15 hours ago, andiesenji said:This is fascinating. Having started out in my professional life as a baker, I have always been interested in how sugars are used in baked goods. But I also have followed discussions on how various cultures use different types of sugar - for preserving, for applications that "cure" fish and meats.
I have a "collection" of sugars - not as extensive as my collection of salts, but there are several.
I'm looking forward to further revelations so when I visit the Asian market, I will know what I am buying - because their labeling in "English" does leave much to the imagination.
I regret that I am no baker, but my mother would throw together the occasional cake. I'd say barely competent rather than skilled.
Anyway, the two sugars I think of most related to baking are:
a) What I call caster sugar and most of you probably call "superfine" sugar (?). This is also available here, but a bit harder to track down. Only one supermarket that I know of stocks it. It is called 绵白糖 (mián bái táng ), literally "soft white sugar". Relatively expensive at ¥11.80/500g.
b) Icing sugar, confectioner's sugar, powdered sugar, whatever you call it, is harder to find. It is available but only in specialist shops who do a bit of retail as a sideline from their wholesale supplies to bakeries, restaurants etc.
It comes under two names that I've noticed. One is 糖粉 (táng fěn), literally "sugar powder"; the other is 糖霜 (táng shuāng), literally "sugar frost". This is cheaper at around ¥14/500g.
I know it's an appalling habit, but for the next two days I have to work, so that's your Chinese sugar for now. I'll be back! Sweet dreams!
