4 different types of sugar and how to use them

When we think about baking, we know we will need all kinds of utensils and ingredients to bake amazing cakes, pies, cupcakes, breads, donuts, and more, from molds, rolling pins, cookie cutters, bowls, flour, yeast, baking powder, vanilla extract, chocolate chips, and more; however, the essential ingredient in baking is sugar, as it provides flavor, texture, and even color.  For example, in the case of savory and sweet bread, sugar becomes an almost magical ingredient, as yeast needs sugar to grow, resulting in a fluffy and delicious bread. If you are starting in the world of baking or want to improve your technique, it is important to learn about the different types of sugar, how they are used, and which is best for each type of preparation; you will be surprised!  You can also read: How to use the attachments of your mixer?4 types of sugar for baking Now that you know the importance of sugar in the chemical reactions involved in baking, we explain how to use these 4 different types of sweeteners in the kitchen; you will become quite an expert! Granulated Sugar Also known as white sugar, this type of sweetener is ideal for preparing all kinds of delicious desserts, but it is also perfect for making fresh waters and hot drinks, as it dissolves easily. On the other hand, it is also your best option for sprinkling on churros, buñuelos, donuts, and more. According to Chef Yamilette González, this sugar is ideal for making butter cookies, jams, compotes, cakes, candies, and more. Chef and scientist Jessica Gavin mentions that granulated sugar is the perfect choice for creaming dough and mixtures, as the size of the sugar crystals is small. She also indicates that this sugar “helps cookies spread, gives a crispy texture to cookies, and crystallization creates cracks on the surface.” Powdered Sugar This type of sugar is one of the most used in the world of baking, as it gives the perfect texture to glazes and frostings, thanks to its very fine texture. It is produced by pulverizing sugar and adding cornstarch to prevent clumping.  Like granulated sugar, powdered sugar dissolves easily, making it ideal for preparing glazes and frostings, but also for sprinkling and decorating breads, cakes, and muffins. The chef explains that powdered sugar is used in various preparations, from Danish cookies, royal icing, cakes, macarons, glazes, frostings, and even for decoration. Additionally, it is an excellent option if we want to ensure the homogeneity of our preparations. You can also read: What is the difference between baking soda and baking powder?Brown Sugar Brown sugar is a must in your kitchen if you like to bake frequently, as it gives a delicious caramel flavor to your preparations. On the other hand, it is worth mentioning that this type of sugar is produced by adding molasses to white sugar.  It is often used in preparations like brownies, cookies, and blondies, which require a chewy or crunchy texture. According to Chef Jessica Gavin, brown sugar will give a golden color to your cookies and muffins.  Muscovado Sugar Although it is very similar to brown sugar, they are not the same and are not interchangeable, as muscovado sugar contains a higher amount of molasses, resulting in a chewier texture, a deeper color, and a more robust flavor.  This type of sugar is used in the preparation of BBQ sauce and rubs for meat, but also for classics like gingerbread cookies and fruitcake, among others. In this regard, Chef Yamilette explains that it is commonly used to make chocolate chip cookies, as it provides the necessary moisture that these cookies require; since it is less processed sugar, it retains a more natural flavor, making it perfect for rubs when preparing a seasoning for meats.You can also read: 5 ways to prepare frosting for cakes