How to replace the baking powder?

Mistresses know that during cooking it is possible to resort to using a quality baking powder. Powder is included in the number of ingredients for baking biscuit and other bakery products. Due to the release of carbon dioxide, the test is raised and lavished. If there is no such assistant, then the delicacies turn out to be hard and flat.

What is a baking powder?

The baking powder is a special powder, which is used to make the baking fluffy and airy. The powder is mixed into the dough and after a while, with thermal exposure, increases it in volume. The baking powder raises the dough, but has no effect on the human body. An important point is to separate the leavening agent directly from the ferment. Baking powder is prepared in dry form without the addition of liquid. In this condition, he raises the dough to its maximum height. But leaven is always liquid.

Baking Powder: Composition

So, after understanding the definition and purpose of the powder, we turn to the description of its composition. Its ingredients consist of only three products:

1. Wheat or rye flour. Flour determines the final volume of the baking powder. In some cases, the flour is replaced by starch. It is necessary to take into account the proportions of the ingredients of the powder: errors in proportions will affect the taste of the culinary product. You can prefer a meal of coarse grinding, for example, rye. It increases the splendor and gives the biscuit an appetizing look.
2. Soda. Soda is included in the standard baking powder recipe with one single use - reaction with vinegar or citric acid. Such an interaction determines the total splendor of the bun. The quality of the reaction depends on what kind of product will be on the dining table.
3. Lemon acid. Citric acid neutralizes the taste of soda. If you do not neutralize the soda with citric acid, then the baking will have a characteristic bitter taste and an unpleasant color.

Interesting! Citric acid can be replaced by any berries with sourness (for example, cranberries or currants).

How to replace the baking powder in baking?

Sometimes there are situations when, during cooking, a pack of baking powder is simply not at hand. What can I do in this case to solve the problem? In fact, it is not so difficult to prepare a substitute for baking powder. We offer you two very simple recipes:

Method number 1.

We will need the above-mentioned bulk products and a volumetric storage tank. Step-by-step instruction for cooking baking powder:

• Prepare a spacious container and fill it with 12 teaspoons of wholemeal (wheat or rye).
• Add soda in the amount of 5 teaspoons.
• Finally, dilute the consistency with citric acid (3 teaspoons).
• Stir the ingredients and shake the mixture thoroughly.

The replacement of the purchased baking powder is ready! With the help of it you can cook delicious pastries and please your cousins ​​with culinary masterpieces.

Method number 2.

The second prescription for the substitute involves the use of starch. It can also be a part of the baking powder and raise the dough in the oven. Starch is sold in any store in ready-made form. Step-by-step instruction for preparing baking powder with starch:

• Fill the container with 10 tablespoons of starch.
• Dilute the starch with 5 teaspoons of soda.
• The final touch will be the addition of 3 teaspoons of lemon acid.

Attention! When replacing flour with starch, other proportions should be observed: for example, starch should exceed twice the soda, so if you take 3 teaspoons of soda, then the volume of starch should be 6 table spoons.

Bon Appetit!