As we move into the fall season, we are all beginning to come into the baking mood. I wanted to share my experience with baking with less sugar and sugar substitutes. My goal is to deliver healthy options that taste great too.
Sugar - More than a sweet taste
As a teaching healthy cooking classes, I tell my students they have to consider all the qualities a particular ingredient recipe brings before making a substitution or elimination. Thisis especially true when it comes to baking sugar and sugar because gives a lot just his sweet flavor to recipes over. sugar and other natural sweeteners like honey, molasses, syrup and even fruit juices can also help to texture, structure, volume, color, moisture and tenderness to baked goods, while most sugar substitutes do not.
Sweet n 'Easy
In recipes where sugar sweeten primary role is just too, like a cheese cake orMousse and replace most or all of the sugar with a sugar substitute is usually not a problem. But be sure to read the product instructions to ensure that the amount of sugar substitute to you is the amount equal to the amount of available candy made of sugar called for in the recipe is not always measure a cup for cup.
Kitchen Chemistry
In cakes, cookies and quick breads, however, reducing sugar without sacrificing quality takes a bitmore thought. The good news is that while each recipe and the sugar substitute is different, over the years I've found that with some modifications - a bit of kitchen chemistry, if you will - Sugar Bakery look little and taste just as delicious as their full sugar counterparts . Enjoy my Better-For-You Chocolate Chip Cookies, or use the following tips to reduce your own sugar to create goodies.
Reduced Sugar Baking Tips
Minimize the use of sugaryIngredients such as sugar, sweetened condensed milk, sweets and jams, or replace it reduced sugar or sugar-free version.
When selecting a sugar substitute to be sure it is heat stable. can sucralose (Splenda), acesulfame-K (Diabetisweet) and Stevia (Stevita, Truvia) can withstand baking temperatures. Aspartame (Equal) can not.
For muffins and cakes, a bit of extra yeast is required. A good rule of thumb is to either 1 / 2 teaspoon baking powder or 1 / 4 teaspoon baking powder and add an extra1 / 2 teaspoon baking soda for each cup of sugar replaced.
With a small amount of brown sugar or adding only a teaspoon or two of molasses will help the traditional color and moisture of cakes or biscuits.
To adjust for less dough (like you did when you eliminate most of the sugar), use a smaller cake or bread pan and expect a lower yield of muffins or cookies.
To ensure smooth drop cookies before baking them even with the ground glass or spatula. For the crispiestCookies replace only half the usual sugar.
A bit more spice and flavors such as cinnamon and vanilla enhance the taste of sugar reduced baked goods.
Low-sugar baked goods are baked faster. Check the cake from 7 to 10 minutes earlier than usual, muffins and quick breads up to 5 minutes, and cookies from 3 to 5 minutes.
Wrap leftover healthy reduced-sugar baked goods tightly with plastic wrap or foil and eat within 1-2 days as it can spoil quickly. Muffins, cakes and breads freeze quicklygood.
NOTE: Check with your doctor first to ensure that my recommendations to your specific health needs.
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