1. Baking powder

It releases carbon dioxide gas through a chemical reaction, allowing the cake or cookie to expand in volume while baking. Baking powder is a complex bulking agent that generally consists of three parts - an alkali agent, an acid agent and a filler. The alkali agent is sodium bicarbonate, also known as baking soda, and the acid agent, of which there are many varieties depending on the type of baking powder, is also the key to regulating how fast or slow the baking powder reacts.

2, cinnamon

The main spice in baking, mostly used in apple pie, and other desserts.

3, cream of tartar

An acidic white powder, the main ingredient is potassium tartrate, used to neutralize the alkalinity of the egg white when making cakes, to help the eggs foam and whip. It makes angel food cake whiter.

4, yeast

Pure biological bulking agent, yeast in the process of reproduction, will release a large amount of carbon dioxide gas, which achieves the effect of making the dough bloated. Moreover, while the yeast is fermenting, it produces substances such as alcohol and lactic acid, which generate aromatic esters at high temperatures, giving the baked pastry a distinctive flavor and aroma. Yeast is usually needed to make bread.

5, fresh yeast

Large-scale factories commonly used as a bread dough fermentation of the expansion agent.

6, instant dry yeast

Fresh yeast dehydrated, granular dry yeast. Because of its ease of use and storage, it is one of the most commonly used yeasts for bread making. The ratio of dry yeast to fresh yeast is 60%.

Baidu Encyclopedia - Cinnamon Powder

Baidu Encyclopedia - Baking Soda