Nowadays, so many recipes mention baking powder, which causes some people a little confusion. Not everyone knows that this is the most common baking powder sold in the baking section of any supermarket. But if you do not have the opportunity to purchase it, you can try to find an alternative replacement for it.
It is necessary
baking soda; - acid-containing product; - eggs; - alcohol
Instructions
Step 1
Baking powder was invented at the beginning of the 20th century and can be easily reproduced at home. This will require 1 teaspoon of citric acid, 1 tsp. regular baking soda and the same amount of any filler - starch, flour or powdered sugar. The finished mixture can be stored for quite a long time, but once it gets into a liquid medium, soda and acid react with each other. The byproduct of the reaction is carbon dioxide, which loosens the dough, making the baked goods tall and tough.
Step 2
You can achieve the exact same result by adding regular baking soda to the dough. But in this case, another ingredient in baking should be some kind of product containing acid in its composition. For example, lemon juice, yogurt, kefir, sour fruit puree. Make sure not to transfer the soda, its quantitative ratio should not exceed 1 teaspoon per 500 g of flour, otherwise the baked goods will get a specific unpleasant aftertaste.
Step 3
In the cookbooks of the Soviet period, many recipes suggest extinguishing the baking soda before adding it to the dough. This can be done in a regular tablespoon, adding a little vinegar or lemon juice. Immediately in front of your eyes, a violent chemical reaction will arise, so do not hesitate, but immediately mix the sizzling mass into the dough so as not to lose the precious bubbles of carbon dioxide, for which everything was started.
Step 4
A bubbly structure can also be achieved with a large number of eggs. The more thoroughly you beat them, the higher and more airy the baked goods will turn out. To enhance the effect, beat the whites separately from the yolks, add them to the dough at the very end of cooking, stirring in with gentle upward movements.
Step 5
Alcohol in the form of rum or cognac can also be a good alternative to baking powder. Just add 1-2 tablespoons and bake further according to the recipe. Alcohol fumes will loosen the dough and evaporate. However, if the baked goods are intended for consumption by children, alcohol should still be neglected.
