Honey, maple syrup, sweetened condensed milk, etc...
Various liquid sugars may be used differently in baking.
How do they change the bread?
In this article, we will compare bread baked with 6 different liquid sugars (pure honey, manuka honey, maple syrup, agave syrup, starch syrup, and condensed milk) and explain the differences.
☆For a detailed explanation of how to use different liquid sugars, click here!
https://naokibread.com/riquid_sugar/
☆Please also check out the video of the first part!
https://youtu.be/XwfhzH-1nbg
Table of Contents
00:29 About the 6 types of liquid sugars used
02:37 Explanation of formulations and substitutions
03:36 Comparison of dough texture
04:49 Comparison of fermentation
07:25 Comparison of baking results
09:15 Comparison of taste and aroma
Related Videos
https://youtu.be/lMw4Q7voYZ0
https://youtu.be/hQILMdBuVV0
https://youtu.be/RFU0H1MKZEk