What can be a baking powder for the dough. How to replace baking powder for dough at home. Baking powder at home

My friends, today we will talk about how to make baking powder at home or baking powder.

In the comments, you often ask:

1. What is baking powder for?
2. What can replace baking powder?
3. How to make baking powder?

In this video, I will answer all your questions!

All the baking recipes using baking powder that you saw in the video are on my channel. Come in, take a look, choose the recipes you like and cook with pleasure!

Links to all videos:

1. Oatmeal honey cake with currants and cream soufflé

YouTube playlists:

As a rule, we use regular baking powder or with various additives, saffron, lemon zest, cinnamon.

Additives are a matter of taste, and we will prepare the usual classic baking powder.

For this we need: 3 parts dry citric acid, 5 parts baking soda and 12 parts flour or starch.

You can measure these proportions by weight or any measuring container.

As a rule, for these purposes, I use a measuring spoon from a bread machine, you can measure it with both teaspoons and tablespoons.

I will measure with a tablespoon, because I bake often and baking powder is always needed in the house.

To begin with, let's take citric acid, but since its granules are quite large, it is necessary to grind it.

We measure out 3 parts of dry citric acid, in my case it is 3 tablespoons level and send it to a coffee grinder, you can also grind the acid using a blender or a regular mortar.

Acid granules are quite strong, so try to grind it as small as possible, preferably into powder.

Pour citric acid into a bowl, in which we will mix all the ingredients.

A prerequisite is that all utensils for preparing and storing baking powder must be absolutely dry.

Add 5 parts of regular baking soda there.

And now we add 12 parts of flour, starch or a mixture of flour and starch in equal proportions.

Any flour can be used: wheat, whole grain, oatmeal, etc.

You can also take absolutely any starch, by the way, the baking powder is stored with it much longer.

And a tip for those who are allergic to gluten - you can make homemade baking powder based on corn, rice, buckwheat flour, or starch, since store baking powder is usually prepared with wheat flour.

Mix the dry mixture well and sift it without fail, do not forget that all the dishes must be dry so that the reaction does not start.

As a result, 230 g of baking powder was obtained from this proportion, and these are 23 standard store sachets!

We immediately pour the sifted mixture into a jar with a sealed lid, this is an important condition, because The finished baking powder is very active and reacts even with moisture from the air.

If you do not bake often, then it is better to cook it in small portions so that it does not cake.

If you plan on doing more, add a couple of sugar cubes to the jar to remove moisture.

Store baking powder in a dry place with the lid tightly closed!

So friends, I showed you how to make baking powder at home and answered frequently asked questions, but if suddenly they remain - write, I always try to answer all your comments.
I wish you all successful baking!

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Dina was with you. Until next time, until new recipes!

Baking powder for dough - VIDEO RECIPE

Baking powder for dough - PHOTO

Baking powder is one of the main components of unleavened dough. Without it, baking will not work out airy. However, what if he was not at hand at the most crucial moment? Give up baking? In no case! You just need to find a decent replacement and replace the baking powder.

First of all, it is worth understanding what kind of product it is. Baking powder or baking powder is a dry mixture of a basic and acidic salt and a component that prevents them from interacting. In the simplest sense, this is soda (basic salt), citric acid (acidic salt) and flour (the same component).

Most commercial baking powder contains baking soda, tartar, rice flour, and ammonium carbonate.

Regardless of the composition, the baking powder has the same effect on the dough. When in contact with liquid, its active components react and release carbon dioxide... As a result, the dough "rises", and the product after cooking will be loose and fluffy. If the dosage is correct, there will be no baking soda aftertaste in the finished baked goods.

Baking powder replacement options

Depending on the test, you can use different options for replacing the purchased baking powder. The most common recommendation is to replace baking powder with baking soda. But you need to be careful so that an unpleasant aftertaste does not appear in the finished baked goods. It is important to respect the proportions. So, for a tablespoon of baking powder, there is only a teaspoon of baking soda. In other words, the replacement is done two to one.

If the dough contains other acids (kefir, sour cream, etc.), then the soda does not need to be extinguished. It is believed that it will go out while mixing the dough. If there are no such components, then it should be extinguished with a few drops of lemon juice or table vinegar.

It should be noted that recently it has been recommended not to extinguish soda at all. Various sources say that this has no scientific basis. However, the addition of vinegar or citric acid is recommended when mixing liquid components. Add baking soda to flour and other dry ingredients. During kneading and further baking, they will begin to interact, and the dough will rise perfectly.

In addition to soda, there are more "exotic" options for baking powder substitutes. For example, in a shortbread dough, you can add 4 grams of dry yeast to 2 cups of flour. It does not need to be melted like a classic yeast dough. The result is crumbly baked goods without the addition of baking powder. You can put ammonium on the tip of a knife into the biscuit dough. True, it is sometimes more difficult to find it on a modern store counter than baking powder.

Homemade recipe

If you have a little time left, you can make a baking powder at home. This is very practical for several reasons. Such a baking powder can be prepared for future use, as it retains its properties for a long time. It is cheaper than the purchased one, although it surpasses it in properties. And most importantly, it does not contain any chemical additives, only natural ingredients.

The classic recipe has three components:

• 2 teaspoons of wheat flour;
• 5 teaspoons of baking soda;
• 3 teaspoons of citric acid.

By observing the proportions, you can mix any convenient amount. Fold into a jar with a tight lid and close. Use as needed. Some housewives mix the ingredients just before baking in order to preserve the properties of the baking powder for as long as possible. It is important that all ingredients and utensils are completely dry.

If some ingredients are missing, they can be replaced. So, instead of wheat flour, you can use starch or powdered sugar.

Citric acid can be replaced with vinegar or ground cranberries and currants. True, such a baking powder must be used immediately. It quickly loses its properties.

Is it always needed?

If not a single suitable replacement was found, do not despair. A number of recipes in the classic version do not involve the addition of baking powder. The splendor and friability of finished products is achieved thanks to the correct mixing. Housewives are simply reinsured and put in baking powder.

So, a classic biscuit made of eggs, sugar and flour will be fluffy if you beat the egg-sugar mixture well (the mass should triple in volume), and then gently mix the flour in portions.

Shortbread will be crumbly due to the high amount of fat if the dough is quickly kneaded at a low temperature (15-20 degrees Celsius) and cooled before baking. Moreover, you do not need any baking powder for puff pastry. With the right mix, it will turn out to be lush by itself.

Have you noticed that some recipes tell you to add baking soda to the dough, while others tell you to use baking powder? Is there a fundamental difference between them? Let's try to figure it out so that in the baking process, confectionery acquires the necessary splendor.

Baking powder usually contains baking soda, flour (sometimes potato or corn starch is used) and citric acid crystals. Flour and starch are inert ingredients in baking powder. The main active ingredients are bicarbonate and In the process of kneading the dough, the acid dissolves and reacts with soda. As a result of a chemical reaction, it decomposes into salt and water, releasing carbon dioxide, which gives the dough products a porous structure. It would seem - no tricks, add more baking soda and an excellent result is guaranteed.

However, you should be aware that baking soda itself is a poor baking powder. During the baking process, all of the added amount must fully react. And with simple heating of the baking soda in the oven without the action of acid, only a small amount will be released. The remainder of the soda powder will give the finished product an unpleasant aftertaste. Before replacing the baking powder with baking soda, you need to carefully study the recipe and find out if there will be enough acidic foods in the dough. Indeed, in the finished baking powder, the amount of ingredients is selected in such a way that, after adding it to the dough, the soda completely reacts with the dissolved crystals of citric acid.

If you have a problem with how to replace the baking powder for the dough, you can easily prepare a baking mixture at home for a very simple recipe.

Add to a dry glass container:

Twelve parts flour;

Five parts of baking soda;

Three parts citric acid powder.

The resulting mixture must be thoroughly mixed with a dry spoon and, sealed with a lid, shake well so that all the components are mixed. So the environmentally friendly, natural baking powder is ready homemade.

What to do if citric acid is not at hand? Baking powder can be successfully replaced with regular baking soda if you know some of the intricacies of how to add it.

How to replace baking powder? Some housewives say that half a teaspoon of soda, quenched in a tablespoon of vinegar, must be added to the dough. Others object that it is not necessary to extinguish the soda, otherwise it will react before it gets into the dough, carbon dioxide will evaporate and the baked goods will turn out to be of poor quality. Theoretical disputes can go on forever, but practice proves that in each individual case, the quality of baked goods also depends on the composition of the products used.

Firstly: if the soda is quenched with vinegar, it is important to introduce the mixture very quickly so that the reaction continues to occur inside the dough. Secondly: if the recipe uses products that have a strong acidic reaction (sour cream, whey, kefir, yogurt, fruit juice, citrus fruits), you can not extinguish the soda at all, but simply add it while sifting the flour.

How to replace baking powder

If your recipe requires you to add one or two teaspoons of baking powder to the flour, and you decide to use baking soda, then take half a teaspoon of sodium bicarbonate and sift along with the flour.

If your recipe says less than one teaspoon of baking powder, add 1/4 teaspoon baking soda to the flour.

Read the recipe carefully before replacing the baking powder with baking soda.

If you need to add honey, chocolate, cocoa powder, molasses, oranges and lemons or fermented milk products to the future cake, feel free to replace the baking powder with ordinary baking soda. So, for example, half a teaspoon of baking soda will fully react with 1 cup of kefir (240 ml), and as a result, you will get a fluffy and non-acidic dough.

A few decades ago, many housewives did not even know about the existence of a baking powder (baking powder). This indispensable ingredient in any baked goods was in great shortage. But now you can buy a bag of baking powder at any stall. Without baking powder, the dough does not rise and the baked goods remain tart.

During the kneading of the dough, carbon dioxide is released by the addition of baking powder, which makes the base for baking literally "loose". In other words, baking powder allows you to make any cake lush and beautiful.

What can replace baking powder

It is worth noting that the hostess does not always have a bag of baking powder on hand. In this case, you can replace the baking powder in baked goods with regular baking soda, which in itself is an excellent baking powder. And in the correct proportion with an oxidizing agent, it turns into baking powder.

To make baking powder at home, use a dark glass jar, add 12 teaspoons of flour, 5 teaspoons of baking soda, and 3 teaspoons of citric acid. Stir all ingredients with a wooden spatula. Do not use a metal spoon to avoid oxidative reaction. Store baking powder in a dry, dark place. Add 2 teaspoons of baking powder to the dough as needed. This mixture can be used to make muffins, pancakes, biscuits, pancakes, pies and other baked goods.

If the situation has developed so that you did not take care of baking powder in advance, but you really want to bake something, you can replace the baking powder at home with slaked soda, familiar to all housewives. In this case, a large amount of carbon dioxide will also be released, which will loosen the dough. The only difference is that homemade baking powder is suitable for storage, and the slaked soda must be added to the dough right away.

Soda should be extinguished with vinegar - preferably wine or apple cider. It is enough to put 1 spoonful of slaked soda in the dough to make the baked goods fluffy. However, if you make a dough on kefir, then you can add quick soda, since fermented milk products are natural oxidizers, which means that the process of carbon dioxide release when kefir and soda come into contact will go without vinegar.

How to replace baking powder and soda

Sometimes situations arise when there is no baking powder or soda in the house. However bake tasty pie it is possible in such a situation.

So when baking charlottes and strudel, you can add a few tablespoons of beer to the dough.

If water is added to the baked goods according to the recipe, then it can be mixed in equal proportions with any highly carbonated mineral water. Finally, yeast can be substituted for baking soda and baking powder for fluffy baked goods.

Surprisingly, even vodka can replace soda. Each tablespoon of a strong drink replaces 2.5 g of soda. In addition, flavored liqueurs can replace baking powder and make baked goods more fluffy and delicious.

Heavily whipped chicken eggs also make great alternatives to baking soda and commercial baking powder.

Our housewives learned about baking powder relatively recently. A few years ago, soda, slaked with vinegar, was added to the dough to get fluffy, appetizing baked goods. 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? Is it possible to 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. When mixed in the dough, baking soda and citric acid 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. All components must be dry. If citric acid is in crystals, it must be ground 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 home baking powder in the same way as factory baking powder, 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 with citric acid... Baking powder can be replaced by:

• starch;
• whipped 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, oxygenate the food and help make the dough thicker.

How to replace the baking powder in the dough

In order for the baking to turn out not only airy, but also tasty, you need to know the best way to replace the baking powder in different types test.

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: pies, pizza, bread. Consumption is indicated on the sachet of yeast; 1 sachet is required for 1 kg of flour.

If the recipe contains water, half of it can be replaced with mineral water, preferably highly carbonated. Yet best effect is achieved by adding 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 for unsweetened dough, can be replaced with yeast.

Recipe

Dissolve 25 g of fresh yeast in 1 glass 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 whites, then the baking powder may well be omitted. In addition to proteins, it 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.

Biscuit pancakes 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 in themselves are 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 enough and this will affect the quality of the baked goods.

Baking powder replaces baking soda in muffins.

You can, of course, add 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 part 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 or wine vinegar, instead of it it is also used lemon juice and citric acid.

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

Interestingly, 1 tablespoon of vodka replaces 2.5 teaspoons of baking soda.

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.