– Decorating Sugar: General decorative sugar, often used in cakes, cupcakes, muffins. Includes a variety of sugars of different shapes and colors, similar to or contrasting with the color of the cake or the icing. There are large and coarse granulated sugars, some like diameter and color, some processed into different shapes, hearts, flowers, moons, stars, bears, cats, rabbits, fish… The little chefs and No kids, free to be creative, from cakes, muffins to cookies. Just a small note is that when sprinkling decorative sugar directly on the cookies, it should be done while the cake is still warm. The reason to create stickiness for the layer of sugar crystals to stick to the cake.
Common decorative granulated sugar can be made at home, by putting a little white sugar in a clean plastic bag, and adding a few drops of food coloring of your choice in different locations. Then squeeze the sugar bag until the sugar particles are evenly colored. Preservation method as with white diameter.
– Pearl Sugar (Nib Sugar): A type of sugar also used for decoration, is a product of the sugar refining process. Pearl sugar is large, coarse, irregular round shape, milky white in color and does not melt at baking temperature, so it can be put on the cake before putting it in the oven. The name Pearl Sugar is probably from the beautiful white color of this sugar. We can use Pearl sugar to decorate the cakes as you like. For example, Tortoise did
Icing Sugar / Confection Sugar / Powdered Sugar: collectively referred to as powdered sugar. Made from pureed white sugar, with the addition of a little cornstarch to help prevent the sugar from clumping and sticking during the grinding process. Powdered sugar is used in Meringues recipes, cake frostings, etc. Powdered sugar dissolves faster than regular sugar. Can be ground with a blender’s dry mill.
– Brown Sugar: Or requested in cookie recipes. Dark or light color of brown sugar is due to the amount of molasses more or less. Equal weight, the sweetness of brown sugar and white sugar is the same. However, substituting a little white sugar for brown sugar will enhance the delicious taste and add a little moisture to the cake.
General rule: In cake recipes, if there is no specific type of sugar to use, it means white granulated sugar. Sugars in general, should be stored in a cool, dry place, away from heat and moisture.
Glucose is a simple sugar (monosaccharide), created by hydrolyzing sucrose with an acid catalyst (this is the process that occurs in the human stomach when eating sucrose or products containing sucrose). The sweetness of glucose is only about 1/2 the sweetness of sucrose. Glucose is abundant in sweet fruits, such as ripe grapes and ripe fruits, as well as in small amounts in honey.
Glucose helps sugary mixtures not to return sugar. At the same time, it also helps the confectionery to stay dry for a long time and retain its softness. It is also used in the ice cream making process to keep the mixture smooth. Glucose also helps the baker’s yeast to be activated quickly.
In the food industry, Glucose is commonly sold in two forms: powder and syrup.
C. Sweetener Syrup
Honey: 25 to 50% sweeter than sugar and has a distinctive taste. The smell and color of honey varies according to the type of flower – the daily food of bees. For example, longan flower honey, mint honey, etc. Cakes with honey ingredients will be moist, have a less porous structure and turn yellow faster than cakes with refined sugar. So when baking cakes with Honey in the ingredients, you have to watch the oven, otherwise you will have to sing “… brown skin”.
– Maple Syrup is made from the sap of the maple tree. The sap is cooked until it becomes a thick syrupy solution. Grade A syrup has a clear golden brown color and a mild delicate taste. Type B is denser, darker in color, recommended for cooking because it has a stronger smell than grade A, and of course, because of that… cheaper 😛
Molasses: is a by-product of sugar processing. It contains small amounts of B vitamins, calcium and iron. Molasses has a dark brown color, strong flavor, and is used for cooking. (I heard that the fish stock with molasses is delicious, but I haven’t had a chance to try it :P)
Corn Syrup is well known in confectionery and some cake recipes, as it does not crystallize like refined sugars. This is a form of glucose extracted from Corn/Corn. Corn syrup is less sweet than sugar, and does not have a characteristic odor like molasses or honey.
Agave Nectar: This honey is extracted from the juice of the Agave plant, a type of cactus, common in Mexico. Agave juice or sap is slowly heated over low heat until it forms a syrup. It is sweeter than sugar, similar to honey, but the taste is not as intense and characteristic.
Malt: Commonly known as the delicious Quang Ngai Malt, packed in a tin jar like a cow’s milk can. Made from sticky rice and old rice apricots. Known as a candy that young and old all love :P. See more how to do it here