1. When cooking, cooking and baking food, try to choose double-action baking powder; when making fried food, if it is a food that is cooked quickly, you can use quick baking powder. If it needs to be fried for a long time, it is best to use it. Choose slow baking powder or double action baking powder.

2. Because too much baking powder is added, the pasta produced will have a bitter alkali taste. Therefore, in terms of dosage, the weight ratio of baking powder to flour is generally 1:99 to 2:98. . However, if you add too little baking powder, you will not be able to quickly make large quantities of pasta, pastries and other foods. At this time, you can appropriately adjust the weight ratio of baking powder to flour to 3:97 to 4:96. It is best to choose sweet baking powder to prevent the bitter alkali taste of the pastry.

3. Mix dry powder such as baking powder and flour first, then add water to mix the dough. After mixing the noodles, if you use quick or double-acting baking powder, you can enter the steaming, baking and frying process; if fermentation is required, leave it to ferment.

4. In terms of fermentation time, fast reaction baking powder can be fermented for about ten minutes. If the amount of flour is large, the time can be adjusted appropriately, up to half an hour; slow reaction baking powder can be fermented for about half an hour; double Let the baking powder ferment for about ten minutes. These fermentation times are based on personal experience. Different powders and different amounts of powder may be different. We provide your reference. For specific fermentation times, everyone should pay more attention to observation and comparison according to their actual situation in order to grasp the best fermentation. time.

5. In order to make the pastry taste better and save time, you can add yeast powder and baking powder at the same time for flour fermentation. In this way, the amount of baking powder used will be less, the bitter alkali smell of baking powder will be weakened, and the harm of accumulation of baking powder in the human body can be reduced, and the taste of the pastry can be improved. At the same time, this saves time compared to simply using yeast powder for fermentation, reduces the amount of yeast powder, and saves costs. This takes into account time, health and cost savings.