The reason so many cakes start with a butter and sugar creaming process – beating the sugar with the butter lightens the mix (you’ll actually see it change colour and texture) and creates trapped air pockets which expand when baked. Equally, sugar, when heated on its own, will turn into a golden liquid – changing in character from a simple sweetness into a complex and rich caramel. Moisture evaporates from the surface of cakes when baking, creating browning and helping form a crunchy crust on higher-sugar recipes like brownies and biscuits. Sugar changes character when heated, adding both colour and flavour when baked into a cake. This is also why adding sugar to a bread dough will give you a softer crumb. Sugar impacts on the structure of cake batter, stopping gluten and proteins forming, and helping to make the cake tender rather than chewy (cakey rather than bready). Also, sugar is essential to stabilise the mix when making meringues – it binds with the water in the egg white to create structure and so prevents the meringue from collapsing or leaking when baked. For added crunch and flavor, top with sugar (granulated, turbinado, or sparkling) or cinnamon-sugar. When baking cakes, this helps prevent the crumb from drying out. Prepare scones for baking For best browning, brush rounds (or drop scones) with milk or cream before baking. ![]() Sugar is hygroscopic, which means it attracts and holds moisture, and so will change the finished dish when added. Sugar does a lot more than just provide sweetness in recipes – it also performs the following functions: 1-48 of 911 results for 'baking sugar crystals' Results Amazons Choice Wilton White Sparkling Sugar, 8 oz. ![]() It’s never a good idea to drastically reduce sugar amounts in a recipe (especially when baking) as it will affect the finished result.
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