16/01/2025
How will you have dessert without sugar?!....o wrong now.....I had a first time customer who asked for a Red velvet cake with little or no sugar....I made it o!....the next day,she complained that the cake was quite dry....ofcos it will be dry ma,sugar isn't just a sweetner,it makes cake moist.the lesser the sugar,the lesser the moistness...sis you know?.....shey there's a word like lesser?
Is it still that time of year when social media tries to convince you that sugar is the devil??
Sugar does MUCH MORE than simply sweeten your baked goods.
I can’t tell you how many times I’ve been helping to troubleshoot someone’s lackluster recipe result, only to discover they reduced the sugar without realizing the consequences, which can include:
- Dry, crumbly, rubbery, or overly dense textures
- Cakey textures instead of chewy or fudgy
- Baked goods that go stale MUCH faster
- Lack of browning and flavor development
- Too little spread (in cookies)
If you really want or need to reduce the sugar in a recipe, start small, with a 10-15% reduction, to avoid creating disappointing results. OR, better yet, find a recipe engineered to be low sugar.
Dessert is dessert, and in my opinion, it’s fuel for the soul and can be a healthy part of enjoying life!
