How can I reduce sugar when baking

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Bake with less sugar. Cakes that aren't calorie bombs. That sounds good at first. But how does the cake taste if you prepare it with less sugar or use alternatives? We tested it.

Status: 07/09/2020 | archive

"Sugar is a solid substance that combines with the other ingredients, ensures stability in the dough, caramelises and gives a fine cake taste. Simply reduce the amount of sugar, falls the cake after baking together, becomes greasy, much less browned, less aromatic and dries out faster.

Can I replace sugar with honey, agave syrup, or maple syrup?

Table sugar is sucrose, a more solid Sugar that becomes liquid when heated and again when cooled firmly. Honey, maple syrup or agave syrup remain liquid after baking and are no substitute for sugar.

Can I replace sugar with sweeteners?

You can add sugar when baking Not by liquid Replace sweetener. But crystalline sugar substitutes like Erythritol, Xylitol or Backstevia are an alternative to sugar. Xylitol and backstevia give a completely different cake taste than conventional sugar, Erythritol is a good alternative to sugar in terms of taste, but relatively expensive. If you want to bake with erythritol, you have to convert: 130 grams of erythritol replace 100 grams of sugar. Erythritol may form crystals in shortcrust pastry and batter with a lot of fat. "