Rebecca Gordon’s Cooking Class
Cooking & Baking Skills
Lesson No. 10
Sugar
The Objective: Today’s lesson focuses on sugar & the valuable role it plays in baking applications ranging from cookies & candies to cakes & pastries. Learn about the standard types available & how to put them to use for your holiday baking projects.
The Overview
Although sugar has long been associated with making rich breakfast pastries, cakes & candy, it is also added to bread formulas to balance flavors or act as a browning agent particularly in rolls. Many pastry crusts add a bit just for those specific qualities. When savory items are in order, sugar may be used in barbecue rubs, sauces & vinaigrettes.
The Profile
A 4-pound bag of granulated white sugar will yield approximately 9 cups therefore expect one pound to yield about 2 1/4 cups. Many recipes may use one type of sugar or a combination usually designed to deliver distinctive texture, taste & coloration qualities.
Granulated Sugar
Granulated sugar or white sugar is made when sugar cane or sugar beets are boiled during the refining process which in turn creates the actual granules. Sugar is simply sucrose which in itself is comprised of glucose & fructose. It is considered a carbohydrate & may be found naturally in foods such as milk & fruit. Granulated sugar plays a vital role in holiday baking. It may be used in recipe formulas or as a finishing touch to cookies & pastries.
Brown Sugar
Light & dark brown sugars may be used interchangeably in recipe formulas. The primary difference between the two is flavor intensity. They are simply refined sugars with a bit of molasses added back in to them. Brown sugar has a shelf life of approximately 18 months. If it is not stored properly, brown sugar does clump due to numerous factors such as air, heat & moisture. Place it in an airtight container & a cool, dark spot in your kitchen.
Powdered Sugar
Powdered sugar may be used in a variety of cookie & shortbread formulas that deliver excellent texture & taste. It is also a key component in gum paste & fondant when distinctive decoration is in order. If stored in a cool, dark spot, powdered sugar should keep for approximately two years. Powdered sugar has starch added to aide in moisture absorbtion. If you find it a bit lumpy, run it through a sieve to loosen it up.
Molasses
Molasses is a byproduct of the general refining procedure used to create granulated sugar from sugar cane or sugar beets. It may be described as viscous, dark & strong. Molasses adds distinctive flavor to many classic holiday baked goods ranging from Fresh Ginger-Molasses Cookies & Classic Gingerbread to Buttermilk Pferffernusse Cookies & even a loaf of Molasses-Oatmeal Bread.
Specialty Sugars
Specialty sugars may range from colored classics ideal for use when decorating a batch of Christmas cookies to coarse grain natural sugars that are perfect for adding to warm beverages. The size of the granules may vary greatly as well as the intensity of them. Some appear to have more glitz & shine while others offer more of a matte finish. Specialty sugars are generally added to baked goods as an adornment & not to recipe formulas.
A Special Note
Buttermilk Lipstick is filled with a wealth of culinary & entertaining knowledge, comprehensive information & photos that guide you through each step of the process & recipes tested in a home kitchen setting just like yours by a food professional with over 20 years of experience & expertise. Whether you have questions regarding how to cook long grain rice, roast a whole chicken or bake a batch of croissants, just know I’m here to guide you through the process. I cook, bake & consume everything you’ll find here. I want this to be an interactive e-learning experience, so please leave your questions or comments below or on my facebook page so that I may respond to your needs & so we may discuss topics together.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{helpful advice}
How To Use Sugar For Holiday Baking
Sugar is a foundation ingredient that is extremely versatile. It may be boiled down to make irresistible homemade candies or used during the creaming process to create aeration in wonderful cakes. Powdered sugar offers an effortless finish to several cookie styles while simple granulated sugar may be used to top Classic Sugar Cookies. The Essential Guide To Six Classic Cookie Styles is a great starting spot to brush up on basic knowledge. Christmas is naturally a time when many head into the kitchen to bake a gift for friends or family. I hope you find this overview & the recipe tutorials helpful when crafting something magnificent to share.
82 Holiday Cookies, Candy, Cakes & Pastries
Sugar plays such a vital role when holiday baking is in order. Not only are various types used in recipe formulas, it may adorn the top of coffee cake as a crumbly streusel or a glaze for classic Danish pastry. The shelf life of granulated sugar is approximately two years while other forms may differ. Brown sugar is 18 months while molasses shrinks to about one year. All types & forms of sugar should be stored in a cool, dry place.
No. 1
The Candy
Chocolate-Boubon Salted Toffee
The Essential Guide To Making Homemade Candy
No. 2
The Cookies
Buttermilk Gingerbread Cookies
Chocolate-Gingerbread Thumbprints
The Traditional Holiday Cookie Collection
The Gift Of Handcrafted Christmas Cookies
No. 3
The Cakes
The Essential Guide To Making Petit Fours
Miniature Buttermilk Carrot Cake Loaves
Bourbon-Pecan Chocolate Pound Cake
Miniature Hummingbird Bundt Cake
No. 4
The Breakfast Pastries, Breads & Rolls
Tutorial No. 1: Danish Pastry Dough
Tutorial No. 2: Danish Pastry Dough
Fresh Lemon-Cream Cheese Danish
Fresh Blueberry Pinwheel Danish
Fresh Blueberry-Ricotta Danish Turnovers
No. 4
Rebecca Gordon’s Cooking Class Lessons
The Gift Of Culinary Skills & Knowledge
Lesson No. 1: The Appendix
Lesson No. 5: Aromatic Vegetables
Lesson No. 8: Frozen, Fresh Blueberries
The Tune
“With You Anywhere You Are” Doris Day
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