Yeast powder is a compound additive, which is mainly used for the production of flour products and puffed food. There are many substances in baking powder, and the main components are sodium bicarbonate and tartaric acid. Usually a compound of carbonate and solid acid. When carbonate comes into contact with water and acid, it dissociates into several substances.
When the temperature is above 50℃, the solid sodium bicarbonate gradually decomposes into sodium carbonate, water and carbon dioxide gas, which is often used as a leavening agent for making biscuits, cakes, steamed bread and bread. Sodium bicarbonate will remain sodium carbonate after the action, and too much use will make the finished product have an alkaline taste.
Usage of baking powder:
Melt the baking powder with warm water, and then add the flour, preferably hard, to prevent the dough from being too soft and deformed.
Turn the dough up and down with your hands, cover it with a wet cloth and put it in a warm place to make dough.
When the dough swells and fills the honeycomb, it can be steamed by kneading and shaping.
Steam steamed bread with baking powder, without waiting for water to boil and cold water. Warm water can be put in the drawer.