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-> Healthy Cooking
amother
OP
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Fri, Jul 29 2022, 4:18 am
I have a jelly roll recipe calling for 3/4 cup sugar.
I found it way to sweet so I cut down to 1/2 cup.
its still quite sweet can I try half of 3/4 or will reducing so much effect the results of the cake -
not in taste but texture etc...
the recipe has cocoa in it so I am wondering if there is excess sugar in it to sweeten the cocoa and not so much for the balance of the recipe....
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FreshGrandma
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Fri, Jul 29 2022, 4:37 am
Does reducing sugar really affect structure?
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amother
OP
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Fri, Jul 29 2022, 4:52 am
FreshGrandma wrote: | Does reducing sugar really affect structure? |
this is exactly my question.
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BatZion
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Fri, Jul 29 2022, 7:59 am
I'd be hesitant to cut that much. I always cut 1/4 cup off recipes that have a cup of sugar and sometimes more but yes, it affects texture, and yes, in your case, it could very well be to offset the bitterness of the cocoa...said as a completely amateur baker...
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Simple1
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Fri, Jul 29 2022, 8:38 am
I would just try looking for a different recipe that has less sugar.
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amother
Brown
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Fri, Jul 29 2022, 9:42 am
My rule of thumb for cocoa is at least as much sugar as cocoa. But many people will find that too bitter. Also, yes at a certain point it affects the texture of the cake.
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amother
OP
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Fri, Jul 29 2022, 10:48 am
amother [ Brown ] wrote: | My rule of thumb for cocoa is at least as much sugar as cocoa. But many people will find that too bitter. Also, yes at a certain point it affects the texture of the cake. |
the cocoa is a 1/3 cup.
I only put in 1/4 cup so I put less sugar.
but I want to know what the maximum you can cut...some people reduce sugar in cookies to 1/2 the amount.
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amother
Clematis
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Fri, Jul 29 2022, 10:51 am
I pretty much always halve the sugar in recipes. I did hear that the sugar to cocoa ratio should be 2 to 1 as in double sugar than Cocoa. I find that too sweet still and I'll put in less than that.
I've never found halving the sugar to change the texture
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amother
OP
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Fri, Jul 29 2022, 10:55 am
amother [ Clematis ] wrote: | I pretty much always halve the sugar in recipes. I did hear that the sugar to cocoa ratio should be 2 to 1 as in double sugar than Cocoa. I find that too sweet still and I'll put in less than that.
I've never found halving the sugar to change the texture |
thanks so much for that!
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vintagebknyc
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Fri, Jul 29 2022, 11:21 am
FreshGrandma wrote: | Does reducing sugar really affect structure? |
Yes, it does.
While I'm known for not making meals in this house, I do bake a good deal. Baking is science, pretty much. A quarter cup of sugar for a recipe that serves how many people?
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amother
Crimson
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Fri, Jul 29 2022, 11:31 am
I also always half the sugar, sometimes even more. Rarely is it not sweet enough. I can't answer re texture as I don't try full sugar to compare.
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iyar
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Fri, Jul 29 2022, 12:10 pm
I reduce sugar in a lot of recipes but occasionally bake them full sugar. Reducing sugar does change the texture. You can leave out a quarter of the sugar in a recipe without making much of a difference but if you cut the sugar in half you'll notice. I just baked cookies and cut the sugar a lot and dh asked if I left them in the oven too long
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Simple1
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Fri, Jul 29 2022, 12:17 pm
I once left out the white sugar accidentally in a chocolate chip recipe, which is basically half the sugar, and it came out dry
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