Sugar is one of the most essential ingredients we use when it comes to baking. However, do you know the difference between all sugar types?
Sugar is an integral part of the day to day baking. Naturally, the sweetness it offers to cookies and cakes is evident. However, it feeds the yeast in loaves of bread and rolls that produce a good raise. For most individuals, white, granulated sugar is the first thing that comes to mind when hearing the term sugar. However, the more frequently you bake, the more sugar you can notice.
Granulated sugar is often referred to as white sugar or ‘standard’ sugar. Granulated sugar is the most commonly used sugar in baking. It’s naturally-existing molasses have been refined from granulate sugar.
The fine crystals of granular sugar do not cook together, making it ideal to measure, sprinkle on food, and drink.
Coarse sugar, as you can tell by its name, has much greater crystals than normal white sugar. The bigger sugar crystals make the sugar stronger and heat resistant. This kind of sugar often can add a little flavor to baked goods or sweets.
Coarse sugar is mostly used for decoration. That is why it is often named decorating sugar.
Another big crystal sugar is sanding sugar. It is in size between white granulated sugar and coarse sugar. Sanding sugar is another decorative sugar that comes in several shades. It also reflects light and gives a sparkling shine.
Brown sugar is white sugar that has been blended with cane molasses. If left exposed to the sunlight, brown sugar can harden, so it is better kept in an airtight jar. You can microwave it for a few seconds if your brown sugar has hardened, or put a loaf of bread in the bag and leave it for a day.
Don’t worry if you run out of brown sugar, making brown sugar at home is pretty easy.
All you need to make brown sugar at home is:
Make sure all is properly put into a food processor, and you can store it for up to a month!
Superfine sugar is often called ultrafine sugar, bar sugar, or caster sugar. These sugars have white granular with the smallest crystal size. The most common use of superfine sugar is in delicate or smooth desserts, like mousse, macaroons, or puddings. It is also good for sweetening cold drinks as there is no need for heat to dissolve.
Turbinado sugar is unprocessed sugar with only the surface molasses washed off. It is vibrant colored, usually has a large crystal, and owing to its moisture content is significantly lower in calories than white sugar.
Turbinado sugar is often used in sweetening beverages, but also for baking.
Muscovado sugar is a type of British brown sugar, also known as Barbados sugar. Muscovado sugar is colored in very deep brown and contains more molasses than brown or dark brown sugar. The sugar crystals are significantly bigger and they feel stickier than normal brown sugar.
Muscovado sugars are found in rich-flavored desserts such as fudge, chocolate, and gingerbread.
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Keywords: Baking cake Sugar Sweet
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