In baking I use canola. If i'm frying I use vegetable oil (which is soybean oil) or peanut oil because I feel they are less likely to become oxidized. I also use extra virgin olive oil, but that does not get cooked.
Use more of yeast & Baking powder
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.
will you can use it for baking cakes,muffins,hard boiled eggs.
You'll have to use special baking "molds."
generally cakes or breads. this is because when baking soda is heated it lets off carbon dioxide this makes the cakes or breads have a fluffy texture.
It is use for baking the food items like cakes, cookies.
Yes, people commonly use soy oil for frying.
You can substitute plum baby food or plum puree for oil. Also, an egg yolk or canned pumpkin or cooked squash are all good substitues for oil in baking. You can also use mayonaise in cakes and it is delicious.
Regular vegetable oil is best. Soybean oil is far from best, as it causes stomach issues in many people. Other oils may have same effects. Many companies that used to use soybean oil, now use palm kernel oil.
Yes, it is used all the time.
Yep, vegetable oil is always the best to use when you are baking.