If you like to eat pasta, do you also want to bake some small cakes by yourself, or steam three or five steamed buns for your family? Look right here! Baking powder is very important for pastry, so how is it used? How much do you use again? You must watch the next specific steps!
Step 1: Put the flour to be used in a pot and beat it up;
Step 2: Put an appropriate amount of baking powder in according to the ratio of baking powder and flour 1:99;
Step 3: Add water to the basin, mix with flour and baking powder slowly, do not add too much;
Step 4: Knead the flour with your hands. During this period, you can add water or not according to the situation, and knead it into a dough;
Step 5: Put the dough in a place with a slightly higher temperature, cover it with a cloth, and let it sit for a while. When it is found that there are many small pores on the dough, it can be used to make pasta.
The above steps are the method of using baking powder when making pasta. Be sure to grasp the amount of baking powder, because too much baking powder will make the pasta bitter and taste bad, and too little will not make the dough fluffy. In fact, sometimes, in order to achieve better rise effect and taste, we usually use yeast powder and baking powder together, which can not only shorten the rise time of the dough, but also take into account the taste and taste, you can try it!
The role of baking powder:
We all know that we need to add baking powder to flour, otherwise we can only eat dry steamed buns, so do you know what the specific function of baking powder is? Why does our dough rise after adding it? Curious babies who are still wondering about this question, come and have a look!
The role of baking powder is simply to make the dough fluffy, because after the flour and water are mixed, it forms a hard dough. No matter how high temperature is baked, its hardness and firmness cannot be changed, so some people found that , If you add gas to it, you can make the dough rise like a sponge, isn’t it much softer?
Later, this secret recipe was found by everyone, it is baking soda, it can release a lot of gas after contact with water, and the cool fluffy effect can be seen soon. Huh, why are we talking about baking soda? Don’t worry, the reason why the baking powder has the effect of fluffy hair is because it has baking soda in it, and a lot of gas generated when it comes into contact with water fills the dough, so that you can make fluffy and soft pastry!
Whether it is the steamed buns that we usually eat, or the bread and cakes that Westerners prefer, baking powder plays a very important role in it. It makes the pastry fluffy, and this is its role.
How to make a cake with baking powder:
Cakes at home have become a fashion now, but cakes are not so easy to make, how can you do it without some real talent? Making cakes with baking powder is really not as easy as you think!
Preparation materials: eggs, sugar, salt, low-gluten flour, baking powder, custard powder, cake oil, lemon sesame oil, salad oil
- Crack eggs into a bowl, add salt and sugar and mix well;
- Put low-gluten flour, baking powder and custard powder in a bowl, and stir evenly;
- Add the cake oil to the bowl, use the egg beater to beat slowly and then quickly until it rises to three times the original volume;
- Mix an appropriate amount of water and lemon-colored sesame oil together and stir well;
- Pour the salad oil and the mixture prepared in 4 into the flour and stir well;
- Brush salad oil in the mold, pour the batter into it, do not overfill it;
- Put the batter into the oven, bake it up and down for about 30 minutes at a temperature of 150°C, and then it will be out of the oven.
Baking powder or sourdough which is better:
Baking powder and yeast are both added ingredients that can help us make the dough rise, so some people wonder which one is better? The first thing we need to know is that baking powder and yeast powder are two completely different things. Baking powder achieves a fluffy effect by chemical means. The baking powder will generate gas to expand the dough when it comes into contact with moisture, while yeast It is through biological fermentation, and the mass reproduction of microorganisms releases gas to achieve the puffing effect. There is no conclusion as to which of these two different kinds of leavening agents is better, because they each have their own advantages and disadvantages.
The advantage of baking powder is that it takes less time to rise, is less affected by temperature and humidity, and has a lower price than yeast powder. However, it has the disadvantage that it contains chemical substances, which may be harmful to the body if eaten for a long time. Yeast is relatively safe. It is a healthy food and can help absorb it. However, it is relatively slow in raising the dough and requires temperature coordination. It is easy to raise in a warmer place. Of course The price is also more expensive. These two kinds of food additives have their own advantages and disadvantages. You can choose according to your own needs. In fact, they can also be used at the same time, and the effect is also very good!