How to use baking powder, how to use baking powder

Baking powder is a kind of compound leavening agent, which is a white powder made of baking soda powder with acidic materials and corn flour as a filler, also known as foaming powder and baking powder. Baking powder is a kind of rapid fermentation agent, which is mainly used for the rapid fermentation of grain products. It is used in large quantities when making cakes, cakes, buns, steamed buns, shortbreads, bread and other foods.

Generally, the ratio of baking powder to low-gluten powder is 1:40

Here's how to make a chiffon cake:

Ingredients: 5 eggs (about 50g), 85g cake flour, 40g corn oil for salad oil, 40g fresh milk, 2g baking powder, 60g caster sugar (added to egg whites), 30g caster sugar (added to egg yolks).

Preheat the oven to 170 degrees and heat for 20 minutes.

1.Separate the five eggs from the yolk whites and place them in separate containers. Egg whites are recommended to be placed in a stainless steel basin.

2.When beating the egg whites into fisheye foam, you can add one-third of the sugar in three parts, continue to stir until the egg whites begin to thicken, add one-third of the sugar, and add the last one-third of the sugar when it is thicker. When lifting the egg beater, the egg whites can be bent into chamfers, and they can be set aside for later use.

3.Next, make the egg yolk paste. Add 50g of sugar, 85g of cake flour, 40g of salad oil, 40g of fresh milk, and 2g of baking powder to five egg yolks and stir well.

4.Once well stirred, the egg yolk paste is passed through a sieve again. This makes the cake creamier.

5.Put one-third of the egg white into the egg yolk paste, and gently stir with a rubber spatula to prevent defoaming. Add the same technique three times so that the egg whites and yolks are well mixed (light yellow).

6.Pour the mixed cake liquid into the mold, hold the mold with your hand and shake it vigorously twice to shake the internal bubbles out.

7.Put in the oven, middle to bottom, 170 degrees, top and bottom, 40-50 minutes. (Each oven has a different temper and needs to adjust the temperature slightly).

8.Finally, after baking, take it out, and immediately turn it upside down to cool and demold. So that the cake base is complete.

Many pasta dishes go through a process of flour fermentation when making them, and bread in the West and steamed buns in the East are no exception. However, yeast fermentation requires several hours of waiting, and there are also requirements for the temperature of the fermentation site. In contrast, baking powder is exceptionally fast.

Baking powder is a compound leavening agent used to make pastries including bread, rolls, steamed buns and cakes. Compared to baking soda and yeast powder, the fermentation time is shorter and the pH is milder. Baking powder is mainly composed of baking soda, acids, and starch.

Among them, starch is used as a filler, and baking soda and acidic substances are the main ingredients. These two ingredients produce carbon dioxide gas when exposed to water, which gives the pastry a fluffy feel. In addition, during the cooking process, the main ingredient is heated to produce carbon dioxide gas, which makes the dough to be fermented more fluffy.

Although there are many types and specifications of baking powder on the market, the main formulations are often the following. The first formula is potassium alum 46% (also known as: alum, alum, potassium alum, potassium alum), sodium bicarbonate, calcium carbonate, starch, saccharin sodium, vanillin; The second formulation is disodium dihydrogen pyrophosphate, sodium bicarbonate, starch, dicalcium phosphate, potassium bitartrate, calcium carbonate, and sodium citrate.

However, the first formulation contains aluminum, and there is still controversy about the long-term use of this metal and whether excessive use can cause and accelerate Alzheimer's disease, so the second formulation is more favored. It is worth mentioning that although the ingredients of baking soda in these two formulas are alkaline, there is no obvious alkalinity in normal use after being synthesized by acidic substances. The current baking powder products now implement the national standard GB25591-2010 "Food Additive Compound Leavening Agent", so the regular baking powder products are harmless to the human body.

Regular baking powder is harmless, but it needs to be used in the right way. In daily life, baking powder is often used with baking soda or yeast powder. Baking powder and yeast are used together in proportions to add fluffiness to the pastry.

However, when baking powder is used together with baking soda, it can lead to an overdose of alkali that can lead to a decrease in the taste of the pastry and even an upset stomach.

Overall, a qualified baking powder does not threaten our health, but it should be used in the right way. in order to make our lives healthier.

When we mix noodles, we generally choose to add bubble powder for fermentation, but people who don't often mix noodles don't know how to use bubble powder and when to put baking powder. Baking powder can make the noodles rise, and it is used to make bread, bread, flower rolls, etc. Generally, it is more suitable to add bubble powder to the flour, and it is more suitable to add 5 grams of baking powder to 500 grams of flour, and it is better to soak it in warm water and then add it.

Usage of baking powder.

Step 1: Put the flour you need to use into a basin, beat it and put it away;

Step 2: Put an appropriate amount of baking powder into it according to the ratio of baking powder and flour 1:99;

Step 3: Add water to the basin and slowly blend with flour and baking powder, don't add too much;

Step 4: Knead the flour by hand, during which water can be added or not added according to the situation, and knead into a dough;

Step 5: Place the dough in a slightly higher temperature, cover it with a cloth, let it stand for a while, and when you find that there are many small pores on the dough, you can use it to make pastry.

The above steps are the method of using baking powder when making pastry, and you must grasp the amount of baking powder, because too much baking powder will make the pastry bitter, the taste is very poor, and too little will not make the dough fluffy. In fact, sometimes, in order to achieve a better starting effect and texture, we usually use yeast powder and baking powder together, which can not only shorten the dough starting time, but also take into account the taste and texture, you can give it a try!

The role of baking powder.

We all know that baking powder should be added to the flour, otherwise we can only gnaw on the steamed buns, so do you know what the specific function of baking powder is? Why does our dough rise when we add it? Curious babies who are still wondering about this question come and take a look!

The function of baking powder, simply put, is to make the dough fluffy, because after the flour and water are mixed, it forms a hard dough, no matter how high the temperature bakes, its hardness and firmness can not be changed, so some people have found that if you add gas to it, you can make the dough rise like a sponge, so it is not much softer?

Later, this secret ingredient was found by everyone, it is baking soda, which can release a large amount of gas after contact with moisture, and the cool fluffy effect can be seen quickly. Hey, why did we talk about baking soda? Don't worry, baking powder has a fluffy effect because it contains baking soda, which produces a lot of gas that fills the dough when it comes into contact with water, so that you can make a fluffy and fluffy pastry!

Whether it's the steamed buns we usually eat, or the bread and cakes that Westerners prefer, baking powder plays a very important role in it, it makes the pastry fluffy, and that's what it does.

About baking powder theory.

Baking powder is a chemical additive, abbreviated as BP. There are two types, both of which belong to leavening agents. One is a single-effect baking powder and the other is a double-effect baking powder.

Single-effect baking powder is a gas produced after low temperature contact with water, which is suitable for steaming steamed buns and alkali ingredients. Double-effect baking powder, gas is produced under high temperature, and it can play its due role under high temperature, which is the double-effect baking powder commonly used in our baking.

Example: There is no baking powder at home to replace yeast, why is it not raised, they all belong to leavening agents, but one is directly baked, and the other is through a long fermentation process to achieve its ideal state.

1. First of all, pour the flour and yeast into a clean container in a certain proportion. Then add an appropriate amount of cool water, the amount of water needs to be added up little by little. Remember to stir while adding water until it is flocculent.

Then add an appropriate amount of baking powder to mix well and knead it into a smooth dough by hand. After that, cover with plastic wrap and leave it in a warm place to ferment. Finally, when the dough rises to twice the size, press a hole in the middle with your hand without retracting.

2. Baking powder, also known as foaming powder and baking powder, is mainly used to make pasta food rapid leavening agent in life, which is mainly divided into two types, mainly sweet and edible, which is a rapid fermentation agent, the speed of fermenting dough is relatively fast, and it is not easy to be affected by external environmental factors.

The correct way to use baking powder is as follows:

If it is calculated according to 500 grams of flour, then the proportion of baking powder is about 3 percent, which is 10 to 15 grams, and you can use a spoon to take it, generally a tablespoon is about 8 grams or so at the top, and 10 to 15 grams is enough for one and a half tablespoons. In addition, it cannot be used with dusty yeast, and if you use yeast and baking powder together, the baking powder will become ineffective.

The second is that baking powder can not be added too much, if baking powder is added too much, the pasta will have a bitter alkali taste, in terms of dosage, the weight ratio of baking powder to flour is generally 1 to 99 to 2 to 98.

Finally, baking powder can not be added too little, baking powder can not be added too little, can not quickly make pasta and pastries and other foods in large quantities, you can adjust the baking powder appropriately, and the proportion of the amount of heavy cracking of the flour to 3 to 97 to 4 to 96, baking powder is best to choose a sweet type, to prevent the pastry from appearing bitter alkali.

The role of baking powder.

1. Increase the volume of the product: The double-effect baking powder will react and release gas after encountering water, and more gas will be released in the process of heating, which will further increase the fluffiness of the pastry product.

2. Improve the stability of the product: the change of flour quality, sudden changes in temperature and air pressure and other factors will affect the quality of pastry products, such as product shrinkage. The addition of baking powder can significantly improve the stability of Chinese pastry products and greatly reduce product shrinkage.

3. Improve production efficiency: For breakfast pastry products, it is necessary to quickly complete the product production. Baking powder can quickly produce a large amount of gas, so that the pastry product can achieve the effect of fluffiness in a short time.

The correct way to use baking powder: If it is calculated according to 500 grams of flour, then the proportion of baking powder is calculated at about three percent, which is 10 to 15 grams, which can be taken with a spoon, generally about 8 grams on the top of a tablespoon.

Baking powder can not be added too much, if baking powder is added too much, the pasta will have a bitter alkali taste, in terms of dosage, the weight ratio of baking powder to flour is generally 1 to 99 to 2 to 98; Finally, baking powder can not be added too little, baking powder can not be added too little, can not quickly make pasta and pastries and other foods in large quantities, you can adjust the baking powder appropriately, and the weight ratio of flour to 3 to 97 to 4 to 96, baking powder is best to choose a sweet type, to prevent the pastry from appearing bitter alkali taste.

Precautions for the preservation of baking powder:

Baking powder contains sodium bicarbonate, which has a water-absorbing Tebishi point, and if it is not stored well, baking powder is easy to get wet and clump. Therefore, when storing baking powder, we must pay attention to drying, it is recommended to wrap baking powder in dry paper for several times, and then store it in a dry and ventilated place with absorbent substances such as tangerine peel and Sichuan pepper.

In the process of preservation, the sodium bicarbonate component in the baking powder will absorb the moisture in the environment and release the carbon dioxide in it, thereby reducing its effect and expiring the socks, and the shelf life of the common baking powder on the market is about 1 year.

The above content reference: Encyclopedia - Baking Powder.

Method: Read step by step.

Baking powder is mainly used to make cakes, cakes, steamed buns, steamed buns and other flour foods for rapid production.

According to the different reaction speeds, baking powder is also divided into slow-reaction baking powder, fast-reaction baking powder, double-effect reaction baking powder, fast-acting baking powder begins to work when the dissolving wheel is known as water, and slow-reaction baking powder begins to play a role in the baking heating process, in which double-effect reaction baking powder has both fast and slow reaction characteristics of baking powder.

If it is a fast and thoroughly cooked food, you can add fast baking powder, if you need to fry for a long time, it is best to choose Yuyuan slow baking powder or double effect baking powder.

Baking powder is also divided into aluminum-containing baking powder and aluminum-free baking powder, which mainly contains potassium aluminum sulfate or ammonium aluminum sulfate, potassium aluminum sulfate is commonly known as potassium alum, and ammonium aluminum sulfate is commonly known as ammonium alum. Studies have proven that excessive intake of aluminum is harmful to human health, and it is recommended to use aluminum-free baking powder for homemade pastries at home.

Pour the flour you need to use into a basin and beat it up.

Pour in an appropriate amount of baking powder in a ratio of 1:99 to flour.

Add water to the basin and slowly blend with flour and soaked royal digging powder, don't add too much.

Knead the flour by hand, adding water or nothing depending on the situation, and knead it into a dough.

Place the dough in a slightly higher temperature, cover it with a cloth, and let it stand for a period of time, when you find that the dough is doubled and there are many small pores on the dough, it means that the baking powder is used correctly and the fermentation is perfect.