do i need to sift icingsugar when baking lemon squares
Powdered sugar is sifted to remove lumps and to help it blend easily with other ingredients.
After.
Powdered sugar is made out of a sugar that has been finely processed - it is, basically, granulated sugar that has been finely ground. Cornstarch is added to commercial powdered sugar to keep it from clumping and being pesky to sift.
do i need to sift icingsugar when baking lemon squares
That would depend on the context. You can "sift through recipes" or "sort through recipies" but if a recipe says "sift flour with sugar" you'd better sift it.
Yes, beautifully too. You can use a flour sifter, or a basket strainer with a handle, these are both smaller in size. Put your confectioner (powdered) sugar into this, hold over the cake and gently sift the sifter or shake the basket strainer around it. MAKE SURE YOUR CAKE IS COMPLETELY COOLED. Very important. Or it melts like snow flakes.
if you did that then the sugar probably wouldn't disolve
To"sift" and to "sieve" are the same thing, except that when using a sieve with flower people call it "sifting" flower. It means passing the flower through a fine sieve to make sure there are no lumps in it and holding it high when you do so so that as the flower falls though the sieve, air gets incorporated into it to make the baked products lite and fluffy.
Practicably you can't. However there is a way that will work somewhat. Using a fan with a steady air flow you can sift the mixture of sugar and flour through a wire strainer, so that it falls into the flow of air. The air will carry away most of the flour and the granules of sugar, which are heavier will fall to the floor, or tray you use to catch them. Some flour may fall with the sugar, and some sugar will get carried away, but they will be separated somewhat.
do i need to sift icingsugar when baking lemon squares
No, it is not necessary to sift whole wheat flour. If you made the flour by yourself, and the flour isn't like a smooth powdery texture, then you should sift it to remove any unblended grains
Ingredients1 c Butter1/2 ts Almond extract3/4 c Powdered Sugar,sifted2 c Flour1/2 ts Salt1 c Oats,uncooked1/2 c Almonds,finely choppedPowdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents.
Pour the mixture into enough water that all the sugar will dissolve. Sand does not dissolve in water, so the sand will settle to the bottom of the solution and then you can sift the sand out of the solution. Then you will just have sand and sugar water, which can evaporate, leaving the sugar behind in the container.