New answers tagged sugar
To remove palm sugar from the grips of its plastic container, remove the lid and place the container in a sturdy plastic bag (I use my food saver bags). Strike the sides and bottom of the container with a mallet. This will shake the cake loose. The bag serves to catch all of the sugar bits. You can also use it to store the cake.
I made a lemon drizzle cake (based on this recipe) and reduced the sugar from 225g to 70g (roughly 30%) and it turned out great. For the drizzle I removed the sugar completely and only used lemon juice. The cake was obviously not as sweet and was unusual at first in appearance and texture, but overall it was tasty and I will make it again.
Powdered sugar is, basically, just sugar, but with the grains ground to a fine dust. To be very precise, powdered sugar sometimes contains an anti-caking agent like corn starch to prevent clumping but as far as nutritional values go, treat it like ordinary sugar. So: Powdered sugar is no sugar alternative because it is simply sugar.
You do not need to start over. The texture will be a little different than the original recipe but mixing the dry ingredients is not a huge mistake. Go ahead and bake the cookies according to the remaining recipe.
In certain countries, known processing methods for different sugars differ, so the information can be relevant eg to vegetarians wanting to avoid sugar filtered through animal derived charcoal. Also, it specialty sugars market to the health foodist war on inexpensive pantry staples :)
Beet sugar is often sprayed with sulphites to keep it fresh, therefore cane sugar is better for people who have respiratory illnesses or rhinitis.
"...until light amber" while not boiling hard indeed sounds like the procedure for invert syrup, but in the recipe you link there is a crucial step/ingredient missing (if invert syrup is indeed wanted): ACID. A lemon or two worth of juice should go into the syrup at the beginning, and the syrup should be simmered not boiled, and at the end be partially or ...
You might consider going with pasteurized eggs (if you can find them whole) or a pasteurized egg product (a common US brand is "Egg Beaters"). Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or ...
A better anti-caking agent for icing sugar is tricalcium phosphate. Cornstarch gives a gritty texture to buttercream or other icing (frosting), whereas tricalcium phosphate keeps it much more smooth. In the UK, Silver Spoon icing sugar, or Sainsbury's own brand - I don't know about other supermarkets - is made from sugar beet rather than cane sugar, and has ...
Creaming butter helps to melt down the sugar because sugar does not dissolve in fats.When there is exact amount of cream in the cookie the mixture contains sugar crystals and this helps to bake the food easily. The amount of sugar added will affect the texture of your cookies as well as give sweet taste to the cookies.
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