Le Baking Kitchen | Do It Yourself Moisture-proof Baking Powder / Icing Sugar
1.
Divide the white sugar into the blender three times
2.
Corn starch is the same, add it to the blender three times separately
3.
If you have this kind of mixer, you can just press the nut-like mixing mode, but if you don’t have this kind of mixer, don’t worry, just turn on your mixer to the maximum speed. (When using the mixer, it takes 25 seconds to rest. 5 seconds, or shorten the life of the mixer)
4.
Started to grind the first white sugar
5.
Grind for about 8-10 seconds, until you can see a fine powder
6.
Then add the white sugar and cornstarch for the second time
7.
Then continue to grind for about 8-10 seconds, until you can see a fine powder
8.
Add the last white sugar and corn starch to the blender
9.
Continue to grind until there is no white sugar
10.
Pour the ground icing sugar into the sieve
11.
Sift out the white sugar that hasn't been ground
12.
After sieving, the white sugar that can't be ground can be poured back into the mixer and continue mixing (if there is very little left, then don't)
13.
You can feel the powdered sugar you made yourself
14.
Feel very delicate
15.
There is a comparison between cornstarch and no cornstarch. If cornstarch is not added, it is easy to form hard and large agglomerates. This phenomenon is because the moisture in the air is absorbed by sugar, so add cornstarch powdered sugar and save it. The method and the degree of delicacy are even more superior!
Tips:
Lebak kitchen kithchen tips: 1. The ratio of white granulated sugar to corn starch is 10:1 2. Corn starch can increase the storage time of powdered sugar without lumps 3. Soft white sugar cannot replace powdered sugar 4. Pour in sugar. Do not add the large amount all at once, but divide it into several times. 5. When using the blender, take 25 seconds to rest for 5 seconds, or the life of the blender will be shortened.
