Know Your Sugar
Heel Holland Bakt is starting again, and the first episode is on Sunday, December 15. We’ll be well prepared, because we’re going over the theory one more time. Home bakers, make the most of it (and aspiring contestants too).
Granulated sugar
Household sugar. Can be used in any pastry, icing, whipped cream and meringue, as long as you check that it has dissolved properly (keep tasting until you can’t feel any grains). Cheap and available at every supermarket.
Brown sugar
The same as granulated sugar, but with smaller grains, mixed with invert sugar (a mixture of fructose and glucose). Dissolves faster than regular sugar. Light brown and dark brown sugar contain a little (light brown) or more (dark brown) molasses—sugar syrup, in other words. Brown sugar clumps faster than regular sugar because it retains moisture. Light brown sugar: for all cakes and batters. Dark brown sugar: for carrot cake, sticky toffee pudding, or on a decadent slice of brown bread spread with a thick layer of butter.
Cane sugar
Granulated sugar, but not completely refined. So it still contains some vitamins and minerals, but to say that cane sugar is healthy? No. Handy for making caramel or brûleéing your crème brûlée. Can be used instead of granulated sugar; it adds a little more color and a caramel-like flavor.
Glucose syrup
Thick, incredibly sticky syrup that is colorless and transparent. Impossible to get out of the jar unless you use a wet spoon or wet hands (contestants: tip!). It is used, for example, to make marshmallows. According to true sugar haters, glucose syrup was made by Satan himself.
Honey
From bees, but everyone knows that. Just as healthy or unhealthy as regular sugar. Note: pastries made with honey burn faster (see also: powdered sugar). Gives pastries a pronounced flavor. A classic ingredient in madeleines and nougat.
Coconut blossom sugar
Other names: coconut palm sugar or coconut sugar. Available from health food stores. Slightly fewer calories than regular sugar, but outrageously expensive. An alternative to granulated sugar, with the same baking properties and a subtle caramel flavor.
Powdered sugar
Finely ground granulated sugar, sometimes mixed with a little starch to prevent clumping. Out of powdered sugar? Grind granulated sugar in a (clean) coffee grinder and voilà, done. Powdered sugar is handy for making icing. And of course for dusting pastries that are a little too dark (read: burnt): it makes them less noticeable.
Pearl sugar
Also called pearl sugar. Large, white grains. Sprinkled on cakes and cookies as decoration. Does not melt during baking.
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