In culinary and household terms, sugar is called sucrose – an ordinary food sweetener that is obtained by processing sugar cane or sugar beet.
The white color of sugar is achieved during refining, but at the same time its individual crystals remain colorless. Many varieties of sugar contain different amounts of vegetable juice – molasses, which gives the crystals different shades of white color.
Sugar is an indispensable ingredient in many drinks, dishes, confectionery and bakery products. It is a familiar additive to coffee, cocoa and tea; confectionery creams, ice cream, icing and sweets cannot do without it. As a good preservative, white sugar is used in cooking jam, making jelly and other products from fruits and berries. Today, white sugar can be found almost everywhere, even where it is not expected to be found. For example, it may end up in low-fat diet yogurt or sausages, as well as in the manufacture of canned meat.
White sugar on sale is in the form of granulated sugar and refined sugar in pieces. Granulated sugar is packed in bags of different capacity, usually from one to fifty kilograms. Dense polyethylene bags are used, inside of which a film is additionally stretched to protect the contents from moisture and the spillage of crystals. Refined products are packed in cardboard boxes. The high hygroscopicity of white sugar causes certain requirements for its storage. The room where the product is located must be dry, protected from temperature fluctuations. Storing it at high humidity will lead to the formation of lumps. Sugar has the ability to absorb foreign odors, so you should not keep it near products with strong flavors.
White sugar is very high in calories – almost 400 kcal per one hundred grams of the product, and its composition consists entirely of carbohydrates. Therefore, when dieting, it is recommended to limit the use of this product in its pure form (for sweetening coffee or tea) and in the form of various sugar-containing drinks, cakes, cookies, etc.
A small addition to the well-known recipe and the usual chocolate dessert turns into an elegant cake. Those who have tried real brownies know that these are not very fluffy and porous products. That’s how it should be! But I don’t like it so much! So I added a little baking powder. To make it more festive, I also decorated it with Italian meringue. According to my idea, the base should not have been high, so I reduced the amount of dough and curd layer by 1/3 (from the one specified in the recipe). I took the form 20×26 cm . And lo! Brownie-based cake!
New Year’s Eve is a time of gifts from St. Nicholas, Santa Claus with the Snow Maiden, Santa Claus on reindeer sleds, time of sparklers, fireworks, champagne and, of course, delicious snacks!!! This fish is one of them – delicious, absolutely easy to prepare, for a festive table, easy for the body!
We will need a lot of desserts, cakes and pies to celebrate the New Year holidays, for guests and friends. Try my version of cooking on an open fire! The dough turns out crumbly, the filling is delicious! Amazing! Come in, treat yourself.
Like everything New Year’s, baking seems to be the most magical, fragrant, festive. This is not inferior to anything, except that only Easter cakes. I suggest you please your guests with a tea party with these buns. I guarantee they’ll like it.
