sugar
Posted: 07 January 2008 04:17 PM   [ Ignore ]
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Would there be much of a difference if i use my granulated sugar that i always use for baking instead of the super fine sugar that they mention in recipe? Shoudnt be that much difference? What does every one else use when they bake,super fine or reg. granulated dominos sugar?

Thanks Mumu

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Posted: 07 January 2008 04:46 PM   [ Ignore ]   [ # 1 ]
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MU-MU:
  Good afternoon. Yes!!!, there is a difference. The difference being in when doing the “CREAMING” sequence you must use regular gran. sugar like domino’s/CH brands especially for cakes or torts.  Some recipes it would behoove that baker to employ the BAKER’S variety (SMALLER BEADED granules) such as for cheesecakes.
Did you have a special recipe that this info concerns you???. If so post it & we then can go from there.
  Enjoy the rest of the day.

  ~FRESHKID. cool hmm

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Posted: 07 January 2008 04:59 PM   [ Ignore ]   [ # 2 ]
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MuMu,
  I use superfine for cake baking, but I don’t make cakes that use the creaming method (I use Rose’s method).  For creaming, I think it is better to use the larger sugar granules.  The texture of the cake is better when you use superfine.  All you have to do is grind regular sugar in the food processor for a few minutes to get an approximation of commercial superfine sugar.  You can also order superfine sugar online or find it in some grocery stores (it is sometimes by the mixers because it is used for making mixed drinks).

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Posted: 07 January 2008 06:42 PM   [ Ignore ]   [ # 3 ]
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I like to use superfine sugar for sweet pie crusts and shortbread cookies—I think it gives a nicer texture. The type I buy is call “baking sugar.” But grinding regular sugar in the food processor works quite well if you can’t buy it!

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Posted: 07 January 2008 09:53 PM   [ Ignore ]   [ # 4 ]
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granulated=regular?
superfine=caster?
thanks in advance.

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Posted: 07 January 2008 10:17 PM   [ Ignore ]   [ # 5 ]
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Nushera, castor sugar is a British term. Starting on page 432 of the Cake Bible, Rose has a very informative section on the various types of sugar.  Happy new year.

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Posted: 08 January 2008 08:57 PM   [ Ignore ]   [ # 6 ]
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Thank You every one.

Mumu

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Posted: 09 January 2008 07:02 PM   [ Ignore ]   [ # 7 ]
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Rozanne - 08 January 2008 02:17 AM

Nushera, castor sugar is a British term. Starting on page 432 of the Cake Bible, Rose has a very informative section on the various types of sugar.  Happy new year.

Hi Rozanne- Happy New Year. Here in Aus we have regular white sugar, raw sugar, light and dark brown sugar, icing sugar(powdered sugar with or w/o cornstarch), and caster(look how it spells) sugar. regular white sugar is pretty “fine”, caster sugar even finer. btw, i have used/tasted “regular” sugar produced in US, EU, Indian subcontinent and Aus and found the Aussie sugar to be the sweetest. “foreign” recipes often become “horribly sweet” if sugar is not reduced.

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Posted: 10 January 2008 11:03 AM   [ Ignore ]   [ # 8 ]
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Since we’re on the subject of sugar, can you guys give your opinions as to what a “lump of sugar” would be equivalent to?  I put this question on the blog and got a couple of good suggestions (recipes come from a 40+ year old English cookbook on French cuisine).

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Posted: 10 January 2008 02:34 PM   [ Ignore ]   [ # 9 ]
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PATRINCIA:
  Hello my friend. In the UK a lump of sugar is 80 lumps to a pound of sugar. (A pound is a pound the world around).
But you knew that already I bet.
Have a nice day Patrincia.

  ~CASS.

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Posted: 10 January 2008 06:44 PM   [ Ignore ]   [ # 10 ]
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Thanks FreshKid - that is very helpful!

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