The Substitute Baking Powder | Food




The substitute baking powder

Currently, in many recipes mentioned baking powder, causing some people slight embarrassment. Not everyone knows that this is the most common baking powder, sold in the Department of products for baking any supermarket. But if you can not buy it, you can try to find him an alternative replacement.

The substitute baking powder

You will need:

- baking soda; - Acid-containing product; - Eggs; - Alcohol.

Instruction how to replace baking powder

Step 1:

Baking powder was invented in the early XX century, and it can be easy to replicate at home. You will need 1 teaspoon citric acid, 1 tsp ordinary baking soda and the same amount of any filler - a starch, flour or powdered sugar. The finished mixture can be stored for a long time, once in the liquid medium soda and acid react with each other. Reaction byproduct becomes carbon dioxide, and which loosens the dough making and baking high elastic.

Step 2:

Exactly the same result can be achieved by adding to the dough baking soda and regular. But in this case, another ingredient baking should be any product containing the acid in its composition. For example lemon juice, yogurt, kefir, sour fruit in the form of puree. Be careful not to shift the soda, quantitative sotnoshenie it should not be more than 1 teaspoon per 500 g of flour, otherwise the pastry will receive specific unpleasant taste.

Step 3:

The cookbooks of the Soviet period in many recipes offered to repay the soda before introducing it into the dough. This can be done in a regular table spoon, adding a little vinegar or lemon juice. Right before your eyes there a violent chemical reaction, so do not hesitate, and immediately stir the bubbling mass of dough, so as not to lose precious bubbles of carbon dioxide, for which all and was started.

Step 4:

Blister structure can be achieved by using a large number of eggs. The more thoroughly you vzobete them, the higher and the air will pastries. To enhance the effect, beat whites separately from the yolks, enter them into the dough at the end of cooking, interfering with careful movements from the bottom up.

Step 5:

A good alternative to baking powder and alcohol can be in the form of rum or brandy. Just add 1-2 tablespoons and bake later in accordance with the recipe. alcohol vapors loosen the dough and evaporate. However, if the baked products are intended for use by children, alcohol is still neglected.