Personal feeling is a good welfare!
Now there is yeast powder on the market, which is generally used like this:
Melt the yeast powder with a proper amount of warm water, add flour (it is best to use ordinary flour, the refined flour is too fine, the dough is not very good, it is better to make noodles), and the dough should be hard to avoid the blank becoming too soft after fermentation. Like winter, if there is no heating at home, it is best to cover the basin in warm water or in a warm water bag. Then wrap it in a cloth. Generally, you have to wait for more than three hours in winter, so don't open the lid frequently. When the dough gets bigger and smells like yeast, just wave your fingers and there will be honeycomb holes in the dough. No need to put alkali.
Note that when making steamed buns, you must knead them into the shape of steamed buns, cover them with cloth and "wake up" 15 minutes. When the water is about to boil, put the steamed bread on the steamer and don't cover the lid in a hurry. Wait five minutes before you put the lid on. Don't lift the lid when steaming steamed buns. Generally, it will be steamed in 15 to 20 minutes.
Are baking powder and baking powder the same thing?
The chemical name of baking soda is sodium bicarbonate, and the chemical formula is NaHCO3, which is a fine white crystal. It is often used as baking powder to make steamed bread at home. Baking soda is one of the main components of baking powder for baking cakes. Medically, it is a medicine for treating hyperacidity.
Baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", is a kind of west point leavening agent and is often used in the production of cakes and cakes.
Baking powder is a kind of white powder, which contains acid substances such as baking soda powder and corn flour as filler. When baking powder reacts with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gas will be released during baking and heating, which will make the product expand and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. Fast-reaction baking powder starts to work only when it is dissolved in water, while slow-reaction baking powder starts to work during baking and heating. Among them, "double reaction baking powder" has the reaction characteristics of fast and slow baking powder. The baking powder purchased in the market is generally "double reaction baking powder".
Although baking powder contains baking soda powder, acid powder (such as Tata powder) is added after precise detection to balance its pH value. So basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.
As a filler in baking powder, corn flour is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as much as possible to avoid premature failure due to moisture.
Although this leavening agent has the characteristic of making the West Point swell, excessive use will make the finished product rough in texture and affect the flavor and even appearance, so pay attention to the dosage when using it.
Look at your problem, the amount of alkali used in flour fertilizer depends on the degree of flour development. Alkaline powder should be melted with boiling water (high concentration) and rubbed while adding it until it is sour and does not touch your hands. It depends on experience. It is recommended to use "Angel Yeast" and use it according to the instructions. Steamed bread and rolls are very good without alkali.
Which is better, yeast or baking powder?
Well, personally, it's a good welfare! Now there is yeast powder on the market, which is generally used as follows: the yeast powder is melted with a proper amount of warm water, and flour is added (it is best to use ordinary flour, and the refined flour is too refined, so it is better to make noodles). The noodles should be hard to avoid being too soft after fermentation. For example, in winter, if there is no heating at home, it is best to cover the basin in warm water, or put a water bag that is not too hot and cover it. Then wrap it in a cloth. Generally, you have to wait for more than three hours in winter, so don't open the lid frequently. When the dough gets bigger and smells like yeast, just wave your fingers and there will be honeycomb holes in the dough. No need to put alkali. Note that when making steamed buns, you must knead them into the shape of steamed buns, cover them with cloth and "wake up" 15 minutes. When the water is about to boil, put the steamed bread on the steamer and don't cover the lid in a hurry. Wait five minutes before you put the lid on. Don't lift the lid when steaming steamed buns. Generally, it will be steamed in 15 to 20 minutes. Are baking powder and baking powder the same thing? The chemical name of baking soda is sodium bicarbonate, and the chemical formula is NaHCO3, which is a fine white crystal. It is often used as baking powder to make steamed bread at home. Baking soda is one of the main components of baking powder for baking cakes. Medically, it is a medicine for treating hyperacidity. Baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", is a kind of west point leavening agent and is often used in the production of cakes and cakes. Baking powder is a kind of white powder, which contains acid substances such as baking soda powder and corn flour as filler. When baking powder reacts with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gas will be released during baking and heating, which will make the product expand and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. Fast-reaction baking powder starts to work only when it is dissolved in water, while slow-reaction baking powder starts to work during baking and heating. Among them, "double reaction baking powder" has the reaction characteristics of fast and slow baking powder. The baking powder purchased in the market is generally "double reaction baking powder". Although baking powder contains baking soda powder, acid powder (such as Tata powder) is added after precise detection to balance its pH value. So basically, although bile baking powder is alkaline, baking powder on the market is neutral, so baking powder and baking powder cannot be replaced at will. As a filler in baking powder, corn flour is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as much as possible to avoid premature failure due to moisture. Although this leavening agent has the characteristics of puffing western pastry, excessive use will make the finished product rough in texture and affect the flavor and even appearance. So pay attention to your own problems when using it. You should use flour fertilizer, and the amount of alkali should be based on the degree of flour hair. Alkaline powder should be melted with boiling water (high concentration), and rubbed while adding it until it is too sour to touch your hands. It depends on experience. It is recommended to use "Angel Yeast" and use it according to the instructions. Steamed bread and rolls are very good without alkali.
What's the difference between baking powder and yeast?
Comparison of old noodles, yeast and baking powder
First, what is face?
Gelatinization refers to the process of expanding the solid volume of pasta. That is, expansion and expansion.
From the raw materials used in dough making and the corresponding dough making principles, we can divide dough making into two types: biological fermentation method and chemical expansion method.
Both old flour and yeast flour belong to biological fermentation method, and its principle is to use the interaction between yeast and organic matter in dough to generate gas to make dough swell; Baking powder (baking powder), alum, baking soda, etc. It belongs to chemical bulking method, and its principle is that some chemicals in dough react under the influence of moisture and temperature to produce gas to expand dough.
Flour is not the same as fermentation. The so-called baking powder (baking powder) does not play the role of fermentation, but only chemical expansion.
Second, the biological fermentation method
1, dough fermentation
Laomian fermentation is a very primitive fermentation method with a history of thousands of years. It is fermented by wild yeast and various miscellaneous bacteria (such as Acetobacter and Lactobacillus) in the air. Fermentation produces a lot of organic acids in dough. Adding baking soda will produce carbon dioxide, which together with carbon dioxide produced by yeast fermentation will form the fluffy structure of steamed bread. Compared with the baking powder and yeast currently on the market, dough fermentation is cheaper and has become a habit in remote areas, so some consumers are still using it. But old faces have the following disadvantages:
First of all, in terms of nutrition and hygiene, the microorganisms in the old noodles are mainly aerobic psychrophiles such as wild yeast, mold and lactic acid bacteria. Microorganisms naturally reproduce in dough and are difficult to control. Different temperature and humidity and the existence of different microorganisms in the environment make the types of microorganisms in dough very complicated. This makes it possible for some harmful pathogens to grow. Moreover, some old noodles will be preserved for a long time, and there is no guarantee that some molds or harmful bacteria will produce some unhealthy toxins or metabolites.
Secondly, in order to neutralize the acid produced by the influence of miscellaneous bacteria in the old noodles, it is necessary to add a lot of alkali, which will bring in a lot of sodium, which is not good for people's health. Moreover, acidic and alkaline conditions will partially destroy many B vitamins in dough.
Thirdly, from the complexity of production, in the process of dough fermentation, the amount of dough and the amount of alkali after fermentation are determined according to experience. Without a standardized procedure, there will inevitably be too much or too much alkali. If the alkali is added too much or unevenly, it will lead to yellow skin or yellow spots on pasta; Moreover, the fermentation time of dough is long, time-consuming and laborious, which increases the difficulty of making pasta. It is not conducive to large-scale industrial production. This may be the biggest bottleneck in the production of steamed bread by dough fermentation.
In addition, from the taste point of view, the fermentation of old flour produces a lot of acid, which destroys the combination of protein. When neutralizing, a lot of alkali is used to produce a lot of salt substances, which easily leads to the phenomenon that steamed bread is not refreshing, sticky, poor in elasticity and unable to press. After adding alkali, if the organic acid can't be just neutralized, it will bring unexpected taste defects to steamed bread. The production of acetic acid gives the dough a sour taste. The production of butyric acid and formic acid will bring bad smell to the dough, and after adding alkali, the dough will produce a smell similar to industrial acetone.
2. Yeast fermentation
Yeast is a fungal microorganism. Yeast produced in industry is a kind of biological starter, which is made by selecting excellent yeast species and adding nutrients such as molasses through pure culture and processing. Flour yeast has been widely recognized and accepted by people for its natural, nutritious, efficient, fast and hygienic advantages since its industrial production. Now the consumption of yeast is increasing steadily at the rate of 30% per year.
From the point of view of nutrition and hygiene, the dough will be fermented into steamed bread at 32 ~ 35℃ 1 hour without introducing unknown pathogens. Moreover, in the fermentation process, the dough will not be too acidic or too alkaline, and alkali will not be added, and the nutrients in the flour will not be destroyed. Moreover, the nutrients of yeast itself, such as protein, vitamins and minerals, are superior to those of Laomian. In the fermentation process, with the proliferation of yeast, the nutritional components of yeast will partially make up for the nutritional defects of dough, so that the nutritional components of steamed bread will change accordingly. Yeast fermentation can produce a large number of small molecular flavor substances such as amino acids, oligosaccharides, esters and alcohols. , so that steamed bread, steamed buns and other flour products taste pure and rich.
From > & gt
What's the difference between baking powder, baking powder and baking powder?
These powders, such as baking powder, baking soda powder, yeast powder and baking powder, are often added to the recipes of West Point. What are the different functions of these powders? Thank you.
Baking powder: it is a kind of west point leavening agent, which is often used in the production of cakes and cakes. Soda powder: Soda powder is also commonly used as a neutralizer. Adding too much baking soda to West Point will not only destroy the flavor or lead to excessive alkalinity, but also make people feel flustered, numb lips and temporarily lose their sense of taste after eating. Yeast powder: Yeast is one of the commonly used leavening agents in West Point, but it is not a chemical leavening agent. Baking powder: it is the general name of leavening agent in general recipes, especially baking powder. The leavening of pasta mainly refers to yeast, such as making bread or steamed bread, which is mixed with medium flour and high flour. Its main function is to expand gluten, increase dough volume, and make the finished product taste better and chewy. It is mostly used for finished products that need to stir the dough until it comes out of the gluten.
See yeast leavening powder leavening powder leavening powder, also known as "instant leavening powder" or "baking powder" or "cake leavening powder", is a kind of west point leavening agent, which is often used to make cakes and pastries. The chemical expansion agent used in ammonia cream hollow cake (puffs) is ammonia. In the past, people used natural yeast to ferment dough. Natural yeast came from air, grain, fruit peel and so on. However, it is not easy to cultivate natural yeast, and it is easy for wild bacteria to spread cake powder. Gelatinization used in cake or biscuit making refers to cream yeast, which has only recently joined the baking ranks. Pasty yeast is stored in barrels, and the storage temperature is controlled between 3c and 5c. Generally, it is made by manufacturers. Yeast is one of the commonly used leavening agents in West Point, but it is not a chemical leavening agent. Because people in China have different translation names in different places, some manufacturers transliterate baking soda directly from English, also known as baking soda, baking soda or Cao Chong. The chemical name is sodium bicarbonate, and the English name is baking soda, or B.S. ..
Because I have made several cakes and read some books, I think baking powder should be used to make cakes. Baking powder is used to make bread, also known as yeast. It is not good to use baking powder. When you put too much baking powder, the cake will smell strange when it is cooked. Yeast is used too much, mainly bread or dough, it doesn't matter. Of course, not too much. Hehe ~ ~, too much soda won't do. It's just like soda. I bought baking soda and soda powder edible alkali because I concentrated on studying food some time ago. I feel that baking soda actually has the effect of reducing swelling, but it doesn't need long-term use. Is it yeast? Sex should be long, the longer the better, so as to fully develop. Compared with the dam, yeast is still healthy.
Can baking powder replace baking powder? Which effect is better?
Baking powder can't replace baking powder. Baking powder is used to stir-fry fritters when adding a proper amount, which can make them crisp and delicious! Baking powder is used to make dough, so that flour can increase foam during fermentation. After the flour is ready, add an appropriate amount of alkali, so that steamed buns and steamed flowers can be rolled up, big! It will be delicious! If you add a little baking powder to your hair, the effect will be better! The steamed pasta will have a better effect! From the above, these two ingredients, mixed in moderation, will have a better effect!
Is yeast or baking powder better for making cakes?
If you only make cakes, use baking powder (baking powder can expand when heated), and if you make bread, use yeast (because bread is fermented). Here is a way to make a cake, you can refer to it:
Method for making chocolate cake
1. Butter and chocolate are put in the same basin and melted in hot water.
2. Stir evenly with a small spatula to ensure that the chocolate has completely dissolved.
3. Take another clean basin, put the egg yolk and sugar in it, and stir it evenly with a manual whisk.
4. Send until the yolk thickens and the color becomes lighter.
5. Pour the chocolate butter into the egg yolk bowl.
6. Stir thoroughly. The picture on the right shows the egg yolk paste that is stirred evenly.
7. Add milk and mix well.
8. Pour the cherry wine into it and stir well.
9. Sift in low flour and cocoa powder.
10. Stir with a hand mixer until the dry powder is not visible, and the egg yolk batter is ready.
1 1. Add fine sugar to the protein three times and send the protein to dry and wet state. (Preheat oven when beating egg whites 165 degrees)
12. Add13 of the egg white cream into the egg yolk paste, and mix the egg white cream and the egg yolk chocolate batter evenly by cross stirring with a scraper.
13. Then add the remaining egg white cream into the egg yolk paste twice and stir well.
14. If it is a movable bottom die, it needs to be wrapped with tin foil because it needs a water bath.
15. Add hot water to the baking tray, put the cake mold into the baking tray, and steam in a water bath at 160 degrees for about 40 minutes.
Hope to adopt, thank you! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
What's the difference between yeast powder and baking powder?
Yeast is a kind of microorganism, which is alive. It decomposes some organic substances through life activities to produce carbon dioxide gas, while baking powder is a mixture of several chemicals and produces gas through chemical reaction.
Is baking powder or baking powder better for steaming steamed bread?
The flour we eat every day comes from the seeds of Gramineae wheat, which is the most widely planted grain in the world. Different from other grains eaten directly after hulling, wheat has tough surface bran and fragile internal endosperm, so it is difficult to be processed into whole grains and can only be ground into flour. The biggest difference between wheat flour and other cereals is that two kinds of protein unique to wheat can combine to form gluten with good elasticity and ductility (that is, it can be stretched for a long time without breaking), so only wheat can make pasta products with various patterns and different tastes. The content and quality of gluten in flour (that is, the content of two kinds of protein) depends on the variety and planting process of wheat crops, not the flour processing process, but the content of protein may change during processing and storage.
Gluten: protein part (pure gluten) extracted from flour, which can be matched with cold noodles, oil gluten and other China specialties.
Wheat starch: Also called flour milling, flour milling, flour milling and flour milling, it is the starch part left after protein is removed from flour. The color is very white, which is the main raw material for crystal cakes and cold noodles.
High-gluten flour: Also known as bread flour, protein content is above 1 1.5%, and gluten is the strongest. It is used to make bread, pizza, puffs, fried dough sticks, thousand-layer cakes and other snacks that need to rely on strong elasticity and ductility to wrap bubbles and oil layers to form a loose structure.
Medium gluten flour: common flour, the most common flour, with protein content of 9.5- 1 1.5%, which is used to make most Chinese snacks such as steamed bread, steamed stuffed bun, jiaozi, pancakes, noodles and dough twists.
Low-gluten flour: Also known as cake flour, protein content is 6.5-9.5%. It can be made by mixing four parts of medium gluten flour and one part of corn starch (other starches are acceptable). Suitable for making loose, crisp and inflexible snacks such as cakes, biscuits and egg tarts.
Self-raising flour: The self-raising flour sold in the supermarket is flour mixed with a certain proportion of chemical additives such as yeast and baking powder. When it is used, only water is needed, which can save fermentation time. Self-raising flour should be used according to the instructions on the package, because different product formulas may have different methods of use.
Whole wheat flour: Wheat seeds consist of bran, endosperm and germ. Bran is hard and difficult to digest, and germ is rich in oil and rancidity, so flour is made of endosperm. But bran provides rich dietary fiber, which is very beneficial to human digestion. Therefore, whole wheat flour is a common flour, which is made of endosperm and ground bran. For bread, cakes, noodles and other different uses, the proportion of bran added, the size and shape of bran are also different, so in fact, whole wheat flour is not a crude product directly ground from whole wheat grains, but a more complicated refined product.
In the menu of West Point, what kind of flour is needed will be specially indicated. Generally, medium gluten powder can be used instead of high gluten powder or low gluten powder, and there is no obvious difference. At present, the flour sold in the grain area of domestic supermarkets is mainly medium-gluten flour suitable for Chinese pasta, and the labeling of "refined flour", "special flour" and "gluten-rich flour" is to indicate the processing fineness of flour, not the gluten content of flour. "jiaozi flour" is medium gluten flour and "bread flour" is high gluten flour. In the imported food area of large supermarkets, you can also buy completely imported flour with detailed classification and specific uses, as well as various ready-mixed flour containing other powder raw materials that can be used directly, but the price is also very expensive.
The difference between yeast powder and yeast powder
Baking powder is a mixture of potassium tartrate or alum and baking soda starch. When it meets water, it produces carbon dioxide, which can immediately make food swell. Eating too much is not good for your health. Yeast is a fungus, which needs a period of time to ferment, and eating it is not harmful to the body.