Three brownie batches tested at 100%, 75%, and 50% sugar show how cutting sugar affects bake time, crust shine, and chewiness. Less sugar means a duller crust, faster baking, and more bitterness. The 75% batch keeps most of the texture while tasting less sweet.
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So, what is the recommended sugar for this baking recipe? This is a very common question, so let's put it to the test to find out. So today we're focusing on brownies, and I have here 3 kinds. This is 100% recommended sugar, this is 75%, and this is 50% sugar. So let's just check it out. Shiny yung top crust, nya. And upon baking, makita yon na na collapse yung gitna, nya, kasi weaker yung protein structure, nya, dahil mas marami yung asukal. Tapos, ito nomang 75% lang yung sugar, may crust pa din sha pero medio mat na or dol na yung itura. And lastly, itong 50%, Ayan, meron pa rin naman siyang crust pero manipis lang. And of course, dull and matte na din siya. So, sa pag-debake din, mas matagal na bake eto, mas madaming sugar siya, 100% sugar, mga 2 minutes more siya compared sa 75%. Tapos yung 75%, then about 2 minutes more compared don sa 50% lang. Nyon, check natin yung lase at texture. Okay, so eto yung ating 100%, mahita yun naman, moist. No, you're darker. It means moisture. Okay. Hindi mo masasabi na mapaet sha, mi paet sha talaga. Para na cancel out no sweetness yung bitterness, di to sa 100% sugar. And then may crunch sha sa top and bottom, pakina kat mo, may crunchiness talaga sha. Tapos yung lobe nya, very moist and chewy. Eto na man yung adding 75%, makita niyo na man, may moistness pa den. Big nothing. Okay, look, man, balance sweetness and bitterness. Diren siya matamis. Tapos po, the texture may contain crunch pa din siya pero more of hindi masado crunchy, un pagiging crunchinha. Oh my God, pero meron pa rin. Yung lobnya may lambot pa rin, may chewiness pa rin pero significantly less compared don sa 100%.
