The correct way to use baking powder: if it is calculated according to 500 grams of flour, then with about three percent of the proportion of baking powder, that is, 10 to 15 grams, can be used to take a tablespoon, usually a tablespoon full of top about 8 grams or so.

Baking powder should not be added too much, baking powder added too much, the production of pasta will have a bitter alkali flavor, in terms of dosage, the general proportion of baking powder and flour weight in the 1 to 99 to 2 to 98 can be; and finally baking powder can not be added to too little, baking powder added to less, can not be fast and large quantities of pasta and pastries and other food products, you can adjust the appropriate baking powder, with the Flour weight ratio to 3 to 97 to 4 to 96, baking powder is best to choose the sweet type, to prevent the pasta appear bitter alkali flavor.

Baking powder preservation precautions:

Baking powder contains sodium bicarbonate, which has the characteristic of absorbing water, if not well preserved, baking powder is very easy to moisture caking. Therefore, in the preservation of baking powder must pay attention to dryness, it is recommended that you can baking powder with dry paper package, and then and Chenpi, pepper and other absorbent substances in a dry and ventilated place to save can be.

Baking powder in the preservation process, the sodium bicarbonate component will absorb the moisture in the environment, the release of carbon dioxide, thereby reducing its role and expiration date, the general market common baking powder shelf life of about 1 year.

Reference: Baidu Encyclopedia - baking powder