Baking powder is an edible additive. It is a white powder made of baking soda powder and other acidic substances, with corn flour as filler. It is a compound leavening agent, also known as foaming powder and baking powder, which is mainly used as a quick leavening agent for flour food. Some kinds of baking powder can be divided into sweet baking powder and edible baking powder, which is a kind of fast starter and is mainly used for the rapid fermentation of grain products. Yeast is a unicellular fungus, which can ferment sugar into alcohol and carbon dioxide. It is a typical heterotrophic anaerobic microorganism and a natural starter.
Baking powder and yeast can be used together, but pay attention to the way of use. Baking soda in baking powder is alkaline, which will inhibit the growth of yeast, and active yeast will lose its function, so you can't put both at the same time. You should put yeast first and then baking powder. Baking powder and baking powder can be used at the same time, which can not only make food not yellow, but also soft, not only beautiful, but also delicious.
Baking powder and yeast are made together. How can I put it? First, let the boiling water cool to 40-50 degrees. Mix baking powder and yeast. Stir together into cold boiled water. Then this cold boiled water. Make dough. In this way, baking powder and yeast will be integrated into the noodles. Then make up. Put it in the washbasin. Then heat it slowly, keep the surface at 30 to 40 degrees and leave it for about one and a half hours to two hours. This will completely wake up the face. Then knead the noodles again and leave them for about 30 minutes. This time, the face is completely made.
In order to make the dough white and big, baking powder and yeast powder are often fermented together. If you put baking powder and baking powder at the same time, the baking soda in baking powder is alkaline, which will inhibit the growth of yeast in baking powder, so you must not put both at the same time, put baking powder first and then baking powder. The proportion of fermented dough shall not exceed 10% of flour weight, and baking powder shall not exceed 1% of flour weight. If they are used together, the amount of yeast or baking powder can be reduced.