Yihao Classroom
If the powdered sugar is not there, who can take it?
In the baking recipe, powdered sugar is the most common baking material. The color is as white as snow, and the particles are small, almost becoming powdery, very sweet! The editor is a foodie who likes desserts, so I also have a soft spot for powdered sugar!
Sugar powder is about 3~10% starch mixture (usually corn flour), which has the effect of preventing moisture and preventing sugar particles from tangling. The powdered sugar can also be directly filtered through a mesh sieve, and directly sifted onto the pastry product for surface decoration. If one day, powdered sugar suddenly disappears or is not enough, what kind of material can be substituted?
There is no big difference between powdered sugar and white sugar, but the physical shape is slightly different. The taste of biscuits may be worse. Basically use sugar instead. Powdered sugar is used when making cookies, but sugar is not a big problem. Adding a small amount of salt can increase the sweetness. Generally, there are a lot of sugar cubes, so you can reduce the amount. I usually reduce it to 2/3 to 1/2.
From the above, we can see that there are still substitutes for powdered sugar. When necessary, sugar can be used instead. However, white sugar may not be as good as powdered sugar in terms of taste. When eating powdered sugar, be careful not to overdose, especially for those with diabetes. Therefore, in daily life, we must pay attention to the balance of diet.
Powdered sugar is easy to absorb water and agglomerate due to its small crystal grains; therefore, two methods are usually used to solve the problem. One is traditionally adding a certain proportion of starch to the powdered sugar to make the powdered sugar difficult to coagulate, but this will destroy the flavor of the powdered sugar; Another way is to pack the powdered sugar in a small aluminum film bag, and then place it in a large package and keep it sealed. Each time you use a small bag, the powdered sugar usually clumps only when it comes into direct contact with air.
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