Baking powder, also known as baking powder, baking powder, baking powder, etc. It is a white powder that can be bought in general supermarkets. It releases carbon dioxide gas through chemical reaction, which makes bread or biscuits expand in volume during baking.

Usage and dosage: firstly, mix flour evenly according to the proportion of 2-3% baking powder, then add proper amount of warm water or cold water to knead or stir, and give it a certain fermentation time, which can be used to make bread and other western pastry. Remember, too much baking powder will make food bitter.

How to choose "healthier" bread?

Do not choose soft oil. Salad oil can't be used to make bread, because liquid oil is not easy to form, so you will choose ghee that is as easy to form as hair wax. In fact, it is a product made of trans fat white oil with spices and pigments. You'd better not eat more than one bread a week.

Don't be fooled by whole wheat bread. Whole wheat bread refers to bread made of whole wheat flour without removing the bran and wheat germ outside. First of all, because its nutritional value is higher than that of white bread, and it is rich in B vitamins, microorganisms especially like it, so it is more prone to mildew than ordinary bread. Secondly, many whole wheat breads have only 20% whole wheat flour, so it is easy to pretend to be whole wheat. Add syrup and caramel to white flour, and then use the caramelization effect of high baking temperature to produce brown.

Touch it to determine whether it is completely fermented. Eating too much bread with incomplete fermentation can easily lead to bloating and hyperacidity. Generally speaking, bread that tastes hard and inelastic, tastes dry, looks low and does not drop crumbs belongs to incomplete fermentation.