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Baking white literacy science popularization book - sugar chapter

Baking white literacy science popularization book - sugar

Fine sugar

Fine sugar, in fact, we usually see sugar, but sugar due to the difference in the production process, there will be coarse sugar and fine sugar. In home baking, we use the highest frequency is generally fine sugar, because it is fine particles, easier to dissolve in the batter or dough, but also easier to mix with other ingredients to improve the whipping efficiency. Coarse sugar, on the other hand, is difficult to dissolve because of its larger particles and is easy to leave behind, so it is generally used only for boiling syrups and other operations.

Powdered sugar

It is sugar that is ground into a very fine powder. However, sugar is very prone to moisture absorption and caking after it is ground into powder, so to avoid this phenomenon, it also contains about 3~10% of starch mixture (usually cornstarch) to prevent caking because powdered sugar is very fine, so it is very suitable for making cookies or cakes, used for decorating pastries, and can also be used to make frosting or cream fillings. Meanwhile, because in the baking process often need to mix the sugar and butter evenly whipping process, so powdered sugar because of the fine, but also more easily mixed with these materials. Frosting can be understood as powdered sugar, and there is no obvious difference between the two. But you need to distinguish between meringue and frosting is not the same thing. It is frosting made by adding whipped egg whites or meringue powder, and is mostly used for frosting cookies or gingerbread houses, etc.

Mian white sugar

This is also a common type of granulated sugar in the home, which is finer and softer than granulated sugar because it has a higher water content than granulated sugar and a small amount of converted sugar in it. When you don't have granulated sugar at home, you can also use white sugar instead, both have little effect on the finished product.

Brown sugar/brown sugar

Brown sugar refers to the sugar cane with choked finished sugar. Sugarcane is juiced. Concentration of the formation of brown sugar with honey brown sugar contains a strong sugar choke and honey flavor, often used in the heavier flavor of the cake and cookies, caramel is granulated sugar after heating caramelized into dark brown, can be used as a coloring surface.

Caramel/Caramel Sauce

Caramel, also known as caramel color, commonly known as sauce color, is a viscous liquid or powder boiled with sugar, cane sugar, etc., dark brown. Caramel sauce has a wide range of daily uses, not only in baking, coffee, milk tea, adding caramel sauce is also very delicious, more widely used in soy sauce, candy, vinegar, beer and other coloring.

Xylitol

Xylitol is a new type of sweetener and advanced therapeutic food extracted from corn cobs, bagasse and other substances. Its sweet taste, the appearance of white crystalline powder, sweetness equivalent to sucrose, he can be used as a sweetener, the taste is slightly lower than the light sugar powder. It is not as sweet as sucrose. Home with diabetics can be used in baking instead of granulated sugar, but patients can not eat more.

Water syrup

What is water syrup? The explanation for "yi" is: syrup made from malt, sugar syrup.

The main ingredients of water syrup are tapioca and water, which are fermented by heating tapioca with water and have different names such as rice syrup, Luo Zai syrup, stone syrup, water syrup and Zhu syrup. The difference lies in the temperature at which it is made, which makes it soft and hard; the higher the temperature, the harder the maltose will be.

Maltose

Maltose is a type of carbohydrate made by the action of amylase-containing malt on starch. We often use maltose in baking, especially when making sugar (such as nougat, toffee, etc.).

Honey

It is mainly used in cakes or small western cakes to add flavor and color to the product.

Conversion syrup

Sand sugar by adding water and acid to cook to a certain time and the right temperature after cooling into this syrup can be stored for a long time without crystallization, most of them are used in Chinese mooncake crust, sauces and a variety of products instead of sugar.