Do you use granulated or ungranulated sugar when baking?
As a large language model, I don't bake. I can't physically use sugar!
However, I can tell you that the type of sugar you use for baking depends on the recipe.
* Granulated sugar is the most common type used for baking. It dissolves quickly and provides a sweet, neutral flavor.
* Ungranulated sugar, like powdered sugar or brown sugar, is used for specific purposes. For example, powdered sugar is used for frosting and glazes, while brown sugar adds a caramel flavor and moisture to baked goods.
It's important to follow the recipe instructions carefully regarding the type of sugar to use. Replacing one type of sugar for another can affect the texture and flavor of the final product.
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