The ratio of flour to baking powder is 100: 1. Baking powder is a compound additive [1], which is mainly used to make flour products and puffed food. Baking powder contains many substances, the main components are sodium bicarbonate and tartaric acid. Usually carbonates and solid acids. When carbonate comes into contact with water and acid, it will decompose into several substances. In this process, carbon dioxide will be released, but no flavor substances will be produced. Therefore, the taste of the product will not be affected.
Usually between 8 and12g.
Generally, it is enough to put 1g flour every 100g in summer, 1- 1.2g in spring and autumn,1.3g in winter. But this is not always true. If fermented for a long time, the number of yeast can be reduced. From a delicious point of view, of course, it is best to put only yeast, but a proper amount of baking powder can shorten the fermentation time and improve the work efficiency, but the dosage of baking powder should not exceed that of yeast, generally 5 grams per kilogram of flour, which will be bitter if added too much.
The ratio of flour to baking powder is 100: 1. Baking powder is a compound additive [1], which is mainly used to make flour products and puffed food. Baking powder contains many substances, the main components are sodium bicarbonate and tartaric acid. Usually carbonates and solid acids. When carbonate comes into contact with water and acid, it will decompose into several substances. In this process, carbon dioxide will be released, but no flavor substances will be produced. Therefore, the taste of the product will not be affected.
Generally speaking, the reference addition amount of baking powder for cakes, bread, cakes and biscuits (calculated by flour) is 0.5-2.0%; The reference addition of steamed bread, steamed stuffed bun, flower roll and Shaoxing cake (calculated by flour) is 0.3-1.2%; The reference addition of frozen rice flour products (calculated by flour) is 0.3-1.2%; The reference addition of puffed food (calculated by flour) is 0.2-0.4%. Please note that the amount of baking powder provided here is for reference only. Users can increase or decrease the dosage according to their actual situation, because too much baking powder will make food bitter.
The dosage of yeast is usually 1~2% of flour. As the saying goes, one kilogram of flour needs 5~ 10 gram of baking powder. The baking powder temperature is 28~30℃. Knead the yeast and dissolve it in water. After making a soft dough, put it in a warm place and ferment for about 2 hours. It should be noted that the amount of baking powder will change with the change of temperature, and it will be less when the temperature is high. If the used baking powder is stored for a long time, the dosage should be increased accordingly.