The substitute baking powder

Why do I need baking powder

Magazinny dough leavening agent (baking powder) - a mixture of soda, citric acid and flour (starch). He fills the dough with carbon dioxide and makes cakes lush.

Carbon dioxide is released from the interaction of soda and acid. To make them completely reacted and timely manner, they are mixed in a ratio of 5: 3: 12 (soda: citric acid: flour or starch).

Baking powder substitutes are designed to repeat the reaction with carbon dioxide to fill the dough or just make it more friable.

For the record... One teaspoon is placed 10-12 g of baking powder, the same it in a standard bag. If you have to translate the rest of the ingredients, will help culinary converter Layfhakera.

The substitute baking powder

1. Homemade baking powder

• For a test solution: Butter, biscuit, brewing or shortbread.
• How to replace1 teaspoon baking powder = 1 teaspoon homemade baking powder.
• where to add: In the flour.

Take 5 tablespoons baking soda, 3 tablespoons of citric acid and 12 tablespoons flour or cornstarch. Ssypte all ingredients in a dry glass jar and gently stir with a wooden stick.

Bank and spoons must be absolutely dry and the stick is made of wood. Due to moisture and metal spoon stirring a reaction can begin early.

2. Soda

• For a test solution: Butter, biscuit, shortbread brewing or if there is a part of acidic foods.
• How to replace1 teaspoon baking powder = 1 teaspoon of baking soda.
• where to add: In the flour.

Baking soda itself is baking powder. At temperatures above 60 ° C, it allocates a little carbon dioxide.

Quicklime soda in a pure form can be added to the dough, which already have acidic foods. For example, sour cream, yogurt, yogurt, Fruit puree or juice.

3. Soda + Vinegar

• For a test solution: Butter, biscuit, tea, shortbread.
• How to replace1 teaspoon baking powder = ½ teaspoon baking soda + ¼ teaspoon of vinegar.
• where to add: Soda - to the dry ingredients, vinegar - to liquid or hydrated soda - in the finished dough.

Undecomposed baking soda gives a yellow-brown or greenish tinge and an unpleasant taste. Therefore, if there is no acidic ingredients in a recipe, it is necessary to pay off with vinegar.

It is important to introduce hydrated soda quickly, without waiting for the wildness that carbon dioxide did not have time to evaporate.

Dough with baking powder can stand. Dough with hydrated soda need to immediately oven, since the reaction is already running.

But it is better to mix with the dry ingredients soda and vinegar - liquid. Then the interaction begins after kneading.

4. Alcohol

• For a test solution: Shortbread without yeast, yeast.
• How to replace1 tablespoon of alcohol per 1 kg of dough. Mass future test equal weight of all ingredients.
• when adding: It is possible to pour in the liquid ingredients or interfere with the flour.

Alcohol gives lightness baking, because it reduces the stickiness of flour. Brandy and rum an excellent job with the loosening of unleavened dough. In addition, these drinks leave behind a pleasant scent.

Vodka is added to the yeast dough, especially if it is to brew in order to better rising.

5. Sparkling water

• For a test solution: Butter, fresh water, brewing and other tests, which is being prepared on the water.
• How to replace: Forget about baking powder, non-carbonated water in the recipe replace soda.
• when adding: on prescription.

Saturate the dough and carbon dioxide can silnogazirovannaya mineral water. For added effect, you can add to it a pinch of salt and citric acid.

When you can not substitute baking powder

The structure of the classic biscuit often include baking powder. But if neither he nor soda is not at hand, you can do without them. Indeed, in biscuit eat eggs - the role of baking powder may well play a whipped in a solid foam proteins.

It is important to air foam and gently, movements from the bottom up, enter it in the dough, so as not to destroy the bubbles. The finished dough should immediately send in the oven, or settles.

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