Difference between granulated sugar and white sugar

What is powdered sugar

In fact, to put it in a more general way, powdered sugar is sugar that has been ground into a very fine powder form. However, white sugar is very easy to absorb moisture and clump after grinding into powder, so in order to avoid this phenomenon, the production process usually adds a very small proportion of corn starch to the powdered sugar to prevent clumping, which is called powdered sugar.

Because powdered sugar is very fine, it is very suitable for making cookies or cakes, and because in the baking process it is often necessary to mix sugar and butter evenly in the process of whipping, so powdered sugar because of its fineness, it is also easier to mix with these materials. So, powdered sugar in baking is essential Oh!

By the way there, frosting can be understood as powdered sugar, there is no obvious difference between the two oh.

Powdered sugar

What is granulated sugar and white sugar

When it comes to granulated sugar, it is actually the white sugar we usually see. However, due to the difference in production process, there are coarse sugar and fine sugar. 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. On the other hand, coarse granulated sugar is difficult to dissolve and easy to retain because of its larger particles, and is generally only used for operations such as boiling syrup.

There is one more thing to mention here: Mian Bai Sugar, which is also a common type of granulated sugar in the home, is more delicate and soft than fine granulated sugar because its water content is a bit higher than fine granulated sugar and there is a small amount of converted sugar in it. When you don't have fine sugar at home, you can also use white sugar instead, and both have little effect on the finished product.

Fine sugar

Coarse sugar

Cotton white sugar

In summary, home baking in the production of cookies, cakes, breads and other pastries, the need for the most is generally fine sugar and powdered sugar, in some special circumstances will be used in the case of coarse sugar, and the cotton sugar is in the case of the absence of fine sugar, can be used as a substitute ~