What kind of powdered sugar is used when baking cookies? What are some things you need to know when learning baking?

Girls like baking. Coffee is especially fragrant after baking. This is because raw coffee beans themselves do not have any coffee aroma. Only after the coffee beans are fried, can we smell the rich coffee aroma. Therefore, the baking of coffee beans is a transformation process of the internal components of coffee beans. Only after baking, the components that can release the aroma of coffee are produced, and we can smell the aroma of coffee. Therefore, people use baking to process coffee beans. So what kind of powdered sugar is used when baking cookies? What problems should be understood when learning baking? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What kind of powdered sugar is used when baking cookies?

2. What should you know about baking?

3. What is the role of egg white in baked products?

What kind of powdered sugar is used when baking cookies

Powdered sugar is divided into two types: white powdered sugar and rock sugar powder. The former is usually used in cooking Western food and pastries, while the latter is mostly used as a sweetener for high-end beverages.

After sugar is ground into powder, it easily becomes damp and lumps together. In the process, a small amount of starch is added to prevent it from getting damp and clumping.

Powdered sugar can be added to the batter of biscuits and cakes, or it can be sifted directly onto finished Western-style pastries for surface decoration.

What should you know about baking?

1. When purchasing tools, it is better to have less than enough and purchase according to your needs.

2. New bakers should avoid changing the recipe without authorization.

3. Regarding the baking time, since different ovens have different baking times, please adjust it according to your own oven.

4. Baking is not a one-day job. It is understandable that you may have some failures. It takes a long time to become a great baker. Don't lose your fighting spirit because of a temporary failure.

5. It is much easier to succeed if you treat baking as a pleasure rather than a task.

What is the role of egg white in baked products

The main function of egg white is to increase the internal cavity of baked goods, increase the soft taste, and foam and shape together with flour during the mixing process.

For biscuits, brushing them with egg white can make them crisper, while brushing them with egg yolk will make them harder. The function of egg yolk is to add color.

The egg white is mixed with powdered sugar and then beaten. This process actually slightly denatures the protein, and the protein molecules form a thin film that wraps the air. In the subsequent baking process, the air inside the baked product expands, and the cake or biscuit becomes porous and soft.