Q: I always cut back on sugar in cookie and cake recipes. Sometimes that affects the texture. Is there anything that can be added to the ingredients to compensate for that?— Gigi Sesti, Middletown, New YorkA: In addition to sweetness, sugar adds moisture to baked goods. The granules add bulk to recipes, and reducing them will affect the overall structure and texture of the finished product.It's also the caramelization of the sugar that helps baked goods to brown.Reduced-sugar [...]
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