LOVE your baking vids, never miss one! I'd love a part two with the liquid ones! (Maple, molasses, honey, golden syrup etc). You could also do a vid on how sugars (granulated or liquid) change textures- for ex. Brown sugar makes things moister, white sugar more structured and cookies more crunchy etc. I'd also love a vid on how to replace fat- i learned a lot on last week's fat video, namely that it actually changes the flavour of the flour! That i didn't know! I have trouble finding subtitutes for fat, but have to cut back bc my body just can't digest a lot of it, so i'd appreciate it a ton. Just spitballing, ofc. I love your videos so much, thanks for this!
Aww thanks so much for following along my series, appreciate it! 🙏🏼 I will make a note of your questions and ideas.. excited to do more research 🤓 I’ll definitely do a part two to this, as well as a video on the functions of sugar. There are many ways to replace/reduce fat so I will make some notes on that too 📝 Enjoy the rest of your week ☀️
@@claireelizabethcreates I am just starting to learn how to bake. I started off with ginger snaps. So far all the other cookies aren't as good.I have strong thoughts on light brown sugar and how disappointing it tastes. lol
Yay for samples. I've never used molasses. I've always thought as it loses sweetness the more you heat it up, it would completely change the taste and texture of what your baking, so you have to be careful what you use it with. How do you find using it, compared with swapping it for dark brown sugar for example? I tend to use granulated more than caster sugar as its bigger crystals help with aeration when creaming. One that you missed is raw sugar (also known as turbinado sugar, which always makes me laugh when saying it) which is similar to Demerara sugar, but has a lighter colour. Sugar is so versatile in what you can do with it, and how you use it, which affects texture and taste. Its amazing what you can do when you understand its properties. Excellent video Claire. You can definitely get more geeky with sugar 🤓
Gotta love a show and tell right 💁🏻♀️ To be honest I’ve never really swapped molasses for dark brown sugar, but it would be a more intense rich flavour I imagine- can’t actually remember the last time I used it! Interesting you use granulated over caster.. I always use caster as it dissolves more easily. I’ve heard of that sugar, it is a funny name.. didn’t add it to this video but thanks for pointing it out! Sounds like you understand a lot too 🤓 I’ll definitely be making more videos on sugar in the near future.. lots to come 🍰🧪
@@claireelizabethcreates Nope. It looks very similar to cane sugar. In India we mostly get cane sugar only. But because in America corn sugar is more prevalent, I was wondering if all the people on youtube are using corn sugar. Their cookies spread so well.
Hey, yes you can.. keep the measurements the same, just bear in mind the flavour and texture will be a little different, depending on what you’re making
LOVE your baking vids, never miss one! I'd love a part two with the liquid ones! (Maple, molasses, honey, golden syrup etc). You could also do a vid on how sugars (granulated or liquid) change textures- for ex. Brown sugar makes things moister, white sugar more structured and cookies more crunchy etc. I'd also love a vid on how to replace fat- i learned a lot on last week's fat video, namely that it actually changes the flavour of the flour! That i didn't know! I have trouble finding subtitutes for fat, but have to cut back bc my body just can't digest a lot of it, so i'd appreciate it a ton. Just spitballing, ofc. I love your videos so much, thanks for this!
Aww thanks so much for following along my series, appreciate it! 🙏🏼 I will make a note of your questions and ideas.. excited to do more research 🤓 I’ll definitely do a part two to this, as well as a video on the functions of sugar. There are many ways to replace/reduce fat so I will make some notes on that too 📝 Enjoy the rest of your week ☀️
@@claireelizabethcreates thank you so much, you're the best!!! You have no idea how helpful that would be. Enjoy your weekend also!
I use molasses a lot when I bake. Then again, I make Ginger Snaps. They're sooo good!
I love the flavour of brown sugars also 😍
@@claireelizabethcreates I am just starting to learn how to bake. I started off with ginger snaps. So far all the other cookies aren't as good.I have strong thoughts on light brown sugar and how disappointing it tastes. lol
Yay for samples.
I've never used molasses. I've always thought as it loses sweetness the more you heat it up, it would completely change the taste and texture of what your baking, so you have to be careful what you use it with. How do you find using it, compared with swapping it for dark brown sugar for example?
I tend to use granulated more than caster sugar as its bigger crystals help with aeration when creaming.
One that you missed is raw sugar (also known as turbinado sugar, which always makes me laugh when saying it) which is similar to Demerara sugar, but has a lighter colour. Sugar is so versatile in what you can do with it, and how you use it, which affects texture and taste. Its amazing what you can do when you understand its properties.
Excellent video Claire. You can definitely get more geeky with sugar 🤓
Gotta love a show and tell right 💁🏻♀️ To be honest I’ve never really swapped molasses for dark brown sugar, but it would be a more intense rich flavour I imagine- can’t actually remember the last time I used it! Interesting you use granulated over caster.. I always use caster as it dissolves more easily. I’ve heard of that sugar, it is a funny name.. didn’t add it to this video but thanks for pointing it out! Sounds like you understand a lot too 🤓 I’ll definitely be making more videos on sugar in the near future.. lots to come 🍰🧪
Hey... can you suggest which one out of cane sugar or corn sugar is better for cookies? Specially for aiding the spreading of the cookies?
Hello.. is the corn sugar liquid?
@@claireelizabethcreates Nope. It looks very similar to cane sugar. In India we mostly get cane sugar only. But because in America corn sugar is more prevalent, I was wondering if all the people on youtube are using corn sugar. Their cookies spread so well.
Which one is best use for wedding cakes
It depends what type of cake you’re making
Hello , can we use white sugar instead of brown sugar
İf yes then will the measurements change
Hey, yes you can.. keep the measurements the same, just bear in mind the flavour and texture will be a little different, depending on what you’re making
I have been struggling, my cookies dont spread enough. Please suggest.
What type of cookies are you making?
@@claireelizabethcreates Regular Choco chip/chunk cookies but eggless.
What was the 6th sugar?
I’m not sure without watching back the video.. Demerara was the last sugar, and molasses before that
Good video
Thank you 😊