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How to make baking dough lush and airy
In baking, it's structure. Sand cookies should crumble, honey - be soft like honey, and pies, muffins and bread - as loose as possible. All this is achieved with the help of special ingredients.
A dough will never be airy unless it causes certain reactions that require acid. It reacts with alkali, resulting in carbon dioxide.
DepositPhotos
Baking powder is an important part of baking. Without it, the dough simply will not rise, will remain stone, wet, dense, and finished products are dry and tasteless.
The baking powder creates air bubbles in the dough, allowing it to rise well and become lush. Now it is sold in any store. But many housewives do not trust the purchased powder and prefer to do their own at home. It's much greener and more reliable.
DepositPhotos baking dough in the oven Baking powder ingredients with flour
Mix all the ingredients thoroughly in a dry, tightly closed jar. During baking, use baking powder in the dosage indicated in the recipe for the test. This is usually 1-3 teaspoons.
DepositPhotos Ingredients for baking powder with starch
This recipe is much easier to use: there is nothing to weigh for it. The amount of all ingredients is measured in spoons.
DepositPhotos Prepare powderer It's actually quite easy. It is necessary to have at home a supply of products such as soda, citric acid, starch / flour, and know in what proportions to mix them.
The yeast will also lift the dough. But these are still fungi that are not quite useful and unpleasant to the smell. In modern recipes, they are used less and less, but sometimes just soda is indicated as a component whose task is to raise the dough.
DepositPhotos
To replace it with a baking powder, you need to remember the ratio: one teaspoon of soda is equal to three spoons of baking powder. Or this: for 400 g of flour should go 10 g of baking powder.
Homemade baking powder for dough During the preparation of baking, you need to sift along with flour so that it is evenly distributed. In liquid dough it can be added before baking.
DepositPhotos
It is clear that the store dough will rise perfectly. But for those who care about their health, home is more suitable. The composition of the purchased leaves much to be desired, it is often filled with chemical additives.
Look for recipes for delicious products in our next articles. Follow the links.
A dough will never be airy unless it causes certain reactions that require acid. It reacts with alkali, resulting in carbon dioxide.
DepositPhotos
Baking powder is an important part of baking. Without it, the dough simply will not rise, will remain stone, wet, dense, and finished products are dry and tasteless.
The baking powder creates air bubbles in the dough, allowing it to rise well and become lush. Now it is sold in any store. But many housewives do not trust the purchased powder and prefer to do their own at home. It's much greener and more reliable.
DepositPhotos baking dough in the oven Baking powder ingredients with flour
- 120g flour
- 50g baking soda
- 30g fine citric acid
Mix all the ingredients thoroughly in a dry, tightly closed jar. During baking, use baking powder in the dosage indicated in the recipe for the test. This is usually 1-3 teaspoons.
DepositPhotos Ingredients for baking powder with starch
- 1 tbsp soda
- 1 tbsp citric acid
- 1 tbsp starch
This recipe is much easier to use: there is nothing to weigh for it. The amount of all ingredients is measured in spoons.
DepositPhotos Prepare powderer It's actually quite easy. It is necessary to have at home a supply of products such as soda, citric acid, starch / flour, and know in what proportions to mix them.
The yeast will also lift the dough. But these are still fungi that are not quite useful and unpleasant to the smell. In modern recipes, they are used less and less, but sometimes just soda is indicated as a component whose task is to raise the dough.
DepositPhotos
To replace it with a baking powder, you need to remember the ratio: one teaspoon of soda is equal to three spoons of baking powder. Or this: for 400 g of flour should go 10 g of baking powder.
Homemade baking powder for dough During the preparation of baking, you need to sift along with flour so that it is evenly distributed. In liquid dough it can be added before baking.
DepositPhotos
It is clear that the store dough will rise perfectly. But for those who care about their health, home is more suitable. The composition of the purchased leaves much to be desired, it is often filled with chemical additives.
Look for recipes for delicious products in our next articles. Follow the links.
