A baking powder for dough is needed to obtain airy, melting in the mouth baking. In the store you can buy a special baking powder. And it is better to prepare a baking powder for the test with your own hands. Such an additive will not differ from the purchased one. She will give your pies extraordinary splendor. How to make a home baking powder dough? The answer to this question can be found in this article.
Baking powder for dough - what is it?
This product is a special baking powder that is added to yeast-free baking. The main objective of this ingredient is to add splendor to the finished culinary product.
Baking is airy and melting in the mouth thanks to carbon dioxide, the bubbles of which are released during cooking and evenly raise the dough. The result is a culinary masterpiece, which is distinguished by its splendor and mouth-watering appearance. The formation of carbon dioxide is the result of a reaction that occurs between the components of a baking powder. The composition of this additive contains a special filler that prevents the components of the baking powder from interacting with each other ahead of time.
What can replace a baking powder for dough? This is described in more detail below.
How to replace baking powder?
The classic composition of this ingredient is as follows:
- baking soda - 125 grams;
- wine stone - 250 grams;
- ammonium carbonate - 20 grams;
- rice flour - 25 grams.
The hostess cannot find such ingredients at home. So what can replace a baking powder for dough?
Instead of baking powder, you can use a mixture of wheat flour, baking soda and citric acid, in certain proportions.
Another baking option may be just baking soda. More on this will be written below. And now it's time to learn how to make a baking powder for the test with your own hands.
Do-it-yourself DIY baking powder
To prepare this ingredient, you will need the following products:
- wheat flour - 12 tablespoons;
- baking soda - 5 tablespoons;
- citric acid - 3 tablespoons.
Consider the cooking process:
- Pour flour into a dry glass jar.
- Add baking soda and citric acid.
- Stir the ingredients using a dry wooden spoon.
- Close the container tightly and shake well so that all components are evenly distributed.
- Put a piece of refined sugar in a jar to remove excess moisture.
The glass container and wooden spoon should be completely dry, otherwise the components of the home baking powder will react already in the jar, and the powder will be spoiled.
Store the resulting mixture in a tightly closed glass container.
Now you know how to prepare a baking powder for the dough with your own hands.
How to replace baking powder with soda?
It is allowed to replace the baking powder with ordinary baking soda. In this case, one of the following ingredients must be present in the test:
- honey;
- fermented milk products;
- chocolate;
- citric acid;
- juice or fruit puree.
If the dough does not contain at least one of these products, soda will not react with anything. As a result, carbon dioxide will not be released.
How much soda should be added to the dough in one case or another? This can only be determined empirically. Soda will need about half the amount of baking powder over the counter.
Some housewives believe that baking soda should be added to baked goods . However, if you introduce this component after it reacted with vinegar, the necessary carbon dioxide will be released into the air and will not fall into the dough. The desired result will not be achieved. It would be better to introduce soda into the dough dry. And just before putting it into the form, add a little vinegar.
The advantages of home baking powder
Why should I prepare a baking powder for the test with my own hands, abandoning the purchase? The composition of the store baking powder includes baking soda. In addition, citric acid and flour or starch are added to the purchased mixture. It would seem that such a baking powder consists exclusively of natural products. However, in mass production, some of the components are replaced by chemical analogues, the frequent use of which can be harmful to health.
Sometimes housewives add more baking powder to the dough than indicated in the recipe. It seems to them that baking will be even better. Do not do this. Indeed, if you overdo it with a store baking powder, then the finished culinary product will not acquire the desired splendor. And an excess of soda and citric acid can lead to a bitter aftertaste.
That is why it is better to use a home baking powder for dough. What will this give your pastries? She will gain splendor, airiness and beautiful appearance. In addition, in finished culinary products there will be no harmful chemical components.
Conclusion
Now you know why a baking powder is needed. And if at the right moment you didn’t have bakery powder at hand, then you don’t need to get upset. Of the components that are always present in your kitchen, you can make a worthy replacement. Home baking powder will be favorably different from the purchased one. After all, he always gives the test splendor. Ready-made pastries have a great taste, do not contain harmful impurities and are well stored. Another advantage of homemade baking powder is its cost is much lower compared to the store counterpart.