For cake lovers, choosing the right type of sugar is very important to produce soft, delicious and scrumptious cakes. Sugar is not only a sweetener, but also has other functions in making cakes. Therefore, it is important for Peekay friends to understand the types of sugar and their functions in making cakes. Let's see the explanation below.
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In addition to providing sweetness, sugar has several important functions in baking, including:
Sugar helps develop cookie dough and gives it a soft and fluffy texture. When heated, the sugar will melt and bind the air in the dough, causing the cake to expand.
Sugar also plays a role in giving cookies a brownish color when baked. This process is called caramelization, where the sugar will turn brown when exposed to heat.
Sugar can help retain the moisture of the cake so that it does not dry out or harden quickly. Sugar is hygroscopic, which means it can attract and bind water around it.
With its ability to bind water, sugar can also extend the shelf life of cakes so that they stay fresh and soft for a longer period of time.
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Granulated sugar is the most common type of sugar used in baking. It has fine granules and dissolves easily. It imparts a sweet flavor and helps to expand the cake batter.
There are two types of granulated sugar that we often encounter, there is white granulated sugar and yellowish granulated sugar. Yellowish granulated sugar has a sweeter taste than white granulated sugar. So Peekay friends can choose according to taste.
Palm sugar, like coconut sugar, has a richer flavor and distinctive aroma. It is made from a variety of palm trees, including palm, date, toddy, nipa, sugar, and coconut trees. This sugar is suitable for making traditional pastries or cakes with a light caramel flavor.
Brown sugar has a more complex flavor and strong aroma. It is often used in making traditional Indonesian pastries, such as layer cakes, cucur cakes, klepon, putu cakes, and other wet cakes.
Brown sugar contains molasses, so the more molasses in the sugar, the darker the red color. Brown sugar is also very suitable for making cakes with caramel flavor and can give a chewy texture to cakes.
Caster sugar, or powdered sugar, has finer granules than granulated sugar. Due to the perfect grain size, caster sugar dissolves easily in the batter, preventing the surface of the cake from having white spots due to undissolved sugar. This sugar is suitable for making cream, buttercream, or glaze that is smooth and creamy.
Powdered sugar, or icing sugar, is sugar that has been ground to a very fine flour-like consistency. It is often used to coat pastries or as an ingredient in cake batter that requires a very fine texture.
In addition, powdered sugar can also be used as a topping decoration for cookies or donuts, which is commonly known as sprinkle sugar. Its sweet taste and cold sensation when using it characterize this sugar.
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By understanding the types of sugar and their functions in making cakes, Peekay friends can choose the right sugar to make delicious cakes that suit their tastes.
To get the best cake results, Peekay pals can try Haan Fiesta Icing Sugar. Fine sugar powder made from selected cane sugar and anti-lumpy. Haan Fiesta Icing Sugar has the original sweet taste of cane sugar, white color, and fine granules. Suitable for decorating cookies, royal icing, macaroons, meringues, and other creations. Get it only at Prambanan Kencana, through the official store at Foodbay.co.id, Fingerland.co.id, or WhatsApp.
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