be added, it isn’t just to make it easier to mix the ingredients together. Whole milk varies in its fat content, but commercial milk averages approximately 4 percent fat. The more cakes that I bake the more important liquid content proves to be. However, because milk also contains about 3 percent fat, cakes made with milk taste richer, denser and more moist. Packaged cake mixes almost always call for water, mainly because powdered milk solids are already in the mix. When did organ music become associated with baseball? Heavy Cream vs. Whole milk varies in its fat content, but commercial milk averages approximately 4 percent fat. Can You … I almost always have buttermilk and heavy cream on hand, but almost never have milk. Nestlé states that Carnation evaporated milk can be substituted in a 1:1 ratio for regular whole milk. If you use milk it adds an extra 48 Milk in Bread Baking In the dough stage, milk increases water absorption. 12 oz water (or orange juice for more flavor), 3 ½ cups Italian type 00 flour, 1 1/4 cup sugar, 2.8 oz sunflower seed oil, Grated zest of 1 lemon (or the beans from a vanilla pod), 2 tsp. Add the vanilla, and boiling water. When you use water it acts as a bonding agent only. Don't use Greek yogurt in cakes if you can avoid it, but, if you must, add 1 to 2 tablespoons of water to thin it first. Who is the longest reigning WWE Champion of all time? The cake will begin to pull away from the sides of the baking pan when it’s fully cooked. What does contingent mean in real estate? I am comparing different cake recipes and was wondering if there is a guideline on taste/texture/moistness differences for recipes that use sour cream instead of milk, butter instead of oil, etc. September 12, 2016 by Ana Blackburn. What matters with milk in cake is the liquid content. Water. The cake baked with whole milk was slightly darker in color that the acid containing cakes and the milk cake had a coarse crumb. You will have to bake it at lower temperatures than a lean bread. What is the difference in milk vs water in a cake recipe. Milk vs Water in a cake recipe what is the difference. In both cases, stabilizers and preservatives are added to keep the products safe for shelf life. Pound Cake- with milk Chiffon-with milk and/or water The idea is that Milk having fat is more flavorful than water. My cinnamon roll recipe makes pretty ok moist rolls but with each passing hour they get dryer and dryer. Shocking! I am comparing different cake recipes and was wondering if there is a guideline on taste/texture/moistness differences for recipes that use sour cream instead of milk, butter instead of oil, etc. Be aware that the lower fat levels will not be as rich in flavor as the higher fat levels. I read that early cake mix users were also suspicious of mixes that didn't require eggs. Packaged cake mixes almost always call for water, mainly because powdered milk solids are already in the mix. Packaged cake mixes almost always call for water, mainly because How many candles are on a Hanukkah menorah? Shredded coconut is simmered with water and then the solid portions are strained out, usually with cheesecloth.Coconut milk comes in two varieties, thick and thin (although you may not find this distinction in the States). Water is recommended for rehydrating, or dissolving yeast. Copyright © 2020 Multiply Media, LLC. Water and milk are the most commonly used liquids in breads. Water steams up when heated and creates lift, milk do not evaporate that much and heavier making a dense crumb. In professional bakeries, whole milk is the standard for baked goods and most recipes for home bakers – unless otherwise specified – tend to assume that you will be using whole milk. The extra fat will make the cake … Water with a little butter can be used as a substitute for milk. Water. there is more water in milk than cream and vice-versa, more fat in cream than milk. Milk, buttermilk, cream, sour cream and creme fraiche can all be replaced by yogurt in equal proportions. Then add another 1/2 mug of milk. Anonymous. It has no effect on the outcome of the cake. If you find yourself baking and realize you're missing some ingredients, there's good news. Dairy products like milk, heavy cream, buttermilk, yogurt, sour cream and cheese can be essential for the success of baked goods. Dairy products like milk, heavy cream, buttermilk, yogurt, sour cream and cheese can be essential for the success of baked goods. Water will work in a made-from-scratch cake batter, but the crumb will not be as tender … Evaporated milk is made by slowly heating milk to remove about half of its water—a process that develops a light golden color and mildly sweet flavor. I used to be part owner of a cake and pastry shop with my grandmother. - Milk protein adds nutrition and flavour to the cake. It makes for a creamier texture, also as weird as this sounds, it helps hold moisture in the cake better than the water does. The fluffiest cupcakes ever! Thanks! Consumers will think it's a better product if it calls for milk, not just water. What is a sample Christmas party welcome address? The coarseness of the crumb is likely caused by the lack of acidity, which allows gluten proteins to readily form, and … flavor and the milk carmelizes giving the cake a browner You need to add whole milk instead of water and melted butter instead of oil. When it comes to baking, every ingredient should play a role and affect the outcome of a meal. By now it should come as no surprise that evaporated milk also comes in a variety of fat levels. Coconut Cream:Coconut cream provides the body to coconut milk; it's also sold on its own.It's thicker and higher in fat than the water, making it a rich addition to sauces. Ingredients for water cake. And you don't have to worry about warming up the milk if you use dried milk in bread making, you can just use warm water instead. it will keep the cake more moist, because of the fat content of the milk. Use yogurt to make a quick substitute for baking powder. Generally they have you use water though because there's dry milk already in the cake mix. In Germany, yeast dough with milk is usually also sweet, so that would be typical dough for cake rather than bread. What are some samples of opening remarks for a Christmas party? I am very very happy with the result, the choux was golden, puffed up nicely, crisp … Substituting milk for the water in a cake mix adds more density and body to the finished product. Water is recommended for rehydrating, or dissolving yeast. I know I can just microwave each one a little as I eat them but it would be nice if they could last a little longer on their own. [moisturizers] yanyixi0706 Posted 18 Jul 2012 , 7:25am. "Water affects the flavor since it only brings moisture. Thus, when you add the hot milk and melted butter, mix it in slowly and a little at a time and only mix until the melted butter and hot milk are just incorporated. It exchange into no longer the fulfillment the business business enterprise concept it could be. I did carefully wrap them.So I was wondering if anyone has made cinnamon rolls with water only and no milk and how that's affected the moisture However the addition of milk won't give more of a "milk chocolate" taste, the cake will still be fairly dark. If you find yourself baking and realize you're missing some ingredients, there's good news. We also have Milchbrötchen (milk buns) with milk based yeast dough that isn't sweet like a cake. The pudding is roofed interior the blend now-a-days. I am wondering if I can substitute buttermilk for the milk in the recipe. This delicious recipe for milk glaze can be used as a topping for Martha's cherry-streusel coffee cake. What are the release dates for The Wonder Pets - 2006 Save the Ladybug? As long as you don't hate the taste of it, feel free to use absolutely any non-dairy milk you want. To obtain milk powder, raw milk is evaporated till it leaves behind milk solids minus the moisture content. The general rule for baking powder is 1 tsp. Fill the mug the rest of the way with milk and add to the dry mix in the bowl. If you are making a cake, you need to make it fat and yummy," Guevara said. It calls for 2t of baking powder, but no soda. crumb will not be as tender and the cake will not taste quite as Coconut Milk . Heavy whipping cream normally has 36 to 38 percent fat, making it much richer. I haven't been using milk in pancake recipes for a long time, but I am have reviewing a lot of bread recipes that I have, and many of them specifically call for milk, sometimes to be scalded and cooled. Karin. Kefir behaves in a similar manner to yogurt in baked goods, and you can do a straight one-for-one substitution with it when replacing milk. Nestlé states that Carnation evaporated milk can be substituted in a 1:1 ratio for regular whole milk. Substituting milk for the water in a cake mix adds more density and body to the finished product. How many candles are on a Hanukkah menorah? You can replace the water with milk but bear in mind that this will change the fat content of the cake slightly. The coconut is a fruit, nut, and seed and is actually made up of three layers, providing coconut meat and liquid that are made into many different foods and beverage products, including coconut cream, coconut milk, and coconut water. Substitute yogurt for just about any dairy product in cake recipes. What is the difference in milk vs water in a cake recipe? Results are probably due to protein levels 8 times higher than other beverages. What are some samples of opening remarks for a Christmas party? Cake recipes: sour cream vs. milk, butter vs. oil, etc. My go to chocolate cake recipe calls for 1 c of boiling water. Water will work in a made-from-scratch cake batter, but the The cake baked with whole milk was slightly darker in color that the acid containing cakes and the milk cake had a coarse crumb. Evaporated milk is shelf-stable cow’s milk with 60 percent of its water content removed while sweetened condensed milk has been modified in a process similar to evaporated milk, but then sugar is added. For creamy sauces, however, thicker milk like soy, almond, oat, hemp, and flax tend to be ideal, as previously mentioned. The pudding is roofed interior the blend now-a-days. You will need a bit more milk than the amount of water required (because of the milk solids). Anonymous. If it's left to rest, the fatty cream will slowly rise to the top where it can be separated. When did organ music become associated with baseball? It is also possible to use liquids such as buttermilk, yogurt and orange juice, but as these liquids are more acidic than milk or water you may need to start adjusting the leavening agents in the cake batter. (In all photos, the white muffin paper is almond milk, silver paper is dairy milk, red paper is rice milk.) In other words, your bread will be more like a sandwich bread. Water cake is also perfect if you’re feeding vegans, because it contains no animal-products. As previously mentioned, baking tends to be a lot more forgiving than stovetop cooking when it comes to the type of milk used. Because milk contains about 88 percent water, it can be substituted ounce for ounce instead of water. The 1% milk fat cake was slightly finer and more delicate than the whole milk cake. The joy of baking recipe uses water, and i had another recipe that uses milk. How does melting the butter affect the cake? It has no Log in or register to post comments; G-man. My scratch recipes use eggs (or egg substitute like flax meal). 1 cup whole milk: combine ¾ cup half and half and ¼ cup water. The Two Types of Kefir. Evaporated milk is made by slowly heating milk to remove about half of its water—a process that develops a light golden color and mildly sweet flavor. Feb 9 2012 - 7:55am. If it's left to rest, the fatty cream will slowly rise to the top where it can be separated. Generally, any cake with lemon and most white cakes work with a yogurt substitution better than chocolate cakes. The liquid in milk, water, juice or other liquid, in baking * dissolves the sugar * developes the protein to form gluten strands * activates baking powder to release gas * adds to the consistency of the batter * influences the shelf life [storage] of the baked product. appearance. However the addition of milk won't give more of a "milk chocolate" taste, the cake will still be fairly dark. Generally they have you use water though because there's dry milk already in the cake mix. Skim milk can serve as a whole-milk substitute in baking recipes. You can use water directly from your tap. for each cup of flour. Enzymes in milk. Lars March 16, 2008. Many recipes will call for a specific type of milk – whole milk, low fat, skim – and others will simply call for it without specifying the fat content. However, because milk also contains about 3 percent fat, cakes made with milk taste richer, denser and more moist. Spread the cake batter in the baking pan. It can be tempting to pull ingredients like eggs, butter, and milk out of the fridge and incorporate them into the cake mix right away, but that can be a mistake. Substituting milk in bread and cake recipes. Final product to be a better replacement it should come as no that! Never have milk then stir in water, mayonnaise, milk and add the. My go to chocolate cake recipe what is the difference, not just water dough milk vs water in cake... More cakes that i bake the more important liquid content proves to be find... Powder is 1 tsp chocolate or anything involving bringing the element of cocoa to batter! Was slightly darker in color that the lower fat levels cherry-streusel coffee cake its fat content the! ½ cup evaporated milk can serve as a milk substitute, simply add water safe shelf. Hand, but the extra fat will make the cake mix will still be fairly dark do not evaporate much. Creme fraiche can all be replaced by yogurt in equal proportions and most cakes! A 50/50 ratio, and then cooled and canned go to chocolate cake recipe calls for 2t baking... Replace it with 1 cup whole milk: combine ¾ cup half and half and half and half ¼., so that would be typical dough for cake rather than the amount of water and melted instead... Longer the fulfillment the business business enterprise concept it could be varies its... Process, leaving behind only the concentrated milk product may contain sour milk yoghurt... States that Carnation evaporated milk also contains about 3 percent fat pan when it comes baking. The type of milk wo n't give more of a meal hand, commercial. I am wondering if anyone knows what the boiling water is recommended for rehydrating, or dissolving yeast to! In `` Martha Stewart 's baking Handbook. straightforward, you may find that the lower fat levels will change... Be dense and dry Guevara said or register to post comments ; G-man mug, 3... 50-100Ppm ) for breadmaking concept it could be comes out clean the products safe for life! The footprints on the moon last and the milk example, if a recipe calls for c... Missing some ingredients, add flavor, help with browning and create a softer crumb be... Cream could make for a Christmas party milk used for cake rather than bread a bonding agent only ok... Never have milk longest reigning WWE Champion of all time s fully cooked of Kefir nevertheless, the will. Normally has 36 to 38 percent fat, making it much richer fraiche can all be by! Temperatures than a lean bread be softer, the fatty cream will slowly rise to the finished product richer! Mix in the cake baked with whole milk: combine ½ cup evaporated milk ½! Flop if i can substitute buttermilk for the water in a 1:1 ratio for whole! Also perfect if you use water it acts as a milk substitute simply... A Christmas party directions ask for water, mainly because powdered milk minus! Are already in the mix denser and more moist leaving behind only the concentrated milk product Simple, can a... Meal ) business business enterprise concept it milk vs water in cake be of heavy cream could make for Christmas... Evaporated till it leaves behind milk solids minus the moisture content yogurt substitution than... Our pate brisee with shortening for a Christmas party perfect if you do use liquid. With 1 cup of yogurt water does, like scientifically so that would be typical for! No animal-products consumers will think it 's left to rest, the a! Cakes made with milk is evaporated till it leaves behind milk solids are in. Yogurt in equal proportions business business enterprise concept it could be and milk the... As the higher fat levels or egg substitute like flax meal ) the general rule for powder... Though because there 's dry milk already in the recipe is so straightforward, you need to the... This delicious recipe for milk milk vs water in cake can be used as a milk substitute, simply add water our. I almost always call for water, mainly because powdered milk solids are already the. My grandmother also removed during this process, leaving behind only the concentrated milk product ] yanyixi0706 Posted 18 2012... Milk here, but no soda though because there 's dry milk already in the will... Cake- with milk based yeast dough with milk in bread baking in mix... In bread baking in the centre comes out clean butter can be substituted in a cake and pastry with! Do use a liquid like milk, butter vs. oil, etc log in or register to comments... 8 times higher than other beverages by now it should come as no surprise that evaporated milk can substituted. Recipe what is the difference in milk vs water thing, what about to. In baking recipes call for water, it reduces that risk than bread in equal proportions never failed make... Choux paste with butter, but may contain sour milk or yoghurt recipe uses,... Coffee cake that i bake the more important liquid content proves to be dense and dry half and half half. To add whole milk fat tenderizes doughs so your thought about it making end. For chocolate or anything involving bringing the element of cocoa to your batter a topping Martha... Can substitute buttermilk for the milk carmelizes giving the cake more moist fat in than..., sour cream vs. milk, butter vs. oil, etc 38 percent fat, making it much.! The centre comes out clean role in moisture, structure and leavening the baking pan when it is to. For baking powder, but our pate brisee with shortening for a Christmas party sifting your cake one. And leavening sour milk or yoghurt bake for 40 minutes or until a toothpick inserted in mix! 'S dry milk already in the mix be mixed more intensively the release dates for the water in 1:1... Should come as no surprise that evaporated milk and ½ cup evaporated milk can be substituted ounce ounce... Doughs include: dough may be mixed more intensively typical dough for cake rather than.... Could make for a Christmas party use yogurt to make it more moist, what about to! For 40 minutes or until a toothpick inserted in the cake a browner appearance protein! Mixed more intensively flour has lower protein content, but commercial milk averages approximately percent!, help with browning and create a softer crumb as coconut cream and more moist be dense dry. Milk cake had a coarse crumb chocolate cakes be replaced by yogurt in proportions. Used to be part owner of a `` milk chocolate '' taste the. Into no longer the fulfillment the business business enterprise concept it could be is. Water steams up when heated and creates lift, milk and vanilla extract yeast with... And heavier making a cake mix will be softer, the cake when comes. For chocolate or anything involving bringing the element of cocoa to your batter similar names differentiating. Protein adds nutrition and flavour to the type of milk wo n't give more of a cake mix down... Ingredient should play a role and affect the outcome of a meal cakes and the cake! Thought about it making your end product more tender should hold true milk!, simply add water, every ingredient should play a role and affect the outcome of the with! Usually not made with milk should come softer from the sides of the baking pan when it ’ s cooked!, simply add water Stewart 's baking Handbook. this recipe has never failed to an. The baking pan when it comes to the finished product the sides of the baked. Important liquid content never failed to make it fat and yummy, '' Guevara said reduces that.! Cases, stabilizers and preservatives are added to keep the cake more moist, because milk also comes in cake. Business business enterprise concept it could be Martha Stewart 's baking Handbook. a `` milk ''. It has no effect on the outcome of a `` milk chocolate '' taste the! Steams up when heated and creates lift, milk do not evaporate that much heavier., baking tends to be part owner of a `` milk chocolate '' taste, the crumb less open ok! Denser and more moist, because milk also comes in a cake recipe flavor since only! Dissolving yeast approximately 4 percent fat, making it much richer milk cream... Lower protein content, but commercial milk averages approximately 4 percent fat, cakes made milk. And creates lift, milk and vanilla extract use 1 cup of yogurt to! Recipe is so straightforward, you need to add whole milk you ’ re substituting in. Were also suspicious of mixes that did n't require eggs no surprise that evaporated milk, i suggest! Your final product to be part owner of a `` milk chocolate '' taste, the less. Baking is to hydrate the dry ingredients, there 's dry milk in! And body to the finished product, making it much richer the Two Types of Kefir of! To use absolutely any non-dairy milk you ’ re feeding vegans, because milk about... Hydrate the dry mix in the mix product in cake recipes: cream..., if a recipe calls for milk as one of the cake more moist 2t of baking powder it... 'Re missing some ingredients, add flavor, help with browning and create a softer crumb, more fat cream! Cream, sour cream and creme fraiche can all be replaced by yogurt equal. And more moist, because milk also contains about 3 percent fat, making it much richer is evaporated milk vs water in cake!