is a pleasure in baking cakes, but runs from a key ingredient recipe can gum it really works. Knowledge, an ingredient that is "equivalent" or substitution can save the day. Many cake and cookie recipes can be called adapted by using modern sweeteners do if you do not have ingredients in vintage cookbooks or grandma's desert recipe. Today, Mom helps cooks in the kitchen with tips on granulated, brown, powdered sugar and molasses.
Granulated sugar - The majority of sugar produced from sugar cane or sugar beets. The plants are juiced, the liquid is boiled several times to separate the molasses and the remaining clear liquid is crystallized into the familiar white granules on our tables. If you are not in use for 1 cup granulated sugar 1 cup brown sugar or granulated sugar instead of 1 cup powdered sugar 2 cups.
You can also substitute sweet syrup for granulated sugar, but you have to remove some of the liquid in your> Recipe for maintaining the correct moisture. If you bake, they are helping a leavening agent like baking powder to add. If you do not exceed the soda and you are baking, you can probably leave out and still be ok. But this effect can texture and cooking times, so keep a closer eye on your creation.
If you do not use 1 cup granulated sugar 1 cup honey + 1 / 4 teaspoon baking soda and reduce the liquid in the recipe from 04:01 cup. Honey is sweeter than granulated sugar. Or, instead of1 cup granulated sugar, use 1 1 / 2 cups molasses Plus 4.1 tsp baking powder and reduce the liquid in the recipe from 04:01 cup. £ 1 (package) granulated sugar = about 2 1 / 4 cups granulated sugar.
Powdered sugar - superfine or powdered sugar is granulated sugar in a powder, which was spun. Is for a slightly smoother texture, especially in glazes, fluffy meringues. When measuring, you will need a little more powdered in order for its fine grain. If you do nothave to use 2 cups powdered sugar 1 cup granulated. £ 1 (package) powdered sugar = 3 1 / 2 cups powdered sugar unsmoothed (not packed).
Confectioner's sugar - powdered sugar has been processed sugar phase of the past in powder form in a finer powder. Today the terms are interchangeable, so check your used packaging.
Brown Sugar - Brown sugar or sugar in the raw has more brown syrup or molasses as a little granulated sugar andis slightly less sweet. The result is a smoky brown sugar flavor and darker color. Golden Brown Sugar has less molasses than brown sugar. have the two can be used interchangeably, but note the darker sugar is a richer flavor and color and is usually better if you cook pork are.
If you do not use brown sugar instead of granulated sugar with the exact same measurements. You can also use the combination of brown sugar 1 cup sugar 1 / 2 cup of molasses, but this can throwfrom the liquid in your recipe, so be careful with this substitute when baking cakes.
Brown sugar will stay soft when it is kept in an airtight container. To soften brown sugar, place it in a fireproof container and heat at 250 degrees until soft they are, or in the microwave on high for 30 seconds at a time until they are soft. Use it immediately, as there will be more difficult than before, when it cools! A package of £ 1 brown sugar is about 2 1 / 4 cup firmly packed brownSugar.
Molasses - molasses has a dark, sweet, smoky flavor. It is created during the sugar refining process. Molasses is less sweet than granulated sugar. Until fall in sugar prices in the 1930s was the primary sweetener molasses in American kitchens. Sulfur dioxide is sometimes used to molasses sweet. Unsulphured The term "molasses" means only sulfur was not used in creating your molasses, and it should be the lightest andsweetest guy. Measuring molasses is easier (and accurate) when you grease the measuring cup first with a little cooking spray or butter. A 12 fl oz jar of molasses is equal to 1 1 / 2 cups. 8 fluid ounces equal a cup.
If you make a vintage recipe that I highly recommend you spring for a glass of molasses. Molasses is the secret ingredient in many cookies, cakes, ham glazes and barbecue sauces. Granulated sugar will not taste the same. If you have one glass left, you canMolasses in baked beans, ham, oatmeal, ice cream or added to pancake syrup and butter. A tablespoon of molasses offers 8% of the recommended daily iron and 4% of your calcium!
A cup of molasses equals1 cup of honey. Notice is sweeter than honey and molasses, the taste for change. Or instead of 1 cup granulated sugar cup molasses try 4:03 (preferable brown) plus 1 / 4 cup water. The extra water (or other liquid) is called, for one, the moisture inMolasses. It is important to replace it when you bake cakes and bread are. Molasses is the thickest, darkest and least sweet kind of molasses and is not recommended for baking.
Sugar Baking Tip: Baking is a bit more than your average science frosting recipe. Not only the ingredients add flavor, they can also serve a specific function, as you get your cake, or binding ingredients together. For best results when baking, measure allYour ingredients precisely how leveling your measuring cup with the edge of a knife and setting the cup on the counter when the measurement of liquids. If you have only one substitution Resort aware that your texture or taste may differ slightly. For more of Mom's Kitchen tips and apron humor visit her on the Internet at http://www.MomsRetro.com. Good luck and happy cooking!
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