But applesauce can replace more than just fats.

但苹果酱可以代替不只是脂肪。

George darted into the kitchen and came running back with a dish of applesauce.

跑着带回了一小碟苹果酱。

But how can the carbohydrates in applesauce replace the fats or proteins in a pastry?

但苹果酱水化合物是如何代替油酥面团脂肪与蛋白质呢？

Baking with applesauce can be tricky.

用苹果酱进行烘焙比较棘手。

George spooned out a bit of the applesauce and started to poke it into the hole.

乔治倒了一点儿苹果酱出来，然后就往洞口里察看着。

It has a lot of water on its own, so adding too much applesauce could also make a muffin too bready.

因为表面有许多水分，加入许多苹果酱也饼变得太像面包。

So when bakers replace fats with applesauce, they're trying to achieve the same thing in a slightly different chemical way.

所以，如果烘焙师要用苹果酱代替脂肪，他们试着用有点儿不同化学方式达到相同效果。

I forgot how delicious applesauce is. Mmm!

我忘了苹果酱有多好吃！

I see your applesauce, and I raise you a pudding.

我要看你牌，我赌一个布丁。

And now she's gotta eat applesauce through a straw the rest of her life.

现在她这辈子就只能靠着用吸管吃苹果酱维生了。

So applesauce can give your cake some structure, just like eggs do all while keeping it tender as well.

所以苹果酱可以保持蛋糕结构，就像鸡蛋一样，同时蛋糕更为软一样。

Well, some bakers use applesauce to replace the butter, oil, or eggs in their favorite cake recipe.

有些烘焙师在他们最喜欢蛋糕食谱，用苹果酱代替黄油、油或者鸡蛋。

See, applesauce is full of a polysaccharide called pectin, which normally holds cell walls together in some plants, including fruits like apples and berries.

看，苹果酱富含一种叫作果胶多糖，它们通常在一些植物将细胞壁结合在一起，包括像苹果和浆果一类水果。