How To Replace Baking Powder For Dough In Baking: Slaked Soda And Other Options For Cake, Biscuit And Other Products + Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

Loaf of this height - how to replace the baking powder for the dough

Our housewives learned about baking powder relatively recently. A few years ago, to get fluffy, mouth-watering baked goods, soda, slaked with vinegar, was added to the dough. Now baking powder (and this is the baking powder) is present in many recipes and has become a familiar part of the dough. But it happens that at the right moment he is not at hand. How then to be? Can you replace it with something? It doesn't matter, a replacement can be easily picked up.

What is baking powder and how does it differ from yeast

Baking powder is a powder that can be used to make baked goods that melt in your mouth. This product contains baking soda, citric acid, starch or flour. Mixing, baking soda and citric acid in the dough enter into a chemical reaction, in which carbon dioxide is released, expanding the dough with bubbles, which gives it splendor.

Baking powder makes baked goods more fluffy and appetizing

Baking powder is easy to make at home. To do this, you will need all the same products: citric acid, soda, flour or starch. All components must be dry. If citric acid is in crystals, it must be crushed to powder in a mortar or rolled in a plastic bag with a rolling pin. The ratio per 20 grams of baking powder: soda 5 grams, citric acid 3 grams, starch or flour 12 grams. It is difficult to weigh such an amount, so I give the ratio in teaspoons: 5: 3.75: 12. Pour all this into a clean, dry jar without stirring. Between the layers of active ingredients, there should be a layer of filler - starch or flour. So the improvised baking powder is stored longer, without losing its properties at all. You can use a home baking powder in the same way as a factory one, it will not differ in quality.

Yeast has the same loosening properties. But, unlike baking powder, it is a biological leavening agent made up of live microorganisms. Under favorable conditions, they begin to multiply, emitting carbon dioxide. But this process takes time.

Products with disintegrating properties

But not only a mixture of soda and citric acid has loosening properties. Baking powder can be replaced by:

• starch;
• beaten egg whites;
• gelatin;
• pectin;
• agar-agar;
• cream;
• a mixture of fat and sugar;
• mineral water;
• beer;
• alcohol;
• yeast.

Photo gallery: what can be added to the dough instead of baking powder

Starch removes excess liquid and makes biscuits thicker

Air bubbles in the whipped egg whites serve as a baking powder in the dough

A mixture of sugar and butter gives off steam when heated

Mineral water contains carbon dioxide

Yeast is a biological leavening agent

Before preparing any dough, sift the flour through a fine sieve, preferably twice. This will remove small lumps, enrich the food with oxygen and help make the dough thicker.

How to replace the baking powder in the dough

To make the baking not only airy, but also tasty, you need to know the best way to replace baking powder in different types of dough.

Unsweetened dough for homemade pies, pizza, bread

The industry is now producing fast-acting yeast. It takes very little time to rise the dough with them, and in some recipes the dough can be baked immediately after kneading.

Yeast works well as a substitute for baking powder for savory pastries such as pies, pizza, bread. Consumption is indicated on a bag of yeast, 1 bag is required for 1 kg of flour.

If the recipe contains water, half of it can be replaced with mineral water, preferably highly carbonated. An even better effect is achieved if you add salt with citric acid to the mineral water.

Pastry for sweet pastries

Replace some of the flour in such a dough with semolina. 2 tbsp. a spoon for 1/2 liter of liquid will be enough to make the dough fluffy. Baking powder, as well as for unsweetened dough, can be replaced with yeast.

Recipe

Dissolve 25 g of fresh yeast in 1 cup of warm milk, beat in 2 eggs, mix with 1.5 cups of sugar, 0.5 teaspoons of soda and 3 cups of flour. Knead the dough, let it come up and bake immediately. In a warm place, the dough will do in 30-40 minutes.

How to make dough for pies on kefir - video

Pancakes and fritters

If you add well-beaten proteins, then the baking powder may well be omitted. In addition to proteins, slaked soda can play the role of a baking powder. As a rule, this ingredient is used when kneading the dough on whey, kefir or other acidic products.

Sponge cakes are prepared without baking soda and baking powder

Biscuit

A classic biscuit can easily do without baking powder. The whipped proteins in it already act as a baking powder due to air bubbles. It is important to separately beat the whites until fluffy, and then gently introduce them into the dough. After adding proteins, do not use the mixer, but gently stir with a spoon or fork with movements from the bottom up. If 1/3 of the flour is replaced with potato starch, then the biscuit will turn out even more magnificent. You can also add a few drops of cognac or liqueur to act as a baking powder.

It is appropriate to add 3-4 tablespoons of beer to the dough for charlotte and strudel

Shortcrust pastry

This type of dough is kneaded with fats and sugar, which are themselves a baking powder. Under the influence of temperature, the mixture gives off steam, which raises the dough. If the dough is kneaded with sour cream, you can add soda. A teaspoon of baking powder replaces 0.5 teaspoon of baking soda.

Butter biscuits and muffins

If the classic biscuit and shortbread dough can do without baking powder, then these products cannot. The fats they contain will not allow the products to rise sufficiently and this will affect the quality of the baked goods.

Baking powder replaces baking soda in muffins

You can, of course, add soda slaked with vinegar in the old fashioned way, but this method is ineffective. The fact is that the reaction takes place outside the dough and, before entering it, the mixture loses all the released carbon dioxide. It only saves that the slaking is done in the wrong proportions and some of the soda gets into the quicklime dough, acting already inside. Soda must be mixed with dry ingredients, and vinegar with liquid ingredients, then they will interact in the dough. It is better to take apple cider or wine vinegar; instead, lemon juice and citric acid are also used.

Only baking soda should be added to dough containing acidic foods. Sour foods include kefir, yogurt, fruit or berry juices, lemon juice, and so on. The amount is determined empirically (1 teaspoon of soda corresponds to 2-3 teaspoons of powder).

How to cook and how to replace baking powder - video

What is the difference from soda - video

Armed with this information and your own experience, you can find substitutes for baking powder for other types of dough as well. And homemade cakes will delight you with splendor.