2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Why and how does the dough turn into an airy sweet muffin when baked, delighting with its delicate taste and soft texture? The thing, it turns out, is in the magic air bubbles, thanks to which the confectionery becomes very light and spongy. What is needed for the presence of small "balloons" in baking? Just remember to add baking powder to the dough when kneading, and success is guaranteed! Is it possible to replace the baking powder with yeast or other special mixtures? You will find the answer to this and other questions in this article.
How and what can I replace the baking powder with? Homemade Powder Method
In the absence of this component, other mixtures with similar properties can be used. How and with what can you replace the baking powder? Let's first understand what the secret of the action of baking powder is. Its composition is quite simple. The magic dry mix consists of three components: soda, acid (several types are usually present in imported powders) and ordinarywheat flour. When kneading dough, they react with each other when wet, carbon dioxide is released. As a result, for example, the patty mass is saturated with the resulting air bubbles.
Try making a similar mixture at home. For a serving equal to one sachet of store-bought baking powder, mix 1 partial tsp. sifted flour, ½ tsp dry baking soda and ¼ part of the usual tsp. crystalline citric acid. A prerequisite is the use of all components in a dry form, otherwise the bubble reaction will occur ahead of time.
To get lush pastries, during which stage of work and how can baking powder be replaced? Different options for "effervescent" mixtures
Another way to make homemade baking powder is the so-called quenching of soda. What can it be mixed with? Use any liquid acid medium. Most often, table vinegar, prepared in the usual proportions, acts as a "pop". Suitable 9% ready-made solutions or essence diluted with water (prepared immediately before kneading the dough). To do this, take 1 tsp. acetic acid and 20 tsp. boiled cold water. The resulting solution is 6% vinegar in concentration and can be used to mix with soda.
Another possible type of acid is freshly squeezed lemon juice. Always extinguish at the end of dough preparation. To do this, for example, for 1 tsp without a slide. soda placed in a saucer, pour 1 ordinaryst.l. vinegar or the same amount of lemon juice. The foamy mass is immediately introduced into the dough at the last stage of its kneading to maintain the maximum possible airiness and lightness.
What can replace baking powder: using yeast
In the absence of baking powder, many housewives very often completely change the recipe. What to do if there is no dough baking powder? What can replace it and in what quantity? To obtain an air filler of the kneaded mass, dry or wet yeast can be used. The former are much more convenient to use. They act faster and are very practical to use. Usually they are pre-mixed with a small amount of flour, and then introduced into the dough. Another option for using them is soaking in a liquid according to the recipe (water, milk or kefir) for a while to swell. Wet yeast in the form of briquettes is not so convenient. First, it is difficult to accurately determine the desired mass. Secondly, the cooking time will increase significantly. Despite all the disadvantages when replacing baking powder with yeast, one huge plus appears - the kneaded dough turns out to be unusually airy, and the finished products are lush and tasty!
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