Читать книгу Strudel, Noodles and Dumplings: The New Taste of German Cooking - Anja Dunk - Страница 11

I use unrefined golden granulated sugar and golden caster sugar – they are more expensive than regular white granulated and caster but worth the extra pennies for the assurance that they have been less messed around with. I tend to err on the lighter side of sugar quantities in cakes and just generally, but feel free to add more to any of the recipes should it feel right to you.