Baking powder is a compound loosening agent, also called baking powder and baking powder, which is mainly used as a quick loosening agent for flour food. But baking powder is a chemical initiator, and there are two kinds:

One is alkaline, and its main components are sodium bicarbonate and ammonium bicarbonate;

The other is a compound, the main components of which are alum and ammonium alum.

Medical proof shows that alum contains aluminum. Using chemical baking powder, especially baking powder containing alum, is easy to cause Alzheimer's disease, osteoporosis, cardiovascular diseases and so on, which is harmful to human body.

So if you want to buy baking powder, be sure to pay attention to whether it is "aluminum-free baking powder" (there is a note on the product label); I suggest you use alkaline, which is harmless to your health.

Baking powder containing aluminum salt is still widely used in society, because it hardly needs fermentation process, and cakes can rise quickly, saving time. Therefore, some unscrupulous merchants will use this baking powder, and people who like to buy pasta outside, if they often eat cakes made of this baking powder, will be harmful to their health for a long time, and it is best to eat less.

The use of baking powder

Since baking powder is so important in cooking spaghetti, how to use it? Those who learn to make cakes may wish to see its usage.

Step 1: Put the required flour into a basin and prepare baking powder according to 2-3% of the flour.

Step 2: Put baking powder into flour, add appropriate amount of water and mix well.

Step 3: Knead the dough by hand and let it stand for a while.

Step 4: Soon the dough will be fermented. When you see many holes in it, you can start making cakes, which can be steamed or baked.

It should be noted that the amount of baking powder should be determined according to the amount of flour, and the ratio of baking powder to flour should be kept at around 1: 99. If too much baking powder is used, it will greatly affect the taste of pasta. Moreover, baking powder itself can be divided into fast baking powder, slow baking powder and double reaction baking powder according to the length of expansion effect. If you choose slow baking powder, it can only expand when heated. If it is fast, it only needs to be melted into water to start expanding, and the double-effect nature is that both reactions will occur. It is best to choose double-effect baking powder when cooking food and quick baking powder when making fried food.