Baking powder, commonly known as baking powder, baking powder and baking powder, is white powder with no peculiar smell. It is a compound leavening agent which is composed of alkaline substances, acid salts and fillers in a certain proportion. In fermentation, the interaction between acid agent and alkali agent mainly produces carbon dioxide, and starch is mostly used as filler. Its function is to prolong the shelf life of leavening agent, prevent moisture absorption, agglomeration and failure of baking powder, and at the same time, it can adjust the gas generation speed to promote the uniform generation of bubbles.
Because the baking powder is prepared according to the reaction principle of acid-base neutralization, its aqueous solution is basically neutral, eliminating the shortcomings of baking soda and smelly alkali in their respective use. Therefore, the dim sum made of baking powder has the characteristics of uniform organization, tender texture, no big holes, normal color and pure flavor, and is widely used in pastry making.