Why and how during baking does the dough turn into an airy sweet muffin, pleasing with a delicate taste and soft consistency? The whole thing, it turns out, is the magic air bubbles, thanks to which the confectionery products become very light and spongy. What is needed for the presence of small "balloons" in baking? Just do not forget 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 with what can a baking powder be replaced ? Homemade Powder Preparation
In the absence of this component, other mixtures with similar properties can be used. How and with what can baking powder be replaced? Let's first understand what the secret of baking powder is. In its composition, it is quite simple. Magic dry mix consists of three components: soda, acid (usually several types are present in imported powders) and ordinary wheat flour. When mixing the dough, when wet, they react with each other, carbon dioxide is released. As a result, saturation, for example, of the pie mass with the resulting air bubbles occurs.
Try to make a similar mixture at home. For a batch of one sachet of baking powder, mix 1 part teaspoon. sifted flour, ½ tsp dry baking soda and ¼ part of ordinary tsp crystalline citric acid. A prerequisite is the use of all components in a dry form, otherwise a bubble reaction will occur ahead of time.
To obtain a magnificent baking, during what stage of work and with what can a baking powder be replaced? Different versions of effervescent mixtures
Another way to prepare a home baking powder is the so-called quenching of soda. What can it be mixed with? Use any liquid acidic medium. Most often, the role of "pop" is table vinegar, prepared in the usual proportions. Suitable 9% ready-made solutions or an essence diluted with water (prepared immediately before mixing the dough). To do this, take 1 tsp. acetic acid and 20 tsp boiled cold water. The resulting solution is a concentration of 6% vinegar and can be used for mixing with soda.
Another possible type of acid is freshly squeezed lemon juice. Always extinguish at the end of the dough. For this, for example, for 1 without a hill of tsp soda, placed in a saucer, pour 1 ordinary tablespoon vinegar or the same amount of lemon juice. Immediately put the foaming mass into the dough at the last stage of its kneading to maintain the maximum possible airiness and lightness.
How to replace the baking powder: the use of yeast
In the absence of baking powder, many housewives very often completely change the recipe. What to do if the baking powder is missing? What can replace it and in what quantity? To obtain an air filler of the kneading mass, you can use dry or wet yeast. The first is much more convenient to use. They act faster, very practical in use. Usually they are pre-mixed with a small amount of flour, and then introduced into the dough. Another option for their use is soaking in a liquid according to the recipe (water, milk or kefir) for a while to swell. Wet briquettes are not so convenient. Firstly, it is difficult to accurately determine the desired mass. Secondly, the baking time will increase significantly. Despite all the minuses when replacing a baking powder with yeast, there is one huge plus - the kneading dough turns out to be unusually airy, and the finished products - magnificent and delicious!