Council hostess: what will replace the baking powder in baking

Mistress when cooking baking is enoughoften encounter a problem: in the recipe of the dish there is a baking powder. What it is necessary to do in the event that the house was not there, and the desire / time to run around the shops there? What will replace the baking powder? Nothing wrong! The composition of the product is factory-made rice flour, baking soda, tartar and ammonium carbonate. All this, of course, is difficult to find in the kitchen, but it can be replaced by other, ordinary components.

The answer to the question of what to replace the baking powderin baking, very simple. Here is the list: citric acid, baking soda, starch, flour or powdered sugar. To get a quality home-made product you will need to mix them in the proportion of four and a half teaspoons of flour, one teaspoon of lemon acid and two full teaspoons of soda.

This is not the only thing that the disintegrant will replace. You can use the following option: filler (flour, starch or powder) - two teaspoons, citric acid - half a teaspoon, soda - two teaspoons. In general, you can experiment a little, but you should try to make sure that the dough does not hit the soda, because in this case you will feel its unpleasant taste.

Solving the problem of what will replace the disintegrant,one must not forget about the various accompanying questions. For example, the components that you use should be necessarily dry, otherwise the reaction will start before the right time. In the event that there is a desire to make a product in reserve, it is recommended not to mix the components, but to separate them with a filler. Keep this container in a closed form and in a dark and dry place.

Do housewives often raise the question of whether it is possiblebaking powder is replaced with soda. Of course, you can, but only baking soda, and in the case when the ingredients of the test contain ingredients that have acid reaction. For example, juices, vinegar, fruit purees, dairy products, honey and chocolate. The amount of soda will have to be determined independently and in a practical way. It is only necessary to know that in comparison with the factory baking powder, its volume is usually less than twice.

Also know that baking soda is a mustextinguish with citric acid or vinegar, as it is not a good baking powder (regardless of the fact that there are products with acid in the test). And when soda is extinguished, then the reaction will be necessary and will be as you need it. Although there are nuances: when preparing a short-baked sand dough, it is not necessary to extinguish soda, but for biscuit - it is necessary. Also, you always need to pay attention to the recipe. If it is recommended to add one or two teaspoons of baking powder, then a substitute will be enough and in the amount of half a spoon. If you need to take less than one teaspoon, then a quarter will suffice. This is a practical application of what is written in the previous paragraph. In the case when suddenly there is no citric acid at hand, boldly apply vinegar: in one tablespoon of vinegar put out half a teaspoon of soda.

We understood quite well thatreplace the baking powder when baking. Why is it used at all? In this way, mistresses manage to get fluffy and delicious dough without much difficulty and a lot of manipulation.

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