Which sugar for baking?

You should know this tip

Created: 2022-02-14Updated: 2022-02-14, 2:35 p.m

By: Anne Tessin

Sugar “must” be in baking, but which one?

© Elena/Imago

For baking, you'll probably mostly use white table sugar, but that's not always the best choice.

This type of sugar works better.

Sugar is part of cakes*, biscuits and the like, even if there are now good alternatives.

Conventional white household sugar is often used in recipes.

We always have it in the house and sweet is sweet - isn't it?

A different type of sugar ensures better and more delicious results, especially with chocolate baked specialties.

Baking with brown sugar: the taste makes the difference

If you happen to have brown sugar in the house, pick it up, smell it, and taste some straight.

It smells and tastes like caramel or molasses and has a more intense aroma than white household sugar.

This flavor really comes into its own in

, but banana bread also tastes better if you use brown sugar instead of white.

The rule here is that

it is,

Delicious:

Brown sugar makes for moist cookies and brownies

But not only the taste component is important when you have to decide between white and brown sugar for baking.

According to the Fine Cooking portal,

.

Sugar is therefore ideal for baked goods such as brownies, cookies and the like, which thrive on their moist, sticky consistency.

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