Can't.

Flour fermentation is mainly the work of yeast, and baking powder can assist the yeast to make flour fermentation, so baking powder can not replace the yeast. Flour and yeast ratio control in 100 grams to 1 gram is appropriate, yeast put too little flour is not easy to ferment up, yeast put too much flour fermentation is too fluffy, there will be an oversized air holes, made out of the buns or steamed bread taste is not good.

Notes on the use of baking powder

All baking powder action mechanism is an acid-base reaction, as long as the reaction when encountering water and a certain temperature, it is recommended that the use of baking powder is recommended to mix the baking powder and flour first, and then add water and flour, so that it can be very well embedded to take advantage of the more effective gas, give full play to the role of baking powder.

Some customers are accustomed to mixing baking powder into the water of the pasta, this can also be, but must pay attention to two points: one is mixed with baking powder and pasta water should be used as soon as possible, do not leave it for a long time; the second is that the temperature of the water should not be too high, and the lower the temperature of the water is the better, the water temperature is recommended to do not exceed the room temperature of 25 degrees Celsius.

Different manufacturers of non-aluminum double-effect baking powder product quality and effective ingredients are not only different, but also in the use of the amount of difference, regardless of the choice of any brand of non-aluminum double-effect baking powder should pay attention to the first to do a small sample, to verify the effect of the non-aluminum double-effect baking powder, to find out the appropriate amount of use and then put into formal use.

The above content reference? Baidu Encyclopedia - Baking Powder