Baking powder (also called baking powder) is a material used in many food industries. The main ingredients of baking powder include one or more dry powder salts, ¼ is baking soda and a part of corn starch.
Baking powder is an indispensable ingredient to help the cakes bloom
Baking powder is one of the important ingredients in the "big family" of baking ingredients. Baking powder holds the secrets that make the cakes soft and fragrant. What is baking powder? Ingredients of baking powder, how to use and how to replace baking powder? These questions will be answered by Eurasian Pastry Teachers in the following article. Hope that Kate's knowledge about baking powder will help you understand more about this kind of baking material as well as know how to use and apply baking powder to make delicious cakes!
What is baking powder?
Baking powder is a baking powder commonly used in cake recipes to help make the cake fluffy and fluffy. In terms of ingredients, baking powder consists of baking soda combined with a certain amount of acid and a little extra starch. You can make your own baking powder at home with the following formula: ratio: 1/4 baking soda + 2/4 cream of tartar + 1/4 corn starch.
Sodium bicarbonate (soda) is a foaming and gas making agent. The main acid salts have a different reaction time when interacting with soda to maintain the baking process during the baking time to achieve the best texture. Corn starch helps to dry and loosen the baking powder, preventing the dough from clumping, preventing them from reacting with each other and at the same time helping to standardize the weight of baking powder, thereby helping users easily in weighing when baking.
Baking powder is a common and important ingredient in food processing, especially baking. When reading a recipe, if you mention baking / baking powder, it's baking powder. Baking powder has been researched and manufactured for the sole purpose of perfecting cakes, so its advantages are better than baking soda in creating a bloom and can be used when processing a variety of cakes. Baking powder is also used for beauty.
Nutritional information
Some type baking powder
Baking powder is classified into 2 types:
• Double acting: (a type of baking powder containing both types of fast and slow reaction acid).
• Single acting (a type of baking powder containing 1 of 2 acids).
These two types of baking powders bring about different uses. When making cakes, people often use double acting because this type of dough will create a double reaction that affects the dough through 2 stages, i.e. baking powder 2 times, once when the dough cools and once when the dough is heated in the oven. This effect helps to make the cake crispy and helps the dough expand.
Double acting is the most popular baking powder used today
Double acting baking powder is widely sold outside the retail market and in supermarkets, this is the type we often use. As for Single acting, it is mainly used in industries so it is quite difficult to find.
The difference between baking powder and baking soda
Because of the acidity, baking powder can be used more flexibly than baking soda. When baking, if the ingredients do not contain any ingredients (such as molasses, honey, maple syrup, fruit juice, brown sugar, buttermilk, yogurt, sour cream, chocolate, cocoa , ...), you should use baking powder, not baking soda.
For formulas that use ingredients that contain acid, use baking soda to help neutralize acidity. At this point, the CO2 generated from the reaction between Bicarb and acidic substances will evaporate and escape from the dough pretty quickly, with cakes using baking soda, after mixing the dough (now it is after The baking soda comes into contact with water or milk ..) You need to be baked as quickly as possible, if these gases will escape, it will make the cake to bloom poorly or not.
As such, baking powder and baking soda differ in their use with or without acidic ingredients. Because baking powder also has the ability to help the cake increase when using the slow-reacting acid salt. In addition, when using baking powder, you should also pay attention to what acid salt is in the composition of the dough so that it can be adjusted when mixing baking powder!
Is baking powder harmful?
As a swelling agent, baking powder is also a chemical. Although not harmful and affecting human health, but like table salt, you should only use moderately to be the safest.
Baking powder helps bread to bloom, tough and soft
The types of cake that use baking powder are usually those that have a dry and firm mixture like cookies, dense and heavy types such as muffin, brownies, cupcake types of butter cake or dumplings, bread, etc. Using eggs and butter, there is a certain degree of porosity, so you can use more baking powder to support the bigger cake.
Can Replace baking powder?
Because baking powder and baking soda are the same, in the absence of baking powder, you can use baking soda instead and vice versa with just the right amount. But you should also note that in the steamed or boiled dishes that are indicated to use baking powder, you should not replace it with soda instead because this type will give more smell and a little "fishy", you can change so in the case of baking or frying, because the baked goods in the blast furnace heat will eliminate this smell.
In addition to baking soda, you can also use cream of tartar and cornstarch formula: 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar + add 1/4 tsp cornstarch.
Baking powder can be replaced with baking soda
For baking soda, you can replace it with baking powder or Khai flour. Another alternative to baking powder is as follows: 1/2 tsp baking soda = 2 tsp baking powder or 1/2 tsp Khai flour (postassium bicarbonate).
For baking cakes and the only baking soda, replacing baking soda is often difficult, especially when it is necessary to change other ingredients to be acidic. So if there's no baking soda and you're not sure about this change, it's best to choose a different recipe to make!
Where to buy baking powder?
Currently baking powder is sold in most shops selling baking materials, markets, supermarkets, ... when buying this material, please note that you should choose the brands of origin and expiry date!
