Cheesecake tropicale con cavolfiore
Desserts from Italy
Powdered Sugar
Powdered Sugar
ready in
1 minute
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Homemade powdered sugar. With some surprises that, I think, do not expect.
preparation
step 1
Making icing sugar is very simple. Blend the repeating sugar until the granulometry gets smaller. You can also use an immersion blender if you do not have anything else.
step 2
For those who have the Thermomix blend 20 sec / vel 10. Warning: do not open the lid immediately because you will be hit by a smoke of sugar that annoys the mucous membranes. That said, the recipe would be over, but I think it is useful advice on the type of sugar to use,
step 3
TYPE OF SUGAR To obtain the white powdered sugar, that of pandoro to be clear, we need to start with refined granulated sugar. But we do not use it.
step 4
We will use: 1 - raw cane sugar, Demerara type: you will get an apparently white icing sugar, but if you prepare a glaze it will appear slightly beige.
step 5
2 - brown sugar cane, type Dulcita (the one I use) or Mascobado type: you will get a brownish powdered sugar, with the unmistakable taste of the molasses that characterizes this type of sugar. It's interesting because you can play with the color tone.
step 6
The choice between integral and raw depends only on you, your tastes and your habits and nutritional choices.
step 7
INGREDIENTS In the icing sugar you buy there is not only sugar: there is a 3% cornstarch or other starch. This serves to make the sugar impalpable and hydrophobic: when you sprinkle on moist cakes (cracks, tarts, etc.) it will not melt so easily.
step 8
Instead it will do after several minutes (about 30-40), the classic icing sugar that is our home made only with sugar.
step 9
Tip: since homemade powdered sugar is produced with the intent to avoid buying the flour with flour, do it without corn. If necessary, mix the cornstarch only to the amount you use when you go guests or you want the icing sugar to last.
step 10
How to do? We use 3 grams of cornstarch every 100 grams of sugar. Therefore if you plan to use 50 g of sugar (already reduced to veil) add 1.5 g of cornstarch. How to measure it? You could weigh 3 g and then split it in half with a teaspoon.
step 11
STORAGE Icing sugar should be stored away from moisture, then in a sealed container. Wait 15-20 minutes before closing the can, in order to evaporate the residual moisture. It is used in the classic way by spreading it through a small sieve (colander)
