How to replace the baking powder?
You noticed that some recipes give instructionsto add soda to the dough, and in others it is said about the need to use baking powder? Is the difference between them fundamental? Let's try to figure out what to replace the baking powder so that during the baking process the confectionery products acquire the necessary splendor.
The composition of the baking powder is usuallybaking soda, flour (sometimes used potato or corn starch) and citric acid crystals. Flour and starch are an inert constituent of baking powder. The main active ingredients are sodium bicarbonate (soda) and citric acid. During the kneading test, the acid dissolves and reacts with soda. As a result of the chemical reaction, sodium bicarbonate decomposes into salt (sodium carbonate) and water, releasing carbon dioxide, which gives the dough products a porous structure. It would seem - no tricks, add more soda and an excellent result is provided.
However, you should know that soda itselfis a poor baking powder. In the baking process, all the added amount must fully react. And with the simple heating of soda in the oven without exposure to acid, only a small amount of carbon dioxide will be released. The rest of the soda powder will give the finished product an unpleasant aftertaste. Before replacing the baking powder with soda, you need to carefully study the recipe and find out if there will be enough acidic products in the test. After all, in a ready baking powder, the amount of ingredients is selected in such a way that, after its addition to the dough, soda completely reacted with the dissolved crystals of citric acid.
If there is a problem, than to replace the baking powder for the dough, you can easily prepare the baking mix at home by a very simple recipe.
In the dry glass container add:
- twelve pieces of flour;
- five parts of soda food;
- three parts of citric acid powder.
The resulting mixture must be thoroughly mixed dryspoon and, tightly closing the lid, a good shock, so that all components are mixed. So, an ecologically pure, natural baking powder is prepared.
What if there was no citric acid at hand? Baking powder can be successfully replaced with conventional baking soda if you know some of the subtleties of the way it is added.
How to replace the baking powder? Some housewives say that in the dough you need to add half a teaspoon of soda, extinguished in a tablespoon of vinegar. Others object that it is not necessary to extinguish soda, otherwise it will react before it gets into the dough, the carbon dioxide will evaporate and the baking will turn out to be substandard. Theoretical disputes can last forever, and practice proves that in each individual case the quality of baking depends also on the composition of the products used.
At first: if soda is extinguished with vinegar, it is important to introduce the mixture very quickly so that the reaction continues to occur inside the dough. Secondly: if the recipe uses products that have a strong acid reaction (sour cream, whey, kefir, curdled milk, fruit juice, citrus), soda can not be extinguished altogether, but simply added during flour sifting.
How to replace the baking powder
If you want to add oneor two teaspoons of baking powder, and you decide to use baking soda, then take half a teaspoon of sodium bicarbonate and sift along with the flour.
If the prescription indicates the amount of baking powder less than one teaspoon, add 1/4 teaspoon of soda to the flour.
Before you replace the baking powder with soda, carefully read the recipe.
If you need to add honey to the future cake,chocolate, cocoa powder, molasses, oranges and lemons or sour-milk products, baking powder boldly substitute for ordinary baking soda. So, for example, half a teaspoon of soda will completely react with 1 cup of kefir (240 ml), and as a result you will get a lush and non-acidic dough.
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