I currently studying about replacing on eggs. I still don't understand why or what does it exactly replace egg whites with puree.
Does anyone knows the reasons behind it?
You need to understand what an egg has for components; a "fatty" yolk surrounded by a high protein "white", each component brings different characteristics to the game.
works for me. regrets "Pastries and Baking" covers some really broad ground / products / foods / methods / etc.
I rather suspect you'll eventually find the role of the egg in a custard is different than the role of the egg in bread making.
no clue if anyone here can help, but if might be helpful to narrow the scope a bit....