To make powdered sugar at home, use 1 mixer and 1 sieve. Use as much as you need. It is simple and saves money. I will tell you the formula and proportion. Adding some starch can also prevent moisture. You don’t need to buy it in the future.

Powdered sugar is sometimes used when making pastries, especially in Western desserts. Powdered sugar can be understood from the name. It refers to powdered sugar, which is a reproduct of sucrose. It means grinding sucrose into powder. It is pure white in color and is mostly ground from white sugar or rock sugar. It is mostly used in Western cooking or as a flavoring for drinks, and its taste is the same as sucrose. There is also brown sugar powder on the market. As long as the brown sugar is dry enough, you can also make brown sugar powder at home.

Powdered sugar can easily absorb water and clump when exposed to the air. The traditional method is to add a certain proportion of starch to the powdered sugar. The starch can absorb moisture and dry out, making the powdered sugar less likely to coagulate. , the correct ratio of sugar to powder is 10:1. Grind them together into powder according to the proportion, and then seal them so that they are not in contact with the air and will not agglomerate. If it is ready to use, there is no need to add starch.

Let’s take a look at how to make white sugar powder for pastries.

Moisture-proof sugar powder

Preparation materials: 100 grams of white sugar, 10 grams of corn starch, 1 pack of moisture-proof bag.

Specific method: 1. Weigh the amount of white sugar and corn starch, pour them into the food processor, stir until they become powder.

2. Sieve the powder, pour the filtered jaggery powder into the mixer again, stir again, repeat the operation, and beat the sugar and powder into a fine powder.

3. Prepare a clean and water-free sealed container, put the powdered sugar into the sealed jar, and use double-sided tape to stick the moisture-proof bag to the inner lid of the jar. Moisture-proof bags are found in many food packaging bags. Just find a bag and use it, or don’t use it if you don’t have one.

Everything is mainly for convenience. I beat 100 grams of powdered sugar, which is just used to make white sugar sponge cake. Dear friends, you can also use this method if necessary. You can make powdered sugar at home, so you don’t need to buy it. Remember the ratio of powdered sugar is 10:1.

Warm reminder:

1. White sugar is at room temperature and cannot be taken out of the refrigerator. When cold meets heat, white sugar will get damp as soon as it is taken out.

2. It is best to beat the powdered sugar as much as you want. Don’t beat too much at one time. Even though it is moisture-proof powdered sugar, there is no guarantee that it will not clump after being stored for a long time.

Thank you everyone for reading, welcome everyone to pay attention, and hope that everyone will like, collect, forward and leave your valuable comments, thank you everyone! This picture and text were originally created by Shanma’s Kitchen. Unauthorized self-media transfer and picture theft are strictly prohibited

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