March 12, 2011 - 12:02pm
Substituting Maple Syrup for White Sugar
Hi
I was wondering how you substitute Mape Syrup for White Sugar.
I tried it 1 for 1 in this recipe
http://www.thefreshloaf.com/node/18597/cinnamon-rolls-1945-doughnut-recipe
and I like the rolls, but I can't help thinking I need to be more careful.
Do I need to increase the amount (2Tbs of sugar -> X Tbs of sugar) and then correct for the water in the syrup?
Thanks in advance for any advice.
pp
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"Do I need to increase the amount (2Tbs of sugar -> X Tbs of sugar) and then correct for the water in the syrup?"
Maple syrup is a minimum of 66% maple sugar. One Tbs. of Maple syrup weighs 19.5 grams and contains about 13 g of sugar. One Tbs. of granulated sugar weighs 12 grams.
Therefore, when you substitute 2 Tbs. of maple syrup for 2 Tbs. of sugar you are getting slightly more than the correct amount of sugar, about 26 grams, and about 13 grams of water, interesting, no! So subtract 13 grams of liquid (a little less than a Tbs.) from your recipe to keep the liquid in balance, if that makes a difference.
Ford
if you weigh your ingredients, you can exchange sugar 1 : 1 with maple syrup, honey or agave nectar. Otherwise 1 tbsp. sugar equals 2 1/4 tsp maple syrup, honey or agave nectar.
For these relatively small amounts you really do not need to facture these changes in your overall water content. Any water or flour adjustments should depend on the consistency of your final dough, anyway.
Happy baking,
Karin
Maple syrup, corn syrup or honey all work fine, replacing 1 for 1 in volume; for molasses I use 2 for 1. With any of these, reduce liquid by 1/2 the volume used. To get a real maple taste, you'll want to use 1/4-1/2 cup for a 2 lb loaf, then adjusting liquid is important.
John