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Aaronut's answer explains role of sugar well, but here one more explanation about the ontology side of the question. No, it's not new, but when said in different words, it can make more sense. Just stop thinking of "wet" and "dry" ingredients. What we have is a method of making cakes which requires two separate intermediate mixtures to be mixed in one ...


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Heating and cooling is one of the trickiest subjects to baking right after tempering eggs and plain old understanding the product you are working with. One thing to remember with chocolate is that it will literally melt in the palm of your hand so high heat and chocolate don't mix. You can temper chocolate although by bringing to 110 degrees Fahrenheit and ...


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In baking, you need to keep a proper ratio of wet/dry ingredients. When heated, sugar returns to its original liquid form.


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Liquid Glucose, CAS# 8027-56-3, is an important form of glucose commercially available, available as Thick transparent liquid. Liquid Glucose is also know as glucose syrup, widely used as sweetener in food, beverage and confectionary. Glucose is also available in solid form as Dextrose Anhydrous and Dextrose Monohydrate.


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Taken from Edible Glitter To make colored sugar: 1/4 cup granulated sugar (not brown, not confectioners, castor sugar or superfine sugar is ok) 1/2 teaspoon of liquid food coloring 1: Mix the sugar and food coloering 2: spread out on parchment paper (I added this step) 3: bake at 350 F for 10 minutes. 4: store in air tight container you can also do ...


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I suspect the cookies are baked now, but still: If you increase the amount of dough, will you be in trouble? You could just add the sugar now, but that will most likely mess up the texture (still, they are chocolate chip cookies, they are always good ^^) Get the sugar you missed the first time. Calculate your recipe down to the smallest amount you can make ...


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Colored sanding sugars can be run through a spice grinder to gain this effect. Note, you will lose much of your intensity of color. PS - Make sure your spice grinder/coffee grinder is VERY clean.


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You can add the sugar now, what the issue is and will be is that the chocolate will get pulverized some. That's why chips or fruit is added last or folded in.


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I have reduced the sugar in a lot of cake recipes by 50% without any adverse effect. I have spoken to a number of chefs who say the same thing.


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If it stays the right texture for the first day, I would say the problem is more with the way you store it than the recipe. Granola bars need to be stored in an airtight container, somewhere dry and cool to maintain their texture for as long as possible.


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From my experience coloring regular sugar with ordinary food coloring, drying it, and then crushing it in a mortar yields good results. Be careful to not use too much food coloring though, or it will never dry properly! I haven't tried to see if cornstarch might save it, but as long as you do the drying properly and don't overdo the amount of color it ...


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Saltine cracker,eh? Isn't that what grandma used? Just change it out occasionally.



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