So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
For many recipes that call for sugar as a flavoring agent (as opposed to recipes that require it for structure like hard candy, toffee, peanut brittle, caramel or crunchy cookies, etc.) I find that I can halve the amount of sugar it calls for and it tastes fine to me…and I do like sweets. I’m starting to agree with GBBO that American recipes are far too sweet and just don’t need it, but to each their own.
HAS SCIENCE GONE TOO FAR!!! idk, i’m just bakin stuff i like man…
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