Why Can Applesauce Replace Butter? And Oil? And Eggs?

The video explores how applesauce can be used as a substitute for fats and eggs in baking. It explains the role of gluten in dough and how fats prevent excessive gluten formation, resulting in tender pastries. Applesauce, rich in pectin, competes with water to reduce gluten formation and can also replace eggs by providing structure to baked goods.

What is pectin, and how does it function differently from fats in baking?

In what ways can applesauce substitute for eggs in baking, and what effect does it have on the final product?