2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the preparation of cakes, pastries, biscuits and cakes, every self-respecting chef uses yeast. It contains yeast, which makes the dough soft and puffy. However, when it comes time to make cakes, everyone resorts to one of the two chemical leavening agents - baking soda or baking powder.
The name baking powder comes from German and means baking powder. It consists of 2: 1 baking soda and lemon juice and a little starch. Baking powder is extremely easy to prepare even at home.
For this purpose, about 1 tsp. baking soda add 1/4 tsp. lemon juice and a small pinch of starch. Some people prefer it to baking soda, because lemon juice neutralizes the smell that sometimes stays in cakes if you use only it.
Due to the starch content, no matter how minimal its amounts, phosphates, gluten and lactose are present in the baking powder. This would create a problem for people with gluten intolerance. For this purpose, they have gluten-free baking powder or the other alternative - soda.
The baking powder is added to the mixture at the end, just before it is put for baking. In the preparation of muffins, it is included in the dry ingredients.
Put a little of it, otherwise there is a risk that it will not mix well and the dough will sour in places. No yoghurt or vinegar is needed for the dough with added baking powder.
If you decide to use baking soda and the recipe requires it, you must first "turn it off" for a while. This is done by placing the required amount of soda in a glass of yogurt. When it stops "boiling", the mixture is ready to add to the dough. Soda dough does not need to rise before baking.
Both leavening agents are placed at the end to start working simultaneously with baking.
The preparation of cakes is aerobatics in cooking. When preparing a cake, follow the requirements and everything to the gram, if you want to get a successful result.
Most recipes allow the use of both soda and baking powder, so the choice is individual.
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