0
votes
1answer
103 views

Can I use granulated sugar instead of demerara sugar

I need demerera sugar for the outside layer of my shortbread cookies. I have none. Will regular granulated sugar work? Will it burn? Note: not actually my question, was posted as a now-deleted answer ...
0
votes
1answer
169 views

Forgot sugar in sugar cookies

I believe that I forgot to add the sugar in my sugar cookie dough, but I'm not completely sure. If I did forget, how will the cookies turn out once baked? Will they be edible?
1
vote
1answer
308 views

What substitution can I make for blonde cane sugar in macaroons?

I've found a beautiful (and simple!) looking recipe for coconut lime macaroons but it calls for blond cane sugar, which I haven't seen in any of my local supermarkets in the UK, nor have I ever used ...
2
votes
2answers
2k views

How to make a proper scone?

I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a puck. Is there any tips with making ...
3
votes
2answers
2k views

Effects of reducing sugar in cookies

If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it?
6
votes
2answers
308 views

When and why would one infuse flavor into sugar for baking?

Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the sugar, by placing herbs, tea, lemon rind, ...
0
votes
2answers
273 views

My cake crumbled on the top and took very long time to cook

This time I didn't have much white sugar, so I added half cup brown and half cup white sugar to my carrot cake. I observed that the cake crumbled on the top with large cracks, and took very long time ...
1
vote
4answers
3k views

How does “Brownulated” light brown sugar compare with regular light brown sugar?

I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the ...
1
vote
1answer
6k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
3
votes
3answers
24k views

How do I make liquid glucose from powdered glucose

I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (even tried pharmacies). The closest I ...
3
votes
3answers
4k views

What can I do with batter that has lumpy sugar in it?

I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat ...
8
votes
4answers
6k views

converting pure chocolate to “bittersweet” chocolate

A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I ...
15
votes
10answers
106k views

Is granulated sugar (American) the same as caster sugar (UK)?

I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?
4
votes
3answers
408 views

How can I make a quick bread mix less sweet?

I have one of those quick bread mixes to which you only need to add water, oil, and eggs. The problem is that it is too sweet for my taste. Are there any tricks to make it less sweet?
27
votes
2answers
5k views

What is the purpose of creaming butter with sugar in cookie recipes?

I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was ...
25
votes
3answers
37k views

Does it matter what kind of sugar is used in baking?

The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference?
11
votes
7answers
8k views

When baking what works well as a sugar substitute?

I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple juice works well in some muffins. Are ...
14
votes
2answers
3k views

Why is sugar a wet ingredient?

The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"?