Why do you need to add stinky powder to make peach crisp? Do you put stinky powder in the peach cris

Stinky powder. The scientific name is ammonium bicarbonate.

One of the chemical bulking agents is used in large cakes. Bread and cake are almost not used. If you don't add the peach crisp, you can't blow it up, but if you add it, it will explode.

Supplement. Peach crisp is a kind of Han specialty snack suitable for both north and south, which is famous all over the country for its dry, crispy, crispy and sweet characteristics, and the main ingredients are flour, eggs, cream, etc.

Legend has it that in the Tang and Yuan dynasties when Jingdezhen ceramics were popular, farmers from Leping, Guixi, Yingtan and other places around Jingdezhen went to do potters.

I usually have the habit of eating peach kernels to relieve cough, so chopped peach kernels will be added when baking. Other porcelain workers saw that the dry food made by this method was convenient for daily preservation and long-distance transportation of porcelain, so they followed suit, and named it "peach crisp.""；Because the peach kernel taste is slightly bitter, the habit of adding peach kernels is removed, so various flavors such as eggs, sugar, and salt are added to it, and this practice quickly spreads among potters, and then becomes Poyang Lake in Jiangxi Province.

The people in the area often entertain visitors with pastries during the New Year's holidays. There is another saying for the name of peach crisp in the countryside, because it was a shortbread baked by potters at that time, so the name "Tao crisp" became "peach crisp" because of the oral homonym of the world.

Stinky powder is a kind of leavening agent, which is used in Chinese dim sum, and Western pastries generally do not use this.

It's going to be put. Stinky powder, scientific name ammonium bicarbonate, one of the chemical bulking agents, is used in large bread cakes. Bread and cake are almost not used.

If you don't add the peach crisp, you can't blow it up, but if you add it, it will explode. Supplementary peach crisp is a kind of Han specialty snack that is suitable for both north and south, which is famous for its dry, crispy, crispy and sweet characteristics, and the main ingredients are flour, eggs, cream, etc. Legend has it that in the Tang and Yuan dynasties when Jingdezhen ceramics prevailed, farmers in Leping, Guixi, Yingtan and other places around Jingdezhen went to do potters, due to the busy work at that time, there was a farmer who brought the flour to stir directly on the surface of the kiln to bake, because of its perennial cough, there is a habit of eating peach kernels to relieve cough on weekdays, so it will add crushed peach kernels when baking.

Other porcelain workers saw that the dry food made by this method was convenient for daily preservation and long-distance transportation of porcelain, so they followed suit, and named it "peach crisp.""；Because the peach kernel taste is slightly bitter, the habit of adding peach kernel will be removed, so various flavors such as chicken Gaofan's egg, sugar, salt and so on are added to it, and this practice quickly spread among the potters, and then the people in the Poyang Lake area of Jiangxi Province often entertain visitors with pastries during the New Year's Festival. There is another saying for the name of peach crisp in the countryside, because it was a shortbread baked by potters at that time, so the name "Tao crisp" became "peach crisp" because of the oral homonym of the world.

The effect of stinky powder makes the peach crisp taste crispy.

Ingredients: 200g plain flour; caster sugar 60g; lard zen 100g; 1 egg (put 20g of dough on the rest of the brush surface); walnut kernels 60g; baking powder; Stinky powder (ammonia bicarbonate) auspicious ; 1 2 teaspoons of baking soda; Appropriate amount of black sesame seeds with egg liquid on the surface.

The old-fashioned peach crisp (stinky pink version) is made.

1. Prepare ingredients and weigh them.

2. Bake the walnut kernels at 130 degrees for 10 minutes in advance, and then chop them again.

3. Mix the lard, beaten egg mixture, and caster sugar in a large bowl.

4. Mix flour and baking powder, stinky powder and baking soda evenly and sift through.

5. Pour the chopped walnuts and flour into the lard mixture and mix well.

6. Divide the dough into 23 grams each.

7. Roll the dough into a circle, knead it tightly, press a hole in the middle with your fingers, and place it in the baking sheet.

8. Brush the surface with a layer of egg liquid, and then brush the egg liquid for the second time after natural air drying.

9. Sprinkle with a little black sesame seeds for garnish.

After preheating the oven, put it in the middle of the oven and bake for 15 minutes, the surface is yellow and bakes a beautiful crack. After baking, continue to simmer in the oven for 10 minutes. Finish.

No stinky powder can be replaced with aluminum-free baking powder, and the method is as follows:

Ingredients: 210 grams of cake flour, 110 grams of corn oil, 1 gram of salt, 20 grams of egg liquid, 85 grams of sugar, 1 gram of baking soda, 1 gram of aluminum-free baking powder.

1. Add 1 gram of baking soda to the flour.

2. 1 gram of aluminum-free baking powder.

3. Put the corn oil, sugar, egg mixture and salt together and stir well.

Fourth, sieve the powder twice and put it into step 3 of stirring evenly.

5. Mix into dough.

6. Divide the dough into 20g pieces and gently knead them round.

7. Then gently press it flat with the palm of your hand, and cracks will naturally form around the cake blank, but they cannot be scattered.

8. Put the cake blank into a baking tray after it is ready, and rub it in the middle of the cake with your fingers dipped in some water, and then sprinkle with an appropriate amount of black sesame seeds.

9. Preheat the oven at 175 degrees for 5 minutes, place the baking tray in the middle of the oven and bake for about 15 minutes.

What is the role of stinky powder in peach crisp? Thank you.

Hello, glad to answer for you; Stinky powder mainly plays the role of swelling and swelling in peach crisp. Stinky powder, also known as silver celery ammonium bicarbonate, produces gas when heated and is one of the chemical bulking agents. Generally, when making crispy snacks, add some stinky powder in an appropriate amount to make the surface of the pastry fluffy.

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Summary. Dear, hello, here for you to find the relevant information: stinky powder (ammonia powder) can be used to make puffs or make fried ghosts, has a very pungent smell, when heated will be used to expand, the effect is different from baking soda and baking powder, because they start to act after dissolving in water, at room temperature that is a reaction, with the increase of temperature, the speed of the reaction accelerates, after baking in the oven for a period of time, all the effects are completed soon after a period of time without reaction, ammonia powder is called stinky powder in Guangdong, It is a chemical loosening agent.

Loose, swelling effect.

What is the role of stinky powder in peach crisp? Thank you.

Hello, dear, here for you to find the relevant information: stinky powder (ammonia powder) can be used to make puffs or make fried ghosts, has a very pungent smell, when heated will be used to expand, the effect is different from baking soda and bubble baking powder, because they start to act after dissolving in Shuizhouzhou, and the reaction occurs at room temperature, and the speed of the reaction accelerates with the increase of temperature. After baking in the furnace for a period of time, it is soon fully equipped with the Lingbu and there is no reaction, ammonia powder is called stinky powder in Guangdong, and it is a chemical loosening agent. Loose, swelling effect.

The composition of stinky powder is ammonium bicarbonate, which is decomposed and released when heated, like baking powder, which is a kind of food additive, which can be used to make fritters to make them fluffy, used to fry fritters or bake peach shortbread, etc., because the sunxin ammonia decomposed at high temperature can be quickly volatilized to make a wheel, leaving no strange Hu Bo smell, if used for steaming steamed buns, because ammonia is very easy to dissolve in water, ammonia decomposed by ammonium bicarbonate is very easy to dissolve in water, so that the steamed bread has an ammonia smell.

Hello! Baking powder and stinky powder are used in the preparation of peach crisp, but both cannot be added at the same time. Baking powder is an alkaline substance that produces carbon dioxide when it reacts with acids, causing the batter to swell and ferment, making baked goods soft and fluffy.

Stinky powder, on the other hand, is an acidic substance that produces carbon dioxide when it reacts with alkaline substances, which also causes the batter to ferment and expand. If you add baking powder and stinky powder at the same time, the two will interact with each other to produce carbon dioxide, causing the foam to over-expand, which will eventually affect the taste and quality of the baked product. Therefore, when making peach crisp, Socks Sun Kong can only choose one of the acid and alkali agents, and add an appropriate amount according to the requirements of the formula, and cannot be used in confusion.

In addition to the above, it is worth noting that baking powder and stinky powder should be kept dry during use to avoid moisture affecting the fermentation effect. In addition, different brands of baking powder and stinky powder may be different, so that the use of the hood needs to be adjusted according to the actual situation.