White or brown sugar for baking?
This one is the one
Created: 2022-02-14, 2:45 p.m
By: Anne Tessin
Sugar is part of baking, but which one should you use?
© Gudrun Krebs/Imago
When baking, do you mostly use white household sugar?
You should change that in the future, because another type of sugar is more suitable in many cases.
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
chocolate cakes and cookies
, but banana bread also tastes better if you use brown sugar instead of white.
The rule here is that
the darker the sugar, the tastier
it is,
Delicious:
How to bake delicious chocolate chip cookies that taste like Subway.
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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,
brown sugar has a higher moisture content
.
Sugar is therefore ideal for baked goods such as brownies, cookies and the like, which thrive on their moist, sticky consistency.
(
ante)
