Can I use powdered sugar instead of white sugar when baking? It depends on what you are doing. If the dosage is small, it will not affect the taste of the finished product.
At present, the sugar used in western-style desserts will be added with corn starch after grinding to make the sugar powder delicate and moisture-proof.
If you are making cookies, it is recommended to use powdered sugar. Although the cost will be higher, the bottom embryo of the biscuit will be delicate and the taste will be crisp after baking. If white sugar is used to make cookies, firstly, white sugar particles are coarse, so it is difficult to fully blend with other raw materials, and there will be a little granular sugar on the surface. Secondly, there will be traces of dark caramel on the surface after baking, and the biscuits will have some hardness.
So I personally suggest that you use ingredients suitable for cooking.
When can I use white sugar instead of powdered sugar? In some cases, sugar can be used instead of powdered sugar, but not in all cases.
These two sugars can be substituted for each other in some cases, but not in all cases. For example, when decorating cakes such as donuts, use powdered sugar instead of white sugar. When delivering butter, you can use powdered sugar or fine sugar, while coarse sugar is not suitable. Moreover, 1g powdered sugar is not completely equivalent to 1g fine sugar. Even if it can be replaced, it should be strictly in accordance with the formula.
The difference between white sugar and powdered sugar is that a certain proportion of corn starch is added to powdered sugar. In case of melting, sugar powder can be used instead of white sugar, but white sugar is easy to get and sugar powder is rare. Usually, powdered sugar will not be used instead of white sugar, nor can powdered sugar be used instead of white sugar in decoration.
Baking is easy to fail, probably because of strict requirements on raw materials. Therefore, in baking, the success rate will be higher if the required ingredients are selected strictly according to the requirements of the formula. If you need powdered sugar, you can buy it online or make it yourself.
The change of sugar instead of powdered sugar is 1. White sugar is more difficult to melt than powdered sugar, which may lead to the existence of sugar in the final product, resulting in black spots on the surface of the baked finished product; Butter is also easy to make too much, so that the finished biscuits are too brittle and will break when touched.
2. powdered sugar is more delicate than white sugar, and white sugar is malleable. If sugar is used instead of powdered sugar, the baked product will spread out more and the appearance will not be as good as that made with powdered sugar.
3. Cookies and other finished products made with white sugar instead of powdered sugar will be more crisp.
4. There is a kind of moisture-proof powdered sugar, which is used for surface decoration. If sugar is used instead, the appearance of the finished product will be discounted.
What if there is no powdered sugar? Generally, powdered sugar needs online shopping. However, if sugar powder is urgently needed and cannot directly replace white sugar, we can make our own sugar powder at home and make it with 3%~ 10% corn starch or chestnut powder white sugar. 3% is the most common proportion, and we can make powdered sugar according to this proportion.
Ingredients and tools:
White sugar (coarse or fine) 500g, corn starch 15g, cooking machine or grinding cup.
Production method:
Step 1: mix the white sugar and corn starch together and put them into the cooking machine, which must be dry and waterless, and make a few strokes;
Step 2: After pulping, it can be sieved once and then stored in a dry and sealed bag or jar.