Baked white literacy encyclopedia-sugar chapter

Baked white literacy encyclopedia-sugar chapter

berry sugar

Fine sugar is actually the white sugar we usually see, but white sugar can be divided into coarse sugar and fine sugar due to different production processes. In home baking, we usually use fine sugar the most frequently, because its particles are very fine, it is easier to dissolve in batter or dough, and it is also easier to mix with other ingredients to improve efficiency. However, coarse sugar is not easy to dissolve and remain because of its large particles, and is generally only used for operations such as boiling syrup.

powdered sugar

Is to grind sugar into very fine powder. Sugar is very easy to absorb moisture and agglomerate after being ground into powder, so in order to avoid this phenomenon, it contains about 3~ 10% starch mixture (usually corn flour) to prevent agglomeration. Because powdered sugar is very delicate, it is very suitable for making cookies or cakes, decorating cakes, and also making icing or cream stuffing. At the same time, because sugar and butter are often mixed evenly in the baking process, powdered sugar is easier to mix with these materials because of its delicacy. Frosting can be understood as powdered sugar, and there is no obvious difference between them. But it needs to be distinguished that custard and icing are not the same thing. It is made by adding frosting to beaten protein or protein powder, and is mostly used in frosted biscuits or gingerbread houses.

Refined sugar

This is also a common sugar at home. It is finer and softer than fine sugar because its water content is a little higher than fine sugar, and there is a small amount of invert sugar in it. When there is no fine sugar at home, you can also use soft candy instead, which has little effect on the finished product.

Brown sugar/brown sugar

Brown sugar refers to the finished sugar of sugarcane. Sugarcane juice. Concentrated brown sugar with honey has a strong flavor of sugar smothering and honey, and is often used in cakes and biscuits with rich flavor. Caramel turns brown after heating sugar, and can be used as a color matching surface.

Caramel/caramel sauce

Caramel, also known as caramel color, commonly known as sauce color, is a viscous liquid or powder made of raw sugar and sucrose, which is dark brown. Caramel sauce is widely used in daily life, not only in baking, but also in adding caramel sauce to coffee and milk tea, which is widely used in coloring soy sauce, candy, vinegar and beer.

xylitol

Xylitol is a new natural sweetener and advanced dietetic food extracted from corncob, bagasse and other substances. Its taste is sweet, its appearance is white crystalline powder, and its sweetness is equivalent to sucrose. It can be used as a sweetener, and its taste is slightly lower than that of light sugar powder. Not as sweet as sucrose. Patients with diabetes at home can use sugar instead of sugar in baking, but patients should not eat more.

Shui Yi

What exactly is a water chestnut? The explanation of "Yi" is: syrup made of malt with dilute sugar.

The main components of syrup are sweet potato powder and water, which is fermented with hot water. There are different names such as Mi's, Luo Zaitang, Shi Tangshi, Shui Tang and Zhu Tang. The difference is that the hardness will be different when the temperature is different; The higher the temperature, the harder maltose will be.

maltose

Maltose is a carbohydrate, which is formed by the action of malt containing amylase on starch. In baking, especially when making sugar (such as nougat and toffee), we often use maltose.

honey

Mainly used in cakes or cakes to increase the flavor and color of products.

Inverted syrup

Sugar is boiled in water and acid for a certain period of time and cooled to a suitable temperature. This syrup can be preserved for a long time without crystallization, and is mostly used to replace sugar in China moon cake skin, satsuma mandarin and various products.