What is Baking Powder? Is it baking powder? Can baking powder used to make steamed bread be used? 5

The baking powder used to make steamed bread can be used for bread. It's all the same, baking powder is generally not put in bread. Baking powder is biotype, and baking powder is chemical. Not the same. The reaction inside the dough is also different.

Baking powder, also known as instant baking powder or bubble powder or cake powder, abbreviation, is a kind of pastry bulking agent, often used in the production of cakes and cakes.

Baking powder is a white powder made from baking soda mixed with other acidic materials and corn flour as a filler. When baking powder comes into contact with water, acidic and alkaline powders dissolve in water at the same time and react, some of them will begin to release carbon dioxide CO2, and at the same time, during the process of baking and heating, more gases will be released, which will make the product expand and soften. Baking powder is also divided into slow reaction baking powder, fast reaction baking powder, and double reaction baking powder according to the different reaction speeds.

The fast-acting baking powder starts to work when it is dissolved in water, while the slow-acting baking powder starts to work during the baking heating process, and the dual-reaction baking powder has both fast and slow reaction characteristics. Generally, the baking powder purchased in the market is dual-reaction baking powder.

Although baking powder has the ingredients of baking soda, it is added to acidic powder (such as tartar powder) to balance its pH after precise testing, so basically, although baking soda powder is an alkaline substance, the commercially available baking powder is neutral powder, therefore, baking soda powder and baking powder cannot be arbitrarily replaced.

As for corn flour, which is used as a filler in baking powder, it is mainly used to separate the acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be stored to avoid moisture and early invalidation.

By: Xianglin Weifeng - Magician Level 4 11-30 16:2

Baking powder is not baking powder, it has the same effect as baking powder, baking powder is used to foam! But it mainly plays a fluffy role!

The baking powder used to make steamed buns can be used to make bread!

Some of the most common baking powders in our lives are generally baking soda, baking powder and yeast powder, so when steaming steamed buns, should we use baking soda or baking powder or yeast powder? If you don't know about it, don't use it indiscriminately. Today, let's take a look at the differences between the three.

1. Baking powder. Baking powder is a common baking powder in our lives, and when using baking powder, it is generally used to make those Western-style pastries, and baking powder is made of baking soda and some other acidic materials, and some corn flour is used as a white powder filled with white powder, and baking powder is also a chemical product. When people usually make cakes, biscuits or some other pastries, add some baking powder, which will also get a more fluffy taste, and it will taste more hearty, and it is not easy to retract after making these pastries, and when using baking powder to make it, the fermentation time will be very fast.

But when buying baking powder, you should also pay attention to see if the baking powder is "aluminum-free baking powder".

2. Yeast. Yeast is also often used in our lives, and the fermentation speed of yeast will be slower than that of baking powder, and there is no fluffy effect of flour fermented by baking powder, but yeast belongs to biological fermentation, when making steamed bun fritters, the baking powder we use is yeast powder, but the water temperature used when using yeast powder for fermentation should not be too high, otherwise the yeast may be killed at high temperature and cannot survive.

3. Baking soda. We all know that the scientific name of baking soda is actually called sodium bicarbonate, and when we are in school, we will often come into contact with it in chemistry class, in the past, there were many people steaming steamed buns, and when buns were also using baking soda, but the time for baking soda to make noodles is really too slow, so now there are many people who don't use baking soda to make noodles, but if the stomach is not too good, then the use of baking soda will also have a certain effect on nourishing the stomach. Therefore, there are a lot of steamed buns now, and steamed bun shops also sell steamed buns with alkaline noodles, and this kind of steamed bun is also very popular with people.

So what do you know about these three types of baking powder? When these three kinds of baking powder are used, some people may also mix them, but when they are mixed, yeast powder and baking powder are generally mixed, and for the three mixed together, the situation is relatively rare, if it is faster than fermentation, then you can also use some dry yeast and baking powder to mix and then add some sugar, so that the flour can ferment faster, and the taste will be sweeter after fermentation.

To make steamed buns, the main starting materials are baking powder or yeast, old noodles, and have nothing to do with improvers.

Moreover, the use of yeast partner to make steamed buns (that is, steamed bread improver, is a biological enzyme preparation, not baking powder, and the bread improver used to make bread is not the same) do not use yeast and baking powder at the same time, only choose one of them to use, only the use of old noodles fermentation will need to add alkali (alkali). Please follow the recipe or refer to the instructions on the outer packaging of Yeast and Baking Powder. Yeast is generally about 1% of the dry powder, and baking powder is generally in between, depending on the brand and nature.

If you need to use baking powder, it should be mixed evenly with flour and other powder dry ingredients before adding liquid raw materials, and the amount used needs to be strictly in accordance with the formula ratio, and cannot be increased or decreased at will. When steamed, it is hard and yellow, indicating that the alkaline (mainly the alkaline components in baking powder) is too large. The steamed bun will crack, indicating that the amount of baking powder is incorrect.

The dough using baking powder is a type of rapid non-fermentation, such as scones, sweet flowering buns, in principle, as long as the formation is completed and waited for a while (let it stand for a while), it can be directly baked or steamed, and there is no fermentation time and this process, and the chemical reaction of baking powder will decay after a long time, and the production will fail. And: General Principles:

If you use baking powder, you will no longer use yeast, and there will be no problem with fermentation time, and if you use yeast, you will use bread improver (only suitable for making bread, you can't put bread improver when making steamed buns), but you won't use baking powder anymore. There are three types of methods that can be used according to the principle of food fluffiness: physical fluffy method (such as mechanical rapid whipping used in beating cake embryos), chemical fluffy method (such as the use of baking soda, baking powder and other chemical raw materials to produce a reaction to make the raw embryo fluffy), and biological fluffy method (such as yeast fermentation).

Among them, physical fluffy and chemical fluffy are often used together, and they are most used in cakes. The latter two are basically used in the production of bread and steamed bread, and due to the different fluffy principles and applicable conditions, the nature of the dough state and the operation process are also different, basically they can not be used together, only one of them can be used alone, and the yeast can no longer be used when using the chemical fluffy method, and the yeast can only be used alone or with the old noodles (need to be mixed with alkali), and the properties of the final product are also completely different.

Baking powder is now taboo, it is best not to use it, since baking powder has been used, you can no longer put yeast, and yeast also needs to be mixed with flour first, if you use yeast to make dough first, you don't need to put baking powder.

In this question, we need to understand the role of baking powder and yeast, and then we can understand whether to use baking powder or yeast.

Yeast is called yeast because people have used microorganisms (yeast) to ferment since ancient times, so the traditional dough must be made with yeast, which is also a natural dough and has a special flavor.

In the traditional steamed bread making, it is necessary to use leavened noodles, and yeast must be used in the making of noodles, so yeast is indispensable.

Baking powder is a leavening agent, a fast leavening agent. It is a food additive invented in modern times. Although it can be made quickly, it lacks a special flavor compared to yeast leavening.

Therefore, the correct method is to use both, which can not only make the dough better quickly, but also lose the flavor.

In addition, because yeast dough or other methods will achieve the special "sourness" of dough, baking soda is sometimes necessary because baking soda can suppress the sour taste.

Answer: Hello, it's good to use yeast to make steamed bread, baking powder generally does not need to be added, if you want to make steamed bread fluffier, you can also add a little.

I feel that yeast is good for making steamed buns.

One, because it is faster to make yeast flowers.

The second reason is that asking you to do things belongs to biological fermentation. There will be no negative effects, three. It is good to feel that yeast does not have an effect when I make baking powder. Steamed bread made of yeast has a noodle flavor, but it does not make it with baking powder.

Baking powder is a chemical substance, and it is not good to say whether it is harmful to the human body for a long time.

It is good to use yeast to make steamed bread. Because with baking powder, although it can be fast and efficient, and relatively stable and controlled, its effect on the dough is not strictly speaking, it is not fermented by the chemical reaction after its own acid and alkali materials are integrated into water, which is not very good for the body. And it is slightly inferior to making steamed bread with yeast, in terms of flavor.

When making steamed bread, you can use yeast without baking powder, the role of the two is different, baking powder can be assisted, and yeast is also needed for main fermentation, so as to make the dough expand and be soft.

It is best to use yeast powder to make steamed bread, not baking powder, which contains lead, which is harmful to the body when consumed for a long time.

It is better to use yeast to make steamed bread, baking powder is a leavening agent, and the taste of steamed bread is worse.

Of course, with dry yeast, the effect is good and good for health. The amount of dry yeast is 1% of the amount of flour, and the dough is mixed with warm water at about 30 degrees, not cold water, and it can be proofed for about 50 minutes after making steamed bread blanks.

It is better to use that yeast when you take it. The yeast is the one that makes the bear steamed buns, and the snails feel better. After all, yeast can.

Is it better to use baking powder or yeast to make steamed bread? In my opinion, it is best to use yeast to make steamed buns.

It is best to use yeast noodles to make them quickly, and the steamed buns are delicious and have a good taste.

To make steamed bread, there must be yeast powder fermentation, which is more chewy.

The yeast is good, but the steamed buns with large pink hair are not delicious.

It is better to use yeast, preferably with a dregs head.

It tastes mellow and delicious with yeast!

Yeast powder, yeast powder is used to make dough.

Hello, preferably natural yeast.

You don't need to put yeast anymore when you put baking powder, they all work the same way. <>

Baking powder is fluffy, fermented with yeast is also very good, and some people use old noodles to add edible alkali. It is recommended to use yeast. Especially beginners.

When making steamed buns, you put baking powder, so you don't need to put yeast. Because both have the effect of making the steamed bread swell and soften. But when making steamed bread, it is best to put yeast powder, because there are some probiotics that are beneficial to the human body, as well as yeast vermicelli, and the organic matter is a little healthier.

When making steamed bread, you must put yeast, you can't put baking powder alone, the effect is not very good, baking powder is an auxiliary role, fermentation still needs yeast, and the steamed bread that comes out of this way is soft and delicious.

It is recommended that only yeast is used to make steamed bread, do not use baking powder to make it, if it is full of steamed bread made of baking powder, it is not fluffy enough, and then because baking powder generally contains aluminum, it is not very healthy, so use yeast to make it!

Yeast must be put in, yeast is dough, baking powder is soft, so it is best to put yeast to make steamed bread.

To make steamed bread, you can put baking powder to make noodles, you can also use yeast powder to make noodles, you can also add baking powder to make noodles with yeast, and the noodles with baking powder are a little sweet, and the noodles are softer with yeast.

It is best not to use baking powder to make steamed buns, just use yeast powder, because baking powder contains lead, and it is best to use less baking powder.

To make steamed buns, you need to add baking powder and yeast. In this way, the steamed bread will have a soft texture.

When you make steamed buns, you have to put baking powder and put some yeast to make them delicious.

Yeast and baking powder can be put together when steaming steamed buns for the following reasons:

1. Baking powder is a chemical starting agent, the main ingredients are sodium bicarbonate and ammonia bicarbonate, and baking powder is easy to make the dough yellow when using too much, so attention should be paid to controlling the dosage when using;

2. Yeast powder is a natural ingredient, yeast is a natural organism, containing protein, B vitamins, trace elements and dietary fiber, yeast powder for fermentation, most of which are active dry yeast, when used, added to the flour and water environment, the yeast will produce carbon dioxide, which makes the dough fluffy, and also increases the nutrition of the dough;

3. Baking powder and yeast are used at the same time, the dough is easy to be fluffy and too large, so that the surface is not smooth, and the dough will be yellowed because of the factors of baking powder, so it is safer and more nutritious to use yeast to make dough, and try to avoid using chemical baking powder to make dough.