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How to use powdered sugar on bread
First of all, because of its large particles, rock sugar itself has the effect of moistening the lungs and relieving cough. It is often used as a drink and rarely used in desserts. What is easily confused by everyone is fudge and sugar.
White sugar is a sucrose crystal made from sugar cane or sugar beet by extracting sugar juice, washing, boiling crystallization and honey separation. There are coarse sugar and fine sugar according to the degree of grinding.
Coarse sugar is large and transparent, and is often used as decoration on biscuits or bread. In addition, coarse sugar is a natural preservative, and it is good to make jam syrup ~
Fine sugar is the most used sugar in baking, because its particles are very fine and it is easier to blend into batter. It is almost composed of sucrose and has a refreshing sweetness. At the same time, the fine sugar has water retention, so that when the cake is baked, the water is locked and a moist taste is formed. Don't easily reduce the protein sugar content of Qifeng cake. Sugar can better stabilize the state of protein, and make protein difficult to defoam when sending away protein.
(protein wet foaming state with sugar participation)
Frosting (or powdered sugar) is made by grinding granulated sugar into powder and adding a certain amount of starch. The dessert is slightly lower. It is usually screened on the surface of bread or dessert as decoration, and can also be made into scrubbed biscuits.
Sugar powder can be mixed with protein powder and lemon juice to make sugar powder decorative biscuits.
Soft candy, also known as sugar, is the most commonly used seasoning in cooking. Besides sucrose, he also contains a lot of invert sugar. Inverted sugar is a mixture containing equal amounts of glucose and fructose obtained by the action of dilute acid or enzyme on sucrose. Sweeter than sucrose, the sweetness lasts longer, so the same amount of fudge tastes sweeter than sugar.
Inverted sugar has stronger water retention, and when making sponge cake, soft candy will taste more moist than sugar. At the same time, under the action of invert sugar, the surface color of sponge cake made of white sugar is darker, and it can remain soft after baking.
Generally speaking, when making cakes, you can use soft sugar instead of fine sugar. If you need to control the sweetness, you can slightly reduce the amount of soft candy ~
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