Baking powder, or baking powder, is used in baked goods. During baking, the ingredients in the mixture react and increase the volume of the dough.
Instructions
Step 1
Baking baking powder is used to make baked goods not dry and brittle, but porous and loose. If you do not resort to loosening, then heat does not penetrate well into the dough during baking. Because of this, the middle remains unbaked and the crust burns. Traditionally, baking powder contains baking soda, citric acid, and wheat flour (or starch). When soda and acid interact during baking, a chemical reaction occurs, carbon dioxide is released, and the dough, accordingly, rises. A significant advantage of an industrial baking powder over other methods of opening is that there is no need to leave the dough for a certain time to fit.
Step 2
Baking powder, or baking powder, is most often used in baking cookies, gingerbread, and other products with a high content of baking, that is, those that contain 14 or more percent sugar and (or) fat in relation to the mass of flour. The optimal amount of powder is 1 teaspoon (about 5 grams) per cup of flour (200 grams). An example is a simple cupcake recipe. Grind 100 grams of room temperature butter with sugar (150 grams). Then beat in two eggs, add a teaspoon of baking powder, zest of one lemon and mix. Then add 200 grams of flour and mix well again. As a filler, you can use berries, fruits, raisins, nuts. After that, the mixture is poured into a mold greased with butter and baked at a temperature of 180˚C for 40-50 minutes, checking the readiness with a match.
Step 3
Everyone knows from grandmothers and mothers a way to loosen the dough - add soda, slaked with vinegar. But in this case, the chemical reaction takes place in the spoon, and carbon dioxide evaporates, not having time to fulfill its mission. If you do not have an industrial baking powder at hand, you can replace it with your own mixture. To do this, in a dry container, mix 12 tablespoons of wheat flour, 5 tablespoons of baking soda and 3 tablespoons of citric acid. Depending on how much volume you need, the spoon can be a tablespoon, tea or dessert. Then the contents must be thoroughly mixed with a dry wooden spoon and the container must be sealed tightly. The lack of moisture ensures that the reaction does not occur prematurely. When dry powder is added to the dough, carbon dioxide will be released only during heating in the oven.
