In recent years, baking soda has been replaced with baking powder for baking purposes. In this case, the baking powder does not have to be bought at all, because it is elementary to cook it yourself at home.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Most housewives replace the baking powder with soda and vinegar, which experienced confectioners do not recommend, because the reaction occurs immediately after the addition of vinegar and most of the carbon dioxide escapes into the air. In addition, sometimes there is a soda aftertaste, which is felt in ready-made desserts. Therefore, you should not replace the baking powder with soda. After all, the baking powder is no worse than soda gives the dough lightness and airiness. This effect is due to the release of carbon dioxide, which gives the dough volume. When heated, gas is released, from which the dough rises, and voids are formed in it. Therefore, I propose to make a baking powder for the dough with your own hands. The advantage of such a product is that the reaction takes place directly in the dough, and the released carbon dioxide does not escape into the air. Then the dough turns out to be airy and 2 times more fluffy than with soda. In addition, the price of home baking powder is several times less than the purchased one.
Before preparing homemade baking powder, I first studied the theology of the industrial product. It turned out that soda was still present in its composition, but the vinegar was replaced with a more pleasant taste of citric acid. And the third ingredient is a neutral filler, which can be ordinary flour. Precision is the key to baking powder, so you need an electronic scale and handy utensils where the ingredients will be mixed.
Tip: You can use potato or corn starch in the same amount instead of flour.
- Calorie content per 100 g - 79 kcal.
- Servings - 40 g
- Cooking time - 5 minutes
Ingredients:
- Baking soda - 10 g (5 tsp)
- Citric acid - 6 g (3 tsp)
- Wheat flour - 24 g (12 tsp)
How to make your own baking powder:
1. Place the container in which you will mix the ingredients on the electronic kitchen scale. Sprinkle 10 grams of baking soda in it.
2. Then add 6 grams of citric acid.
3. Send 24 grams of flour there.
4. Mix dry ingredients well and place in a dry, airtight container. The container and spoon with which you will work, as well as the storage jar, must be absolutely dry, otherwise the components will immediately react without getting into the dough. Store baking powder at room temperature. If you made a large amount of it, then put a piece of refined sugar in a jar, it will remove moisture.
See also a video recipe on how to make baking powder.
