In an effort to reduce sugar intake while baking biscuits, notable chefs emphasize the complexities associated with cutting sugar. It plays several roles beyond sweetness, such as moisture retention, flavor enhancement, and structural integrity. While a reduction of up to 25% can be viable without drastic changes, experimenting with alternative sweeteners like fruits or considering savory options can yield successful results. Techniques include using dates in biscuit recipes or developing short savory pastries topped with sweet elements for a balanced approach to lower sugar baking.
"It's important to recognize that reducing sugar isn't just about cutting sweetness. Sugar keeps baked goods moist, adds flavor, and impacts texture and structure."
"If you're looking to lower sugar in your recipes, aim for a maximum reduction of 25%; this will yield a product that closely resembles the original, except for sweetness and color."
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