Should I mix vanilla sugar with wet or dry ingredients?
I could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg, sugar and oil. But I am not sure with vanilla sugar.
On my first attempt I mixed it with dry ingredients, but the cake I made had too much crystallization. I wasn't sure if that was the reason.
Should I mix it with my dry ingredients like flour, baking powder and etc or with egg and sugar in the first step. ?
Thanks.
Best Answer
You should use it as the sugar the recipe calls for. In this case, whip it with the eggs and oil. The vanilla in vanilla sugar is for flavoring and does not really alter the sugar.
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Quick Answer about "Should I mix vanilla sugar with wet or dry ingredients?"
Generally speaking, yes – you want to add the dry ingredients into the bowl of wet ingredients. Adding the wet ingredients into the bowl of dry ingredients can end up being clumpy and messy.Do you mix sugar with wet or dry ingredients?
While sugar is technically considered a \u201cdry\u201d ingredient, it must be mixed with \u201cwet\u201d ingredients, like butter, eggs, vanilla, etc. Knowing how sugar interacts with other ingredients will not only strengthen your baking abilities, but it will also ensure that your baked goods come out perfect every time.Is vanilla a wet or dry ingredient?
Pure vanilla extract is made by soaking beans in alcohol and water for several months. The brown liquid that results is richly fragrant, unlike imitation vanilla, which is completely artificial and often bitter.Do you mix wet or dry ingredients first?
BUT whether you are making cookies, muffins, cake, or pancakes, the general rule of baking is that dry ingredients should be combined together thoroughly in one bowl BEFORE you add the wet ingredients.What order do you mix cake ingredients?
The general rule of baking, whether it be cookie dough, cake mix or pancake batter, is as follows: dry ingredients should be combined together thoroughly in one bowl BEFORE adding liquids. Liquid ingredients should ALWAYS be mixed separately before they've been added to the dry ingredients.Baking Basics: Vanilla Extract vs. Vanilla Sugar - Everything you ever wanted to know about vanilla
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Answer 2
Assuming that you ask about the dry product that usually consists of mostly sugar plus vanillin (or if really posh, genuine vanilla), the recommendation is to treat it like sugar and add it together with the other sugar in the recipe.
The total amount is small(ish), so unless you are making something very sensitive and finicky, adding it to the flour won’t make much of a difference, but it’s better and customary to treat it as sugar. If your recipe separates the sugar and uses some in a creaming step and some with beaten egg whites, add it to the former. You don’t want anything to interfere with the whites. (Again: small risk, but better safe than sorry.)
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