Choosing the right sugar for different pastries can be tricky. Each type of sugar changes the texture, taste, and look of your baked goods in surprising ways. Here’s a simple guide to some common types of sugar and the problems you might face with them:

1. Granulated Sugar

• What It’s For: This is the sugar you usually see in recipes.
• Problem: If you don’t mix it well, your pastry can end up too dense.
• Fix: Mix it well with fat to add air, but this can take time and doesn't always work perfectly.

2. Powdered Sugar

• What It’s For: Great for icing and light pastries.
• Problem: It can clump together, which makes it hard to get a smooth batter in things like cakes or soufflés.
• Fix: Sift the sugar before using it, but many people forget this extra step.

3. Brown Sugar

• What It’s For: Adds moisture and a richer taste, perfect for cookies and some cakes.
• Problem: It can make your batter too wet, causing baking problems.
• Fix: Change the amount of liquid you use, but this often means you’ll have to experiment, making baking harder.

4. Raw Sugar

• What It’s For: Gives a crunchy texture and possible caramel flavors.
• Problem: It doesn’t dissolve easily, which can make your pastry grainy.
• Fix: Use it on top of your baked goods, but that limits how you can use it.

Conclusion

Choosing the right sugar can feel overwhelming. If your pastry doesn't turn out as expected, it can be really frustrating. It takes a lot of practice and careful changes to get it right. You might face some failures along the way, but don’t let that get you down! Keep trying, and you'll eventually find what works for you.