Confectioners usually use a special baking powder to add puffiness to confectionery. It loosens the dough perfectly, giving it porosity and a much larger volume, as a result of which the baked goods are baked evenly throughout the entire depth. But to achieve this effect, baking powder must be used correctly.
Instructions
Step 1
Modern culinary recipes are increasingly incorporating a baking powder consisting of baking soda, citric acid and flour (starch) to prevent premature reactions. Baking powder, when used correctly, does not dissolve in water, but is mixed with flour and added to the dough. In this case, the reaction begins during the baking process, which allows you to leave the dough for a certain time until it "fits". It is very important to purchase baking powder not in paper packaging, because due to possible moisture, the reaction can play out right in the bag.
Step 2
When making your own baking powder, you cannot put a large amount of soda in the dough - otherwise it will acquire an unpleasant aftertaste or an unnatural shade. For proper slaking of soda, it is advisable first of all to mix it with dry ingredients, and citric acid or vinegar with liquid ingredients. After that, the dough must be quickly kneaded by introducing both mixtures into it, and then put into the oven. If there is kefir or sour cream in the recipe, you do not need to extinguish soda in vinegar. Baking soda is best used for sour cream dough, as well as for gingerbread made with syrup or honey, which contain natural acid. Baking powder is usually not required to prepare shortcrust pastry.
Step 3
To make a baking powder at home, you need to take 3 teaspoons of citric acid, 5 teaspoons of baking soda, and 12 teaspoons of wholemeal flour (rye or wheat will also work). If desired, citric acid can be replaced with ground dry currant powder (5-7 teaspoons), which has a strong and natural acid. All of the above ingredients must be mixed with a completely dry spoon and placed in an absolutely dry jar with a tight lid.
Step 4
After all the ingredients are poured into the jar, it must be sealed and shaken thoroughly for several minutes so that all the components are mixed in the container efficiently and evenly. The prepared baking powder will work just as well as the store baking powder, perfectly loosening the dough and giving it more volume. In the future, you can use baking powder along with soda to bake biscuit dough - this duo will make the finished biscuit lush and tall.
