(A) Generally speaking, white sugar mainly consists of white sugar and white sugar. Many friends don’t know which one to buy, mainly because the two prices are not the same.
the size of granule:
The white sugar is white in color and fine in detail. It looks like snow and soft feeling. It is easy to get wet. It is best to eat the white sugar directly. Cold drinks are particularly good for consumption, but they are not suitable for making high-quality cakes.
The color of white sugar is white, and the particles are sand, and one grain is very clear. Like sand, there is a rustling sound.
Craftsmanship:
The white sugar is made by adding converted sugar syrup after making fine white sugar.
White sugar is made from sugar cane or sugar beet juice, clarification, scouring, crystallization, honey separation, drying process.
For baking:
White sugar is more suitable for buns, breads, cakes, etc. The sugar is brittle and it is very suitable for the sugar on the outer layer of the biscuit (sand sugar for baking ingredients).
The white sugar is easy to color the product and is more soluble in the dough. Generally more suitable for cakes and fillings, of course, if the fire is also more likely to black.
price comparison:
In general, the same brand of white sugar is slightly more expensive than white sugar, and there are reasons for the production process, which may also be the cause of water content.
How to prevent sugar from getting damp?
White sugar tends to be agglomerated with moisture, and in order to prevent this phenomenon, the white sugar in the family should be kept in a place with low humidity, and should not be placed in places with high humidity such as the kitchen.
How to deal with white sugar with damp cake?
1. Place the damp sugar in a microwave container, add a small piece of bread, and place it in the microwave oven. Heat for about half a minute to one minute at high temperature, and the lump of sugar will disappear.
2. If the sugar is already caked, place several pieces of apple in the sugar container and cover the lid. On the next day, the cake will be loosened and the apple pieces will be removed.
10 wonderful ways to use sugar:
1. Add a little sugar when frying the bitter gourd, and then pour a little vinegar, not only to reduce the bitterness, but also to eat the dish is particularly delicious and delicious.
2. Cooking with soy sauce tends to have a sour taste, such as adding a little sugar when burning, it will not be sour.
3. The dishes are fried and salted. Adding some sugar can reduce saltiness.
4. Add some sugar when filling the dumplings. The dumplings will have a delicious spicy taste. When the stew is fried in sugar, the stewed meat dish is bright and ruddy, sweet and savory, and fat but not greasy.
5. Add some sugar to fish and meat dishes. It tastes fresh and not greasy.
6. Add sugar when you make bacon, fresh meat when you eat.
7. Add a little sugar to the good lard, stir and seal it to keep the lard mellow.
8. When cooking ham, first apply some sugar on the ham skin, ham skin easily boiled, the taste will be more delicious and delicious.
9. Dried scallops and other dry goods, soaked in water, add white sugar, can shorten the soaking time.
10. Before frying the chestnuts, soak in sugar water overnight. After cooking, it is easy to remove the chestnut's endothelium.
Little Note: When we eat some food, it is best not to eat raw sugar. The correct way to eat is to heat for 3 to 5 minutes before eating. Friends, proper consumption of sugar in life helps to increase the body's absorption of calcium, but too much will hinder the absorption of calcium. So, eat sugar to the right amount!
b) After introducing sugar, we followed the trend and said this rock sugar. Rock sugar is a crystallized re-product of sugar, naturally occurring rock sugar is white, yellowish, light gray and other colors. Rock sugar is divided into single crystal and polycrystalline rock candy. Many friends are indistinguishable from these two categories. Today, let's compare them and hope that you will get something!
Craftsmanship:
1, polycrystalline rock candy is the traditional old rock sugar. It has all kinds of efficacy in traditional Chinese medicine, while single crystal rock sugar does not. This is mainly related to the production process. Polycrystalline rock sugar is made of white sugar and water heated to 118-120 degrees Celsius, cooled, and crystallized at constant temperature for 7 days. The single crystal rock sugar is merely dissolving white granulated sugar in water at 80 degrees, cooling down to form a supersaturated solution, and crystallizing out. Its efficacy is similar to that of white granulated sugar, but it is purer than white granulated sugar.
2, polycrystalline crystal sugar according to color points, including white, light yellow, light gray. Among them, white rock sugar is the most common rock sugar, which is generally monohydrate or dihydrate rock sugar, while trihydrate or tetrahydrate rock sugar is pale yellow. The crystal sugar without clarification was light grey. In theory, the light yellow rock sugar has a better effect due to 3-4 times of tanning. However, many companies now directly add pigments to white rock sugar, because the 3-5 water ice sugar yield is lower than white rock sugar.
For cooking:
1, rock sugar in the cooking there is a "sugar color" role, the chef in the "fried sugar" when the general choice of polycrystalline rock candy, the taste is more natural.
2, but at the same temperature, small pieces of crystal rock candy easier to melt, will be more convenient in cooking. In addition, if you make soups such as rock candy bird's nests at home, the bulk rock sugar needs to be broken and used. It is very troublesome, but it is more convenient to use single crystal rock sugar. This is the small difference in cooking.
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