Скачать или смотреть 🎬 Episode 4 – Sugar in Pastry | Sweetness, Caramelization & Texture

In this episode of the Pastry Masterclass with Selin Georgex, we explore the sweet science behind sugar in baking 🍬. Sugar does more than add sweetness — it transforms pastries by tenderizing dough, adding moisture, feeding yeast, and creating beautiful golden color through caramelization.

From granulated and caster sugar to brown sugar, icing sugar, and syrups, each type plays a unique role in flavor, texture, and appearance. In this class, you’ll learn:
✔️ How sugar affects structure & tenderness
✔️ The differences between types of sugar
✔️ Why sugar impacts browning & caramelization
✔️ Practical tips for balancing sweetness in pastry

Mastering sugar means mastering balance, color, and flavor in every pastry. 🥐✨
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#BakeBetter #HomeBakers #BakeFromScratch #SweetScience