Question 1: Baking granulated sugar Swire Schuco Mann Which is better I have used both, and personally recommend Swire. I use powdered sugar, the texture will not be too different after making cookies. However, Swire is a more famous group, also sold in Metro, before buying Schucman because years ago, Metro out of stock in the Internet to buy. It's a good idea to use better ingredients.

Question 2: Baking novice, baking often need to use fine sugar, can you use the common white sugar instead?

Question 3: What is the difference between granulated sugar and powdered sugar? Granulated sugar is granular and has a more translucent color

Powdered sugar is powdered and has a whitish color

Question 4: Is fine sugar the fine sugar that is said to be used for baking Yes

Generally speaking, granulated sugar refers to white sugar

The question is whether or not it is a good choice for baking. >

Hope to adopt

Question 5: What is the difference between powdered sugar and granulated sugar? 1. Powdered sugar:

It is sugar ground into a very fine powder. However, white sugar is very easy to absorb moisture and caking after grinding into powder, so in order to avoid this phenomenon, at the same time about 3~10% or so of the starch mixture (usually cornstarch), to prevent caking.

There are many grades of powdered sugar depending on the coarseness of the granules, with the finest being "10X" and the most commonly used in baking being "6X.

Because it is so fine, powdered sugar is great for cookies or cakes, for decorating pastries, and for frosting or cream fillings. Also, since the process of mixing sugar and butter and whipping them together is often required in baking, powdered sugar is easier to mix with these ingredients because it is so fine.

Frosting can be understood as powdered sugar, and there is no obvious difference between the two.

2. Fine sugar:

It is actually the white sugar we usually see. However, due to the difference in the production process of sugar, there will be coarse sugar and fine sugar. The difference is in the size of the particles.

In home baking, we use the highest frequency is generally fine sugar, because its fine particles, easier to dissolve in the batter or dough, but also easier to mix with other ingredients to improve the whipping efficiency. Coarse granulated sugar is difficult to dissolve because of its larger particles and is easy to leave behind, and is generally only used for operations such as boiling syrup.

In the absence of fine granulated sugar, it can also be replaced by mian white sugar, which has little effect on the quality of the finished product.

Question 6: What brand of low gluten powder and sugar for cake store baking Ordinary white sugar, the particles are relatively coarse, fine granulated sugar particles are very fine, both of which are very loose, like sand There is also a kind of sugar, sheep white sugar, which contains a lot of water and is more wet. The coarser the granule, the less easy to mix evenly, in addition to the more likely to deform the food when baking, let's say the pattern of the cookies will disappear. Only recently learned.

Question 7: The problem of fine sugar in baking. With white granulated sugar, the grains are too coarse, so it's hard to melt.

Fine granulated sugar is much finer than white granulated sugar particles, so it is easy to dissolve.

The owner can choose the powdered white sugar, this is finer and easier to melt.

Question eight: baking can use powdered sugar instead of granulated sugar Depending on what you do, some things can be replaced

Question nine: baking granulated sugar and frosting sugar, what is the difference between the use of granulated sugar, that is, sugar, the usual common kind of sugar, foreign countries have a sub-coarse granulated sugar and fine granulated sugar, general supermarkets are fine granulated sugar, usually fine granulated sugar baking, usually more fine granulated sugar, first, stirring will be made, second, high temperature baking melting sugar, two is high temperature baking, sugar will also melt; coarse sugar is used in a few decorative occasions, but rarely seen.

Frosting, you are referring to powdered sugar, English powdered sugar, icing sugar (most of North America so called), or confectioners' sugar (most of Europe so called); is the fine sugar after grinding finer (as if the requirement is the size of 1/10 fine sugar), then mixed with starch in proportion. It is a product made by mixing finely ground sugar (1/10th of the size of granulated sugar) with starch in the same proportion; therefore, the sweetness of powdered sugar is not as high as that of granulated sugar. The main use is to make decorative frosting and direct decoration (some dessert photos on the top of the white layer of powder as much as powdered sugar)

Decorative frosting, powdered sugar and white oil with a small amount of water and flavoring can be played the most basic white frosting, with powdered sugar, you will not have a granular feeling when eating; most of North America and Europe do not use whipped cream to decorate the cake, and more use of frosting; the advantage of frosting is that it can be frozen and can be stored at room temperature. It can be kept frozen or at room temperature with good molding ability; however, it is high in sugar and oil.

Question 10: What is the difference between powdered sugar, fine granulated sugar and white sugar used in cakes made by cake stores? Usually we say fine granulated sugar or coarse granulated sugar, all belong to white sugar. This is the most common sugar we come into contact with. In fact, white granulated sugar can be divided into many grades according to the size of the particles, such as coarse granulated sugar, general granulated sugar, fine granulated sugar, extra fine granulated sugar, young granulated sugar and so on. In baking, fine sugar is usually used when making cakes or cookies, it is easier to incorporate into the dough or batter.

Milky white sugar, as the name suggests, is very soft white sugar. It is soft because it contains a little converted sugar and has a higher moisture content than granulated sugar. In the north of the supermarket, the sheep white sugar and white sugar is as common.

So where does it fit into baking? To a certain extent, the finer granules of white sugar can be used as a substitute for granulated sugar. However, because the nature of the sugar is slightly different from that of white sugar, the properties of the sugar in the pastry will also be different. For example, it is difficult to whip egg whites with fructose.

Powdered sugar, from the name can also be easily seen, refers to the powdered sugar. Commercially available powdered sugar, in order to prevent lumps in the preservation process, usually mixed with about 3% starch in the powdered sugar. There are many grades of powdered sugar, depending on the coarseness of the granules. Powdered sugar of "10X" size is the finest. Generally, 6X powdered sugar is the most commonly used.

Powdered sugar is very useful. It can be used to make cookies, cakes, etc. More often than not, it is used to decorate pastries. A layer of powdered sugar sifted over the surface of a finished pastry will make it look much prettier. It is also used to make frosting, cream filling, such as making gingerbread house when the meringue frosting.