Baking powder is a fast starter, which is made of baking soda, acidic raw materials and corn starch. Widely used in making pastry, steamed bread and other pasta, but also fermented with yeast powder. Without yeast, you can use baking powder, which has little effect, but the chemical reaction of baking powder is stronger, so it is not advisable to use too much, so as to avoid too much time for dough.

Although baking powder contains baking soda powder, acid powder (such as Tata powder) is added after precise detection to balance its pH value. So basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.

Matters needing attention in steaming steamed bread

1, choose the right pot.

Generally, when steaming steamed bread, people will use stainless steel pot to steam it, because such a pot is heated faster and more evenly, but there is a disadvantage that the lid is easy to absorb water vapor. If there is too much water, the steamed bread will be soaked after the water drops drop on it, so that the steamed bread is not easy to fluffy, so that the steamed bread is easy to die.

When steaming steamed bread, you can choose a pot cover with a large arc, so that water vapor will flow down this arc and it is not easy to drip on the steamed bread, so that there will be no dead skin on the steamed bread.

2. Steam in cold water.

When steaming steamed bread, steam it with cold water, so that the steamed bread can be heated slowly and can be revived for the second time. If the steamed bread suddenly encounters high temperature, the yeast powder will lose its activity and there is no way to make a second proofing, so that the steamed bread will not be fluffy and delicious.