When date paste is baked, it doesn’t exactly “melt” like butter or chocolate, but it does undergo some changes due to its natural composition.
- Texture Softening: Date paste becomes softer and more pliable when exposed to heat. The natural sugars in dates break down, leading to a smoother texture. This can be advantageous when incorporating date paste into baked goods.
- Caramelization: When baked, date paste can caramelize slightly. The natural sugars in dates react with heat, resulting in a rich, sweet flavor. This caramelization adds depth to recipes like date-filled cookies or bars.
- Binding Agent: Date paste acts as a natural sweetener and a binding agent. It helps hold ingredients together in recipes such as energy balls, granola bars, or crusts. The heat during baking enhances its binding properties.
- Moisture Retention: Date paste retains moisture, preventing baked goods from becoming too dry. It contributes to a soft and chewy texture, especially in items like muffins or brownies.
In summary, date paste doesn’t melt like butter, but it transforms during baking, becoming softer, sweeter, and more versatile. Feel free to experiment with it in your favourite recipes!
