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 cake - well beaten eggs and the presence of baking powder.
It was first used in the 19th century. But the first patent for its manufacture was obtained only in 1903 by pharmacist August Osker, the founder of the well-known Dr. Oetker brand. Despite this, some still when reading the recipe, the question arises, what is baking powder, and what can it be replaced with.
According to the classic recipe, citric acid, baking soda and rice flour are mixed to obtain it . When the baking powder gets into the dough (this is the second name for baking powder), it begins to interact with liquid components, as a result of which carbon dioxide is released. Thanks to him, the dough is magnificent. The main thing is to immediately put the form or baking sheet with baking in the oven, since if the reaction is complete, the desired effect cannot be achieved. Therefore, it is recommended to add the baking powder first to the flour, and then to the dough itself. If the flour is introduced portionwise, then the powder is mixed into the last part.
But even knowing what baking powder is, you can find yourself in such a situation that 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 sour-milk product, it can be added directly to the dough, only by reducing the amount by 2 times. For an oil biscuit or shortcrust pastry, soda must be extinguished, it is usually done with vinegar or lemon juice. Only subject to these rules, the finished product will not have a distinctive smack 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 specified amount, about 200 g of the 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 a spoon so that the components do not react prematurely.
After the baking powder is ready, it is very important to store it correctly. Otherwise, what does baking powder do with the dough, that it becomes lush, you may not know. Manufacturers usually recommend storing unused parts in sealed containers in a dark, cool place. In no case should moisture get into the powder, otherwise the oxidation reaction will begin. Experienced confectioners also recommend mixing all the components of homemade baking powder immediately before use. Usually they put 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 make it yourself at home, but also easily find 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, a photo of the packaging can be found at the beginning of this article.