To make the dough lighter, it is necessary that pores appear in it, which ennoble it and give it a characteristic loose structure. For such metamorphoses, a baking powder is added to the dough - baking soda. When added in an acidic environment or at high temperatures, carbon dioxide is released, which, trying to get out of the dough, loosens it. The dough containing kefir or sour cream carries out this reaction quickly and violently, and as a result, there is no "soapy" aftertaste of unreacted soda. In the shortbread dough, there is little acid, so it is customary to extinguish soda with vinegar.
It is necessary
-
- Vinegar
- Soda
- Water
Instructions
Step 1
Take about a teaspoon of baking soda in a tablespoon.
Step 2
Add a few drops of vinegar essence and add water.
Step 3
The soda hissed, the gas was released - the reaction was over!
