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Baking Recipe

With the sugar powder unavailable, who can take over?

Release time:

2014-11-27

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Abstract

In baking recipes, powdered sugar is one of the most common baking ingredients. It is snow-white, fine-grained, almost powdery, and very sweet! I, the editor, am a sweet-toothed foodie, so I have a special fondness for powdered sugar! Powdered sugar contains about 3-10% starch (usually cornstarch), which helps prevent moisture absorption and clumping. Powdered sugar can also be sifted directly onto baked goods as a surface decoration. If one day, powdered sugar is suddenly unavailable or insufficient, what other ingredients can be used as a substitute?

　　In baking recipes, powdered sugar is one of the most common baking ingredients. It's snow-white, finely granulated, almost powdery, and very sweet! I, the editor, am a sweet-toothed foodie, so I have a special fondness for powdered sugar!

　　Powdered sugar contains approximately 3-10% starch (usually cornstarch) to prevent moisture absorption and clumping. Powdered sugar can also be sifted directly onto baked goods for decoration. If powdered sugar is unavailable or insufficient, what can be used as a substitute?

　　Powdered sugar and granulated sugar don't differ much in composition, only in their physical form. The texture might be slightly different in cookies. Granulated sugar is generally used as a substitute. I've used powdered sugar for cookies, but granulated sugar works fine too. Adding a small amount of salt can enhance sweetness. Most recipes use a lot of sugar; the amount can be reduced to 2/3 or 1/2.

　　From the above, we can see that powdered sugar does have substitutes; granulated sugar can be used when necessary. However, the texture may not be as good as powdered sugar. When consuming powdered sugar, be careful not to overindulge, especially for those with diabetes. Therefore, we should pay attention to a balanced diet in our daily lives.

　　Because powdered sugar has fine crystals, it easily absorbs moisture and clumps. Two methods are commonly used to address this: one is the traditional method of adding a certain proportion of starch to prevent clumping, but this will affect the flavor; the other is to package the powdered sugar in small aluminum foil bags, then seal them in a larger container. Use one small bag at a time; powdered sugar usually only clumps after direct contact with air.

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