For making Chelsea Buns
2007-02-24 06:30:42 · 16 answers · asked by Jaz Rockz 1 in Food & Drink ➔ Cooking & Recipes
Either brown or regular cane sugar. It is not going to mess the buns up either way. Just ask yourself if you like brown or regular cane sugar.
2007-02-24 06:34:36 · answer #1 · answered by JNR3078 2 · 0⤊ 0⤋
However, if you are baking something in the Microwave (bread, scones or anything) rather use a dark molasses type brown sugar; because that will gain you a bit of extra darkening in colour of your end product which you might loose out on using the microwave method.
2007-02-24 07:55:16 · answer #2 · answered by uoyotih 2 · 0⤊ 0⤋
You use caster sugar because it is more refined then granulated sugar and reacts with the yeast quicker.
The reason you need the sugar to react quickly with the yeast is because yeast only stays active for a given period before becoming dead.
Also you only need a teaspoon of caster sugar but would need double the amount of granulated.
All the best,
Andrew D
2007-02-24 07:48:10 · answer #3 · answered by BEANS 2 · 0⤊ 0⤋
I suppose it is ordinary sugar in the bun but what about those larger lumps on the top of the bun is that what you mean ?
2007-02-28 03:16:50 · answer #4 · answered by lucy 4 · 0⤊ 0⤋
Regular Sugar. Unless it calls for something else.
2007-02-24 06:35:33 · answer #5 · answered by Angell 6 · 1⤊ 0⤋
regular sugar unless the receipe calls for something else
2007-02-24 06:39:11 · answer #6 · answered by fftazny 1 · 0⤊ 0⤋
It is definitely Castor sugar & you also sprinkle in with castor sugar
2007-02-24 07:16:53 · answer #7 · answered by pauline_cs 2 · 0⤊ 0⤋
ordinary sugar that you put in your tea unless it states caster sugar it is only refined granulated sugar
2007-02-24 09:52:57 · answer #8 · answered by sparky 4 · 0⤊ 0⤋
brown sugar
2007-02-24 06:35:40 · answer #9 · answered by xolucyluxox 2 · 0⤊ 0⤋
cane sugar
2007-02-24 06:36:57 · answer #10 · answered by Anonymous · 0⤊ 0⤋