Читать книгу Beginner's Guide to DIY & Home Repair - Kathryn Hawkins - Страница 13

Sugar is added in small amounts to sweet pastries. White, fine, caster (superfine) or icing (confectioner’s) sugars are most commonly used as these are most easily blended in a pastry dough, but soft light brown and dark sugars can be used for a more rustic pastry, and will also give a more caramelised flavour and colour to a baked pie crust – definitely worth experimenting with. Sweet pies are also often sprinkled with sugar to give a crust either before baking or just before serving. Demerara sugar gives an added crunchy finish to a pastry crust before baking.