Do you know the difference between powdered sugar and granulated sugar?

Many girls are willing to try cooking, but the heavy fumes from cooking ruin their beautiful image. More fairies choose Western food, especially baking their own cakes and cookies, which not only satisfies the stomach but also allows them to post on WeChat Moments to show off their cooking skills. However, making cakes also requires a lot of ingredients. Can you understand the recipe? For example, can powdered sugar and granulated sugar replace each other?

The physical forms are different, powdered sugar is more delicate. Powdered sugar is white sugar ground into a very fine powder. However, white sugar is very easy to absorb moisture and clump after being ground into powder. Therefore, in order to avoid this phenomenon, a small proportion of corn starch is usually added to the powdered sugar in the production process to prevent clumping. This is powdered sugar.

Because powdered sugar is very fine, it is very suitable for making cookies or cakes. At the same time, since the baking process often requires the process of mixing sugar and butter evenly and beating them, powdered sugar is also easier to mix with these materials because of its fine texture. Therefore, powdered sugar is essential in baking!

When making home baked goods, if there is no powdered sugar and you think it is not cost-effective to buy some online, you can use the white sugar you usually have at home to replace it (note, it is a bare substitute). However, it is recommended here not to use white sugar as a substitute. First, it will affect the taste of the food. Second, if you are a novice, the recipe (formula) will change. Simply put, 1 gram of powdered sugar is not completely equal to 1 gram of white sugar.

But some people may say that they don’t have powdered sugar at home and it’s difficult to buy it. What should they do?

The method is actually very simple and you can make it yourself. You only need to prepare a food processor (blender), 100 grams of white sugar (coarse sugar, fine sugar, rock sugar are all fine, rock sugar works best), and about 3 grams of corn starch (corn starch can be replaced with an equal amount of corn flour, the ratio is 100:3, and the proportion is made according to needs. Corn starch is generally 3%-5%, and cannot exceed 10%).

Production process: Mix the prepared white sugar and corn starch together and put them into a blender. Stir in 3 times, each time for about 20 seconds. Then sieve the obtained powder and pour it into a sealed glass container for storage. (If you need very fine powdered sugar, you can increase the number of stirring times, or reduce the amount of stirring each time proportionally)

Special note: When eating powdered sugar, be sure not to overdose, especially for those with diabetes.