A meticulous pastry chef told whether it is possible to replace sugar in desserts so that they retain their taste

While some people deliberately refuse to eat sugar, others sweep it off the shelves of stores. Excessive demand has already led to a shortage of this product. But how in the circumstances to be lovers of baking? Is it possible to replace sugar in desserts with other ingredients?



Can sugar be replaced?

1. Honey
   Sweet and incredibly useful honey can be used in baking, sweet cereals, for making pancakes or pancakes. However, there are certain nuances. Therefore, simply replacing a spoonful of sugar with a spoonful of honey will not work.
   
   
   
   When replacing sugar with honey, the amount of the latter should be reduced. Honey can be several times sweeter than sugar sand. Therefore, the specified amount of sugar is replaced by about 1.5-2 times less honey.
   
   
   
   
   
   As you know, honey has water in its composition. This means that the amount of water in the recipe can be reduced by 25% of the amount of honey used. In addition, honey caramelizes and burns faster than sugar sand. Therefore, it is advisable to reduce the fire and carefully monitor so that the pastry does not burn.
   
   
2. Dates.
   Pasta from the fruits of date palm perfectly replace sugar in biscuits, muffins and homemade candy. It is important to know that some stores sell dates soaked in sugar syrup. This allows you to increase the shelf life and hide some defects. A clear sign of such fruits is a sticky and shiny surface.
   
   
   
3. Banana puree
   Sweet bananas can be added to pastries and cereals instead of sugar. You don't risk getting better. After all, 100 g of sugar 360 calories, and 100 g of banana only about 100.
   
   
   
   You can replace sugar with banana puree in biscuits, which you cook without eggs. Otherwise, it will be difficult to do this: sugar is needed to whip proteins to lushness.
   
   

Natural analogues of sugar Jerusalem artichoke syrup
Jerusalem artichoke root juice successfully replaces sugar in baking and cheesecakes. But it has a lower glycemic index, contains beneficial pectin and is suitable for diabetics. Maple syrup
Under the influence of high temperatures, honey loses its useful qualities. The maple sling is not. Therefore, it is widely used in cooking. For example, for making buns, wet muffins, fruit cramble and pancakes.


Fruits and berry juices
Mandarin, orange, strawberry or apricot juices contain fructose. Which means they can replace your dessert sugar. In addition, they are good because in addition to sugar contain vitamins, fiber and water. stevia
Stevia has a whole list of advantages. First, it is a low-calorie product. Second, stevia sweeteners have a zero glycemic index. Therefore, they do not affect the level of glucose in the body.



Stevia can be added to any drinks or sweet dishes. Or use the product as a sweetener during cooking. And in order not to err in proportions, adhere to the following ratios. One teaspoon of sugar replaces 0.75 spoons of ground stevia leaves. The same amount approximately corresponds to 3-6 drops of liquid extract of sweet herb.



As you can see, there are no hopeless situations. Replace sugar in baking can be a number of available products. At the same time, do not forget that no matter how useful the product is, everything and always should be in moderation. Bless you!