Baking with Less Sugar

Baking with Less Sugar

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Trust Joanne Changa€”beloved author of the bestselling Flour and a Harvard math major to boota€”to come up with this winning formula: minus the sugar = plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than 40 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.They are made with all egg whites, which can make a cake tough (think egg white a€c 2 Tbsp coconut milk omelettes, which ... cakes, but they are made with egg yolks and have added oil mixed into the batter, which makes them rich and tender.

Title:Baking with Less Sugar
Author:Joanne Chang
Publisher:Chronicle Books - 2015-04-21


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