Sparkling sugar for baking9/15/2023 If a recipe has less sugar, it will brown more slowly-or perhaps not even at all. If a recipe has more sugar in it, it will brown faster as it’s exposed to heat. When it comes to the amount of sugar, this is certainly something you can play around with as well-but one thing to keep in mind is sugar’s secondary function: caramelization and browning. As with other substitutions, these can work well depending on the recipe, but you should always be prepared for changes in both the flavor and the texture. There are several options, including everything from ripe bananas to honey. Like oil, sugar substitutions in recipes are common. Depending on the recipe, you might want the simple sweetness that comes from white sugar-or you might want a deeper, more complex sweetness like that of muscovado sugar. White sugar (granulated) is more of a straight sweet flavor, while darker sugars have hints of other flavors in them. Obviously, sugar’s primary role is to add that sweet flavor we know and love. Depending on what you’re making or what your goal is, it could be a simple swap or a complicated one. Or perhaps you’ve wanted to play around with sugar levels or types to change a recipe’s sweetness or complexity of flavor. We’ve all had moments like the one above, where a recipe calls for light brown sugar and all you’ve got is dark. (In case you missed the previous articles in this series, be sure to check out Part 1: The Fats and Part 2: The Flours ) In today’s blog, we’re discussing-you guessed it-sugars. How much of a difference will that swap really make? Welcome to the third and final part of our blog series, This or That? How Ingredient Swaps Impact Your Recipes. You’re reading over a recipe, and it calls for light brown sugar… but you only have dark brown sugar.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |