2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Most modern baked goods are made from yeast-free dough. But what makes it so porous and airy? These are the 2 main secrets of any cupcake - well-beaten eggs and the presence of baking powder in the composition.
It was first used in the 19th century. But the first patent for its manufacture was obtained only in 1903 by the pharmacist August Oetker, the founder of the well-known brand "Dr. Oetker" today. Despite this, some still, when reading the recipe, the question arises of what baking powder is and how it can be replaced.
According to the classic recipe, citric acid, baking soda and rice flour are mixed to obtain it. When it enters the dough, the baking powder (this is the second name for baking powder) begins to interact withliquid components, resulting in the release of carbon dioxide. Thanks to him, the dough is lush. The main thing is to immediately put the form or baking sheet in the oven, because if the reaction is completely completed, the desired effect cannot be achieved. Therefore, it is recommended to add baking powder first to the flour, and then to the dough itself. If the flour is introduced in portions, then the powder is mixed into the last part.
But even knowing what baking powder is, you may find yourself in a situation where it will need to be replaced. Most often it is recommended to replace it with ordinary soda. If the dough is prepared using sour cream, kefir or another fermented milk product, it can be added directly to the dough, only by reducing the amount by 2 times. For butter biscuit or shortbread dough, soda must be extinguished, usually this is done with vinegar or lemon juice. Only if these rules are followed, the finished product will not have a characteristic taste of soda.
But you can make baking powder at home. To do this, mix 3 teaspoons of citric acid, 12 teaspoons of flour and 5 teaspoons of baking soda. From the indicated amount, about 200 g of finished baking powder will be obtained. This amount is enough for 10 kg of wheat flour. Only for cooking you need to use a completely dry jar and spoon so that the components do not react ahead of time.
After the baking powder is ready, it is very important to store it properly. Otherwise, what baking powder does to the dough, that it becomes fluffy, you may never know. Manufacturers generally recommend storing the unused portion in an airtight container in a dark, cool place. In no case should moisture get into the powder, otherwise the oxidation reaction will begin. Also, experienced confectioners recommend mixing all the components of homemade baking powder immediately before use. Usually they stack all the necessary components in layers: soda, flour, acid, flour and mix by shaking so that the dry mixture is evenly distributed.
Knowing what baking powder is, you can not only cook it yourself at home, but you can also easily find it on the shelves of any store. True, it is often sold under other trade names - baking powder or baking powder. Also, in order not to have to guess what baking powder is, you can see the packaging photo at the beginning of this article.
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