When to use and when soda - baking powder?

In the preparation of cakes, loafs, cookies and cakes, any self-respecting chef uses yeast. In itself it contains yeast that makes the dough soft and swollen. But when it comes time to make sweets, each resort to one of two chemical raising agent - baking soda or baking powder.

The name comes from the German baking powder and baking powder means. It is composed of 2: 1 of baking soda and citric acid and less starch. Baking powder is extremely easy to make, even at home.

For the purpose, 1 teaspoon baking soda 1/4 teaspoon added citric acid and a small pinch of starch. Some prefer it to the baking soda as citric acid neutralizes the smell, which sometimes remains sweets if you only use it.

Due contained starch, as are its minimal quantities in baking a presence of phosphates, gluten and lactose. This would create a problem for people with gluten intolerance. For this purpose, they have gluten-free baking powder or other alternative - soda.

Baking powder is added to the mixture finally, just before putting for baking. When preparing muffins does it belongs to the dry ingredients.

Since it puts less, otherwise there is a risk not to mix thoroughly and sour dough in places. Dough with added baking powder not needed either yogurt or vinegar.

If you choose to use baking soda recipe requires it before it must "turn off" for short. This is done by the right amount of soda put in a cup of yogurt. When you stop to "boil", the mixture is ready to be added to the dough. Flour with soda requires no rise before baking.

Both Raising placed end to start to work together with the baking.

Preparation of sweets is aerobatics in cooking. When preparing a cake, follow the requirements and everything to g if you want to get a successful outcome.

Most recipes and allow the use of baking soda, and baking powder, so the choice is individual.

Author: http: //gotvach.bg/