How to use baking powder, how to use baking powder

1 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 in life, is a rapid leavening agent, mainly used for the fermentation of grain products, and is often used to make cakes, cakes, buns, steamed buns, shortbread, bread and other foods.

2 When is the best time to put baking powder.

Baking powder is a fast starter culture, and it is easy to produce a large amount of gas when it encounters water, so when using baking powder, you need to put the baking powder in it before mixing with flour, mix evenly, and then add water, so that the flour can produce a fluffy effect.

Baking powder is mainly used in making pastry, its usage is not very troublesome, first put the flour that needs to be used into a basin, then put the baking powder in a ratio of 2-3%, add water, evenly mix the baking powder and flour together, and knead it with your hands.

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 in life, is a rapid leavening agent, mainly used for the fermentation of grain products, and is often used to make cakes, cakes, buns, steamed buns, shortbread, bread and other foods.

2 When is the best time to put baking powder.

Baking powder is a fast starter culture, and it is easy to produce a large amount of gas when it encounters water, so when using baking powder, you need to put the baking powder in it before mixing with flour, mix evenly, and then add water, so that the flour can produce a fluffy effect.

Baking powder is generally used when making churros, or when making some steamed buns, you can use some of the food that was used too much at that time.

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. Baking powder is a kind of compound leavening agent, which is made of baking soda powder with acidic materials and corn flour as the filling agent, 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.

2. First of all, pour the flour and yeast into a clean container in a certain proportion.

3. Then add an appropriate amount of cold water, and the amount of water needs to be superimposed little by little.

4. Remember to stir while adding water until it is flocculent.

5. Then add an appropriate amount of baking powder, mix well, and knead it into a smooth dough by hand.

6. After that, cover with plastic wrap and put it in a warm place to ferment.

7. Finally, when the dough ferments to twice the size, press a hole in the middle with your hand to remove the hole without retraction.

1. Baking powder according to the length of time of the swelling effect, there are fast, slow and double reaction local fingers (double effect) baking powder. The fast-reaction baking powder starts to react when it dissolves in water, the slow-speed baking powder needs to be heated to have an expansion effect, and the dual reaction has both fast and slow effects. Fast baking powder is used for a large number of reactions in water, and the expansion and loosening effect is not obvious during baking, steaming and frying, while slow baking powder needs pastries and other foods to begin to solidify in the heating stage, and the expansion effect begins to occur, and the effect is not ideal.

Therefore, it is recommended to do pasta fermentation, and try to choose double-effect baking powder.

2. Mix the dry powder of baking powder and flour first, and then add water and noodles. After mixing the noodles, if the potatoes are fast or double-effect baking powder, you can enter the steaming, roasting and frying work procedure; If fermentation is required, let it stand.

3. In terms of fermentation time, the rapid baking powder can be fermented for about ten minutes, and if the same amount of flour is large, the time can be adjusted appropriately, up to half an hour; Slow-reaction baking powder ferments for about half an hour; The double-effect baking powder is fermented for about 10 minutes. These fermentation times are personal experience, different powders and different amounts of powder, may be different, to provide you with reference, the specific fermentation time, we should also pay more attention to the observation and comparison according to their actual situation, in order to grasp the best fermentation 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.