Just sprinkle the top of your favorite brownie with powdered sugar. If you want it too look pretty then place a stencil or pattern over first, then the powdered sugar.
Right after you take them out of the oven.
Powdered sugar should be dusted lightly onto a cake. The slightly moist surface of the cake will hold the sugar in place. If powdered sugar is applied too thickly, the excess should be brushed or shaken off. or USE BUTTER!
They are fried dough with powdered sugar served with a steaming hot cup of Cafe Au Liet or a hot chocolate. (New Orleans, Louisiana-Downtown area)
In order to make powered sugar icing you will need: 1 cup of powdered sugar, 1 tablespoon milk or water and 1/2 teaspoon vanilla. Throw all of these ingredients in one bowl and mix them until you have the perfect icing.
You use cocoa powder to make brownies.
With enough heat, powdered sugar will dissolve in water just like granulated sugar. Complete absorption of the sugar will occur at a lower temperature per unit of sugar comparatively because of the difference in granular size. As such it will appear to dissolve more completely or faster than granulated.
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i dont think so. especailly if you get hot chocolates from cafes, they make it from milk chocolate power. Hot chocolate mixes are usually a combination of powdered milk chocolate, sugar, and powdered milk, so it would not have the same health benefits as dark chocolate. The benefit of dark chocolate is from it's high cocoa content, which most hot chocolate mixes don't have. If you were to make your own hot chocolate from mostly straight cocoa powder and little sugar or milkfat, you'd have something just as beneficial as dark chocolate per calorie.
No, you probably have to add another ingredient like ground nuts or powdered sugar to make it hold together.
Assuming the solvent liquid is hot enough to dissolve all of the sugar and that the "lump" is more coarse than the powder, putting in the higher-density lump would impose diffusion-limited decomposition. In other words, putting in powdered sugar would allow faster absorption into the liquid, since there is more surface area of sugar exposed to the solvent. However, air resistance of small sugar particles between the powder source and solvent could lead to loss through in the pouring process, limiting the efficiency of sugar saturation.
It depends on the brand. Dominos sugar, along with many other US brands, pass the sugar through bone char to make it whiter. An easy to get brand that does not use this practice is Florida Crystals. If you aren't sure about your brand, they probably have a hot line number and you can ask them if they refine their sugar through bone char.
Powdered juice dissolves faster in hot water, but tastes better in cold water.
It won't. Put powdered milk in cold water to dissolve.